Best Butter Crunch Cookies Recipe

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These butter crunch cookies are the best because it is fully crisped, tasty and loaded with gula Melaka toffee.

butter crunch cookies are the cookies that are not so much easy to make but worth of giving time because it has the buttery taste with the crunch toffies filling that you will never get bored from it
the best time to eat these cookies is that there is no fixed time; whenever I craved cookies, I eat those because I bake in high amounts whenever I bake cookies.

Have you ever craved for Linden’s Butter Crunch Cookie & dreamed of baking it fresh so you can immerse into complete bliss when you take a bite into the warm buttery cookie as it melts in your mouth? If so, you will love these Gula Melaka Butter Crunch Cookies.

The addition of the caramel toffee notes from the gula Melaka (Malaysian palm sugar) elevates the classic butter crunch cookie to a whole new level. Pieces of homemade gula Melaka toffee are folded into this soft, chewy cookie. It will be hard to resist having just one. The recipe includes unrefined sugar & gluten-free options.

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how to make butter crunch cookies:-

These butter crunch cookies are the best because it is fully crisped, tasty and loaded with gula Melaka toffee. lets make these awesome cookies:-

Ingredients:-

Gula Melaka Toffee

Cookie Dough

Homemade Gula Melaka Toffee Instructions:-

1. Melt the butter in a stainless steel pan over medium heat.
2. Stir in 1/8 cup gula Melaka and a sprinkle of sea salt to taste. Continuously stir and break up the gula Melaka pieces.
3. When most of the sugar has melted, and the butter begins to bubble, remove from the heat.
4. Take the pan off the heat. Stir until the sugar-butter mixture comes together and thickens somewhat, similar to caramel.
5. Place the pan back on the burner on the lowest heat setting. Stir rarely.
6. Set the timer for 1 minute after the sugar-butter mixture begins to create tiny bubbles. Continue to stir every so often.
7. The combination of sugar and butter will create giant bubbles and brown somewhat. The butter will separate from the sugar. Immediately turn off the heat and remove off the stove.
8. Spread the toffee on a Silpat or parchment-lined sheet pan. Using a rubber spatula, level the surface.
9. Allow it cool for about 15 minutes at room temperature or until totally solidified.
10. Chop the toffee into tiny pieces. Place aside.

Tips:-

1. If the toffee’s butter separates from the sugar. You’ve overcooked your toffee. Over low heat, add 1 tsp water. To bring the mixture back together, stir it. Proceed to step #8.
2. Toffee can be made ahead of time. Refrigerate for up to a week or store in an airtight container at room temperature for up to 3 days.

Butter Crunch Cookie Recipe:-

1. Sift together the flour, baking soda, and cornstarch in a small basin. Add some salt. To mix, whisk everything together. Place aside.
2. In a medium-size mixing basin, using an electric mixer fitted with a paddle or beater attachment, beat butter and both sugars for a few minutes (about 2 to 3 minutes) until light and blended.
3. Stir in the egg whites, egg yolk, vanilla bean paste, and honey. Mix on medium speed until mixed. Scrape the bowl’s side.
4. Pour in the entire flour mixture. Mix on low speed until almost completely mixed, with some flour remaining.
5. Fold in toffee bits with a rubber spatula until barely incorporated.
6. Using a cookie scooper, scoop dough 2 inches apart onto a Silpat-lined baking sheet pan.
7. Refrigerate for at least one hour before serving.
8. Bake for 11 minutes in a preheated oven at 325° F, or until the sides are golden brown and the middle is slightly underbaked.
9. bake the pan out of the oven and set it on a cooling rack for 5 minutes. Cookies will somewhat deflate.
10. Place each biscuit on a cooling rack to cool. Enjoy! It’s best eaten when it’s still warm or on the same day.

Tips By Me:-

Follow these tips to make the best butter crunch cookies at home:-

1. Cookies can be stored in an airtight container at room temperature for three days or refrigerated for a week.
2. If cookies are not consumed on the same day they are baked, they grow chewier.
3. If the toffee’s butter separates from the sugar. You’ve overcooked your toffee. Over low heat, add 1 tsp water. To bring the mixture back together, stir it. Proceed to step #8.
4. Toffee can be made ahead of time. Refrigerate for up to a week or store in an airtight container at room temperature for up to 3 days.

Recipe Card:-

Gula Melaka Butter Crunch Cookies Recipe

butter crunch cookies are the cookies that are not so much easy to make but worth of giving time because it has the buttery taste with the crunch toffies filling that you will never get bored from it.

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 30 mins

Total Time 1 hr 15 mins

Course Dessert

Cuisine persia

Servings 12 cookies

Calories 202 kcal

Ingredients  

Gula Melaka Toffee

• 1 tbsp unsalted butter
• 1/8 cup Gula Melaka
• pinch of sea salt

Cookie Dough

• 2/3 cup GF Flour
• 1/4 cup baking soda
• 3/4 tbsp cornstarch or arrowroot
• 3 tbsp unsalted butter softened at room temp
• 3 tbsp granulated sugar or coconut palm sugar
• 51 g gula Melaka finely grated/chopped
• 2 tbsp egg white
• 1 egg yolk
• 3/4 tbsp vanilla bean paste
• 1 tbsp honey

Instructions 

Homemade Gula Melaka Toffee

• Melt the butter in a stainless steel pan over medium heat.
• Stir in 1/8 cup gula Melaka and a sprinkle of sea salt to taste. Continuously stir and break up the gula Melaka pieces.
• When most of the sugar has melted, and the butter begins to bubble, remove from the heat.
• Take the pan off the heat. Stir until the sugar-butter mixture comes together and thickens somewhat, similar to caramel.
• Place the pan back on the burner on the lowest heat setting. Stir rarely.
• Set the timer for 1 minute after the sugar-butter mixture begins to create tiny bubbles. Continue to stir every so often.
• The combination of sugar and butter will create giant bubbles and brown somewhat. The butter will separate from the sugar. Immediately turn off the heat and remove off the stove.
• Spread the toffee on a Silpat or parchment-lined sheet pan. Using a rubber spatula, level the surface.
• Allow it cool for about 15 minutes at room temperature or until totally solidified.
• Chop the toffee into tiny pieces. Place aside.

Butter Crunch Cookie

• Sift together the flour, baking soda, and cornstarch in a small basin. Add some salt. To mix, whisk everything together. Place aside.
• In a medium-size mixing basin, using an electric mixer fitted with a paddle or beater attachment, beat butter and both sugars for a few minutes (about 2 to 3 minutes) until light and blended.
• Stir in the egg whites, egg yolk, vanilla bean paste, and honey. Mix on medium speed until mixed. Scrape the bowl's side.
• Pour in the entire flour mixture. Mix on low speed until almost completely mixed, with some flour remaining.
• Fold in toffee bits with a rubber spatula until barely incorporated.
• Using a cookie scooper, scoop dough 2 inches apart onto a Silpat-lined baking sheet pan.
• Refrigerate for at least one hour before serving.
• Bake for 11 minutes in a preheated oven at 325° F, or until the sides are golden brown and the middle is slightly underbaked.
• Take the pan out of the oven and set it on a cooling rack for 5 minutes. Cookies will somewhat deflate.
• Place each biscuit on a cooling rack to cool. Enjoy! It's best eaten when it's still warm or on the same day.

Notes

• Cookies can be stored in an airtight container at room temperature for three days or refrigerated for a week.
• If cookies are not consumed on the same day they are baked, they grow chewier.
• If the toffee’s butter separates from the sugar. You’ve overcooked your toffee. Over low heat, add 1 tsp water. To bring the mixture back together, stir it. Proceed to step #8.
• Toffee can be made ahead of time. Refrigerate for up to a week or store in an airtight container at room temperature for up to 3 days.