Buttery Chocolate Chip Cookie Brittle
Indulge in the irresistible crunch of Buttery Chocolate Chip Cookie Brittle, a delightful twist on classic chocolate chip cookies that's both addictive and easy to make. This recipe transforms a buttery dough, studded with mini chocolate chips, into a thin, crisp brittle that's baked to golden perfection in just 25 minutes. With its melt-in-your-mouth texture and sweet caramelized edges, this treat combines the best of cookies and candy for a truly unique snack. Perfect for sharing, gifting, or satisfying your own sweet tooth, this cookie brittle stores beautifully in an airtight container, making it a convenient make-ahead dessert option. Simple ingredients, quick prep, and an unmistakably rich, buttery flavor make this a must-try for every dessert lover.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, melted
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar, packed
- 2 teaspoons Pure vanilla extract
- 2 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 cup Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking sheet with parchment paper, ensuring it covers the sides for easy removal later.
In a large mixing bowl, whisk together the melted butter, granulated sugar, and light brown sugar until well combined and smooth.
Add the vanilla extract to the butter and sugar mixture, stirring until fully incorporated.
Gradually add the all-purpose flour and salt to the wet ingredients. Stir with a spatula or wooden spoon until a thick dough forms.
Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Transfer the dough to the prepared baking sheet and press it into an even layer using your hands or the back of a spatula. Make sure the dough reaches the edges of the pan and is as flat as possible.
Bake in the preheated oven for 20-25 minutes, or until the edges of the cookie brittle are golden brown and crisp.
Remove the pan from the oven and let the brittle cool completely in the pan. Once cooled, use the parchment paper to lift the brittle from the pan.
Break the cookie brittle into irregular pieces by hand or gently cut into shards with a sharp knife.
Store the brittle in an airtight container at room temperature for up to one week. Enjoy as a snack, dessert, or gift!
Nutrition Facts
Calories |
4134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.9 g | 278% | |
| Saturated Fat | 135.9 g | 680% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 538.7 g | 196% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 342.7 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 444 mg | 9% | |
*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.
