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Butter Crunch Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 257 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Butter Crunch Cookies are rich, tender cookies with a unique nutty flavor from browned butter, complemented by crunchy toffee bits and chopped pecans. These cookies feature a perfect balance of sweetness and saltiness with a slight chew and a crispy edge, making them a delightful treat for any occasion.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • ⅓ cup bread flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 tablespoons cornstarch

Wet Ingredients

  • 2 sticks (1 cup) unsalted butter
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg + 1 egg yolk (room temperature)
  • 1 teaspoon vanilla extract

Add-ins & Topping

  • 1 cup toffee bits
  • ½ cup chopped pecans (or almonds)
  • ½ teaspoon flaky sea salt for topping

Instructions

  1. Brown the Butter: Melt the unsalted butter in a light-colored saucepan over medium heat, stirring constantly. Continue until the foam disappears and the butter turns golden-brown, releasing a nutty aroma, which takes about 5–7 minutes. Watch carefully as it browns quickly after foaming.
  2. Prepare Dry Mix: Transfer the browned butter to a heatproof bowl and let cool for 10 minutes. In a separate medium bowl, whisk together all-purpose flour, bread flour, baking soda, baking powder, fine sea salt, and cornstarch until fully combined.
  3. Cream Butter and Sugars: Using a stand mixer with a paddle attachment, beat the cooled browned butter with granulated sugar and light brown sugar on medium speed for about 2 minutes until fluffy. This traps air for tender cookie centers.
  4. Add Eggs and Vanilla: Scrape down the sides of the bowl, then add the room-temperature egg, egg yolk, and vanilla extract. Mix on low speed until just combined to keep the dough tender.
  5. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while mixing on low, stopping when no streaks remain. Avoid overmixing to prevent cakey cookies.
  6. Fold in Mix-ins: Gently fold in toffee bits and chopped pecans with a spatula, ensuring even distribution without breaking them up.
  7. Chill the Dough: Scoop dough into 1.5-inch balls (about 2 tablespoons each) onto a parchment-lined baking sheet. Cover and chill in the refrigerator for at least 1 hour to solidify fats and develop flavor.
  8. Bake the Cookies: Preheat oven to 350°F. Arrange chilled dough balls about 2 inches apart on baking sheets. Bake for 10–12 minutes until edges are golden and centers are set but soft. Rotate pans halfway through baking for even cooking.
  9. Add Finishing Salt: Immediately after baking, sprinkle each hot cookie with a pinch of flaky sea salt to enhance the sweet and salty contrast and highlight the toffee flavor.

Notes

  • Browning the butter adds a rich, nutty flavor essential for authentic Butter Crunch Cookies.
  • Chilling the dough helps control cookie spread and intensifies flavor.
  • Use room temperature eggs to ensure proper mixing and tenderness.
  • You can substitute pecans with almonds or walnuts according to preference.
  • Be careful not to overmix flour to avoid cakey texture; the cookies should be chewy.
  • Flaky sea salt topping adds a gourmet touch and balances sweetness.

Find it online: https://slsrecipes.com/butter-crunch-cookies-recipe/