Loaded Cookie Brittle Recipe
Introduction
Loaded Cookie Brittle is a delightful treat that combines the classic sweetness of chocolate chip cookies with the salty crunch of potato chips and pretzels. Finished with a drizzle of caramel and melted chocolate, this brittle offers a perfect balance of flavors and textures that’s sure to satisfy any sweet tooth.
Ingredients
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
- 1/2 cup crushed potato chips
- 1/4 cup whole pretzel twists
- Flaky sea salt
- Caramel, for drizzling
- Melted chocolate, for drizzling
Instructions
- Step 1: Preheat your oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, use a hand mixer to beat the softened butter, sugar, brown sugar, and vanilla until the mixture is fluffy.
- Step 2: Add the flour and salt to the bowl and beat until just combined. Then fold in the mini chocolate chips and crushed potato chips gently.
- Step 3: Spread the cookie mixture evenly onto the prepared baking sheet and press the whole pretzel twists into the top of the dough.
- Step 4: Bake in the preheated oven for about 15 minutes, or until the brittle is golden and crispy. Remove from the oven and let it cool completely on the baking sheet.
- Step 5: Once cooled, drizzle the brittle with caramel and melted chocolate. Let it harden before breaking it into pieces to serve.
Tips & Variations
- Use your favorite type of potato chips for different flavors, such as barbecue or salt and vinegar.
- For extra crunch, sprinkle some chopped nuts, like pecans or walnuts, into the mixture.
- If you prefer a sweeter brittle, add a pinch of cinnamon or a few white chocolate chips.
- Press the pretzels gently to avoid breaking them, keeping a more attractive presentation.
Storage
Store the cookie brittle in an airtight container at room temperature for up to one week. To keep it crisp, avoid refrigeration. If it softens, you can re-crisp it in a low oven (300ºF) for a few minutes. Leftover brittle can be frozen wrapped tightly for up to one month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I substitute regular chocolate chips for mini chocolate chips?
Yes, regular chocolate chips work fine, though mini chips distribute more evenly throughout the brittle for consistency.
Why are potato chips used in cookie brittle?
Potato chips add a salty crunch that contrasts the sweetness of the cookie, enhancing the overall flavor and texture profile.
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Loaded Cookie Brittle Recipe
- Total Time: 30 minutes
- Yield: About 24 pieces 1x
Description
Loaded Cookie Brittle is a delightful crunchy treat combining the sweet taste of chocolate chip cookie dough with the salty crunch of potato chips and pretzels. Finished with drizzles of caramel and melted chocolate, this brittle offers a perfect balance of sweet and salty flavors with a satisfying texture.
Ingredients
Cookie Dough Base
- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Mix-ins and Toppings
- 1 cup mini chocolate chips
- 1/2 cup crushed potato chips
- 1/4 cup whole pretzel twists
- Flaky sea salt, for sprinkling
- Caramel sauce, for drizzling
- Melted chocolate, for drizzling
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350ºF (175ºC) and line a large baking sheet with parchment paper to prevent sticking and allow for easy cleanup.
- Mix Dough Ingredients: In a large bowl, use a hand mixer to beat the softened butter, sugar, brown sugar, and vanilla extract together until light and fluffy. Gradually add the flour and salt, mixing until just combined. Gently fold in the mini chocolate chips and crushed potato chips, ensuring even distribution without overmixing.
- Spread and Add Pretzels: Transfer the cookie mixture onto the prepared baking sheet and spread it out evenly into a thin layer. Press the whole pretzel twists lightly into the surface of the dough to incorporate their crunch and flavor.
- Bake Until Crispy: Bake in the preheated oven for approximately 15 minutes, or until the cookie brittle is golden brown and crispy around the edges.
- Cool Completely: Remove the brittle from the oven and allow it to cool completely on a wire rack. Cooling ensures the brittle hardens properly for the perfect texture.
- Drizzle and Finish: Once cooled, drizzle caramel sauce and melted chocolate evenly over the brittle to add richness and extra flavor. Sprinkle flaky sea salt for an added salty contrast, if desired.
- Break and Serve: Let the drizzles harden slightly, then break the brittle into irregular pieces. Serve immediately or store in an airtight container for later enjoyment.
Notes
- You can substitute pretzels with salted nuts or skip them if preferred.
- Use a mix of milk and dark chocolate for drizzling to customize sweetness and bitterness.
- Store the cookie brittle in an airtight container at room temperature for up to one week.
- For an extra touch, sprinkle chopped toffee bits into the dough before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie brittle, chocolate chip cookie brittle, loaded cookie brittle, sweet and salty dessert, caramel drizzled brittle, crunchy cookie treat
