BRICKLE DROP COOKIES
Make and share this Brickle Drop Cookies recipe from Food.com.
Provided by nranger7
Categories Drop Cookies
Time 1h15m
Yield 6 dozen
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1047.5, Fat 46, SaturatedFat 27.4, Cholesterol 207.1, Sodium 1002.4, Carbohydrate 148.9, Fiber 2.5, Sugar 91.7, Protein 12.2
BRICKLE DROP COOKIES
These easy brickle drop cookies are buttery, chewy, and perfect for dunking in a cold glass of milk.
Time 25m
Number Of Ingredients 10
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
PEANUT BUTTER BRICKLE COOKIES
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
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
BRICKLE DROP COOKIES RECIPE - (4.4/5)
Provided by mytastytreasures
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Beat butter, granulated sugar, brown sugar, 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 teaspoons onto prepared cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely. About 6 dozen cookies.
BUTTER BRICKLE COOKIES
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
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.
SALTINE CRACKER BRICKLE
In December 2009, The New York Times asked readers to send photos and recipes of their favorite holiday cookies. About 100 people answered the call, and this one, from Kelly Mahoney in Boulder, Col. was one of the 35 recipes chosen for online publication. It's got just five ingredients - Saltines, sugar, butter, vanilla and chocolate chips - and it comes together in about 20 minutes, so you can satisfy those salty-sweet cravings in a snap. It also works with salted matzo.
Provided by The New York Times
Categories easy, quick, candies, cookies and bars, dessert
Time 20m
Yield About 2 pounds
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 80 milligrams, Sugar 27 grams, TransFat 0 grams
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- Beat butter, granulated sugar, brown sugar, 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 teaspoons onto prepared cookie sheet.
- Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.
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