Description
Delight in these Crispy Butter Crunch Cookies, featuring rich browned butter and crunchy toffee bits for an irresistible thin and crispy texture. With a quick preparation time of 15 minutes, this recipe delivers deeply flavorful, perfectly golden-baked cookies that are crisp on the edges and lightly chewy in the middle.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter
- 1 large egg
- 1 tablespoon vanilla extract
Sugars
- ¾ cup + 2 tablespoons light brown sugar (firmly packed)
- ½ cup granulated sugar
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 cup toffee bits
Instructions
- Brown the Butter: Place the unsalted butter in a saucepan or skillet over medium-low heat and cook until melted. Increase heat to medium and stir constantly as the butter sizzles and pops. Scrape and swirl the pan frequently. When the butter develops brown flecks and the sizzling slows, remove from heat and pour into a large heatproof mixing bowl to cool completely until it resolidifies.
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set this aside for baking the cookies later.
- Prepare the Batter: Once the browned butter has cooled and firmed up again, add both the brown sugar and granulated sugar. Beat the mixture on high speed for about one minute until creamy and well-combined.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the butter and sugar mixture. Beat again until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined.
- Mix in Toffee Bits: Fold the toffee bits into the cookie dough evenly, ensuring each cookie will have a crunch of toffee.
- Scoop and Bake: Using a level tablespoon, scoop cookie dough portions onto the prepared baking sheet, spacing them at least 2 inches apart to allow spreading. Bake on the center rack of the oven for 10 to 12 minutes until the cookies begin to turn a light golden brown on the edges.
- Cool: Let the cookies cool completely on the baking sheet. They will be soft when warm but will crisp up nicely as they cool down, resulting in perfectly thin and crunchy butter crunch cookies.
Notes
- Brown butter enhances the flavor and adds a nutty depth to these cookies.
- Allowing the browned butter to resolidify before mixing ensures proper texture.
- Cookies will be soft when hot; cooling is essential for crispiness.
- Use parchment paper for easy removal and cleanup.
- This recipe yields about 44 thin, crispy cookies.
- Watch for the browning stage carefully to avoid burning the butter.
- The toffee bits add a delightful crunch and caramel flavor.
- Recipe includes a how-to video for step-by-step guidance.
Nutrition
- Serving Size: 1 cookie
- Calories: 112 kcal
- Sugar: 10 g
- Sodium: 88 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 0.1 g
- Protein: 1 g
- Cholesterol: 20 mg
