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butter crunch cookies

Butter Crunch Cookies

Posted on May 26, 2023September 21, 2023 by Rachel Rappaport
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A neighbor I didn’t even know loaned me some community cookbooks because she had heard I was desperately looking for recipes so I could finish up the grant project. I had never heard of butter crunch cookies before but love cornflakes in desserts so as soon as I saw this recipe, I knew I had found my dessert.

When I looked up butter crunch cookies online to see if there was a fun story behind them, I didn’t find much. Some “butter crunch” recipes didn’t have cornflakes at all but had pecans. I don’t even think pecans are very crunchy so to me that sounded like a butter pecan cookie, not butter crunch. 

It got me thinking about how I could make the original recipe, which was fine but lacking some oomph, into what I would think is worthy of the butter crunch name.

I changed the sugar to brown sugar for a richer, caramel flavor, I added toffee bits which added a buttery flavor and crunch and then instead of crushing the cornflakes before adding them to the bowl, I let the mixer do the work. The cornflakes got just as crunched and I didn’t have to spend time mashing cereal. 

The result was a buttery, actually crunchy, thin, toasty-sweet cookie. 

butter crunch cookies

Butter Crunch Cookies

Adaptedand updated from Joanna Baird's Butter Crunch Cookies in Serving You: A Collection of Recipes from the Volunteers of Hospice of Baltimore and Howard County. 2007
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 12 minutes mins
Course Dessert
Cuisine American
Servings 4 dozen

Ingredients
  

  • 1 cup butter, at room temperature
  • 1 ⅓ cup light brown sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 ½ cup flour
  • ¾ teaspoon baking powder
  • 5 cups cornflakes
  • ⅔ cup toffee bits

Instructions
 

  • Preheat oven to 350°. Line 4 cookie sheets with parchment. Set aside.
  • In the bowl of a stand mixer or a large bowl using a hand mixer, beat together the butter, sugar and vanilla until light.
  • Beat in the eggs. Add the flour and baking powder and mix until it looks like a batter, just a couple minutes.
  • While the mixer is going, slowly stream in the cornflakes. Mix until they are crushed and well-incorporated. Stir in the toffee bits.
  • Drop the batter by the tablespoonful onto the lined baking sheets 2-3 inches apart.
  • Bake 12 minutes or until golden brown and “set” looking—they should not look wet or gooey.
  • Remove the cookies, still on the parchment, to a wire rack and cool completely before serving—toffee gets quite molten and needs to re-solidify before it is really safe to eat.

Notes

Recipe can be halved with great results. If you want more cookies, make this recipe twice.
Keyword cookie, dessert, grant cookbook recipe
butter crunch

A version of this post appeared in Aspics, Chicken Salad, and Ice Cold Celery: Finding Community through Maryland Recipes

Tags: 2000s recipeBaltimore County Marylandcommunity cookbook recipecookiesdessertgrant project recipeHoward County MarylandMaryland cookbook recipemodernized reciperecipeServing You: A Collection of Recipes from the Volunteers of Hospice of Baltimore and Howard County
Category: cookiesdessertmodernized reciperecipe

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I'm a cookbook author and recipe developer collecting community cookbooks from around the US and recreating the recipes so you can make them at home, today.

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