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- Desserts
- Fudge, Bark, and Candy
- Chocolate chip cookie brittle
Chocolate chip cookie brittle
While at work this weekend I stopped by our pastry chef’s kitchen to hang out and take pictures for our instagram. She gave me some tasters (naturally), one of which was some leftover cookies turned into CHOCOLATE CHIP COOKIE BRITTLE. She basically toasted up some existing cookie scraps, and voila! Brittle! I’ve been thinking about it ever since… For some reason these like aren’t a thing online. I mean there are recipes, but I don’t understand how this isn’t a big deal. It’s so easy. A one bowl wonder.
So I decided to make my own recipe. By using a high carbohydrate to fat ratio, these cookies keep their crunch for days. They’re so addicting. I even sprinkled a little extra sea salt on top of mine to satiate that sugar/salt combo that I love so much.
Chocolate chip cookie brittle
- Prep Time 5 minutes
- Cook Time 25 minutes
- Total Time 30mins
- Yield 3 cups cookie brittle
- Category dessert
- Method baked
- Cuisine american
Chocolate chip cookie brittle
Crispy, cunchy chocolate chip cookie brittle to snack on all day everyday. This cookie brittle is so easy and delicious you won’t believe it!
- Prep Time 5 minutes
- Cook Time 25 minutes
- Total Time 30mins
- Yield 3 cups cookie brittle
- Category dessert
- Method baked
- Cuisine american
Ingredients
- For the brittle:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 sticks unsalted butter, melted
- 1 teaspoon salt
- 1 tablespoon pure vanilla extract
- 2 1/2 cups semi-sweet or dark chocolate chips
Instructions
- Preheat the oven to 375°F.
- In a bowl, combine all ingredients and stir together until well combined and homogenous.
- Grease a cookie sheet pan, then press the dough into the pan so the dough is roughly 1/2 inch thick (if it touches the sides, that’s fine. If it doesn’t touch the sides, that’s fine). Bake for 20-25 minutes, or until the entire pan is golden brown and the edges are a slightly darker brown, but not overcooked!
- Prep Time 5 minutes
- Cook Time 25 minutes
- Total Time 30mins
- Yield 3 cups cookie brittle
- Category dessert
- Method baked
- Cuisine american
Pls how long can it be stored?
Your response will be very appreciated.
Thanks in anticipation.
Would the butter be room temp? Softened? Melted or like fridge cold?
I used melted butter. I have changed the recipe to clarify. Thanks, and happy baking!
Just finished making these and they were SO good! They have a little saltiness in them, that makes them really addicting. Plus it was more than easy to make. thank you and greetings from Germany~
Thank you so much for commenting, Perry! So glad you enjoyed them. Let me know what you make next!