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Chocolate Chip Cookie Brittle

This Chocolate Chip Cookie Brittle is insanely addictive. It’s just like getting the perfect buttery, crispy and salty edge of the cookie in every bite! Plus, it’s a super simple dessert recipe!

If thin and crispy cookies aren’t your thing, you will LOVE my thick Chocolate Chip Walnut Cookies!

Try and Stop Eating This Chocolate Chip Cookie Brittle…I Dare You!

This is a recipe that I shared with you a few years back. My friend Shauna wrote a book called Real Sweet and asked if I wouldn’t mid sharing a recipe on my site from the book. Of course you don’t have to twist my arm, especially when I saw the beauty that is Chocolate Chip Cookie Brittle staring back at me from the pages of her gorgeous book. I decided the pictures needed a little sprucing up to remind you guys how amazing this stuff is!

What IS Cookie Brittle?

Imagine the crispy, buttery edges of your favorite chocolate chip cookie recipe in every single bite! It’s one of those recipes that you don’t even understand how much you have been missing until you try it! You see, I’m usually a soft, gooey cookie gal…but the first time I made this brittle I was sold. Like I have been living a lie my entire life. Who even AM I?

Cookie Brittle on a baking sheet

What You’ll Need To Make Cookie Brittle…

  • Turbinado Sugar. Don’t be scared, this is an easy ingredient to find. You’ll see it in the stores and you might not even know…If you’ve ever seen Sugar in the Raw you’ve seen turbinado sugar. It’s one and the same, Sugar in the Raw is just a brand!
  • Butter. I used salted for an extra little salty/sweet crunch.
  • Vanilla. All good chocolate chip cookie have vanilla. Amen.
  • Flour & Salt. All purpose and kosher, if you please.
  • No Eggs or Baking Soda! You’ll notice these 2 ingredients that are standard in chocolate chip cookies are missing from this recipe. You’re aiming for a more shortbread-ish style kind of cookie with no rise. You don’t want any puff or height!
  • Chocolate Chips and Pecans. Not a nut person? Leave them out, it’s fine!

How to Make Chocolate Chip Cookie Brittle

The Turbinado sugar (Sugar in the Raw) in this recipe is a great sub-in for brown sugar, because you want a crispy brittle, and without the added moisture from the brown sugar you’re left with crispy, buttery, sweet cookie bits.

You just make a pretty standard dough, but you melt the sugar slightly in your butter first. You can even do this in the microwave!!

Once the simple dough comes together you press it into the pan and bake for 22 – 25 minutes, but importantly turn the pan every 7-8 minutes to ensure even baking. That’s important with this recipe so it’s crispy everywhere!

Once it’s done baking allow it to cool in the pan for a few minutes and then flip it out too cool completely. Once it’s cooled you can break it into pieces!

How to make cookie brittle

How Do You Store This Cookie Brittle?

Simply put your cookie brittle in an airtight container and store it at room temperature! It won’t last long, though!

But Can You Freeze It?

And yes, you can freeze it!! It freezes so well, just store it airtight in the freezer for up to a month and allow it to thaw at room temperature!

Cookie Brittle from above on a plate

If You’re A Chocolate Chip Cookie Lover Like I Am, Try These Other Recipes:

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Chocolate Chip Cookie Brittle stacked

Chocolate Chip Cookie Brittle

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Shauna Sever - Real Sweet Cookbook
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: About 24 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This Chocolate Chip Cookie Brittle is insanely addictive. It’s just like getting the perfect buttery, crispy and salty edge of the cookie in every bite! Plus, it’s a super simple dessert recipe!


  • 14 tablespoons butter, cubed
  • 1 cup Turbinado Sugar (Sugar in the Raw)
  • 2 teaspoons vanilla
  • 1 teaspoon kosher salt
  • 2 cups all purpose flour
  • 1/2 cup chopped pecans
  • 1 cup semi sweet chocolate chips


  1. Preheat your oven to 350°F/175°C.
  2. Set aside a large (12×17) rimmed baking sheet.
  3. In a medium saucepan on medium heat combine the butter and sugar, stirring constantly. Once butter is melted, cook for one more minute and remove it immediately from the heat, being careful not to bring the mixture to a boil. Alternatively place butter and sugar in a large heat-safe bowl and heat in the microwave for 90-120 seconds until the butter is melted and sugar has dissolved slightly. Whisk mixture until it is combined.
  4. Let the mixture cool for 5 minutes and then whisk mixture again for 1 minute.
  5. Whisk in the vanilla and the salt.
  6. Stir int he flour until the dough forms and then stir in the pecans and chocolate chips.
  7. Press the dough onto the ungreased pan spreading it out all the way to the edges, you want the brittle to be thin.
  8. Bake for 22-25 minutes, rotating the pan every 7-8 minutes until it’s lightly golden and firm to the touch in the center.
  9. Let the brittle cool in the pan for 3 minutes and then line a counter or second baking sheet with parchment paper and invert the first pan onto the second, and allow it to cool completely.
  10. Break the brittle into pieces and enjoy!


store airtight for up to 5 days


  • Serving Size:
  • Calories: 187
  • Sugar: 13.3 g
  • Sodium: 94.4 mg
  • Fat: 10.7 g
  • Carbohydrates: 21.8 g
  • Protein: 1.9 g
  • Cholesterol: 17.1 mg

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26 comments on “Chocolate Chip Cookie Brittle”

  1. Berry Johnston

    chocolate chip cookie originally used to promote the use of the company’s morsels. This recipe was altered in 1979, but here I present the original, unadulterated version and the one I won the school cooking competition with. Enjoy

  2. Kathleen Eiring

    Made this yesterday after seeing your post. DELICIOUS!!! Thank you for the recipe! Brought them to work today and the guys are going NUTS!

  3. I just finished making this brittle. I was so excited because I had been trying to find a recipe. I did not wait per instructions for the sugar/ butter mixture to melt s my chips ran through. What I don’t care for is the overwhelming taste of butter. I’m going to try again with less butter. Maybe half shortening and half butter. Well see. Thanks for the recipe

  4. Love this recipe, though is there a way to stop the chocolate chips from melting? The chocolate cookie Brittle was great I mean topped with almonds it was fantastic, but would love to try chocolate chip next time! 😀

  5. Do you put the turbinado sugar in with the butter in the saucepan to melt? I don’t see where you add the sugar – except in your microwave instructions.

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