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Butter Crunch Cookies

Updated: Jul 31, 2021

Many of my baking adventures as I call them, start with an inspiration. Sometimes it’s as general as "I'm in the mood for something buttery". This past weekend however it was very specific , Tate’s Butter Crunch cookies. My wife picked some up and I for the first time tried these magically delicious buttery and crispy cookies. We ate the bag in 2 nights over episodes on “For All Mankind” on Apple TV+ (Highly recommended drama BTW).

After scouring the Internet for specific Tate’s influenced recipe, i came up empty handed. So i dug up a few of my base cookie recipes and started to tweak them to something as equally magical and addicting. The result is a slightly crispy cookie around the edges, but slightly chewy in the center - oh and loaded with the homemade butter toffee. I made so many that I shared with friends and the common word to describe was “addicting”


  • 57g butter

  • 112g granulated sugar

  • 226g butter, room temperature

  • 150g light brown sugar

  • 150g granulated sugar

  • 1 egg plus 1 yolk

  • 2 teaspoons vanilla

  • 1 tablespoon light corn syrup

  • 1 teaspoon baking soda

  • 1 1/2 teaspoon kosher salt plus a pinch

  • 1 tablespoon cornstarch

  • 300g All Purpose flour

The Method


  1. Line a baking tray with parchment paper and set aside

  2. In a small heavy sauce pan over low heat bring the butter and sugar to a slow boil, stirring occasionally.

  3. a few minutes, it should have a medium amber color but not dark! . Immediately remove the pan from the heat.

  4. Spread evenly onto the parchment paper lined pan. Allow the toffee to cool completely. Any non-mixed butter, I slowly pour into a bowl and throw into the batter later.

  5. break it into really small pieces With a large knife but not fine or powdered.


  1. In the bowl of your Kitchen -Aid stand mixer fitted with the dough hook (yes hook, whisk just gets butter stuck in between the wires), beat the butter and both sugars together for 2 minutes.

  2. Add in the egg, yolk, vanilla, and corn syrup. Mix on medium, for about a minute or until the mixture is evenly combined with a slight whipped look.

  3. Add the baking soda, salt and cornstarch to the flour and mix by hand in a separate bowl

  4. Turn the mixer to low and add in the flour ¼ at a time, mixing until just combined before adding more flour.

  5. Stir the toffee bits by hand into the cookie dough and chill for 1 hour.

  6. Preheat the oven (or if you are like me, Breville Smart Oven) to 170°C and line a baking sheet with parchment paper.

  7. use Level 5 on the Breville for the tray

  8. Roll the dough to 2cm balls and drop the dough onto the lined baking sheet giving space to spread. 2cm dough will spread to around 9-10cm.

  9. Bake for 11 minutes until the cookies are mostly golden brown

  10. Allow the cookies to cool on the pan for 5 minutes and then transfer them to a wire rack to cool completely.


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