There’s something about that moment when you break off a piece of cookie brittle that just feels a bit like magic. I remember the first time I made this — I spread the dough too thick in one spot and the edges baked faster, turning a little darker and crispier than the rest. It wasn’t perfect, but honestly, that uneven crunch was kind of the best part. The smell of warm butter and vanilla filled the kitchen, pulling me in closer while the chocolate chips melted slightly, giving little pockets of gooey sweetness. I couldn’t help but nibble as it cooled, the brittle shattering between my teeth with a satisfying snap. It’s not just a cookie; it’s a snack that makes you pause, savor, and maybe even feel a little proud of that imperfect edge.
- Delightfully crisp and thin, this brittle satisfies a sweet tooth without feeling heavy.
- The texture balances between crunchy and slightly chewy where the chocolate pools — it’s simple, and that’s kind of the point.
- Great for sharing, but beware: it disappears fast once you start snacking.
- Perfect as a topping for ice cream, yogurt, or even crumbled over fruit — a versatile treat beyond just eating it plain.
If you’ve never played around with baking thin cookie layers, this recipe is forgiving enough to let you experiment. The edges might brown a little faster, or you might get a chunk that’s thicker than the rest, but that’s part of the charm.
PrintCrispy Cookie Brittle
A crunchy, sweet treat made by baking thin layers of cookie dough until golden and crisp. Perfect for snacking or topping desserts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
Add the egg and vanilla extract to the butter and sugar mixture and beat until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the semi-sweet chocolate chips evenly.
Spread the cookie dough thinly and evenly over the prepared baking sheet, about 1/8 inch thick.
Bake in the preheated oven for 18 to 20 minutes, or until the edges are golden brown and the center is set and crisp.
Remove from the oven and allow the cookie brittle to cool completely on the baking sheet.
Once cooled, break the cookie brittle into irregular pieces and serve or store.
Don’t worry about fancy tools here — a simple baking sheet and parchment paper do the trick. When serving, I like to break it into random-sized pieces to mix up the crunch experience. Sometimes I toss in a handful of chopped nuts for an extra texture kick, or swap the semi-sweet chocolate for white chocolate chips if I’m feeling adventurous. I haven’t tested adding spices like cinnamon or chili, but I imagine a little warmth would add a nice twist.
FAQ
How thin should the dough be spread? Aim for about an eighth of an inch, but a little variation won’t ruin it — thicker spots just stay a bit softer.
Can I make this ahead of time? Absolutely, it keeps well in an airtight container for up to a week at room temperature, but try to avoid humidity so it stays crisp.
What’s the best way to store leftovers? An airtight container in the fridge can extend freshness, but bring it back to room temp before enjoying to get that perfect snap.
Ready to have a brittle moment? Scroll down, save, and get baking—this crispy cookie brittle is waiting to crack into your snack rotation.