A fun and delicious twist on traditional cookies. I grew up on this cookie brittle and I’m realizing why my mom made this often! Simple ingredients, no scooping, bakes all at once and is devoured by everyone. Try this Cookie Brittle out for yourself! You won’t be disappointed.
What Is Cookie Brittle?
Think of cookie brittle as a large sheet pan cookie. It’s as a thin layer on a cookie sheet, not scooped like traditional cookies, and broken into ‘cookies’ when cooled. The result is a crunchy, buttery treat with golden edges and the comforting flavor of classic chocolate chip cookies.
Why You’ll Love It
- Super easy to make
— No chilling dough or forming individual cookies. - Perfect for gifting
— It packs well and stays fresh for days. - Customizable
— Add nuts, toffee bits, crushed pretzels, or use white/dark chocolate chips. - Incredibly snackable
— One bite turns into five before you know it.
Fun Serving Ideas
- Crumble over ice cream
- Dip in melted chocolate and sprinkle with sea salt
- Stack in cellophane bags for a homemade gift
Cookie brittle might not be traditional, but it delivers on flavor, crunch, and ease—all in one bite. Whether you’re a casual baker or a cookie connoisseur, this is one recipe worth breaking into.
Tips for the Perfect Cookie Brittle:
- Don’t Overbake:
The cookie will continue to cook a little after you take it out of the oven. You want the edges to be golden, but the center should be lightly brown and set. - Make sure the thickness of your dough is even throughout before baking.
- Keep an eye on it! The time to bake will depend on your cookie brittle thickness.
You’re looking for a light golden brown crust, with the edges being a bit darker and crispy.
Equipment Used to make Cookie Brittle:
- USA Pan
- Kitchen Aid Mixer
- Parchment Paper
- Measuring Cups
Other Sweet Treats
Lime Dunked Shortbread Cookies
Mallow & Cornflake Crunch Cookie
Chocolate & Cherry Granola
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Cookie Brittle
Ingredients
- 1 cup salted butter softened
- 1 cup sugar
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 375 degrees.
- In a stand mixer, cream butter and sugar until light and fluffy, about 3-5 minutes.
- Add vanilla, mix until combined.
- Scrape down the sides of your bowl.
- Add flour and salt.
- Mix until mostly combined.
- Add chocolate chips.
- Mix until cohesive and all incorporated, about 30 seconds.
- Line a cookie sheet with parchment paper.
- Press out the dough to about 1/3" thick, roughly. The thickness can vary, it just needs to be even throughout.
- Bake for 20-25 minutes. This time will vary pending on the thickness so watch for cookie brittle to be lightly golden brown.
- Let cool completely before breaking into pieces.
