Best 8 Butter Crunch Cookies Recipes

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Indulge in a delightful journey of flavors with our enticing Butter Crunch Cookies! These delectable treats are a harmonious blend of textures and tastes that will tantalize your taste buds. With a crispy, buttery exterior and a soft, chewy interior, these cookies are a true masterpiece. Each bite offers a symphony of flavors, from the rich, buttery notes to the subtle sweetness of the brown sugar. Whether you're a seasoned baker or a novice in the kitchen, our carefully crafted recipes will guide you effortlessly through the baking process. Discover the secrets behind achieving that perfect crunch and indulge in the irresistible charm of these timeless classics. From the basic Butter Crunch Cookies recipe to variations like Chocolate Chip Butter Crunch Cookies and Peanut Butter Butter Crunch Cookies, this article has something for every palate.

Let's cook with our recipes!

PEANUT BUTTER CRUNCH COOKIES



Peanut Butter Crunch Cookies image

We didn't have any chocolate chips in the house, but we did have a bag of Nestle® Crunch candy bars meant for Halloween! Add that to an existing peanut butter oatmeal recipe, with a few modifications, and peanut butter crunch cookies are born!

Provided by dextraphy

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 30

Number Of Ingredients 12

½ cup butter, softened
½ cup peanut butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 cup rolled oats
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
8 mini crisped rice chocolate bars (such as Nestle® Crunch bar), roughly chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. Add egg and vanilla to creamed butter mixture and mix until smooth.
  • Whisk oats, flour, baking soda, baking powder, and salt together in a separate bowl; stir into creamed butter mixture until just incorporated. Carefully fold chocolate bars into dough. Drop dough by rounded teaspoonfuls onto ungreased baking sheets.
  • Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 13.8 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 97.1 mg, Sugar 8.8 g

BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES



Butter Toffee Chocolate Chip Crunch Cookies image

Provided by Food Network

Time 27m

Yield 4 dozen cookies

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 cup firmly packed light brown sugar
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 large egg, lightly beaten
2 tbsps. milk
1 tsp. salt
3/4 tsp. baking soda
1 tsp. vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 cup coarsely chopped pecans
1/2 cup semi-sweet chocolate chips
1 (8 oz.) pkg. toffee baking bits

Steps:

  • HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
  • ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
  • DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  • BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

BUTTER CRUNCH COOKIES



Butter Crunch Cookies image

I've given this recipe to more people than any other recipe I have. These cookies are so easy to make. Cornflakes and pecans give them their delightful crunch.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 8 dozen.

Number Of Ingredients 8

2 cups butter, softened
2 cups sugar
3 cups all-purpose flour
2 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
4 cups cornflakes, lightly crushed
1 cup chopped pecans

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans. , Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 153 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 171mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

BUTTER CRUNCH COOKIES



Butter Crunch Cookies image

When I was a kid in school, they used to sell these cookies, and I'd always wonder how they made them taste so good...Now, as an adult, I have been experimenting, trying to come up with a recipe, since I couldn't find any online. I struck gold yesterday, and so, here is the recipe, which if I may say so myself, taste even better that the Linden's brand! Enjoy!!!

Provided by javagirl81

Categories     Dessert

Time 1h25m

Yield 36-48 Cookies, 12-15 serving(s)

Number Of Ingredients 13

2 1/2 cups unbleached all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
3/4 cup sugar
3/4 cup light brown sugar
3/4 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon corn syrup

Steps:

  • Preheat oven to 325°F.
  • In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, powdered sugar and salt.
  • In a small heavy bottom cast iron skillet, melt 1/4 C of butter, and 1/2 C sugar over very low heat, until it is bubbling and thick. Let this mixture cool for about a minute, (no more) and then pour it onto a cookie sheet that has been lined with parchment paper to cool a few minutes more.
  • When it is cool enough,(and still slightly pliable) break off small pieces using a sharp heavy knife, or maybe a clean screwdriver. It will be a lot of work, but you'll get a little muscle, and the reward of knowing that your cookies are going to be so good, you won't mind all of the work!
  • Now, in a large mixing bowl, beat the remaining sugars with the remaining butter until it is light and fluffy. Add the egg, and mix again. Add the vanilla and the corn syrup, mixing until it is combined.
  • Then, add the flour mixture, a little at a time, until it is completely incorporated. With a wooden spoon, add the cooled candy pieces, distributing them evenly throughout the dough.
  • Refrigerate the dough for about 30 minutes, or freeze it for 15. When it is cold, roll out 1 1/2-inch balls of dough, and be careful, those pieces of toffee will probably be really sharp! Place the balls of dough 2 1/2-inches apart on an ungreased cookie sheet, and bake for 9-11 minutes, making sure that they don't brown too much. They should be very light on top, and golden on the bottom.
  • After two minutes, remove the cookies from the cookie sheet, and continue cooling on a wire cooling rack, about 7-8 more minutes, or until the toffee is set.

PEANUT BUTTER CRUNCH COOKIES



Peanut Butter Crunch Cookies image

"The next time you're craving peanut butter cookies try this variation with oats and Grape-Nuts. I think it's even better than the regular cookies, which I like a lot." -Jack Horst of Westfield, New York

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1/4 cup butter, softened
1/4 cup creamy peanut butter
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup Grape-Nuts

Steps:

  • In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in Grape-Nuts., Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with a fork dipped in flour. Bake at 350° for 9-12 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 56 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PEANUT BUTTER CRUNCH COOKIES



Chocolate Peanut Butter Crunch Cookies image

Provided by Food Network

Time 23m

Yield 5 dozen cookies

Number Of Ingredients 15

or 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
1/2 cup Jif® Creamy Peanut Butter
2 large egg
1 tsp. vanilla extract
Crisco® Original No-Stick Cooking Spray
3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
2 cups quick rolled oats
1 cup Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3/4 cup milk chocolate chips
3 (2.1 oz.) chocolate covered crisp peanut buttery candy bars*, cut crosswise into 1/4-inch pieces

Steps:

  • HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.
  • BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
  • STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
  • *Butterfinger candy bars were used in recipe testing.

MOM'S PEANUT BUTTER CRUNCH COOKIES



Mom's Peanut Butter Crunch Cookies image

My mom first made these cookies for me back in 1979 when I was just in kindergarden. These unique peanut butter cookies feature the addition of Shredded Wheat cereal which adds a delicious and tasty "crunch" in every bite!

Provided by Harley Seashell Pri

Categories     Dessert

Time 24m

Yield 60 cookies

Number Of Ingredients 10

20 frosted mini-wheats cereal
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter, soft
1 cup peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla

Steps:

  • Oven@ 350 Crush cereal into shreds.
  • Set aside.
  • Mix flour, soda and salt; set aside.
  • Mix rest of ingredients.
  • Beat until light and fluffy.
  • Fold in dry ingredients; mix well.
  • Drop by tablespoons full onto ungreased cookie sheat.
  • Criss-cross flatten with a fork.
  • Bake for 14 minutes.

PEANUT BUTTER CRUNCH COOKIES



Peanut Butter Crunch Cookies image

Make and share this Peanut Butter Crunch Cookies recipe from Food.com.

Provided by katew

Categories     Dessert

Time 30m

Yield 12-16 cokies

Number Of Ingredients 10

1/2 cup butter
3/4 cup brown sugar
1 egg
3/4 cup peanut butter
1 teaspoon vanilla essence
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups Rice Krispies
1/2 cup chopped peanuts

Steps:

  • Heat oven 375°F.
  • Using electric mixer, cream butter and sugar.
  • Add egg, peanut butter and vanilla.
  • Sift together flour, salt and baking soda.
  • Add to butter mixture, beat till incorporated.
  • Fold in rice crispies and nuts.
  • Form dough into 1 1/2 inch balls.
  • Place on lined baking sheets 2 ins apart.
  • Gently press cookies down with back of fork.
  • Bake till golden brown - approx 15 - 18 minutes.
  • Cool on sheets for 5 minutes , then transfer to wire racks.

Tips:

  • Mise en Place: Before you start baking, measure and prep all your ingredients. This will help you stay organized and ensure you have everything you need.
  • Use Quality Butter: The quality of your butter will greatly impact the flavor of your cookies. Use unsalted butter to control the saltiness and richness.
  • Cream the Butter and Sugar Properly: Creaming the butter and sugar together until light and fluffy is essential for creating a smooth, even cookie dough. Creaming incorporates air into the dough, which helps the cookies rise and become crispy.
  • Chill the Dough: Chilling the dough before baking helps prevent spreading and allows the flavors to meld together.
  • Bake the Cookies at the Right Temperature: Follow the recipe's instructions carefully regarding the baking temperature and time. Overbaking will result in dry, hard cookies, while underbaking will leave them soft and gooey.
  • Let the Cookies Cool Completely: Allow the cookies to cool completely on a wire rack before storing or serving. This helps them firm up and develop their full flavor.

Conclusion:

Butter crunch cookies are a delicious and easy-to-make treat that's perfect for any occasion. With just a few simple ingredients and a little bit of time, you can create these crispy, buttery cookies that are sure to impress your friends and family. Remember to follow the tips above to ensure your cookies turn out perfectly every time. Happy baking!

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