Brickle Cookies Recipes

BRICKLE DROP COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with nonstick baking mat or parchment paper
• In the bowl of an electric mixer, beat together butter and sugars until well combined
• Add eggs and vanilla and beat well
• Sift together flour, cream of tarter, baking soda and salt, slowly add to the butter mixture, beating on low speed between each addition
• Add brickle bits and stir to combine
• Drop by tablespoon fulls onto prepared baking sheets, leaving room for cookies to spread
• Bake for 10 minutes, remove from oven and allow to cool on cookie sheet for 3-5 minutes before transferring to a cooling rack

BUTTER BRICKLE COOKIES

Steps:

• Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
• Sift together flour, baking soda and salt, set aside.
• In your mixer cream butter until fluffy, about 2 minutes. Add in sugars and vanilla, mix well. Add in eggs, mix until combined. Gradually add in flour mixture, mixing until incorporated. Fold in toffee bits.
• Drop by rounded teaspoon full onto parchment lined cookie sheets. Bake 9-11 minutes or until slightly brown. Cool on wire racks.

BRICKLE COOKIES

Steps:

• In a bowl, combine the dry cake mix, vegetable oil, egg and vanilla; mix well. Stir in pecans. Refrigerate for 1 hour or until firm enough to handle., Roll into 1-in. balls; dip top of each ball into toffee bits and set 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks.

SALTINE CRACKER BRICKLE

Steps:

• Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
• Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

BRICKLE DROP COOKIES

Steps:

• Heat oven to 350 degrees.
• Lightly grease cookie sheet.
• Beat butter, sugars, vanilla and salt in large bowl until blended.
• Add eggs, beat well.
• Stir together flour, baking soda, and cream of tartar.
• Gradually add to butter mixture, beating until blended.
• Stir in toffee bits.
• Drop by heaping teaspoonfuls onto prepared cookie sheet.
• Bake 8-10 minutes or until lightly browned. Cool slightly.

BUTTER BRICKLE COOKIES

Steps:

• In a large bowl, beat 1 cup sugar, powdered sugar, margarine and oil until blended. Add extract and eggs, blending well.
• Add flours, soda, cream of tartar and salt and mix well. Stir in almonds and brickle. Cover and refrigerate for 30 minutes.
• Shape tbsps. of dough into balls. Roll balls I granulated sugar. Place 4-inches apart on ungreased baking sheets.
• With fork dipped in sugar, flatten each in a crisscross pattern.
• Bake at 350 degrees for 12 to 18 minutes or until light and golden brown around edges.
• Cool one minute and remove from baking sheets. Cool completely on wire racks.