Cookie Brittle Recipe

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"This recipe originally called for chocolate chips, but my family and friends like it better when I use peanut butter chips," remarks Betty Byrnes Consbruck of Gainesville, Florida. "I often make it for unexpected guests."
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 48 servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1-1/4 cups peanut butter chips
  • 1/2 cup coarsely chopped pecans

Nutritional Facts

1 piece: 99 calories, 6g fat (3g saturated fat), 10mg cholesterol, 50mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 1g protein.


  1. In a small bowl, cream butter and sugar until light and fluffy. Gradually add flour and mix well. Stir in peanut butter chips.
  2. Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat with cooking spray. Gently press dough into the pan; sprinkle with pecans and press into dough.
  3. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Invert pan and remove foil. Break brittle into pieces; store in an airtight container. Yield: about 4 dozen.
Originally published as Cookie Brittle in Quick Cooking March/April 1999, p9

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1275 User ID: 6324211 68815
Reviewed Nov. 4, 2011

"This recipe is SO quick and easy and SO good! It is so simple yet it taste amazing. I will be making it again. Try making it with chocolate chips."

judymcardle User ID: 704853 85544
Reviewed Feb. 10, 2011

"I used to make this a lot for a Square Dance group we belonged to and we NEVER had any leftovers. I passed on more copies of the recipe than I can remember."

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