Spiced Chai Butter Crunch Cookies: A Symphony of Flavors
These cookies are a playful twist on the classic butter crunch, infused with the warmth and aroma of chai spices. Their delicate crunch and nuanced sweetness will leave you wanting more.
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup (150g) toffee bits
Cream butter and sugars: In a large bowl, cream together the softened butter and sugars until light and fluffy.Beat in the egg and vanilla extract until well combined.
Spice it up: In a separate bowl, whisk together the flour, baking powder, salt, and spices. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
Fold in toffee: Gently fold in the toffee bits until evenly distributed.
Chill and shape: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Chill the dough for at least 30 minutes (this helps prevent spreading and ensures a satisfyingly crumbly texture). Roll the dough into small balls, about 1 inch in diameter.
Bake to golden: Bake for 12-15 minutes, or until the edges are lightly golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Use high-quality chai spices for the most intense flavor.
For a richer toffee taste, use dark brown sugar for half of the sugar amount.
For an extra crunch, sprinkle the tops of the cookies with a pinch of flaked sea salt before baking.
These cookies are best enjoyed within a couple of days for optimal freshness.
Enjoy this unique and flavorful twist on the classic butter crunch! Feel free to adjust the spices to your liking, adding a pinch of nutmeg or star anise for a truly personalized touch.
Sun-Kissed Chocolate Chunk Cookies (with a Secret Ingredient!)
These cookies are bursting with flavor and surprisingly simple to make with just 8 ingredients. The secret ingredient? Browned butter, adding a nutty, caramel depth that will have everyone asking for the recipe!
1 cup (2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (160g) dark chocolate chunks (70% cacao recommended)
Brown the butter: Melt the butter in a saucepan over medium heat. Cook, swirling occasionally, until the butter foams, then browns and smells nutty. Remove from heat and let cool slightly.
Cream butter and sugars: In a large bowl, cream together the browned butter and sugars until light and fluffy. Beat in the egg and vanilla extract until well combined.
Dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined. Don't overmix!
Fold in chocolate: Gently fold in the chocolate chunks until evenly distributed.
Chill and bake: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the prepared sheet, leaving space for spreading. Chill the dough balls for at least 30 minutes (this helps prevent spreading and ensures gooey centers).
Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
For extra caramel flavor, use brown butter made with dark brown sugar.
Sprinkle the tops of the cookies with coarse sea salt before baking for a touch of salty sweetness.
Add a teaspoon of instant coffee to the dry ingredients for a deeper flavor.
These cookies are best enjoyed warm and fresh from the oven, but they store well at room temperature for up to 3 days.
Voila! You have a unique and delectable cookie recipe that's sure to impress, all thanks to the magic of browned butter. Enjoy!
If you are looking for a simple and satisfying treat, look no further than these butter crunch cookies. They are thin, crispy, and loaded with toffee bits that add a wonderful crunch and flavor. Plus, they are easy to make with just a few ingredients and no chilling required. In this post, I will show you how to make these butter crunch cookies step by step, and share some tips and variations to customize them to your liking.## IngredientsTo make these butter crunch cookies, you will need the following ingredients:- **Butter**. You will need to brown the butter first, which will give the cookies a rich and nutty flavor. To do this, simply melt the butter in a saucepan over medium-low heat, stirring occasionally, until it turns golden brown and smells fragrant. Be careful not to burn the butter, as it can go from brown to black very quickly. Transfer the browned butter to a heatproof bowl and let it cool completely before using it in the cookie dough.- **Sugar**. You will need both granulated sugar and light brown sugar for this recipe. The brown sugar adds moisture and caramel flavor to the cookies, while the granulated sugar helps them spread and crisp up.- **Egg**. You will need one large egg at room temperature for this recipe. The egg binds the ingredients together and adds some structure to the cookies.- **Vanilla extract**. A splash of vanilla extract enhances the flavor of the cookies and complements the toffee bits.- **All-purpose flour**. This is the base of the cookie dough and provides the bulk and texture of the cookies. Make sure to measure the flour correctly by spooning and leveling it, or using a kitchen scale, to avoid adding too much flour and making the cookies dry and dense.- **Baking soda**. This is the leavening agent that helps the cookies rise and spread in the oven. It also contributes to the browning and crispiness of the cookies.- **Salt**. A pinch of salt balances the sweetness of the cookies and brings out their flavor.- **Toffee bits**. These are the star of the show and give the cookies their name and crunch. You can use store-bought toffee bits, or make your own by chopping up some hard toffee candy. You can also use toffee bits with or without chocolate coating, depending on your preference.- **Flaky sea salt**. This is an optional but highly recommended finishing touch for these cookies. Sprinkling some flaky sea salt on top of the cookies before baking adds a nice contrast of flavors and textures, and makes the cookies look more appealing.## InstructionsTo make these butter crunch cookies, follow these simple steps:1. Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat.2. In a large bowl, whisk together the browned butter, granulated sugar, and brown sugar until well combined and smooth.3. Add the egg and vanilla extract and whisk until incorporated.4. Add the flour, baking soda, and salt and stir with a wooden spoon or a rubber spatula until a soft and sticky dough forms.5. Fold in the toffee bits with a spatula or your hands, making sure they are evenly distributed throughout the dough.6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between them. Flatten the dough slightly with your fingers or the back of a spoon, and sprinkle some flaky sea salt on top if desired.7. Bake for 10 to 12 minutes, or until the edges are golden and the centers are set. The cookies will look puffy and soft when they come out of the oven, but they will flatten and crisp up as they cool.8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy with a glass of milk or your favorite hot beverage.## Tips and Variations- For chewier cookies, reduce the baking time by a minute or two, and let the cookies cool completely on the baking sheet. They will still have some crispiness around the edges, but the centers will be softer and chewier.- For thinner and crispier cookies, increase the baking time by a minute or two, and transfer the cookies to a wire rack as soon as they come out of the oven. They will lose some of their puffiness and become more flat and crunchy.- For more flavor and texture, you can add some chopped nuts, chocolate chips, or dried fruits to the cookie dough along with the toffee bits. Some good options are pecans, walnuts, almonds, pistachios, dark chocolate, white chocolate, cranberries, or cherries.- For a festive twist, you can add some spices to the cookie dough, such as cinnamon, nutmeg, ginger, or cardamom. You can also drizzle some melted chocolate or caramel over the cooled cookies for extra decadence.## Storage and FreezingThese butter crunch cookies can be stored in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. You can also freeze the baked cookies in a freezer-safe bag or container for up to three months. To enjoy them, simply thaw them at room temperature or in the microwave for a few seconds.Alternatively, you can freeze the cookie dough balls in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container once they are frozen. To bake them, place them on a lined baking sheet and bake from frozen, adding a few minutes to the baking time.## ConclusionI hope you enjoyed this blog post and learned how to make these delicious butter crunch cookies. They are perfect for any occasion, whether it's a snack, a dessert, or a gift. They are easy to make, customize, and store, and they will satisfy your sweet tooth with their buttery, toffee, and crunchy goodness. Try them today and let me know what you think in the comments below. Happy baking!Source: Conversation with Bing, 12/12/2023(1) 4 Ingredient Butter Cookie Crunch super easy to make. https://www.youtube.com/watch?v=55ChT43cjE0.(2) Super Buttery and Crispy Butter Crunch Cookies. https://www.youtube.com/watch?v=IIzAh-cBU2c.(3) Butter Crunch Cookies. https://www.youtube.com/watch?v=qklFE23ckrM.(4) Butter Crunch Cookies - Sugar Spun Run. https://sugarspunrun.com/butter-crunch-cookies/.(5) Best Butter Crunch Cookies: Chewy Toffee-Packed Cookies - Bake It With Love. https://bakeitwithlove.com/butter-crunch-cookies/.(6) Butter Crunch Cookies Recipe: How to Make It - Taste of Home. https://www.tasteofhome.com/recipes/butter-crunch-cookies/.(7) Butter Crunch Cookies With Corn flakes - Healthy Life Trainer. https://www.healthylifetrainer.com/butter-crunch-cookies/.(8) Tates Butter Crunch Cookies Recipe - Share Recipes. https://www.share-recipes.net/tates-butter-crunch-cookies-recipe/.(9) undefined. https://kitchendivas.com/butter-crunch-cookies/.
Are you looking for a new snack to satisfy your sweet and salty cravings? Look no further than our delicious cookies and chips! We’ve put together a list of 10 cookie and chip pairings that are sure to tantalize your taste buds.
Chocolate Chip Cookies and Potato Chips: The classic combination of sweet and salty never gets old. Try dipping your chocolate chip cookies in some potato chips for a satisfying crunch.
Oatmeal Raisin Cookies and Barbecue Chips: The smoky flavor of barbecue chips pairs perfectly with the sweetness of oatmeal raisin cookies. Trust us, it’s a match made in heaven.
Peanut Butter Cookies and Cheese Puffs: The creamy texture of peanut butter cookies is perfectly complemented by the light and airy texture of cheese puffs. Give it a try!
Sugar Cookies and Salt and Vinegar Chips: The tangy flavor of salt and vinegar chips is the perfect contrast to the sweetness of sugar cookies. It’s a flavor explosion in your mouth!
Gingerbread Cookies and Sour Cream and Onion Chips: The spicy flavor of gingerbread cookies pairs perfectly with the tangy flavor of sour cream and onion chips. It’s a unique combination that you won’t want to miss.
Shortbread Cookies and Cheddar Cheese Crackers: The buttery flavor of shortbread cookies is perfectly complemented by the sharp flavor of cheddar cheese crackers. It’s a sophisticated snack that’s perfect for any occasion.
Peanut Butter Chocolate Chip Cookies and Nacho Cheese Doritos: The combination of peanut butter and chocolate is always a winner, but when you add in the cheesy flavor of Nacho Cheese Doritos, it takes it to a whole new level.
Snickerdoodle Cookies and Ranch Tortilla Chips: The cinnamon flavor of snickerdoodle cookies pairs perfectly with the savory flavor of ranch tortilla chips. It’s a snack that’s sure to please.
Double Chocolate Cookies and Spicy Jalapeno Chips: The rich flavor of double chocolate cookies is perfectly complemented by the spicy kick of jalapeno chips. It’s a bold combination that’s not for the faint of heart.
Peanut Butter Cup Cookies and Cheetos: The combination of peanut butter and chocolate is taken to a whole new level when you add in the crunchy texture of Cheetos. It’s a snack that’s sure to satisfy your cravings.
We hope you enjoy these delicious cookie and chip pairings! Let us know which one is your favorite in the comments below.
To keep your leftover cookies chewy and soft, store them at room temperature in resealable food-storage plastic bags or stacked in tightly covered containers.
If you want to freeze your homemade chocolate chip cookies instead, wait until they’ve cooled completely. Stack them in between layers of wax paper in a covered freezer container or plastic freezer bag and freeze your cookies for up to 2 months. To thaw, keep them covered at room temperature for 1 to 2 hours. Go ahead and chow down!
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired
Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside
In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally. Beat in egg and vanilla until smooth.
Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
Onto ungreased or parchment-lined cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.