Cookie Brittle
Delightfully crisp and irresistibly sweet, this Cookie Brittle recipe is a game-changer for cookie lovers everywhere. Combining the buttery richness of classic cookies with the delicate crunch of brittle, this easy-to-make treat is packed with mini chocolate chips for bursts of chocolaty goodness in every bite. Requiring just six simple pantry staples and a quick 10-minute prep time, this recipe is perfect for busy bakers seeking a crowd-pleasing dessert or snack. The key to its signature crunch lies in spreading the dough thin before baking, creating a golden, caramelized surface that shatters beautifully into shareable pieces. Ideal for gifting, parties, or a cozy indulgence, Cookie Brittle is a versatile and utterly addictive confection you’ll want to make again and again.
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 200 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 210 grams All-purpose flour
- 0.5 teaspoons Salt
- 120 grams Mini chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
In a medium-sized bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. You can use a hand mixer or stand mixer for this step.
Add the vanilla extract to the butter-sugar mixture and mix until combined.
Gradually add the all-purpose flour and salt to the bowl, mixing on low speed until the dough comes together. The mixture may look crumbly at first, but it will come together as you continue mixing.
Fold in the mini chocolate chips using a spatula or wooden spoon to evenly distribute them throughout the dough.
Transfer the dough to the prepared baking sheet and press it into an even, flat layer. The thinner you spread the dough, the crispier the cookie brittle will be.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
Remove the baking sheet from the oven and allow the cookie brittle to cool completely on the tray. As it cools, it will become crispier.
Once cooled, break the cookie brittle into irregular pieces using your hands or a knife.
Serve immediately or store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 82 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 | 13 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 55 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.
