Chocolatechipcookiebrittle Recipes

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CHOCOLATE CHIP COOKIE BRITTLE



Chocolate Chip Cookie Brittle image

Provided by A Family Feast

Categories     cookies

Time 30m

Number Of Ingredients 7

½ cup (1 stick) butter, softened
½ teaspoon salt
½ teaspoon vanilla extract
½ cup granulated sugar
1 cup flour
½ cup chopped semi-sweet chocolate (we chopped up some of these Toll House Chocolate Chunks)
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees.
  • In a mixing bowl, cream together butter and salt. Add vanilla extract and mix to combine.
  • With your mixer on low, slowly pour in sugar then mix until mixture is creamy, about two minutes.
  • Stir flour in by hand with a wooden spoon or spatula until a stiff and rather dry dough forms.
  • Stir in chopped chocolate and walnuts with wooden spoon or spatula.
  • Press mixture into an ungreased quarter sheet pan (about 9X12), pressing to edges.
  • Bake for 15-20 minutes, until the top is lightly golden brown.
  • Remove pan from the oven and allow the cookie brittle to cool completely in the pan.
  • Once cool, flip pan over onto a larger baking pan and break into irregular-sized pieces. Store in air-tight container.

CHOCOLATE CHIP COOKIE BRITTLE



Chocolate Chip Cookie Brittle image

This Chocolate Chip Cookie Brittle is insanely addictive. It's just like getting the perfect buttery, crispy and salty edge of the cookie in every bite! Plus, it's a super simple dessert recipe!

Provided by Shauna Sever - Real Sweet Cookbook

Categories     Dessert

Time 37m

Number Of Ingredients 7

14 tablespoons butter, cubed
1 cup Turbinado Sugar (Sugar in the Raw)
2 teaspoons vanilla
1 teaspoon kosher salt
2 cups all purpose flour
1/2 cup chopped pecans
1 cup semi sweet chocolate chips

Steps:

  • Preheat your oven to 350°F/175°C.
  • Set aside a large (12×17) rimmed baking sheet.
  • In a medium saucepan on medium heat combine the butter and sugar, stirring constantly. Once butter is melted, cook for one more minute and remove it immediately from the heat, being careful not to bring the mixture to a boil. Alternatively place butter and sugar in a large heat-safe bowl and heat in the microwave for 90-120 seconds until the butter is melted and sugar has dissolved slightly. Whisk mixture until it is combined.
  • Let the mixture cool for 5 minutes and then whisk mixture again for 1 minute.
  • Whisk in the vanilla and the salt.
  • Stir int he flour until the dough forms and then stir in the pecans and chocolate chips.
  • Press the dough onto the ungreased pan spreading it out all the way to the edges, you want the brittle to be thin.
  • Bake for 22-25 minutes, rotating the pan every 7-8 minutes until it's lightly golden and firm to the touch in the center.
  • Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely.
  • Break the brittle into pieces and enjoy!

Nutrition Facts : Calories 187 calories, Sugar 13.3 g, Sodium 94.4 mg, Fat 10.7 g, SaturatedFat 5.8 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 1.1 g, Protein 1.9 g, Cholesterol 17.1 mg

CHOCOLATE CHIP COOKIE BRITTLE



Chocolate Chip Cookie Brittle image

Adapted from the _American Country Inn Bed and Breakfast Cookbook Vol 2_, as printed at A Piece Of Cake. She says "It's basically an entire pan of the crisp, brown-buttery, sugary edges of the very best chocolate chip cookie." http://bit.ly/stfDF

Provided by DrGaellon

Categories     < 30 Mins

Time 30m

Yield 16 serving(s)

Number Of Ingredients 7

1 cup unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
1 cup sugar
1 teaspoon table salt
2 cups all-purpose flour
1 cup unsalted roasted cashews
1 cup chocolate chips (the author recommends bittersweet, around 60% cacao)

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, stir together butter and vanilla. Add sugar, salt and flour and stir; it will form a loose, crumbly mass like a moist pie dough. Stir in the nuts and chocolate chips. Press the dough into an ungreased cookie sheet, evenly and thinly (if you have an even single layer of chocolate chips across the whole pan, you have the right thickness). The sheet may not be full.
  • Bake 23-25 minutes, until light golden brown. Let cool completely, then break into pieces. Store in an airtight container at room temperature.

Nutrition Facts : Calories 307.9, Fat 18.8, SaturatedFat 10, Cholesterol 30.5, Sodium 203.2, Carbohydrate 33.9, Fiber 1.3, Sugar 18.8, Protein 3.5

EASY COOKIE BRITTLE



Easy Cookie Brittle image

These easy and buttery cookie bars require only 5 ingredients and take just minutes to make. Perfect for potlucks or snacks, these are loved by everyone.

Provided by Gertrude

Categories     Desserts     Candy Recipes     Brittle

Time 1h35m

Yield 24

Number Of Ingredients 6

1 serving cooking spray
1 cup butter, softened
1 cup white sugar
2 cups all-purpose flour
1 cup semi-sweet chocolate chips, divided
1 cup peanut butter chips, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray.
  • Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips.
  • Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes.
  • Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.

Nutrition Facts : Calories 228.3 calories, Carbohydrate 25.7 g, Cholesterol 20.3 mg, Fat 12.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 9 g, Sodium 80.3 mg, Sugar 16.4 g

COOKIE BRITTLE



Cookie Brittle image

"This recipe originally called for chocolate chips, but my family and friends like it better when I use peanut butter chips," remarks Betty Byrnes Consbruck of Gainesville, Florida. "I often make it for unexpected guests."

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 5

1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
1-1/4 cups peanut butter chips
1/2 cup coarsely chopped pecans

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips. , Line a 15x10x1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough. , Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container.

Nutrition Facts : Calories 99 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE COOKIE BRITTLE



Chocolate Cookie Brittle image

A chewy chocolate chip cookie.

Provided by lvkathryn

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 55m

Yield 15

Number Of Ingredients 7

1 ½ cups all-purpose flour
1 cup white sugar
½ cup maple syrup
⅓ cup chocolate chips
⅓ cup brownie mix
1 egg
1 teaspoon baking soda

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet.
  • Stir flour, sugar, maple syrup, chocolate chips, brownie mix, egg, and baking soda together in a bowl until batter is evenly-mixed. Spoon batter onto prepared baking sheet.
  • Bake in the preheated oven until set, 7 to 10 minutes. Cool to room temperature and break into pieces.

Nutrition Facts : Calories 160.7 calories, Carbohydrate 34.7 g, Cholesterol 12.4 mg, Fat 2.1 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 99.6 mg, Sugar 21.7 g

PECAN CHOCOLATE CHIP COOKIE BRITTLE



Pecan Chocolate Chip Cookie Brittle image

Chocolate chips, pecans and coconut come together in this delicious dessert that is a cross between brittle candy and a cookie.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 11

1 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter, melted, cooled slightly
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla
1 cup miniature semisweet chocolate chips
1 cup broken pecans, toasted
1/2 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F. Lightly grease 15x10x1-inch pan with shortening.
  • In small bowl, mix flour, baking powder, baking soda and salt. In large bowl, mix butter, both sugars and vanilla; add flour mixture, stirring until smooth. Stir in chocolate chips, pecans and coconut (dough will look crumbly). Press dough evenly into pan, pressing almost to edges.
  • Bake 18 to 20 minutes or until lightly browned and crisp. Cool completely in pan, about 30 minutes. Break cookie into pieces.

Nutrition Facts : Calories 190, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 115 mg

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  • In a large heatproof bowl, combine the butter and sugar. Microwave on high power just until the butter is hot and almost completely melted and the sugar has begun to dissolve, about 2 minutes (alternatively, you can melt the butter and sugar together in a saucepan over medium heat, being careful not to bring the mixture to a boil).
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