Butter crunch cookies are thin, crispy cookies made with browned butter and toffee bits. My recipe is super easy (just 15 minutes of prep!) and incredibly flavorful. Recipe includes a how-to video!
Brown the butter. Place butter in a saucepan or skillet over medium-low heat and cook until melted. Once melted, increase heat to medium and cook, stirring constantly. Butter will sizzle and pop, scrape the bottom of the pan and swirl as it does. Once the sizzling and popping slows and brown flecks form, remove the butter from heat and pour into a large heatproof mixing bowl. Allow to cool until completely re-solidified before proceeding.
1 cup unsalted butter
Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
Prepare the batter: Once butter has resolidified, add sugars and beat butter and sugar until creamy and well-combined (about 1 minute on high speed.)
¾ cup + 2 Tablespoons light brown sugar, ½ cup granulated sugar
Add egg and vanilla extract and beat again until combined.
1 large egg, 1 Tablespoon vanilla extract
In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir dry ingredients into butter mixture.
1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
Stir in toffee bits until combined.
1 cup toffee bits
Scoop and bake: Scoop dough by a level Tablespoon and drop onto prepared baking sheet, spacing cookies at least 2” apart. Transfer to center rack of 350F oven and bake for 10-12 minutes, cookies should be beginning to turn light golden brown.
Allow cookies to cool completely on baking sheet. While they’re still warm they’ll be a bit soft, but once cooled completely they should be crispy.
Video
Notes
Brown Butter
You can prepare the brown butter a day in advance, just store in an airtight container at room temperature.
Storing
Store cookies in an airtight container for up to 3 days.