Butter Crunch Cookies Food

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BUTTER TOFFEE CHOCOLATE CHIP CRUNCH COOKIES



Butter Toffee Chocolate Chip Crunch Cookies image

Provided by Food Network

Time 27m

Yield 4 dozen cookies

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
1 cup firmly packed light brown sugar
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1 large egg, lightly beaten
2 tbsps. milk
1 tsp. salt
3/4 tsp. baking soda
1 tsp. vanilla extract
1 3/4 cups Pillsbury BEST® All Purpose Flour
3/4 cup coarsely chopped pecans
1/2 cup semi-sweet chocolate chips
1 (8 oz.) pkg. toffee baking bits

Steps:

  • HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray.
  • COMBINE brown sugar, shortening, egg, milk, salt, baking soda and vanilla; beat at medium speed until well blended.
  • ADD flour gradually at low speed. Beat until well blended. Stir in nuts, chocolate chips and toffee baking bits.
  • DROP by level measuring tablespoonfuls 2 inches apart onto prepared baking sheets.
  • BAKE 10 to 12 minutes or until light golden brown. Cool 2 minutes on baking sheets; transfer to cooling rack to cool completely.

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.

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.

CRISPY BUTTERSCOTCH COOKIES



Crispy Butterscotch Cookies image

Butterscotch chip cookies with crispy rice cereal!

Provided by Barb

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 9

½ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
2 cups crisp rice cereal
1 cup butterscotch chips

Steps:

  • In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
  • Drop by heaping tablespoon onto greased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 26.5 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.7 g, Sodium 141.5 mg, Sugar 17.5 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

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.

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.

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.

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

PEANUT BUTTER CRUNCH COOKIES



Peanut Butter Crunch Cookies image

"The next time you're craving peanut butter cookies try this variation with oats and Grape-Nuts. I think it's even better than the regular cookies, which I like a lot." -Jack Horst of Westfield, New York

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 11

1/4 cup butter, softened
1/4 cup creamy peanut butter
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 cup quick-cooking oats
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup Grape-Nuts

Steps:

  • In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in Grape-Nuts., Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with a fork dipped in flour. Bake at 350° for 9-12 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 56 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

PEANUT BUTTER CRUNCH COOKIES



Peanut Butter Crunch Cookies image

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

Provided by katew

Categories     Dessert

Time 30m

Yield 12-16 cokies

Number Of Ingredients 10

1/2 cup butter
3/4 cup brown sugar
1 egg
3/4 cup peanut butter
1 teaspoon vanilla essence
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups Rice Krispies
1/2 cup chopped peanuts

Steps:

  • Heat oven 375°F.
  • Using electric mixer, cream butter and sugar.
  • Add egg, peanut butter and vanilla.
  • Sift together flour, salt and baking soda.
  • Add to butter mixture, beat till incorporated.
  • Fold in rice crispies and nuts.
  • Form dough into 1 1/2 inch balls.
  • Place on lined baking sheets 2 ins apart.
  • Gently press cookies down with back of fork.
  • Bake till golden brown - approx 15 - 18 minutes.
  • Cool on sheets for 5 minutes , then transfer to wire racks.

MOM'S PEANUT BUTTER CRUNCH COOKIES



Mom's Peanut Butter Crunch Cookies image

My mom first made these cookies for me back in 1979 when I was just in kindergarden. These unique peanut butter cookies feature the addition of Shredded Wheat cereal which adds a delicious and tasty "crunch" in every bite!

Provided by Harley Seashell Pri

Categories     Dessert

Time 24m

Yield 60 cookies

Number Of Ingredients 10

20 frosted mini-wheats cereal
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup butter, soft
1 cup peanut butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla

Steps:

  • Oven@ 350 Crush cereal into shreds.
  • Set aside.
  • Mix flour, soda and salt; set aside.
  • Mix rest of ingredients.
  • Beat until light and fluffy.
  • Fold in dry ingredients; mix well.
  • Drop by tablespoons full onto ungreased cookie sheat.
  • Criss-cross flatten with a fork.
  • Bake for 14 minutes.

HOMEMADE STAR CRUNCH COOKIES



Homemade Star Crunch Cookies image

Recreate one of your favorite childhood cookies with this easy, no-bake, copycat recipe for star crunch cookies. They're chewy and chocolaty with a caramel flavor and crispy rice crunch in every bite.

Provided by NicoleMcmom

Categories     No-Bake Cookies

Time 1h

Yield 16

Number Of Ingredients 9

½ cup unsalted butter
¼ cup cocoa powder
½ (11 ounce) package caramel candies
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (10 ounce) package mini marshmallows
¼ teaspoon salt
6 cups crispy rice cereal (such as Rice Krispies®)
cooking spray

Steps:

  • Melt butter over medium heat in a large, deep saucepan. Add cocoa powder and whisk until well combined.
  • Unwrap 24 caramels and add them to the saucepan. Cook and stir until melted, about 5 minutes. Stir in condensed milk and vanilla.
  • Add mini marshmallows and cook, stirring constantly until melted and smooth, about 5 minutes. Add salt and crispy rice cereal and stir until fully incorporated.
  • Place a sheet of parchment or waxed paper on a flat surface. Lightly grease hands with cooking spray and press cereal mixture together to form sixteen 3-inch circular patties. Set aside until completely cool, about 30 minutes.
  • Store cookies between layers of parchment or waxed paper in an airtight container up to a week on the counter, or up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 272.3 calories, Carbohydrate 45.3 g, Cholesterol 24.3 mg, Fat 9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 5.4 g, Sodium 188.8 mg

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Preheat your oven to 400 degrees. Cream the butter and sugars for about 5 minutes adding the eggs one at a time. Sift the cake and bread flours into a separate bowl. Add the sifted flours to the batter. Add the cornstarch, baking soda, vanilla, and salt.
From perfectingthemagic.com


BUTTER CRUNCH COOKIES - KITCHEN DIVAS
On a cookie sheet, lined with parchment paper add scoops of the cookie dough, allowing about 2” between cookies. Bake for about 12-14 minutes, until they are light brown around the edges. Remove and after 5 minutes add to a cooking rack to cool completely.
From kitchendivas.com


BUTTER CRUNCH COOKIES, 7 OZ AT WHOLE FOODS MARKET
Find Tate's Bake Shop Butter Crunch Cookies, 7 oz at Whole Foods Market. Get nutrition, ingredient, allergen, pricing and weekly sale information!
From wholefoodsmarket.com


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