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!
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Instructions
Place a small skillet or saucepan over medium-low heat and add ½ cup 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.
In a large mixing bowl, mix together the browned butter, ⅓ cup sugar, and ⅓ cup brown sugar using a silicone spatula. Add 1 large egg and 2 teaspoon vanilla extract and whisk quickly until everything is well combined and the mixture is pale and smooth.
Add 1⅔ cups all-purpose flour, ¾ teaspoon salt, ½ teaspoon baking powder, and ¼ teaspoon baking soda and mix with a spatula until all of the flour has been dispersed. Then, fold 1 cup toffee bits into the 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.
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
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.
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.
Remove them from the oven and sprinkle them with 1 tablespoon 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.
Notes
If you are in a time crunch, you can skip chilling the dough and make these cookies right after your 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 use 6¼ 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!
To store: Keep any leftover butter crunch cookies stored in a sealed container at room temperature for up to a week.
To freeze the dough: 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.
To bake from frozen: 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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Course Christmas Cookies, Cookies & Bars Recipes, Dessert Recipes