Brown Buttercrunch Cookies

 I consider myself the Cookie Queen but my grandma was also known as the queen of sweets. She’s no longer with us but she passed down these Brown Buttercrunch Cookies to me.

These Brown Buttercrunch Cookies are unlike any cookie I’ve ever made. They’re buttery golden snowflakes that taste like toffee but in cookie form. Start off by placing 1/2 teaspoon drops of the batter onto your cookie sheet. I know that sounds small but these babies spread.

They turn into beautiful golden brown discs. I know mine aren’t uniform here but just like snowflakes, each one has it’s own shape and character.

You’re supposed to just drizzle some chocolate on them but today I felt like lathering an entire end with chocolate. Don’t you have days like that?

These cookies are filled with buttery goodness and would be a showstopping addition to your  Christmas cookie plates.

Brown Buttercrunch Cookies

  • Yield: 3 dozen


For the cookie:

  • 1/2 cup salted butter, softened
  • 1/2 cup light corn syrup
  • 2/3 cup brown sugar, packed
  • 1 cup old fashioned oats (not quick oats)
  • 3/4 cup All Purpose Flour
  • 1 teaspoon pure vanilla

For the chocolate glaze:

  • 1/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 2 teaspoons light corn syrup


  1. Preheat oven to 375 degrees and line cookie sheets with parchment paper.
  2. In a medium saucepan, melt butter, corn syrup and brown sugar over moderate heat, stirring constantly until sugar dissolves.
  3. Increase heat to high.
  4. When mixture boils remove from heat and stir in oats, flour and vanilla.
  5. Drop half teaspoonfuls, three inches apart on parchment lined cookie sheets.
  6. They will spread a lot so do not place them too close.
  7. Bake for 6-8 minutes or until mixture spreads, bubbles and turns golden brown.
  8. Let cookies cool completely.
  9. To make the chocolate glaze, heat cream in a small saucepan until scalded. Remove from heat and stir in chocolate chips and corn syrup. Cover and let stand about 15 minutes until the chocolate has melted. Using a wire whisk or a wooden spoon, gently mix glaze until smooth, being careful not to create bubbles.
  10. When cookies are cool, drizzle glaze over the cookies or use a spatula to cover the end in chocolate.
  11. Allow to set for 10-15 minutes.

Speak Your Mind



  1. Wow. Just… My pregnant self will be making these tomorrow.

  2. These are gorgeous! I haven’t had this type of cookie in years, I think it’s time I bake some up!

  3. How can I pin these? I’m afraid if I don’t pin them I’ll lose the recipe and obviously that would be a crime. (o:

  4. I make a similar recipe and it is a family favorite. I have never dipped them in chocolate though, hubby would love that idea.

  5. Wow these are so pretty! I always wondered how you made these, I tend to just buy them in the shops and love the crunch and the latticed look. Is there an alternative to corn syrup that you would recommend? I’m not sure how easy it is for me to get it here. Pinned! Thanks 🙂

  6. Does the chocolate ever set enough to package them somehow? It seems like it will just make a mess unless they are laid out in a single layer.

    • The ones pictured were just dipped. They do set up enough to stack. If you want to be sure just melt the chocolate chips with about 1/2 teaspoon shortening only and stir until combined and just drizzle instead of dipping. The corn syrup in the glaze does make for a softer chocolate.

  7. These look like they’d be very addictive!

  8. These look wonderful!

  9. I love crunchy cookies…I could go for a few of these right now! 🙂

  10. Is everyday not for lathering the entire end in chocolate?! 🙂 haha these look so good!

  11. Hi Christy!

    Just wanted to let you know that we’re doing a little “spotlight” on some of your recipes in our RecipeLion newsletter on Monday (12/10). If you’re not subscribed, you can sign up here:

    Thanks for sharing your great recipes with us! Hope you like the feature!

    -Rachel @ RecipeLion

  12. Wow, how refreshing to see such a unique cookie! I will definitely have to try these, especially since they use only pantry staples- I can make them any time. Thanks!

  13. These cookies were a fail for me! I improvised and turned the cookies into little buttercrunch bits that I stirred into chocolate—toffee-peanut chocolate clusters!

  14. So my first batch of these spread out too much, so I let my boyfriend eat them. He sprinkled some with a bit of salt – salted caramel cookies- YUM!

  15. This recipe didn’t work for me. The cookies spread all over and it ended up a big mess – more like super thin peanut brittle. They taste good but a big pain – because the cookies were so thin, the chocolate went everywhere…. I added more flour in hopes of making them thicker, but that wasn’t successful either. Not sure what else to do to make them look as beautiful as yours. As always, thanks for sharing.

    • Silly people you are going to “Pin” and you haven’t even tried. You should try them first then you won’t “Pen” them. This gal has some good recipes on this site but this isn’t one of them. They are a mess and not worth making a second time.

  16. Okay…

    1 – I freakin love your blog

    2 – These look amazing, and I think they may make their way onto my holiday plate this year

    3 – I love that darn polka-dot bowl that you put sweets in!

    4 – Can’t wait to be a blogger on a non-seasonal basis (still an undergrad)

  17. I made these yesterday and they were perfect!!
    BUT, it rained all day today. They are no longer delightfully crispy. Any idea idea on how I can save these for our Christmas goody day tomorrow?? Help!

  18. OMG these look incredible! I can’t wait to try this recipe!

  19. yes, yes, yes……. i fefinitely make these!!!

  20. I made these (I used quick oats and they turned out fine) and brought them into the office. I’ve had two coworkers ask me for the recipe already. Thanks for sharing!

  21. Ok girl who ate everything or as I have already established…my friend…as I’ve now made something from you for the past 5 days in a row 🙂 I don’t know how you do it…I…like you…have 4 kids and can never do just one thing at a time and these were a complete fail for me because I kept burning them…ugh! So…I put my brain to work cuz I loved the taste of the very few that turned out and wa~la! I started using silicone cupcake cups 🙂 Of course they are uniform which some people may not like about the perfect snowflake cookie but every batch turned out perfect after that! Yes…I had to be mindful to the timer but I could handle that! I lined a cookie tray with muffin cups and put a little ball of chilled dough in each and once they cooled they popped right out. I then made the chocolate and drizzled with a squeeze bottle and they still looked wet but were not. Yum. I gave all of my kids teacher (12 bags I had to pack up last night) a stack that I put into pretty paper cups! It was perfect! Thank you so much for another great recipe and should I say thanks to gram too! Happy Holidays!


    • I live in Florida so after day two the humidity got to them as it does everything. If you are in a dry climate I would say they would last up to a week.

  23. These turned out fabulous! I live quite a ways from town and had forgotten to get parchment paper, so used aluminum foil instead. Worked like a charm! Remember to let the cookies cool on the foil, I just lifted the sheet up and set it down to cool while starting another batch. The cookies peeled right off easily. 1/2 a teaspoon was perfect. I got 6 cookies per sheet, perfect size and didn’t run into each other. Thanks for the recipe, I’d never had these before.

  24. This made a lot more cookies then I was expecting, do you think you could freeze them without the chocolate then add chocolate later?

  25. Hi Christy, your blog looks so yummylicous!! Thanks for sharing 🙂
    Was wondering if I can replace the oats with another ingredient?
    Or would it work without the oats? Can’t wait to make them.

    • Christy {The Girl Who Ate Everything} says:

      I honestly wouldn’t alter the ingredients. They are very delicate cookies and need the oats for some structure.