Pecan Chocolate Chip Cookie Brittle Recipes

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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

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

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.

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

PECAN DOUBLE CHOCOLATE CHIP COOKIES



Pecan Double Chocolate Chip Cookies image

Lots of chocolate and loads of pecans make these scrumptious drop cookies doubly decadent!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 48

Number Of Ingredients 11

1 cup I Can't Believe It's Not Butter!® spread
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, toasted and cooled completely
1 cup white baking chips
1 bag (12 ounces) semisweet chocolate chips (2 cups)

Steps:

  • Heat oven to 375°F.
  • Beat spread and sugars in large bowl with electric mixer on medium speed 4 minutes. Beat in vanilla and egg. Beat in flour, baking soda and salt on low speed. Stir in pecans and chips.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are golden (do not overbake). Immediately remove from cookie sheet to wire rack.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg

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