Chocolate Chip Cookie Brittle is the ultimate treat for anyone who loves a perfect balance of crispiness and sweetness. This recipe delivers a golden, crunchy base studded with gooey chocolate chips, creating a delightful contrast in every bite. Ready in just 40 minutes, it’s a quick and easy dessert that’s perfect for sharing or indulging solo. The rich buttery flavor, combined with the melty chocolate, makes it irresistible for both kids and adults alike.
With its light, airy texture and satisfying crunch, this brittle is a crowd-pleaser that’s as fun to make as it is to eat. Each piece is packed with 165 calories of pure joy, offering a guilt-free way to satisfy your sweet tooth. Whether you’re hosting a party or simply treating yourself, this recipe is a foolproof way to bring smiles to the table. The aroma of freshly baked cookies filling your kitchen is just the cherry on top!
Ingredients for Chocolate Chip Cookie Brittle
- 1 cup (226 g) butter, softened (unsalted recommended)
- 1 cup (237 ml) sweetened condensed milk
- 2 cups (400 g) granulated sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups (270 g) all-purpose flour
- ¼ teaspoon salt
- 1 cup (170 g) mini chocolate chips (or regular chocolate chips, chopped)
- 1 cup (140 g) dark chocolate melting wafers (optional, for drizzling)
Step-by-Step Instructions
- Preheat oven to 350°F (177°C). Line two 13×9-inch metal pans with parchment paper (or use one pan and a cookie sheet).
- In a stand mixer or with an electric mixer, beat the softened butter until creamy.
- Add the sweetened condensed milk and granulated sugar. Beat until well combined.
- Scrape down the sides of the bowl, then add the vanilla extract. Mix on low speed.
- Gradually add the flour and salt, mixing until just combined. Scrape the bowl as needed.
- Stir in the mini chocolate chips until evenly distributed.
- Divide the batter in half. Spread each half into the prepared pans, pressing it evenly to about ¼-inch thickness. (Tip: Use the back of a spoon and wax paper to help press it down.)
- Bake one pan at a time for 20-25 minutes, or until the edges are golden brown.
- Let cool for 5 minutes, then use a sharp knife or pizza cutter to score the brittle into desired shapes (e.g., triangles). Do not separate the pieces yet.
- Allow the brittle to cool completely, then break apart along the scored lines.
- If desired, melt the dark chocolate wafers according to package instructions. Drizzle the melted chocolate over the brittle and let it harden before serving.
Creative Serving Suggestions
Turn your Chocolate Chip Cookie Brittle into a show-stopping dessert by pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, crumble it over a bowl of yogurt or use it as a topping for milkshakes. It’s also perfect for gifting—wrap individual pieces in cellophane and tie with a ribbon for a sweet homemade treat.
Storage Tips for Maximum Freshness
Store your cookie brittle in an airtight container at room temperature for up to 1 week. For longer storage, keep it in the freezer for up to 2 months. If you’ve added the optional chocolate drizzle, let it harden completely before stacking the pieces to prevent smudging.
Time-Saving Hacks for Busy Bakers
To speed up the process, use pre-measured ingredients and soften your butter in the microwave for 10-15 seconds. If you’re short on pans, bake the brittle in batches—just keep the remaining batter at room temperature while the first batch bakes. For quicker cooling, place the pans on a wire rack after baking.
Recipe Variations to Try
Experiment with different mix-ins like chopped nuts, toffee bits, or white chocolate chips. For a festive touch, add a sprinkle of sea salt or crushed peppermint candies before the chocolate drizzle hardens. You can also swap the dark chocolate melting wafers for milk or white chocolate for a sweeter finish.
Equipment Tips for Perfect Brittle
If you don’t have parchment paper, lightly grease your pans with nonstick spray for easy removal. A pizza cutter works wonders for scoring the brittle into clean, even pieces. For smoother spreading, use an offset spatula or the back of a spoon dipped in warm water to press the batter into the pan.
Chocolate Chip Cookie Brittle
Ingredients
- 1 cup butter softened
- 1 cup sweetened condensed milk
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 ¼ cup all-purpose flour
- ¼ tsp salt
- 1 cup mini chocolate chips
- 1 cup dark chocolate melting wafers optional
Instructions
- Preheat oven to 350F (177C) and line two metal 13×9 pan with parchment paper (if you don’t have two 13×9 pans, you can use one 13×9 and one cookie sheet, which is what I usually do).
- In KitchenAid stand mixer or using an electric mixer, beat the softened butter until creamy.
- Add condensed milk and sugar and beat well.
- Scrape down the sides and add vanilla extract and beat on low.
- Gradually add in flour and salt until combined. Scrape down the sides of the bowl as needed.
- Stir in chocolate chips.
- Spread half of the batter into prepared 13×9 pan (this can be tricky, especially with the slippery parchment paper. I use the back end of a spoon to press it into the pan and then lay a sheet of wax paper over the top and use my hands over the wax paper to press the batter evenly into the pan) and the remaining half into your other prepared pan (or spread evenly (about ¼” thick) over parchment paper-lined cookie sheet).
- Bake (one pan at a time) on 350F (177C) for 20-25 minutes (until edges are golden brown).
- Cool for five minutes and then use a sharp knife or pizza cutter to cut shapes into the brittle (I just slice it into triangle shaped place). Do not try to separate the pieces, just score the marks and then allow the cookie brittle to cool completely.
- Once cookie brittle has cooled, break apart pieces on the scored lines.
- Prepare melting wafers according to package instructions and use a spoon to drizzle melted chocolate over the surface of the cookie brittle. Allow chocolate to harden before enjoying.