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Honey Buttercrunch Cookies


Prep Time: 2 Hours and 30 Minutes
Cook Time: 11 Minutes
Total Time: 3 Hours
Servings: 12


  • 1/4 C Butter
  • 1/2 C Granulated Sugar
  • 3/4 C Butter - Room Temp
  • 3/4 C Light Brown Sugar
  • 3/4 C Granulated Sugar
  • 1 Large Egg plus 1 Egg Yolk
  • 2 t Vanilla
  • 1 T mild honey (or light corn syrup)
  • 1 t Baking Soda
  • 1/2 t Kosher Salt
  • 1 T Cornstarch
  • 2 3/4 C All Purpose Flour


  1. Make the Toffee first
    * Line a baking sheet with parchment paper and set aside
    * In a heavy saucepan over low heat bring the butter and sugar to a boil - stirring occasionally - use candy thermometer to get it to 285 degrees (and it suddenly goes FAST and can burn easily) - the mixture will be a dark amber color. Remove from heat - let it sit about 1 minute - then pour it over the parchment paper and let it cool until solid - then you break it into smallish pieces...

    * Preheat over to 325 degrees
    * Beat the butter and both sugars until light and airy
    * Add the egg, yolk, vanilla, honey, baking soda, salt and cornstarch - mix until all is evening combined
    * Mix the flour in until fully incorporated
    * Break up the toffee into choc chip size pieces (not too big, not too small) - mix in (I use the mixer for a minute or so as the dough is stiff)
    * IMPORTANT: Chill the dough before baking (about an hour is all)
    * Scoop out (I use decent size scoop - 2 T size) and put on cookie sheet topped by parchment paper (these WILL STICK if you don't use parchment paper)
    * Bake about 10 - 12 mins - till a bit brown - take out and let SIT on the pan until they start to cool - then you can take them off.

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