This is a quick “cookie” and a crowd pleaser. It is a good one for gift giving because it is so delicious and so quick to make. It also packs and travels well because of the casual “cookie” shape and no frosting.

Cookie Brittle
Print Recipe
Servings
2-3 dozen
Servings
2-3 dozen
Cookie Brittle
Print Recipe
Servings
2-3 dozen
Servings
2-3 dozen
Ingredients
Servings: dozen
Instructions
  1. Mix together butter, vanilla and salt. Gradually add sugar and then mix in the flour. Stir in the chocolate chips. The mixture is quite stiff.
  2. Press into a non-greased 15x10 inch pan. Bake at 350° for 20-25 minutes to a medium golden brown, just like a chocolate chip cookie.
  3. Cool slightly and flip pan to release baked cookie onto a bread board. When completely cool, break into irregular pieces.
Recipe Notes

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8 Comments on Cookie Brittle

  1. Kathy
    December 27, 2016 at 1:32 pm (11 months ago)

    Hi Lynette,
    I was going to make your cookie brittle and you mentioned that the recipe was in your Christmas Cottage book. I have that book and looked up the recipe and noticed that that it said 1 cup sugar, 2 cups flour. In your blog here, it says a different amount of sugar. I’m sure that the recipe here is correct, but I thought I would just double check with you……and you are using white sugar? Again, just double checking. Your photo of the cookie brittle looks so good, my grandchildren will love it!!
    Thank you,
    Kathy
    Ps: your Christmas Cottage book is so lovely, I spend one evening just before Christmas looking at it. Do you still own that house? It’s gorgeous inside and out!

    Reply
    • thimbleberries
      December 27, 2016 at 9:02 pm (11 months ago)

      I am sorry Kathy…the book is right. I think it was the sugar amount that was wrong. It is such a simple recipe, I can’t believe I messed it up. I think we corrected it the first day, but perhaps that didn’t work either.

      I don’t still own that cute little house, but I see it everyday in my neighborhood…it was a charmer.

      Again…sorry about the recipe.

      Lynette

      Reply
  2. Theresa
    December 19, 2016 at 5:59 am (11 months ago)

    How much sugar?

    Reply
    • thimbleberries
      December 19, 2016 at 7:07 am (11 months ago)

      1 cup sugar. Sorry, thought I had proofed carefully. Can I blame it on the holiday rush? It has now been corrected on the site.
      Lynette

      Reply
  3. Anne Logsdon
    December 19, 2016 at 5:35 am (11 months ago)

    The sugar is missing from the Cookie Brittle ingredients list.
    How much should we use?
    Looks like a scrumptious recipe, and I’d like to try it!

    Reply
    • thimbleberries
      December 19, 2016 at 7:10 am (11 months ago)

      You need 1 cup. Sorry. I always think I have proofed thoroughly.

      Reply
  4. Judy Ferguson
    December 19, 2016 at 5:31 am (11 months ago)

    There is no measurement for the sugar.

    Reply
    • thimbleberries
      December 19, 2016 at 7:11 am (11 months ago)

      You need 1 cup sugar. The recipe should now be corrected on the site. So sorry.

      Reply

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