Description
These Butter Crunch Cookies are a delightful treat with a perfect balance of sweetness and crunch. They are easy to make and perfect for any occasion.
Ingredients
Scale
Ingredient:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups toffee bits (such as Heath Bits O’ Brickle)
- 1 cup chopped pecans or almonds (optional)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Add toffee and nuts: Fold in toffee bits and chopped nuts if using.
- Bake: Drop rounded tablespoons of dough onto baking sheets and bake for 10-12 minutes until golden.
- Cool: Allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to a week.
- Freeze dough for up to 3 months.
- For extra crunch, sprinkle extra toffee bits on top before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
