Brickle Drop Cookies
Craving a sweet treat with a delightful crunch? These Brickle Drop Cookies are your go-to indulgence! Featuring buttery, rich dough studded with toffee bits (like Heath Bits ‘O Brickle), each cookie delivers a perfect balance of caramelized sweetness and satisfying texture. Made in under 30 minutes, these cookies have a soft center and irresistibly golden edges, making them a standout treat for any occasion. Perfect for holiday cookie platters, bake sales, or an everyday pick-me-up, this recipe ensures chewy, buttery bliss in every bite. Plus, they store beautifully for lasting enjoyment—or freeze them to satisfy future cravings. Whether you’re baking for a crowd or just for yourself, these toffee-infused delights are a surefire hit!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup brown sugar, packed
- 2 units large eggs
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups toffee bits (such as Heath Bits ‘O Brickle)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Use a hand mixer or stand mixer for best results.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined. Be careful not to overmix.
Gently fold in the toffee bits until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9–11 minutes, or until the edges are lightly golden and the centers are slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 12.8 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 27 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
