My butter crunch cookies are buttery, crunchy and chewy + the pecans I added give each bite a nutty and yummy flavor. My recipe is SUPER easy to make; with only one bowl and 15 minutes you will have the best butter crunch cookies ever!
Butter Crunch Cookies
I love this recipe because it is quick and easy to make. No sweat is required, it is effortless! Also, these cookies are not costly; they are perfect as a snack or breakfast and an ideal treat for children after a long day at school.
I always make a big batch of these cookies because, in my family, they don't last long 😁.
Also, I highly recommend measuring your ingredients well! Too much, too little; whichever will surely ruin your cookie's texture and taste.
Ingredients
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
Butter: I use unsalted butter not only to create tender, slightly chewy cookies but a buttery flavour as well.
Sugar. I use white sugar to sweetness the cookies.
Flour. I use all-purpose flour.
Baking Soda. It will also assist the flour in producing a tender and chewy texture for the cookies.
Cream of Tartar. It Improve the texture of these cookies.
Pecans. For this dish, pecans provide the nutty flavor we've been looking for.
Cornflakes. I add it for extra crunchy texture.
How To Make Butter Crunch Cookies
One: Preheat the oven to 180C / 350F and line a baking sheet with parchment pepper.
Two: In a mixing bowl, cream butter and sugar until fluffy and light.
Three: Mix in flour, baking soda, cream of tartar and salt until well combined, then stir in the crushed cornflakes and chopped pecans.
Four: Scoop a tablespoon of the batter and roll it into a ball. Place it in the baking sheet, then repeat until making about 10-12 balls.
Six: Bake for 8-10 minutes or until lightly browned, then let the cookies cool for 15 minutes, then serve.
Serving Suggestions
A classic pair of cookies in the morning with a glass of Korean Strawberry Milk, Date Shake or milk where you can dunk your Butter Crunch Cookies.
During snack time I love to serve these cookies with white chocolate latte.
Recipe FAQs
A little less time in the oven produces chewier cookies, a little more time makes them crispy. If you prefer softer cookies, remove them from the oven while they are still slightly underbaked. If you want them a little crispy with the hint of a crunch, allow them to fully bake inside the oven until golden brown.
You may place them inside an airtight container once they have all cooled down. After that, you may refrigerate them for longer shelf life. They may last for two weeks in the fridge.
More Cookie Recipes
- Welsh Cookies - Welsh Cakes
- Danish Wedding Cookies
- No-Bake Chocolate Oatmeal Cookies
- Eggnog Cookies
- Sweet Potato Cookies
- Golden Syrup Cookies
- Almond Flour Peanut Butter Cookies
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Recipe Card
Butter Crunch Cookies
Ingredients
- 1 cup butter , softened
- 1 cup sugar
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup cornflakes , lightly crushed
- ½ cup pecans , chopped
- 2 teaspoon cream of tartar
Instructions
- Preheat the oven to 180C / 350F and line a baking sheet with parchment pepper.
- In a mixing bowl, cream butter and sugar until fluffy and light.1 cup butter, 1 cup sugar
- Mix in flour, baking soda, cream of tartar and salt until well combined, then stir in the crushed cornflakes and chopped pecans.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt, 1 cup cornflakes, 2 teaspoon cream of tartar, ½ cup pecans
- Scoop a tablespoon of the batter and roll it into a ball. Place it in the baking sheet, then repeat until making about 10-12 balls.
- Bake for 8-10 minutes or until lightly browned, then let the cookies cool for 15 minutes, then serve.
Beth says
Using cornflakes is a lovely idea; it makes the cookies so crunchy.
Benjamin Man says
Good recipe; I just replaced pecan with chopped almond.
Noah says
My daughters like these cookies. Thanks for sharing the recipe!
Malissa says
Amazing! This recipe is definitely a keeper. The cookies are sweet and crunchy, exactly how I like them to be.
Manwilla G says
Chewy and crunchy, I love them.