Brown Sugar - Sprinkle the tops of your cookie dough with brown sugar before baking to create a crust.

Sliced Almonds - Add sliced almonds to the top of your cookies before baking to create a toasted almond top to the cookies.

Want to personalize this butter crunch cookies recipe? Here are some of my tried and true tips for changing up this recipe.

Molasses - If you don't have brown sugar, simply use the same amount of granulate sugar and add a touch of molasses.

Toffee Bars - In the unlikely event that you can't find toffee bits, place a toffee bar in a resealable bag and crush it with a rolling pin.

Substitutionsĭon't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these butter crunch cookies. Hint: Don't overmix your dough at the end. Remove the cookies from the oven and let them cool on the cookie sheet for about five minutes, then transfer them to a wire rack to cool completely. Bake until the cookies are light brown around the edges. Line a cookie sheet with parchment paper and add the cookie dough in scoops, leaving about two inches between each scoop.

Step 7: Add the Toffee BitsĪdd the toffee bits to the dough, mixing until just combined. Continue until all the flour has been added. Step 6: Combine the Wet and Dry IngredientsĪdd the flour mixture to the wet ingredients ½ cup at a time while mixing. Pour the flour, cornstarch, salt, and baking soda through a sieve and into a bowl. Step 4: Add the Corn SyrupĪdd the corn syrup and continue to mix on low. Lightly beat the eggs, and then add them to the sugar mixture, beating on low. Step 2: Add the ExtractsĪdd the vanilla and almond extracts and then cream again. In a large mixing bowl, cream the softened butter and sugars until fully combined.

It only takes a few simple steps to make them! Step 1: Cream the Butter and Sugar Making these cookies is as straightforward as the ingredient list. See the recipe card at the end of the post for quantities and cooking times. Every single thing on this list is a baking essential, so chances are, you have everything you need in your kitchen already. The ingredient list for this recipe is super simple.

I love cookies with added pieces of anything in them, so I thought why not take the idea behind my oatmeal drop cookies and extend that to these toffee cookies? Ingredients This was inspired by my other cookie recipe on this site.

Guess what? It was the perfect combination! Butter Crunch Cookies Recipe It seemed like a no-brainer to put them together. These are destined to be “those cookies.This butter crunch cookies recipe is loaded with delicious toffee bits that make the perfect complement to the almond-flavored cookie dough. It also adds texture, as the larger pieces of broken piloncillo render like bits of toffee inside the finished cookies. Grating the piloncillo (unrefined whole-cane sugar) is admittedly a bit of a chore, but the depth of flavor it adds to the cookies - notes of caramel, butterscotch, molasses, brown butter, even honeysuckle and anise - is well worth the elbow grease. His new recipe for piloncillo chocolate chip cookies, then, deserves a red carpet rollout, blaring trumpets and ticker tape confetti. I’ve made the cookies a million times since, to the point that friends refer to them as “those cookies.” Rick does a lot of things well (like grilled chicken and brown butter glazed radishes and refried beans), but damn if that man doesn’t know a chocolate chip cookie. In 2017 he wrote about his favorite brown butter chocolate chip cookies for Bon Appétit I made them and won third place in New York magazine’s staff holiday cookie contest that year. I have never met Rick Martínez - I would love to, ideally with Choco in tow - but I consider him my cookie godfather.

Butter crunch cookies