Name: Loaded Cookie Brittle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 cup all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup chocolate chips or chunks; 1/4 cup chopped nuts (optional); 1/4 cup mini M&Ms, toffee bits, or crushed pretzels

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This Loaded Cookie Brittle is a crispy, buttery, chocolate-studded treat that combines all the best parts of a cookie with the crunch of a brittle. I love how easy it is to make, and even easier to snack on. It’s packed with all my favorite cookie add-ins—chocolate chips, nuts, candies, and more—all baked into a golden sheet that breaks apart into delicious shards.

Why You’ll Love This Recipe

I love this recipe because it’s quick, customizable, and seriously addictive. It has the texture of a crisp cookie edge in every bite, and I can load it up with whatever I have in my pantry. It’s perfect for gifting, party trays, or just having on hand for a sweet snack. Plus, there’s no scooping or chilling—just press, bake, and break.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Chocolate chips or chunks
Chopped nuts (like pecans or almonds, optional)
Mini M&Ms, toffee bits, or crushed pretzels (for that loaded effect)

Directions

I preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a bowl, I cream together the butter and both sugars until light and fluffy.
I add the egg and vanilla, mixing until well combined.
I stir in the flour, baking soda, and salt until a soft dough forms.
I fold in the chocolate chips, nuts, and any other add-ins I’m using.
I press the dough evenly onto the prepared baking sheet into a thin layer—it doesn’t need to reach the edges.
I bake for 20–25 minutes, or until golden brown and crisp around the edges.
I let it cool completely on the pan, then break it into pieces to serve.

Servings and timing

This recipe makes about 20 pieces of brittle, depending on how big I break them. It takes around 15 minutes to prep and 25 minutes to bake, so I can have it ready in under an hour.

Variations

I like to switch things up by adding white chocolate chips, dried cranberries, or coconut flakes. Peanut butter chips, crushed pretzels, or even chopped candy bars make great additions too. I’ve even tried a s’mores version with mini marshmallows and graham cracker pieces—it’s incredible.

storage/reheating

I store the brittle in an airtight container at room temperature for up to a week. It stays crisp and perfect for snacking. There’s no need to reheat—just grab a piece whenever I need a sweet treat. For longer storage, I freeze it in a zip-top bag for up to 2 months.

FAQs

Can I make this without eggs?

Yes, I can substitute the egg with a flax egg or 2 tablespoons of milk. The texture might be slightly different but still delicious.

How do I make it extra crispy?

I press the dough thin and bake it until the edges are deeply golden. Letting it cool completely before breaking also helps it crisp up more.

Can I use store-bought cookie dough?

I can, especially if I’m short on time. Just press it out thin, add extra toppings, and bake as directed.

What’s the best way to break the brittle?

Once it’s completely cool, I use my hands to break it into uneven shards. For cleaner edges, I sometimes score it with a knife right after baking while it’s still warm.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend, and it turns out great. I just make sure all my add-ins are gluten-free too.

Conclusion

This Loaded Cookie Brittle is my go-to when I want a quick, crowd-pleasing dessert with plenty of crunch and character. It’s endlessly adaptable, great for gifting, and totally irresistible. Whether I load it up with chocolate, nuts, or candy, it never lasts long in my kitchen.