• The Feeder

Cookie Brittle

by Paige Okun

I love sweets, but I'm not a great baker. So most of my baking is simple and fast. This Cookie Brittle is adapted from a Christmas recipe I made when my kids were little. The original recipe has chopped peppermint candy. But, I was craving something super-sweet and had butterscotch and white chocolate chips on hand...so I used those instead. It's yummy and a little goes a long way.


Enjoy it as an afternoon treat with tea or coffee.


Ingredients

1 1/2 cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup melted butter

1/2 cup fine white sugar

1/3 cup packed light brown sugar

1 teaspoon vanilla extract

1 cup white chocolate chips

1 cup butterscotch chips

1/2 cup milk chocolate chips or white chocolate chips


To Make

Preheat oven to 180C (350F). Line a baking tray with parchment paper.

Whisk flour, baking soda, and salt in a medium bowl and set aside.

Whisk melted butter, white sugar, brown sugar, and vanilla in a large bowl until smooth.

Stir flour mixture into butter mixture until just blended.


Stir in 1 cup white chocolate chips and 1 cup butterscotch chips. Dough will be thick like a heavy cookie dough.


Transfer dough to prepared baking sheet and spread into a rectangle that is about 3/4 inch thick. Depending on pan size, dough may not reach the edges, that's fine.


Bake cookie until top is firm and dark golden, about 20-25 minutes.


Remove from oven and cool on a rack.


Melt 1/2 cup chocolate chips in microwave or in a double boiler stirring until smooth.


Drizzle melted chocolate over the top of the cookie and refrigerate until the chocolate sets, about 1 hour.


Break cookie into irregular 2-3 inch pieces. Store in airtight container at room temperature or in fridge if your kitchen is hot like mine!

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