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Butter Toffee Crunchers


Butter Toffee Crunchers Recipe

Crisp/crunchy, studded with chocolate-covered toffee bits, these cookies are delicious with a cup of hot coffee or cocoa.

At a glance

7 dozen cookies


Choose your measure:

  • 1 cup vegetable shortening
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon butterscotch flavor or butter-rum flavor, optional but delicious
  • 2 teaspoons cream of tartar*
  • 1 teaspoon baking soda*
  • 1/2 teaspoon salt
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/3 cups milk chocolate toffee bits
  • *You can substitute 2 teaspoons baking powder for the cream of tartar and baking soda.


  1. Preheat the oven to 400°F. Lightly grease (or line with parchment) two baking sheets.
  2. To make the dough: Mix together the shortening and sugar until smooth, then add the eggs, again beating until smooth.
  3. Add the vanilla, cream of tartar, and baking soda, then add the flour, mixing gently until combined.
  4. Add the toffee bits once the flour is mixed in.
  5. To shape the cookies: Drop the dough by teaspoonfuls (a teaspoon cookie scoop works wonderfully well here) onto the prepared pans, leaving about 1 1/2" between them.
  6. Using the bottom of a glass (or the end of the pusher from your food processor), flatten each cookie until it's about 1/4" thick and 1 1/2" in diameter.
  7. To bake the cookies: Bake the cookies for 10 to 11 minutes, reversing the position of the pans (top to bottom, and back to front) midway through.
  8. The cookies are done when they're set and just starting to turn golden. Remove the cookies from the oven, and cool them on a rack.
  9. Store, well-covered, for up to 5 days at room temperature, or freeze for longer storage.