Cookie Brittle Recipe

Introduction

Cookie brittle is a delightful treat that combines the rich flavors of buttery cookie dough with a crisp, crunchy texture. Easy to make and perfect for snacking or sharing, this cookie brittle features sweet chocolate chips baked to golden perfection.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup (215 g) packed light brown sugar
• 1 teaspoon pure vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup semisweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the melted butter, brown sugar, and vanilla extract until smooth and combined.
2. Step 2: Add the flour and kosher salt to the bowl. Stir with a wooden spoon until the mixture comes together, then fold in the semisweet chocolate chips evenly.
3. Step 3: Line a baking sheet with parchment paper. Spread the dough onto the sheet and pat it into a thin, even layer using your hands. Note that the dough may not reach all the way to the edges.
4. Step 4: Bake in the preheated oven for 18 to 20 minutes, or until the brittle is golden brown all over.
5. Step 5: Allow the cookie brittle to cool completely on the baking sheet, then break it into pieces and enjoy.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or a sprinkle of sea salt on top before baking.
• Swap the semisweet chocolate chips for white chocolate or peanut butter chips for a different twist.
• If you prefer a thinner, crisper brittle, spread the dough more thinly before baking.

Storage

Store cookie brittle in an airtight container at room temperature for up to one week. To keep it crispy, avoid sealing it while still warm. Reheat briefly in a low oven if it softens over time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added kosher salt to prevent the brittle from becoming too salty.

Can I add nuts to this recipe?

Absolutely! Chopped nuts like pecans or walnuts can be mixed into the dough along with the chocolate chips for added texture and flavor.

Cookie Brittle Recipe

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★★★★★

4.6 from 102 reviews

Cookie Brittle is a delightful, crunchy treat featuring a thin layer of buttery, brown sugar-infused dough studded with semisweet chocolate chips. Baked until golden and broken into bite-sized pieces, this brittle combines a rich, caramelized flavor with the satisfying texture of a crisp cookie, perfect for snacking or sharing.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: About 24 servings (pieces) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Brittle Ingredients

• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup (215 g) packed light brown sugar
• 1 teaspoon pure vanilla extract
• 2 cups (240 g) all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 cup semisweet chocolate chips

Instructions

1. Prepare the dough: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the melted and cooled butter, light brown sugar, and vanilla extract until well combined. Then add the all-purpose flour and kosher salt, stirring with a wooden spoon until everything is fully incorporated. Finally, fold in the semisweet chocolate chips evenly throughout the dough.
2. Shape the brittle: Line a baking sheet with parchment paper. Spread the cookie dough onto the sheet and use your hands to pat it into a thin, even layer. The dough may not reach all edges of the baking sheet, which is perfectly fine as it will spread slightly during baking.
3. Bake: Place the baking sheet in the preheated oven and bake for 18 to 20 minutes, or until the brittle is golden brown all over and crisp. Keep a close eye to avoid burning, as thin dough can brown quickly.
4. Cool and break: Remove the brittle from the oven and allow it to cool completely on the baking sheet. Once cooled, break it into irregular pieces suitable for snacking or sharing.

Notes

• For an extra touch, sprinkle a pinch of flaky sea salt over the brittle before baking to enhance the chocolate flavor.
• Store cookie brittle in an airtight container at room temperature for up to one week to maintain crispness.
• You can substitute semisweet chocolate chips with milk chocolate or dark chocolate chips according to your preference.
• If you prefer a nutty crunch, consider adding 1/2 cup chopped nuts such as pecans or almonds to the dough.

Keywords: cookie brittle, chocolate chip brittle, baked brittle, cookie snack, homemade brittle