Brickle Cookies Recipe

4.5 5 3
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Brickle Cookies Recipe

Read Reviews
4.5 5 3
Publisher Photo
The only problem with these cookies is that once you eat one, you want more.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
9 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

In a mixing 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. Yield: About 1-1/2 dozen.
Originally published as Brickle Cookies in Cooking for One or Two Cookbook 2003, p275

Nutritional Facts

2 each: 298 calories, 18g fat (4g saturated fat), 28mg cholesterol, 261mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 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
  1. In a mixing 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.
  2. 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. Yield: About 1-1/2 dozen.
Originally published as Brickle Cookies in Cooking for One or Two Cookbook 2003, p275

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Reviews forBrickle Cookies

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MY REVIEW
Motorhomegal User ID: 2005041 78065
Reviewed Dec. 12, 2011

"spiderminnow, isn't a 9 oz cake mix a JIFFY Mix ???"

MY REVIEW
mojomo User ID: 4462613 61931
Reviewed Dec. 12, 2011

"The 9 oz cake mix would be a Jiffy Mix cake NOT muffin mix"

MY REVIEW
Sprowl User ID: 29186 207531
Reviewed May. 10, 2011

"Tasty and easy! I used 1/2 of a regular size cake mix. The second time I went to make these, I changed the recipe somewhat. I used an 18-1/4 cherry chip cake mix, 1/2 cup butter melted, 1 egg, beaten, 1 cup coconut and 1/4 t. almond extract. This was good too!"

MY REVIEW
spiderminnow User ID: 1301343 85009
Reviewed Jan. 15, 2010

"First of all, what kind of cake mix comes in a 9 ounce size? My box was an 18.25 so I doubled all of the rest of the ingredients. I did not chill the dough--just added the toffee bits (I omitted the pecans) and mixed all together. Came out great! Very easy once I figured out the ingredients ratio!

Thanks for sharing!"

MY REVIEW
bobbiewilke User ID: 1397715 135289
Reviewed Oct. 10, 2008

"These cookies are very good; quick and easy too."

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