Loaded Cookie Brittle: Your New Favorite Sweet & Salty Treat

Loaded Cookie Brittle combines sweet chocolate, buttery cookies, and crunchy pretzels for a delightful treat.

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Prep Time 15

Cook Time 20

Cooling Time 30

Total Time 1 5

Servings: 12 pieces

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup butter, softened Essential for richness; make sure it's at room temperature for smooth mixing.
1/2 cup sugar Sweetens the base beautifully; you can swap with coconut sugar for a healthier option.
1/2 cup brown sugar Adds moisture and depth of flavor; it brings that caramel richness.
1 tsp vanilla Amplifies the overall taste; feel free to substitute with almond extract for a nutty twist.
2 cups flour The backbone of the brittle; stick to all-purpose with no substitutions needed.
1/4 tsp salt Balances all the sweetness; adjust according to your salt preference.

For the Mix-Ins

1 cup mini chocolate chips Infuses sweetness and chocolatey goodness; dark chocolate is a fantastic alternative for a richer bite.
1/2 cup crushed potato chips Delivers that delightful salty crunch; consider flavored chips for an interesting twist.
1/4 cup whole pretzel twists Provides a nice salty crunch and texture; broken pieces work well for a unique appearance.
Flaky sea salt A finishing touch that enhances the flavors and adds an appealing look.

For the Drizzle

Caramel Creates a wonderfully sweet and gooey finish; drizzle generously for extra indulgence.
Melted chocolate Gives that irresistible chocolatey essence; opt for semi-sweet or dark chocolate for depth.

Equipment

Mixing bowl
electric mixer
Baking sheet
parchment paper
Spatula

Method

Step-by-Step Instructions for Loaded Cookie Brittle

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Combine butter, sugar, and brown sugar in a mixing bowl and cream together until light and fluffy, about 3 to 5 minutes.
Mix in vanilla extract, then gradually add flour and salt on low speed until combined.
Fold in mini chocolate chips, crushed potato chips, and pretzel twists evenly into the batter.
Spread the mixture onto the prepared baking sheet and bake for 18 to 20 minutes until the edges are golden brown.
Drizzle with melted chocolate and caramel, then sprinkle with flaky sea salt while still warm.
Allow to cool completely on the baking sheet for about 30 minutes before breaking into chunks.

Nutrition

Serving: 1pieceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze in a safe bag or container for up to 3 months.

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