Butter Toffee Crunch Cookies


These toffee crunch cookies make a special treat.


I’m a sucker for Heath bars.  I love the flavor of toffee so when my wife’s Aunt Connie offered to share a recipe for her delicious Butter Toffee Crunch Cookies I was downright ecstatic.  But then it got even better because my wife offered to make them for me.   Talk about a perfect set up!


Can I have another cookie?

Cookie in site! My cookie! Mine!

Okay, I admit it.  I’m probably related to the character Cookie Monster from Sesame Street.  You see, whenever I spot an uneaten cookie halfway across the room I’ll make a beeline straight at it.  Then I’ll use my big furry paws to scarf one or more down….mmmmm…good cookie.


And what’s not to like about anything made with sugar, butter and especially butter toffee, anyway?  Now, in truth, I could easily see making these with other candy like, say, Almond Roca or maybe something equally delicious like Cashew Roca, but these turned out great as is.   No, there’s no need to fiddle with this recipe unless you just like fiddling.  What’s that?  You’re not sure if you’re a fiddler?  Then you’ll definitely want to read Playing By The Rules Of The Kitchen.



One last note:  Aunt Connie tells us that you may do a little better on price if you buy large Heath bars and chunk them up in the food processor instead of buying the package of toffee bits in the baking section of the grocery store.  In either case, I can personally guarantee these cookies have a nice light texture, a delicate crunch, and with the toffee flavor and hints of vanilla they have quickly become one of my favorites.


Let’s Gather The Ingredients:


1 cup of sugar

These  Heath bits are yummy!

Whatever you do, don't forget your toffee bits!

3/4 cup of butter

1 egg

1 teaspoon vanilla.

2 cups white flour (or substitute white whole wheat if you have it)

1-1/2 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cups toffee bits

A little extra sugar for dipping purposes




Start by preheating the oven to 350 degrees.


Next well add the dry ingredients.

Start by creaming the eggs, butter, vanilla and sugar.

In a large mixing bowl, cream the sugar, butter, egg and vanilla.


I started with the liquids and sugars.

Now, keep the blender on and add in the dry ingredients

Next, add the dry ingredients to the above and beat together at a slow speed.  Finally, add in the toffee bits and continue beating until well-combined.


These cookies are ready to bake.

After rolling the dough balls and placing them on the sheet, press down with a glass to flatten.

Shape rounded tablespoonfuls of dough into one-and-three-quarter-inch balls.  Roll the balls in sugar and place them about two inches apart on a non-greased cookie sheet.  Use a glass to flatten the balls into circles.  If the glass sticks dip the base in sugar.


Bake about 10-12 minutes or until the edges are lightly browned.  Do NOT over bake.  Allow to cool a couple minutes on the sheet before removing.


This recipe was contributed by Connie Nichols.  Thanks Connie!


If you enjoy eating cookies like I do, you’ll definitely want to read:
Chili Chocolate Cinnamon Cookies
Or for more recipe ideas visit our Recipe page by clicking here.

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