White Chocolate Chip and Macadamia Cookie Brittle

Today I’m sharing one of the EASIEST desserts ever! It’s white chocolate chip and macadamia nut cookie brittle! If you Like Tate’s cookies or crunchy cookies, this is definitely the recipe for you. This recipe literally takes 30 minutes to make and it’s also eggless (I promised you guys more eggless recipes so here you go!). When I was little I was obsessed with Pepperidge farm white chocolate macadamia nut cookies and this is my crunchy buttery homage to it.

I love how crispy and buttery this cookie brittle turned out. It would so good with a cold glass of milk or hot tea! You can make this recipe yours by swapping out the white chocolate and macadamia nuts for other mix-ins like milk chocolate, sprinkles, other nuts, or dried fruits. 

P.S This is another good dessert to have out as a snack at your holiday party!

White Chocolate Chip and Macadamia Cookie Brittle

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• Author: Milk and Cardamom
• Total Time: 30 minutes
• Yield: 12 1x
• Diet: Vegetarian

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Description

White chocolate chip and macadamia nut cookie brittle. Crispy crunchy cookie brittle that is eggless. Makes 2 dozen bites.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup dark brown sugar
• 1/2 tsp of vanilla extract
• 1/4 tsp salt
• 1 cup of all purpose flour
• 1/4 cup of chopped white chocolate chips
• 1/3 cup chopped macadamia nuts

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Instructions

1. Add unsalted butter, granulated sugar, and dark brown sugar to a mixing bowl. Mix until well combined. Add vanilla extract and salt. Mix well. Add all-purpose flour and mix until well combined. Mix in chopped white chocolate chips and 1/3 cup chopped macadamia nuts.
2. Roll the dough out until it is 1/4 inch thick and place on a baking sheet. Sprinkle with flaky sea salt.
3. Bake at 350 F for 20-25 minutes or until the top is golden brown. Cool completely.
4. Melt 2 tbsp of chocolate and pour it into a sandwich bag. Snip a small corner off and drizzle the chocolate onto the cooled cookie sheet. Top with sprinkles!
5. Place the cookie sheet in the freezer for 5 minutes or until the chocolate is set. Then break the cookie brittle into small pieces. Store in an airtight container for up to 1 week!
6. Enjoy with your morning coffee or tea or crushed on top of ice cream!

• Prep Time: 5 mins
• Cook Time: 25 mins
• Category: Dessert
• Cuisine: American, English

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