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. This butter crunch cookies recipe is loaded with delicious toffee bits that make the perfect complement to the almond-flavored cookie dough.

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