Loaded Cookie Brittle: The Irresistible Sweet and Salty Treat

Loaded Cookie Brittle is a crunchy blend of sweet and salty flavors, perfect for sharing and quick to make.

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Prep Time 20

Cook Time 15

Cooling Time 30

Total Time 1 5

Servings: 12 pieces

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup butter Provides richness and moisture; substitute with margarine for a dairy-free option.
1/2 cup sugar Adds sweetness and contributes to browning; can be replaced with coconut sugar for a lower glycemic index.
1/2 cup brown sugar Imparts depth of flavor and moisture; light or dark brown sugar can be used interchangeably.
1 tsp vanilla extract Enhances the flavor profile; using pure vanilla yields the best results.
2 cups all-purpose flour Forms the structure of the brittle; substitute with a gluten-free flour blend for gluten-free options.
1/4 tsp salt Balances sweetness; increase for a saltier taste.

For the Mix-ins

1 cup mini chocolate chips Provides sweetness and chocolate flavor; swap for white chocolate or butterscotch chips for a different taste.
1/2 cup crushed potato chips Adds texture and a salty crunch; experiment with any flavor of chip for variety.
1/4 cup whole pretzel twists Contributes additional crunch; can break them into smaller pieces for even distribution.

For Topping

Flaky sea salt For sprinkling on top; enhances flavors and is optional based on your salt preference.
Caramel Adds sweetness and a sticky texture; choose store-bought or homemade.
Melted chocolate Enhances both visual appeal and flavor; dark, milk, or white chocolate all work wonders.

Equipment

Mixing Bowl
Electric Mixer
Baking Sheet
Parchment Paper
Spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a mixing bowl, cream together 1 cup of softened butter, ½ cup of sugar, ½ cup of brown sugar, and 1 teaspoon of vanilla extract for 2-3 minutes.
Gradually add 2 cups of all-purpose flour and ¼ teaspoon of salt to the creamed mixture and mix until just combined.
Fold in 1 cup of mini chocolate chips, ½ cup of crushed potato chips, and ¼ cup of whole pretzel twists.
Spread the mixture onto the baking sheet, aiming for about ¼ inch thickness.
Bake for 12-15 minutes, until golden-brown around the edges.
Sprinkle flaky sea salt, and drizzle with caramel and melted chocolate immediately after baking.
Allow to cool completely on the baking sheet for about 30 minutes before breaking into pieces.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Allowing the Loaded Cookie Brittle to cool entirely will ensure it hardens and breaks nicely into pieces. Consider packaging it in decorative bags for gifting.

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