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Loaded Chocolate Chip Pecan Cookie Brittle

Loaded Chocolate Chip Pecan Cookie Brittle

Course Cookies, Dessert
Cuisine American
Keyword chocolate-chip-cookies, 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


  • 1 ½ cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter melted and cooled
  • ½ cup granulated sugar
  • ½ cup loosely packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup mini semi sweet chocolate chips
  • 1 cup chopped pecans
  • 1 cup sweetened flaked coconut
  • ½ cup milk chocolate covered toffee bits


  • Preheat the oven to 350°F. Butter a 10 x 15-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 golden. 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 bowl, mix together the melted butter, granulated sugar, brown sugar and vanilla.
  • Add the sifted dry ingredients to the butter and sugar stirring until fully moistened.
  • To the cookie dough, add mini chocolate chips, pecans, toasted coconut and toffee bits. Mix until evenly distributed. The mixture should be moist but may appear crumbly.
  • Press evenly into the jelly roll pan leaving space around the edge for expansion.
  • Bake for 20-22 minutes until golden. Cool completely in the pan on a baking rack.
  • Break into random size pieces. Store tightly covered at room temperature.


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