Those iconic cookie edges — crispy, crumbly, browned, sugared — are now attainable as a full-size treat made easily in a sheet pan. The format for this cookie brittle is shortbread. Named for crumbly texture caused by high fat content, the “short” is a result of the fat inhibiting formation of “long” stretchy gluten or protein dough.
The sheet pan can be used for slab pies, cakes, breads, pancakes, meats and vegetables — and now brittle cookies. Just mix, press and bake. Use a stand or hand mixer to cream butter and sugar. Precise but playful, the baked dough can be scored while still warm or fractured into shards of cookies, each piece offering incredible crunch.
Cookie brittle may be the next trend, with even Betty Crocker on board. The company added a Chocolate Chip Cookie Brittle Mix to the baking aisle. And while Betty’s version offers a quick and crunchy outcome, your pantry most likely holds all ingredients necessary to bake from scratch.
Tips:
* There is no need to prepare the pan. The butter in the recipe will keep the brittle from sticking.
* Parchment is a plus, as the “cookie” can be cooled, whole, on a rack, while others bake.
* Toasting ingredients will be a necessity to ensure proper crunch is achieved.
* Browning butter will always add depth and intensity.
* Rotate pans for even cooking.
* Additions are limited only by imagination: toasted pecans and bourbon, lemon and rosemary, toffee chips and espresso powder.
Coconut Chocolate Chip Cookie Brittle
1 cup butter, softened
1 cup sugar
2 teaspoons vanilla
1 teaspoon salt
2 cups flour
1 cup coconut, toasted
1 cup mini chocolate chips
Heat oven to 325 F.
Cut parchment to fit a (12x18) rimmed baking sheet.
In a large bowl, cream butter and sugar. Stir in vanilla and salt. Add flour and mix until incorporated. Fold in coconut and chocolate chips. Pour crumbly dough on parchment and press evenly into pan.
Bake for 20 to 25 minutes, or until golden brown.
Score while warm. Break to serve.
Makes 1 pan.
Rosemary Lemon Cookie Brittle
1 cup butter, softened
1 cup sugar
2 teaspoons fresh rosemary, minced fine
2 teaspoons pure lemon extract
Zest of one lemon
1 teaspoon salt
2 cups flour
Preheat oven to 325 F.
Cut parchment to fit a (12x18) rimmed baking sheet.
In a large bowl, cream butter and sugar. Stir in rosemary, lemon extract, zest and salt. Add flour and mix until incorporated. Pour crumbly dough on parchment and press evenly into pan.
Bake for 20 to 25 minutes, or until golden brown.
Score while warm. Break to serve.
Makes 1 pan.
Espresso Toffee Cookie Brittle
1 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1/8 cup espresso powder
2 teaspoons vanilla
1 teaspoon salt
2 1/2 cups flour
1 cup toffee bits
1 cup white chocolate chips
Preheat oven to 325 F.
Cut parchment to fit a (12x18) rimmed baking sheet.
In a large bowl, cream butter and sugars. Stir in espresso powder, vanilla and salt. Add flour and mix until incorporated. Fold in toffee bits and chocolate chips. Pour crumbly dough on parchment and press evenly into pan.
Bake for 20 to 25 minutes, or until golden brown.
Score while warm. Break to serve.
Makes 1 pan.
Oatmeal Raisin Cookie Brittle
1 cup butter, softened
1 cup confectioners’ sugar
1/2 cup brown sugar
2 teaspoons vanilla
1 teaspoon baking powder
2 cups oatmeal
1 1/4 cup flour
1 cup raisins
Preheat oven to 325 F.
Cut parchment to fit a (12x18) rimmed baking sheet.
In a large bowl, cream butter and sugars. Stir in vanilla and baking powder. Add oatmeal and flour and mix until incorporated. Fold in raisins. Pour crumbly dough on parchment and press evenly into pan.
Bake for 20 to 25 minutes, or until golden brown.
Score while warm. Break to serve.
Makes 1 pan.
Options to mix in (per recipe):
1 cup nuts, toasted
1 cup dried fruit, diced small
2 teaspoons bourbon
2 teaspoons sea salt, sprinkled on top before baking
2 teaspoons fresh herbs, minced
2 teaspoons elderflower or flavored syrup
2 teaspoons grated ginger
Citrus zest