Butter Brickle Cookies Recipes

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BUTTER BRICKLE COOKIES



Butter Brickle Cookies image

Fashioned after that delectable Butter Brickle Ice Cream - BUTTER BRICKLE COOKIES are buttery cookies full of toffee bits, chewy on the inside and light and a little crisp on the outside. They are sure to be an instant family favorite!

Provided by Michaela Kenkel

Time 20m

Number Of Ingredients 9

1 stick unsalted butter, softened
3/4 cup brown sugar
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 eggs
2 1/4 cup Bob's Red Mill Organic Unbleached All Purpose White Flour
1 teaspoon baking soda
1 (8 ounce) package Heath Bits 'O Brickle Toffee Bits

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.

Nutrition Facts : Calories 63 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 2 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

BUTTER BRICKLE COOKIES



Butter Brickle Cookies image

Make and share this Butter Brickle Cookies recipe from Food.com.

Provided by RecipeNut

Categories     Drop Cookies

Time 25m

Yield 60 cookies

Number Of Ingredients 10

1 cup brown sugar
1/2 cup sugar
1 cup shortening
2 eggs
1 1/2 teaspoons vanilla
1/8 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 package mini chocolate chip
1/2 package English toffee bits

Steps:

  • Cream sugars, shortening, eggs, and vanilla.
  • Spoon flour into measuring cup, level off, add dry ingredients to creamed mixture.
  • Mix well.
  • Stir in mini chocolate chips and Bits of Brittle.
  • Drop on greased cookie sheet.
  • Bake at 350F for 12-15 minutes.
  • Makes 5 dozen.

BUTTER BRICKLE COOKIES



Butter Brickle Cookies image

Make and share this Butter Brickle Cookies recipe from Food.com.

Provided by byZula

Categories     Dessert

Time 58m

Yield 4 dozen

Number Of Ingredients 13

1 cup sugar
1 cup powdered sugar
1 cup margarine or 1 cup butter, softened
1 cup vegetable oil
2 eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups almonds, coarsely chopped
1 (6 ounce) package butter brickle, baking pieces

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.

FROSTED BUTTER RUM BRICKLE BITES



Frosted Butter Rum Brickle Bites image

The rum, real butter and toffee bits made these cookies my husband's new favorite. If you'd like them less sweet, skip the frosting and sprinkle the cookies with confectioners' sugar while still warm. -Cindy Nerat, Menominee, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 11

1 cup butter, softened
3/4 cup confectioners' sugar
2 teaspoons rum extract
1/2 teaspoon salt
2 cups all-purpose flour
1 package (8 ounces) brickle toffee bits
ICING:
1/3 cup butter, cubed
2 cups confectioners' sugar
1/2 teaspoon rum extract
2 to 3 tablespoons 2% milk

Steps:

  • Preheat oven to 375°. Beat first 4 ingredients until blended. Beat in flour. Stir in toffee bits. Shape dough into 1-in. balls; place 2 in. apart on parchment-lined baking sheets., Bake until edges are light brown and toffee bits begin to melt, 8-10 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small heavy saucepan, melt butter over medium heat. Heat until golden brown, about 5 minutes, stirring constantly. Remove from heat; stir in confectioners' sugar, rum extract and enough milk to reach desired consistency. Spread over cookies.

Nutrition Facts : Calories 112 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 89mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

BRICKLE COOKIES



Brickle Cookies image

The only problem with these cookies is that once you eat one, you want more.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield About 1-1/2 dozen.

Number Of Ingredients 6

1 package (9 ounces) yellow cake mix
1/4 cup vegetable oil
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup almond brickle chips or English toffee bits

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.

Nutrition Facts : Calories 298 calories, Fat 18g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 261mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTER BRICKLE BISCOTTI



Butter Brickle Biscotti image

These twice-baked toffee cookies are a must with coffee at Christmastime. They also make great gifts from the kitchen.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 2-1/2 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 package (8 ounces) milk chocolate English toffee bits

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits. , Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 10-in. x 2-1/2-in. rectangle. Cover and refrigerate for 30 minutes. , Bake at 350° for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 263 calories, Fat 12g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 239mg sodium, Carbohydrate 36g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTER BRICKLE DESSERT



Butter Brickle Dessert image

Ideal for feeding a crowd or just your family, this special confection can be made in advance and stored easily in the freezer. "I try to keep a panful handy during summer, since that's the time my family requests it most, "relates subscriber Leila Flavell of Bulyea, Saskatchewan.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16-20 servings.

Number Of Ingredients 7

1 cup butter, melted
2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking oats
1 cup chopped pecans
1 jar (12-1/2 ounces) caramel topping or sauce
1/2 gallon (rectangular) vanilla ice cream

Steps:

  • In a bowl, combine butter, flour, sugar, oats and pecans; spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15 minutes. Cool 5 minutes; break into pieces while still warm., Pat half of the crumbs into a 13x9-in. baking pan. Drizzle with half of the caramel topping. Cut ice cream into 1-in. slices; place in a single layer in pan. Sprinkle with remaining crumbs. Drizzle with remaining topping. Freeze until firm, about 2-3 hours. Remove from freezer 10 minutes before cutting.

Nutrition Facts : Calories 240 calories, Fat 14g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 157mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

PEANUT BUTTER BRICKLE COOKIES



Peanut Butter Brickle Cookies image

Make and share this Peanut Butter Brickle Cookies recipe from Food.com.

Provided by Some1sGrandma

Categories     Drop Cookies

Time 1h45m

Yield 6 dozen cookies

Number Of Ingredients 12

1 1/4 cups margarine
1/2 cup peanut butter
1 cup sugar
2 cups packed brown sugar
4 eggs
2 teaspoons vanilla
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
2 1/4 cups oats
1/2 bag peanut butter chips
1/2 bag toffee pieces, brickle (small and broken pcs.)

Steps:

  • Preheat oven to 350.
  • In a LARGE mixing bowl cream together margarine, peanut butter, sugars, eggs and vanilla.
  • In another bowl stir together all the dry ingredients, except chips and brickle.
  • Slowly add dry ingredients to creamed mixture while mixing.
  • Mix well.
  • Stir in chips and brickle.
  • Drop by heaping teaspoons onto cookie sheet or hot stone.
  • Bake for about 15 minutes.
  • Move to cooling racks a minute or so after removing from the oven.

Nutrition Facts : Calories 1379.1, Fat 56.6, SaturatedFat 10.6, Cholesterol 141, Sodium 1188.8, Carbohydrate 196.8, Fiber 9.2, Sugar 106.4, Protein 26.4

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