Butter crunch cookies are delicious, buttery, and extra crunchy; the secret is adding pecans and cornflakes right into the batter. YUM!
Butter Crunch Cookies
My butter crunch cookie recipe is egg free and SUPER easy to make; with only one bowl and 15 minutes you will have the best butter crunch cookies ever!
I love these cookies also because they are perfect as a snack or breakfast, and an ideal treat for children after a long day at school.
I made a big batch of these cookies (14-15 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.
You'll Need
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
- Butter: I use unsalted butter at room temperature.
- Sugar. I use white sugar to sweetness the cookies.
- Cornflakes. I add it for a crunchy texture.
- Pecans. Pecans provide a nutty flavor and extra crunch.
- Flour. I use all-purpose flour.
- Baking Soda. It will also assist the flour in producing a tender and chewy texture for the cookies.
- Milk powder (optional). It Improve the texture of these cookies.
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, milk powder 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, 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
Thank you for checking out my recipe! Follow Healthy Life Trainer on Pinterest to keep up-to-date with all new recipes. Also, you can subscribe to my Newsletter to get all the latest recipes once published.
Butter Crunch Cookies
Equipment
- Baking sheet
- Measuring spoons
- Mixing bowl
- Chopping board
- Kitchen knife
Ingredients
- 1 cup unsalted butter , room temperature
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 2 tablespoon milk powder (optional)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup cornflakes , lightly crushed
- ½ cup pecans , chopped
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 unsalted butter, 1 cup granulated sugar
- Mix in flour, baking soda, milk powder 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, ½ cup pecans
- Scoop about a tablespoon of batter and roll it into a ball. Place it on the baking sheet, then repeat until you have about 13-15 balls, depending on the size you prefer.
- Bake for 8-10 minutes or until lightly browned, then let the cookies cool for 15 minutes, then serve.
Comments
No Comments