Butter Crunch Cookies
Butter crunch cookies are delicious, buttery, and extra crunchy; the secret is adding pecans and cornflakes right into the batter.
Servings: 15 cookies
Calories: 175kcal
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.
Notes
I highly recommend measuring your ingredients well! Too much, too little; whichever will surely ruin your cookie's texture and taste.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 19g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 72mg | Fiber: 1g | Sugar: 10g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg