Sunflower Cookie Brittle
Get ready to fall in love with the irresistible crunch of Sunflower Cookie Brittle, a delightful fusion of cookie flavors and brittle texture! This easy-to-make treat combines the nutty earthiness of roasted sunflower seeds with the buttery sweetness of a classic cookie dough, enhanced by hints of vanilla and a touch of optional chocolate for a decadent twist. Perfectly crisp and golden, this unique dessert is baked thin for that signature snap, making it a satisfying snack to enjoy any time of day. With just 15 minutes of prep and a handful of pantry staples, this one-bowl recipe is a breeze to whip up, even for beginners. Break it into shards and serve as an indulgent homemade gift, a party platter favorite, or a crunchy companion to your afternoon coffee. Sunflower Cookie Brittle is a must-try treat that will have everyone reaching for more!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams light brown sugar
- 1 teaspoon vanilla extract
- 120 grams all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 100 grams roasted unsalted sunflower seeds
- 50 grams semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.
In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and whisk in the granulated sugar and light brown sugar until smooth and fully dissolved.
Stir in the vanilla extract and set the saucepan aside to cool slightly.
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter and sugar mixture, stirring until a soft dough forms.
Gently fold in the roasted unsalted sunflower seeds and semi-sweet chocolate chips (if using) until evenly distributed.
Transfer the dough to the prepared baking sheet and press it out into a thin, even layer, about 1/4 inch thick. The thinner you spread the dough, the crispier the brittle will be.
Bake in the preheated oven for 18-20 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 in the pan—it will crisp up as it cools.
Once cooled, break the brittle into irregular pieces and serve, or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
2269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 1435 mg | 62% | |
| Total Carbohydrate | 319.3 g | 116% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 220.3 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 349 mg | 7% | |
*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.
