Cookie Brittle. It just sounds like the perfect little crispy treat doesn’t it? Well it is. Trust me. With the Holiday baking season in full swing, I thought I would share another quick and easy holiday recipe with you today: Browned Butter Chocolate Chip Cookie Brittle. If you like crispy cookies, you are going to love this stuff.
Growing up one of my favorite things to do around the holidays was my “Christmas cookie party”. I’d invite friends and family over and we’d bake cookies all day, watch Christmas movies and listen to carols. We’d then pack up the cookies in cute Christmas packaging and give it to family, friends, neighbors and our teachers. It was such a fun time. There were a few staples that we’d always make like our family fudge, no bake cookies and chocolate peanut butter balls. But every year, I’d also like to try something new. If I had known how easy cookie brittle was to make at the time, you can bet that this Browned Butter Chocolate Chip Cookie Brittle would’ve made the cut.
I’ve teamed up with the nice folks at Martha White and Kroger again to bring you this recipe. When they first asked me to work with them, I never realized that muffin mix could be so versatile. In case you missed it check out these Chocolate Chip Cake Bars that I made last week.
It took me a couple of tries to get this Browned Butter Chocolate Chip Cookie Brittle exactly how I wanted it. First up, I had to go with browned butter because I love the nutty flavor that it adds to cookies. Second, I wanted it crispy so that meant that I needed to spread the dough out pretty thin. I originally tried a 13 x 9 inch pan and it was a little too soft for what I was going for. Good. Just too soft. To get it just right, to get that cookie brittle texture I was going for I switched to a 15 x 10 inch jelly roll pan. As I was spreading it out it did seem to get a little thin is spots, but once it baked everything filled in nicely and it was the perfect crunchy cookie brittle texture I was looking for.
I haven’t done my holiday baking party in a while but I think I might have to revive the tradition this year and add these to it! That is if the kids can stop snacking on them long enough for me to pack them up ;)
This is a sponsored conversation written by me on behalf of J.M. Smucker’s®. The opinions and text are all mine.
Browned Butter Chocolate Chip Cookie BrittlePrint Recipe
- 1/2 cup unsalted butter
- 2 (7.4 ounce) packages Martha White Chocolate Chip Muffin Mix
- 1 teaspoon vanilla
- 1 egg
- 1/2 cup semi sweet chocolate chips
- 1/2 cup white chocolate chips
Preheat oven to 375.
Heat butter in a skillet over medium-low heat. Butter will start to foam while cooking. Continue cooking until little brown bits start to form at the bottom and the butter has a nutty aroma. Remove from heat. Allow to cool.
Combine muffin mix, vanilla, egg and browned butter in a bowl. Mix well.
Press mixture into an ungreased 15 x 10 inch jelly roll pan. Bake in preheated oven for 15 - 20 minutes or until browned. Remove from oven.
Melt semi-sweet chocolate chips in the microwave at 30 second intervals until melted. Use a fork to drizzle chocolate over the top of cookie brittle.
Melt white chocolate chips in the microwave at 30 second intervals until melted. Use a fork to drizzle white chocolate over the top of cookie brittle.
Sprinkle with sprinkles if desired. Break cookie bark into irregular pieces. Serve.