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Loaded Chocolate Chip Cookie Brittle

Course Cookies, Dessert
Cuisine American, Southern
Keyword loaded-chocolate-chip-cookie-brittle
Prep Time 15 minutes
Cook Time 22 minutes
Cooling time 2 hours
Total Time 2 hours 37 minutes
Servings 30 servings (may vary)
Calories 197kcal
Author Melissa Sperka

Ingredients

  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup butter melted and cooled
  • 1/2 cup granulated sugar
  • 1/2 cup loosely packed light brown sugar
  • 1 tsp pure vanilla extract
  • 1 cup mini semi sweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup sweetened flaked coconut
  • 1/2 cup milk chocolate covered toffee bits

Instructions

  • Preheat the oven to 350°F. Butter a 10x15-inch jellyroll pan. Set aside.
  • Spread the chopped pecans and shredded coconut on a baking pan. Toast in the oven for 6-8 minutes just until lightly golden brown. Set aside to cool.
  • Use a whisk to sift together the flour, baking powder, baking soda and salt in a medium-size mixing bowl.
  • In a separate large bowl, stir together the melted butter, granulated sugar, brown sugar and vanilla extract.
  • Add the sifted dry ingredients to the butter and sugar mixture stirring with a wooden spoon or spatula until fully moistened.
  • To the cookie dough, add mini chocolate chips, pecans, toasted coconut and toffee bits. Mix until evenly distributed in the dough. The mixture should be moist, but may appear crumbly.
  • Press evenly into the prepared jelly roll pan leaving space around the edge for expansion.
  • Bake for 20-22 minutes until golden brown. Cool completely in the pan on a wire rack.
  • Break into random size pieces. Store in an airtight container at room temperature for 3-4 days.

Notes

  • No Eggs Needed - Please note, this recipe does use leavening in the dough in the form of baking powder and baking soda. However, there are no eggs. That isn't an omission, there are none in this recipe.
  • Chocolate Chips - I prefer mini chocolate chips for this cookie bark. That being said, you could adapt this recipe using semi-sweet chocolate chips, dark chocolate chips, white chocolate chips or a combination of butterscotch chips or peanut butter chips.
  • Nuts - You could use almonds or walnuts in place of pecans.
  • Allow Room for Spreading - The cookie brittle does expand while baking,  so when pressing the dough onto the pan leave around 1/2 inch or so around the edge to allow for expansion.
  • Toffee Bits - You can use chocolate covered toffee bits or bits-o-brickle in this recipe.
  • Break into Desired Size Pieces - You can break this cookie brittle into 20 smaller pieces or 12 large it's your choice. It's meant to be random so, have fun with it and get the kiddos involved.

Nutrition

Serving: 1serving | Calories: 197kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 65mg | Potassium: 99mg | Fiber: 1g | Sugar: 14g | Vitamin A: 193IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg