Oh. My. Goodness.
This cookie brittle…it’s addictive. I think I have probably made it at least five times in the last two months. It’s super easy to whip together, and everyone loves it! I love to give it as gifts…because I like to give gifts, but also because I can’t have this stuff around the house.
Chocolate Chip Cookie Brittle
Recipe from Cookies and Cups
14 tablespoons of butter, cubed
1 cup Turbinado Sugar
2 teaspoons vanilla
1 teaspoon kosher salt
2 cups all purpose flour
1/2 cup chopped pecans (optional…I do not add these in)
1 heaping cup chocolate chips
Preheat oven to 350.
Line a 12 x 17 baking sheet with foil or parchment paper.
In a medium saucepan, combine the butter and sugar, and stir constantly over medium heat. Once the butter is melted, cook for one more minute and remove from the heat. Let this mixture cool for 5 minutes.
Whisk the butter/sugar mixture for about a minute, then add the vanilla and salt. Slowly stir in the flour until the dough forms, and then gently mix in the chocolate chips.
Press the dough onto the pan in a thin layer – almost to the edges!
Bake for 20-25 minutes. Rotate the pan a couple times through the baking process. The brittle is done when it is golden and firm to the touch.
Let the brittle cool completely, and break into little pieces.
Enjoy all the buttery goodness, and try not to eat the entire pan at once!
These bars….they were AMAZING, and super easy to put together. I found the recipe over here at Pinch of Yum. I had to give most of them away, because I just love anything with peanut butter and chocolate.
Peanut Butter Chocolate Chip Cookie Cheesecake Bars
Recipe from Pinch of Yum
For the cookie dough:
1 stick unsalted better, softened
1/2 cup sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup old fashioned oats
2 cups chocolate chips
For cheesecake filling:
8 ounces cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
Preheat oven to 325 degrees. Cream butter, sugars and peanut butter until fluffy. Add the egg and beat until incorporated. In a separate bowl combine the flour, baking soda and salt. Slowly add the flour mixture to the butter and sugar and mix until combined. Add in the oats and chocolate chips.
For the cheesecake filling, mix the cream cheese, egg, sugar and vanilla until smooth.
Press 2/3 of the cookie dough into the bottom of a 9-inch baking dish. Pour the cheesecake filling over the cookie dough. Crumble the remaining cookie dough over the top.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes (mine took about 45 minutes total) until the top is lightly browned and the cheesecake layer is set. You can serve them warm, but I preferred mine chilled for a few hours!
Oh my goodness! I can’t believe it has been almost a year since I have last blogged! I miss this little space, sharing photos, posting recipes and occasionally sharing my heart on here!
The kids have grown SO much! The last time I posted our Pumpkin Patch photos was 2014. I can’t believe how much they have grown and how FAST those two years went by!
The really do love each other…and yes they do fight, but at the end of the day they all care so much about each other! I hope they will stay the best of friends.