Butter brickle cookies are a vintage slice and bake cookie that are crisp on the outside, chewy in the middle and full of butter brickle pieces.
What is Butter Brickle?
Butter Brickle candy, is essentially chocolate covered toffee. Toffee is a candy that is similar to caramel that is made by caramelizing sugar with butter and is cooked to a hard stage, so that the candy breaks or “brickles” into little pieces. Butter Brickle candy bars were invented in the 1920’s by Iowa candy manufacturer, John G. Woodward. Woodward then trademarked the Butter Brickle name, which continues to be used by many manufacturers who have licensed the name. Butter Brickle remains a favorite ingredient for ice cream, cookies, cakes and desserts today.
How to Make Butter Brickle Cookies
The recipe for Butter Brickle cookies is relatively simple and the best part is, rolls of this cookie dough can be frozen so that you can make freshly baked cookies any time – all you need to do is slice and bake! The Butter Brickle pieces are crumbled into the batter, so you get Butter Brickle with each bite of cookie.
Ingredients
- Baking soda
- Cream of tartar
- Salt
- All-purpose flour
- Granulated sugar
- Brown sugar (light or dark will work)
- Unsalted butter
- Shortening
- Eggs
- Vanilla extract
- Butter Brickle candy bars (such as Health bars), crumbled
Instructions
In a medium-sized mixing bowl, sift or whisk the baking soda, cream of tartar, salt and all-purpose flour. In a large mixing bowl or the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy. Add in the beaten eggs, followed by the vanilla extract. Add in the sifted dry ingredients, followed by the crumbled Butter Brickle bars.
Form dough into logs, around 2″ in diameter. Wrap logs of dough in either plastic wrap or parchment paper. Refrigerate overnight (or freeze if not planning to bake right away). Slice dough 1/4″ thick; place on lined baking sheet and bake @350°F 10-12 minutes (increase baking time by 2 minutes if baking from frozen state). Cool cookies on wire rack and store in airtight container.
Tips for Butter Brickle Cookies
- To store in refrigerator: store dough logs up to 7 days
- To store in freezer: store dough logs for up to 3 months. Add 2 minutes to the baking time if baking from a frozen state.
- Baked cookies: store at room temperature up to 3 days in an airtight container; store baked cookies in freezer up to 45 days in an airtight container
Want more cookie recipes? Check out these recipes:
Butter Brickle Cookies
Equipment
- baking sheets
- mixing bowls of various sizes
- plastic wrap or parchment paper
Ingredients
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 1/4 cup shortening
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 6 butter brickle candy bars (such as Heath bars), crumbled
Instructions
- In a medium-sized mixing bowl, sift or whisk the 1 teaspoon baking soda, 1 teaspoon cream of tartar , 1/2 teaspoon salt and 4 cups all-purpose flour
- In a large mixing bowl or the bowl of a stand mixer, cream together the 1 cup unsalted butter, 1/4 cup shortening, 1 cup granulated sugar and 1 cup brown sugar, until light and fluffy.
- Add in the 2 large eggs, beaten, followed by the 1 teaspoon vanilla extract
- Add in the sifted dry ingredients, followed by the 6 butter brickle candy bars (such as Heath bars), crumbled.
- Form dough into logs, around 2" in diameter. Wrap logs of dough in either plastic wrap or parchment paper. Refrigerate overnight (or freeze if not planning to bake right away).
- Slice dough 1/4" thick; place on lined baking sheet and bake @350°F 10-12 minutes (increase baking time by 2 minutes if baking from frozen state). * Cool cookies on wire rack and store in airtight container.
Notes
- To store in refrigerator: store dough logs up to 7 days
- To store in freezer: store dough logs for up to 3 months. Add 2 minutes to the baking time if baking from a frozen state.
- Baked cookies: store at room temperature up to 3 days in an airtight container; store baked cookies in freezer up to 45 days in an airtight container
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