This Butter Pecan Cookie Brittle Recipe is made with 6 simple ingredients. The first time that you make it, you might think it's just a giant cookie - but it's so much more than that. The whole thing has the flavors of a cookie, with the texture of brittle. It's like a little bit of heaven in each and every bite.
What I love about this great recipe is that it's simple. I'm a big fan of brittle candy and classic chocolate chip cookies, so the brittle form that this recipe makes is the best. It's like eating crunchy cookies but with more flavor.
I first came across a recipe for cookie brittle in the little Everyday Food magazine I subscribed to as a newlywed back in 2004. I added that old favorite into this version that incorporates our love for pecan sandies.
If you want an easy recipe to curb your sweet tooth, combine the flavors of two classics and create this. Since the cookie dough mixture takes up an entire sheet pan, it's more than enough to share with those that you love. Let the brittle cool, and enjoy!
If you are looking for more real sweet treats, be sure to check out my Cookie Dough Cupcakes and these Coconut Pecan Cookies. Or make this decadent Brownie Brittle Recipe.
Ingredients
Salted butter - The butter is key for helping make the brittle nice and crispy as it bakes. If you have unsalted butter just add an additional pinch of salt.
Sugar - Adds sweetness to this simple dessert.
Salt - Just a tad bit is needed.
Vanilla extract - This is a simple way to add yummy flavor.
Butter extract - This adds richness to this dessert.
Flour - The main dry ingredient to make the base is all purpose flour.
Roasted salted pecans - The saltiness of the nuts pairs really well with the sweetness of the dough.
How To Make Butter Pecan Cookie Brittle Recipe
Step One: Preheat the oven to 350 degrees. Add parchment paper to a large baking sheet.
Step Two: Cream the butter, salt, sugar, and both extracts in a large bowl until smooth.
Step Three: Mix in the flour. The dough mixture will be crumbly and look like sand.
Step Four: Stir or fold in the pecans. If you are starting with whole pecans instead of pecan pieces roughly chop them first.
Step Five: Spread the mixture onto a baking sheet and press into a 12X14-inch rectangle.
Step Six: Put the pan in the oven and bake for 20-25 minutes until the brittle is golden brown. The edges may crumble a bit but that is ok. Most of it will end up in bigger pieces. And those little crumbles bits taste amazing on yogurt or ice cream.
Step Seven: Cool completely and then break into 2-inch pieces. Store in an airtight container at room temperature for up to a week.
Variations
Add semisweet chocolate chips - You can easily turn this into a chocolate chip cookie recipe by adding chocolate chips. You can also use bittersweet chocolate chips, white chocolate chips, butterscotch chips, and any other variety of chip. Turning this into chocolate chip cookie brittle is one variation the whole family will love.
Change the type of nut - Nut combinations can be used or varied for this brittle slab. I love the way that salted pecans taste for this cookie brittle recipe, but you could easily use salted peanuts, cashews, or even sliced almonds.
Sugar - Swap in brown sugar for the granulated sugar for a warm flavor in the sweet brittle.
Common Questions
Is this the same texture as crispy cookies?
Brittle is a unique recipe in the fact that it's meant to be broken and eaten and does have a similar texture to thinner cookies. The biggest difference is that crispy cookies are a tad bit firmer, while brittle is exactly like the name sounds.
As far as taste, this brittle recipe does taste like a cookie, and the taste can easily vary depending on the ingredients that you add.
Can I easily double this recipe?
Yep, all you need is another cookie sheet and the dry ingredients and wet ingredients to mix together. Once I prep and fill one rimmed baking sheet, I move on to the next prepared pan and start creating the mixture to fill the second baking sheet.
A lined baking sheet is key for this simple dessert because the thin dough can stick to the ungreased pan if you're not careful.
Can I half this recipe?
If you don't want to make the whole pan, you don't have to. I like to make the entire pan and then don't stress out if I have leftovers. I know I'll snack and eat on them throughout the week.
I would make the full recipe first so that you know if you even need to cut the recipe in half.
How do I store leftovers?
Any leftovers can be stored in an air-tight container. You can also keep them in a small bowl covered in plastic wrap or aluminum foil. I like having a sweet treat like this handy after dinner recipes are gobbled up and eaten.
Just make sure that the cooled cookie brittle is cooled down all the way before storing it so that the buttery cookies stay crisp until the next time that you're ready to eat them.
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📖 Recipe
Butter Pecan Cookie Brittle Recipe
Ingredients
- ¾ cup salted butter softened
- 1 cup sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon butter extract
- 1 ¾ cups flour
- 1 cup roasted salted pecans chopped
Instructions
- Preheat oven to 350 and line a large baking sheet with parchment paper.
- In a large bowl cream together the butter, sugar, salt, and extracts until smooth.
- Mix in the flour. The mixture will be crumbly, like sand.
- Stir in the pecans.
- Spread on the prepared baking pan and press into a 12x14 inch rectangle.
- Bake for 20-25 minutes until golden brown.
- Cool completely. Break into 2-inch pieces.
Debbie Tyler
These look delicious.