A fun twist on the classic chocolate chip cookies that makes them even more mouth-watering. Chunks of brownie brittle tucked into soft, buttery cookie dough. These cookies are pretty amazing! Brownie and cookie all in one. The best of both worlds.
I saw this at the store and knew I had to have it. I wasn’t sure what I was going to make, but it went into my cart. I decided on cookies because
I mean, just look at that dough. Those big chunks of brittle are so good!!
The cookie recipe is such a great base recipe. It uses cornstarch which is like magic in cookies. It keeps them so soft and prevents them from spreading too much. It requires some chill time, but it’s so worth it. I kind of like it that way. I usually make the dough late at night, let it chill while I sleep, then bake the cookies the next morning or afternoon. You could even let it sit a couple days.
In order to get consistent cookies, I always line my cookie sheet with parchment paper (a silpat will also work), use a cookie scoop, and top each mound of dough with 9-12 chocolate chips. This ensures even baking time and a pretty end result.
The brownie brittle gets kind of soft, so when you bite in it you get soft cookie with a chunk of semi-soft brownie. It’s pure bliss!
So perfect with a cold glass of milk…or made into an ice cream sandwich!
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Brownie Brittle Chocolate Chip Cookies
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup butter at room temperature
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla
- 4 oz one bag brownie brittle, crushed
- 10.5 oz milk chocolate chips
- Stir the flour, baking soda, cornstarch, and salt together in a small bowl and set aside.
- In a large bowl, cream the butter and sugars together until no lumps remain.
- Add egg. egg yolk, and vanilla. Mix well.
- Add the dry ingredients to the wet ingredients and mix together.
- Gently fold in the brownie brittle making sure to not crush it too small.
- Cover and place in fridge for at least 2 hours, preferably over night.
- *When ready to bake*
- Preheat oven to 350°
- Take the dough out of the fridge and scoop onto parchment lined cookie sheet.
- Top each mound of dough with 9-12 chocolate chips. Or as many as you want.
- Bake for 9-11 min. Do not over-bake. They will look underdone and that’s okay.
- Let cool on cookie sheet for 10 min and then move to a wire rack to completely cool.
- Repeat until all dough is used.
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