Butter Crunch Cookies (2024)

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!

The BEST Butter Crunch Cookie Recipe

We’ve sort of established ourselves here as a soft & chewy kind of blog. Most of the time, that’s my go-to. Give me gooey butter cookies, chocolate chip cookies that stay soft for days or snickerdoodles any day, and I’ll gladly gobble them up. Today, though, I’m flipping the script and sharing these snappy, crisp, butter crunch cookies. They are perfectly brittle (never thought I’d say that about a cookie) and snap satisfyingly in your teeth.

These are thin, crunchy, super buttery cookies made with rich and cozy browned butter. Toffee bits complement the brown butter flavor beautifully, (those of you who have obsessed over my know this already). They’re packed with texture and flavor, and they’re so much better than store-bought.

This recipe is super unique and fun! It’s also easy; the most involved step is browning the butter, and and even that isn’t difficult.

Why you’ll love my recipe:

• Simple–less than 10 ingredients.
• Just 15 minutes of prep!
• Incredible flavor and texture.
• No chilling!

What You Need

Look at that–only 9 ingredients to make this recipe! Here are they key ingredients for butter crunch cookies:

• Butter. I generally prefer to use unsalted butter and add salt myself (it’s just more precise!). I know many of you only buy salted butter though, so if that’s all you have, you can reduce the salt in the recipe to ½ teaspoon.
• Sugar. We’ll use a combination of light brown sugar and granulated sugar. Yes, it’s a lot of sugar, but this ratio is what gives these butter crunch cookies their crunch!
• Toffee bits. Some toffee bits are sold without chocolate, and some are sold with chocolate on them; use whichever you prefer, as both are excellent here. Homemade toffee bits would also work!
• Baking soda. Not to be confused with baking powder! Baking soda encourages the cookies to be crisp and crunchy–it’s a key ingredient here.
• Vanilla. A full tablespoon of vanilla extract really complements the buttery, toffee flavor.

SAM’S TIP: It’s very important that you measure your flour properly for this recipe (and most others). In this recipe, adding too much flour could prevent your cookies from spreading, and we want these nice and thin!

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Butter Crunch Cookies

1. Melt butter over medium-low heat, then increase the heat to medium and stir constantly as the butter pops and sizzles.
2. Once brown flecks form and the popping slows, remove the butter from the heat and pour into a heatproof bowl to cool completely.

3. Cream together the cooled, re-solidified butter and sugars.
4. Stir in the egg and vanilla extract.
5. Combine the dry ingredients in a separate bowl, then gradually stir them into the wet ingredients.
6. Add the toffee bits and stir until combined.

7. Scoop the dough onto a parchment lined baking sheet and bake for 10-12 minutes. they should be a nice golden brown color.
8. Let the cookies cool completely on the baking sheet before enjoying.

SAM’S TIP: While warm or straight off the baking sheet, the bottoms of your cookies will have a bit of brown butter grease on the bottom. You can just dab them on a paper towel if this bothers you; I just lick it off my fingers when I’m done eating 🙃

Frequently Asked Questions

Whether you’re team thin & crispy or soft & chewy, these cookies are sure to satisfy your sweet tooth ❤️

Enjoy!

Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram, and you can also find me onYouTubeandFacebook

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