Amazing Butter Crunch Cookies: Chewy, Toffee-Packed Cookie Recipe (2024)

These butter crunch cookies are thick, chewy, packed with tasty toffee bits, and then sprinkled with flaky sea salt! They are so easy to make that you don't need an electric mixer, and everything is combined in just one bowl! The brown butter and toffee bits make these extra special cookies a favorite treat for every toffee lover!

Easy Butter Crunch Cookies

If you are a fan of toffee or butterscotch, then you are going to love my easy homemade butter crunch cookies! This recipe features thick and chewy cookies that are made with browned butter, toffee bits, and a few other common baking ingredients.

I finish the cookies off with a sprinkle of flaky sea salt right before they sit to cool for an addictive combination of flavors! Trust me, once you share them with your family, you'll have a new go-to cookie recipe for any occasion.

🥘 Butter Crunch Cookies Ingredients

Other than the toffee bits, which can be easily found at a local grocery store, the ingredients are all common baking staples! If you love baking cookies, the chances are that you'll have most of them in your pantry already.

• Butter - ½cup of butter, or you can use abutter substitute.
• Sugar - ⅓cupof granulated sugar, plus more for rolling the cookie dough in before baking.
• Brown Sugar - ⅓cup of packed brown sugar or abrown sugar substitute.
• Egg- 1large egg at room temperature or use anegg substitute.
• Vanilla Extract - 2teaspoons of vanilla extract or use one of myvanilla extract substitutes.
• All-Purpose Flour - 1⅔cups of all-purpose flourthat's spooned and leveled or use an all-purpose flour substitute.
• Salt - ¾teaspoon ofsalt.
• Baking Powder - ½teaspoon ofbaking powder or use a baking powder substitute.
• Baking Soda - ¼teaspoon ofbaking soda or use a baking soda substitute.
• Toffee Bits - 1cup oftoffee bits.
• Flaky Sea Salt - 1tablespoon offlaky sea saltfor sprinkling on top and finishing the cookies.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make Butter Crunch Cookies

There are no complicated steps in this recipe; even an inexperienced baker will have amazing results! Simply take out a mixing bowl, a silicone spatula set, a silicone whisk, a saucepan (or skillet), a baking sheet, measuring cups, and a wire cooling rack to get started!

1 batch of this cookie dough will make around 18 cookies! This will depend on how large you shape your cookies.

Prepare Cookie Ingredients

1. Cook butter. Place a small skillet or saucepan over medium-low heat and add½ cup of butter. Cook until the butter has melted, and then increase the heat slightly. Cook, stirring constantly, as the butter pops and sizzles. As the sizzling slows down and brown specks form, remove the butter from the heat and pour it into a measuring cup, measuring out 6¼ tablespoons(if you don't have enough, just mix in some melted plain butter until you reach the correct amount).Let cool for 5-10 minutes.
2. Mix ingredients. In a large mixing bowl, mix together the browned butter,⅓ cup of granulated sugar, and⅓ cup of brown sugarusing a silicone spatula. Add1 large eggand2 teaspoons of vanilla extractand whisk quickly until everything is well combined and the mixture is pale and smooth.
3. Add ingredients. Add1⅔ cups of all-purpose flour,¾ teaspoon of salt,½ teaspoon of baking powder, and¼ teaspoon of baking sodaand mix with a spatula until all of the flour has been dispersed. Then, fold1 cup of toffee bitsinto the dough.

Shape Dough & Bake

1. Shape dough. Shape the dough into a large ball and place it back into the mixing bowl. Transfer the bowl to the fridge and let the dough chill for 1 hour.
2. Prep. Preheat your oven to 325°F(160°C)and line a baking sheet with parchment paper.
3. Roll dough. Scoop the chilled dough into 1½ tablespoon portions and roll them into balls with your hands. Pour some granulated sugar into a shallow dish and roll the dough balls into it until they are fully coated with sugar.
4. Bake cookies. Place the balls onto the prepared baking sheet, about 2-3 inches apart. Bake in the preheated oven at 325°F(160°C)for 13-15 minutes.They will puff up, but the color won't change much.
5. Cool & serve. Remove them from the oven and sprinkle them with1 tablespoon of flaky sea salt. Let them cool on the baking sheet for 5 minutes, and then use a spatula to transfer them to a wire cooling rack.

These tasty butter-crunch toffee cookies can be enjoyed at any time of the year! They are especially fun to make for a holiday cookie swap party to share with your friend and family! Enjoy!

💭 Angela's Tips & Recipe Notes

• If you are in a time crunch, you can skip chilling the dough and make these cookies right after you mix everything together. However, the flavor and texture are much better if you let the dough chill in the fridge for an hour!
• You can use6¼ tablespoons of plain melted butter if you don't want to brown the butter. Of course, I strongly recommend browning the butter as it adds a ton of flavor!
• You can place a round cookie cutter over your cookies as soon as they come out of the oven and scoot them into a round shape. This is completely unnecessary, but it makes all of your cookies perfectly round!

🥡 Storing

Keep any leftover butter crunch cookies stored in a sealed container at room temperature for up to a week.

Freezing Butter Crunch Cookies

If you want to freeze the dough, you can roll them into balls first without chilling the dough(but hold off on rolling them in sugar until you are ready to bake).Freeze the balls on a sheet pan until solid and then place them into a bag or container. The dough can be frozen for up to 3 months.

Baking Cookies After Freezing Dough

Let your cookie dough balls thaw at room temperature for 10 minutes before rolling them in sugar and baking for an extra 2-3 minutes.

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🍪 More Tasty Cookie Recipes

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• Red Hot Cookies - Crushed cinnamon candies are mixed in sugar cookie dough for the most unique treats ever!

📖 Recipe Card