Butter Crunch Cookie Recipes

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OLD-TIME BUTTER CRUNCH CANDY



Old-Time Butter Crunch Candy image

Both my children and my grandchildren say the season wouldn't be the same without the big tray of candies and cookies I prepare. This one's the most popular part of that collection. We love the nutty pieces draped in chocolate. -Mildred Duffy, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2 pounds.

Number Of Ingredients 6

1 cup butter
1-1/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups finely chopped toasted almonds
8 milk chocolate candy bars (1.55 ounces each)

Steps:

  • Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil. , Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.

Nutrition Facts : Calories 375 calories, Fat 26g fat (12g saturated fat), Cholesterol 35mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 3g fiber), Protein 5g protein.

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.

TOFFEE CRUNCH COOKIES



Toffee Crunch Cookies image

Provided by Food Network

Categories     dessert

Time 30m

Yield 45 cookies

Number Of Ingredients 12

1 cup (2 sticks) butter
1 cup light brown sugar
1 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 (10-ounce) bag toffee candy bits
1 cup oatmeal
1 cup sweetened flake coconut
1 cup chopped whole, skinned almonds

Steps:

  • Preheat oven to 350 degrees F.
  • Cream together the butter, sugar and vanilla. Beat the eggs slightly; then add to the butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix thoroughly. Mix in the toffee bits, oatmeal, coconut and nuts.
  • Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 15 minutes.

CRUNCHY PEANUT-BUTTER COOKIES



Crunchy Peanut-Butter Cookies image

These salty-sweet-crunchy confections make the best snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 48

Number Of Ingredients 6

1 1/2 cups crunchy peanut butter
1 cup light brown sugar
1 stick softened unsalted butter
1 large egg
1 1/2 cups all purpose flour
1 teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
  • On low speed, mix in flour and baking powder until a dough forms.
  • Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
  • Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.

HOMEMADE BUTTERCRUNCH CANDY



Homemade Buttercrunch Candy image

Mom used to make this every Christmas that I can remember. We kids used to look forward to it. Now I make it for my family.

Provided by JUBUGG

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 16

Number Of Ingredients 6

1 cup margarine
1 cup white sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup toasted chopped almonds, divided
¾ cup milk chocolate chips

Steps:

  • Butter a baking sheet, and set aside.
  • Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar dissolves. Stir in water and corn syrup. Cook over medium heat, stirring often, to 270 degrees F (132 degrees C).
  • Remove from heat, and quickly stir in 1/2 of the chopped nuts. Spread onto the prepared baking sheet. Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top.
  • Finely chop remaining almonds and sprinkle over candy. Refrigerate until firm. Break into small pieces to serve.

Nutrition Facts : Calories 243.5 calories, Carbohydrate 20.4 g, Cholesterol 1.7 mg, Fat 18 g, Fiber 1 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 132.4 mg, Sugar 17.9 g

BUTTER CRUNCH COOKIES



Butter Crunch Cookies image

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

Provided by Mirj2338

Categories     Drop Cookies

Time 22m

Yield 36 serving(s)

Number Of Ingredients 10

1 cup flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened or 1 cup margarine
1 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup sweetened flaked coconut
1 cup corn flakes
3/4 cup oats (large flake)

Steps:

  • Sift together the flour, baking powder and baking soda.
  • In a separate bowl, cream together the butter, brown sugar, egg and vanilla.
  • Mix in the flour mixture.
  • Fold in the coconut, corn flakes and oats.
  • Drop in small balls on a ungreased cookie sheet. They spread as they bake.
  • Bake at 350 degrees Fahrenheit for 10 to 12 minutes.

Nutrition Facts : Calories 111.7, Fat 6.4, SaturatedFat 4.1, Cholesterol 19.4, Sodium 73.2, Carbohydrate 12.7, Fiber 0.6, Sugar 7.1, Protein 1.3

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 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.

OLD-FASHIONED BUTTER CRUNCH



Old-Fashioned Butter Crunch image

Provided by Food Network

Time 1h

Number Of Ingredients 8

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces
12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces
One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting--boards, jelly-roll pans, or cardboard pieces, covered with parchment.

Steps:

  • To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

BUTTER CRUNCH COOKIE



BUTTER CRUNCH COOKIE image

I had seen this recipe years ago and again recently on a few sites(allrecipes.com,tasteofhome.com,easteuropeanfoods.com,etc) and I finally tried it...this recipe is a KEEPER. Everyone loved them and it made a nice big batch...usually I like my cookies warm but these got better after cooling. Pictures are not mine...couldn't find...

Provided by Chris T.

Categories     Cookies

Time 30m

Number Of Ingredients 9

2 c butter, softened
2 c sugar
3 c all purpose flour
2 tsp baking soda
2 tsp cream of tartar
1/4-1/2 tsp salt
4 c corn flakes slightly crushed**
1 c chopped pecans
IF YOU WANT TO MAKE THEM NUT FREE I WOULD USE 5 CUPS OF CORN FLAKES**

Steps:

  • 1. Heat oven to 350*
  • 2. In a mixing bowl, cream butter and sugar.
  • 3. Combine flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture.
  • 4. Stir in the cornflakes and pecans.
  • 5. Roll into 1-in balls. Place 1 in. apart on ungreased baking sheets.
  • 6. Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

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