These Brownie Brittle Chocolate Chip Cookies are a playful, irresistible take on the classic chocolate chip cookie. Crisp pieces of brownie brittle are folded into a soft, buttery cookie dough so each bite delivers the crunch of brittle and the tender chew of cookie. The combination gives you brownie flavor concentrated in crunchy pieces alongside melty chocolate chips and a pillowy interior — the best of both desserts in one treat.
I spotted a bag of brownie brittle at the store and tossed it into my cart, then decided to make cookies. The result exceeded expectations: a classic cookie base studded with large fragments of brownie brittle and extra chocolate chips on top. Visually they’re tempting, and the texture contrast is a highlight — the brittle softens slightly in the baked cookie so you get little pockets of fudgy crunch with every bite.
The cookie dough itself is a reliable base that uses cornstarch, which helps keep the cookies soft and prevents them from spreading too thin during baking. The recipe benefits from a chill period: refrigerating the dough firms it up, concentrates the flavors, and improves texture. I often mix the dough in the evening, chill it overnight, and bake the next day; you can chill it for at least two hours or up to a couple of days if needed.
For consistent results, line your cookie sheet with parchment paper (or use a silicone mat), portion the dough with a cookie scoop for even sizes, and press 9–12 chocolate chips onto the top of each dough mound before baking. This little finishing touch ensures the cookies look attractive and that each one has plenty of melty chocolate on the surface. Bake just until the edges are set; the centers will appear slightly underdone but will finish as they cool.
As the brownie brittle softens a bit in the oven, it melds beautifully with the cookie crumb. The result is a semi-soft chunk of brownie embedded in a soft cookie — a delightful mix of textures. These are wonderful warm from the oven with a glass of cold milk, or let them cool and use two as the cookies for an ice cream sandwich.
Brownie Brittle Chocolate Chip Cookies
Author
Jessica DeMay
Details
- Prep time: 10 minutes
- Cook time: 11 minutes
- Chill time: 2 hours (or overnight for best results)
- Yields: 20 cookies
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup butter, at room temperature
- ¾ cup light brown sugar
- ½ 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
Instructions
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, cream the room-temperature butter with the brown and granulated sugars until smooth and free of lumps.
- Add the egg, the extra egg yolk, and the vanilla. Mix until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined; avoid overmixing.
- Gently fold in the crushed brownie brittle, taking care not to break the pieces too finely.
- Cover the dough and refrigerate for at least 2 hours, preferably overnight, to improve flavor and texture.
- When ready to bake, preheat the oven to 350°F (175°C).
- Scoop dough portions onto a parchment-lined cookie sheet, spacing them evenly.
- Press 9–12 chocolate chips onto the top of each dough portion, or add as many as you like.
- Bake for 9–11 minutes. Do not overbake; the centers may look slightly underdone but will set as they cool.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely.
- Repeat with remaining dough.
Tips
- Use a cookie scoop for uniform cookies and even baking.
- Chilling the dough improves texture and flavor concentration; it also helps prevent excessive spreading.
- Line your baking sheet with parchment or a silicone mat for easy cleanup and consistent bottoms.
- These cookies are excellent warm, with milk, or made into ice cream sandwiches after they cool.
Nutrition Information (per cookie)
- Calories: 268 kcal (13% DV)
- Carbohydrates: 38 g (13% DV)
- Protein: 2 g (4% DV)
- Fat: 13 g (20% DV)
- Saturated Fat: 7 g (44% DV)
- Trans Fat: 0.3 g
- Cholesterol: 26 mg (9% DV)
- Sodium: 195 mg (8% DV)
- Fiber: 1 g (4% DV)
- Sugar: 24 g (27% DV)