Description
These Honeycomb Crunch Cookies are golden, crispy, and packed with bites of homemade honeycomb toffee. They blend sweet caramel notes with a light crunch, inspired by traditional Russian confections.
Ingredients
1 cup unsalted butter, softened
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups honeycomb toffee, crushed (see note)
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
3. Add eggs one at a time, then vanilla. Mix until well combined.
4. In another bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to wet mixture until just combined.
6. Fold in crushed honeycomb toffee carefully to avoid melting.
7. Scoop dough onto prepared sheets, spacing 2 inches apart.
8. Bake for 10–12 minutes or until edges are golden.
9. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Make honeycomb toffee by heating 1/4 cup honey, 1/2 cup sugar, and 2 tbsp water to 300°F, then whisk in 1 tsp baking soda. Spread on parchment and cool before crushing.
Cookies can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 19g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg