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Brown And Haley Almond Roca Buttercrunch Quick And Easy Cookies

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Ingredients
  Butter 1 Cup (16 tbs), softened
  Sugar 3⁄4 Cup (12 tbs)
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Vanilla extract 1 Teaspoon
  Eggs 1 Teaspoon
  Unsifted flour 2 1⁄4 Cup (36 tbs)
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Semi sweet chocolate chocolate chips 1 Cup (16 tbs)
  Milk chocolate chips 1 Cup (16 tbs)
  Crushed almond roca butter crunch 1 Cup (16 tbs)
Directions

GETTING READY
1. Preheat the oven to 3 75°F.

MAKING
2. In a mixing bowl add butter, sugar, brown sugar and vanilla and cream it with a wooden spoon until smooth.
3. Add eggs, beating continuously.
4. Mix flour, baking soda and salt together and add gradually to butter mixture.
5. Stir in chocolate chips and almond roca.
6. Spoon the batter with a well rounded teaspoon onto greased cookie sheet and bake for 8 to 10 minutes, or until slightly brown on the bottom.
7. Remove on wire racks and allow cooling down for 10 minutes

SERVING
8. There is not time or place that is specific to serving cookies, just munch on with a hot beverage or as it is whenever you want.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond
Interest: 
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
10

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