Buttercrunch Toffee Cookies

Submitted by Boston Baker Boy

"The bakery near my grandmother's house used to sell these cookies and they were a real treat for us kids. Now that we're grown, and the bakery is closed, the best alternative was to make them myself."

 

• Ready In: 50mins
• Ingredients: 14
• Yields: 2 dozen

ingredients

• For the Buttercrunch Toffee

• 1⁄2 cup butter
• 1⁄2 cup granulated sugar

• For the Cookies

• 2 1⁄2 cups flour
• 1⁄4 cup confectioners' sugar
• 2 tablespoons cornstarch
• 3⁄4 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3⁄4 cup butter
• 1⁄2 cup granulated sugar
• 1⁄2 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 tablespoon corn syrup (optional)

directions

1. For the Buttercrunch Toffee:

2. Line a rimmed cookie sheet with wax paper and set aside. In a heavy bottom saucepan, melt butter. Add sugar and cook over medium high heat until boiling. Reduce heat and continue to cook until it reaches 290 F on a candy thermometer. Remove from heat and pour onto pan. Set aside to cool. When cool, break toffee into small pieces.

3. For the Cookies:

4. Preheat oven to 325. In a medium bowl, sift together flour, confectioner’s sugar, cornstarch, baking powder, baking soda, and salt. Set aside. In a large bowl, cream butter and sugars. Add eggs, one at a time, beating after each addition. Add vanilla and corn syrup (optional). Stir in candy pieces, mixing thoroughly. Refrigerate dough for 30 minutes. Roll into 1 ½” balls (approximately 1 rounded Tablespoon). Place 2” apart on an ungreased tray. Bake at 325 for 10 minutes. Cool on tray for 5 minutes before transferring to a wire rack.