Toffee Butter Crunch Cookies

You are going to love these rich and crunchy Butter Crunch Cookies! The browned butter makes them rich and delicious, yet they are super easy to make. They are slightly chewy in the middle but overall area crispy cookies on the outside!

Butter Crunch Cookies

What makes this cookie recipe great is the perfect balance of texture and flavor. The crisp, buttery exterior combined with a slightly chewy center gives them a texture that is irresistible.

And the natural sweetness from browned butter makes them extra special without overpowering the cookie. PS – don’t let the brown butter intimidate you (like it did me)… It’s really so easy to do and makes for a great recipe for any sweet tooth craving!

butter crunch cookies stacked on a plate

Toffee Cookies

And the small pieces of toffee mixed in? That just takes these crunch cookies to the next level of delicious and a perfect combination of salty and sweet, chewy and crispy.

Whether you’re packing lunchboxes, hosting a casual get-together, or just treating yourself after a long day, these buttery cookies feel like home. It doesn’t matter who you’re making them for – these crispy and chewy cookies are loved by kids and adults alike.

Want to try another Toffee Cookies recipe? Check out these delicious cookies: Toffee Chocolate Chip Cookies.

Kitchen Tools Needed

Saucepan
Spoon
Large Mixing Bowl
Sheet Pan
Parchment Paper
2 tablespoon cookie scoop
Wire Rack

Ingredients

This ingredient list for these Buttercrunch Cookies only has 8 common items you may already have in your pantry or can easily grab at the grocery store – none of which are eggs, by the way!

Unsalted Butter
Brown Sugar
Vanilla Extract – I always use homemade vanilla extract, but quality store-bought works just as well!
All-purpose flour
Baking Powder
Baking Soda
Salt
Toffee Bits

Find the complete recipe for Toffee Crunch Cookies with ingredient measurements in the recipe card below.

How to Make Butter Crunch Cookies

This Butter Crunch Cookie Recipe is a little different than most recipes – it has browned butter and no eggs. But they are just as delicious as any traditional cookies!

Brown the butter by melting the butter in your saucepan on the stove over medium heat, stirring constantly. It should start to boil and then brown within 12-15 minutes. Note: be sure to stir constantly to avoid burning the butter. Then remove the butter from the heat, pour it into a large heat-safe bowl, and set it aside to cool to room temperature, around 30 minutes.

sticks of butter in a saucepan with other ingredients surrounding the pot

browned putter in a saucepan with other ingredients surrounding the pot

Then preheat your oven to 350℉ and line your baking sheet with parchment paper.
Stir browned butter with the sugar and vanilla.
Then stir in the remaining dry ingredients: flour, baking powder, baking soda, and salt.
Gently fold the toffee chips into the butter and flour mixture.

Use a 2-tablespoon cookie scoop to scoop 6 cookie dough balls onto your parchment lined sheet pan.
Bake for about 10-12 minutes, or until the bottoms start to golden, then let cool on the cookie sheet for about 5 minutes before moving to a cooling rack.

balls of butter crisp cookie dough on a parchment lined cookie sheet

baked butter crisp cookies on a cookie sheet

Repeat steps 6 and 7 until all of the dough is baked, then enjoy a Brown Sugar Butter Crunch cookie or two with a tall glass of milk or a cup of coffee!

cookie sheet full of butter crisp cookies

Storage Instructions

Store leftovers at room temperature in an airtight container for up to 4-5 days.

FAQs

How do I know when these Butter Crisp Cookies are done baking?

You will know these are done baking when they start to turn golden brown on the bottom, and less so on the edges.

How do I store leftovers?

Store leftovers at room temperature in an airtight container for up to 4-5 days for best results.

What if I don’t have a cookie scoop?

If you don’t have a cookie scoop then measure out about 2 tablespoons of dough, press together into a round shape and then place on the baking sheet to bake. Repeat until all of the dough is formed in balls.

Can I use margarine instead of butter?

No. Unfortunately you need real, dairy, butter in order for this recipe to work and for the butter to brown before adding it in with the sugar. Unsalted works best, if you can only find salted butter, omit the salt in the recipe.

Do these toffee cookies spread when they bake?

They spread slightly, but not a ton. They should flatten out when baked and may not bake in perfect circles, you can shape the cookies into perfect circles with a round cookie cutter that’s large than the cookies, as soon as they come out of the oven.

Do these cookies taste like store-bought Butter Crunch Cookies?

I’ve never tasted Linden’s Butter Crunch Cookies or Tate’s Butter Crunch Cookies, but I suspect these are better simply because homemade cookies are almost always better!