Chocolate Chip Cookie Brittle
Crispy, buttery, and irresistibly snackable, Chocolate Chip Cookie Brittle is the ultimate treat for cookie lovers who crave a delightful crunch. This unique take on classic chocolate chip cookies blends the flavors of rich butter, golden brown sugar, and mini chocolate chips into a thin, crisp layer baked to golden perfection. With minimal prep—just 15 minutes—and a simple press-and-bake technique, this recipe is an effortless way to whip up a crowd-pleasing dessert. Perfect for sharing or gifting, the brittle is broken into irregular pieces for easy snacking and can be stored for up to a week. Whether enjoyed alongside a cup of coffee or stashed in a lunchbox, this cookie brittle is sure to become your go-to sweet indulgence. Keywords: Chocolate Chip Cookie Brittle, crispy cookie recipe, easy dessert, sweet snack, buttery brittle recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1.75 cups all-purpose flour
- 0.75 cup mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and salt, mixing until fully combined.
Gradually add the all-purpose flour to the mixture, mixing on low speed until a crumbly dough forms. Be careful not to overmix.
Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Press the dough evenly into the prepared baking pan, smoothing the surface with your hands or the back of a spatula.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
Once baked, remove the pan from the oven and allow the brittle to cool in the pan for about 10 minutes.
Using the parchment overhang, carefully lift the brittle out of the pan and transfer it to a wire rack to cool completely.
Once fully cooled, break the brittle into irregular pieces and store in an airtight container for up to one week.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 21.1 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 68 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.
