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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!
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White Chocolate Chip and Macadamia Cookie Brittle
- Total Time: 30 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
White chocolate chip and macadamia nut cookie brittle. Crispy crunchy cookie brittle that is eggless. Makes 2 dozen bites.
Ingredients
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- 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
Instructions
- 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.
- Roll the dough out until it is 1/4 inch thick and place on a baking sheet. Sprinkle with flaky sea salt.
- Bake at 350 F for 20-25 minutes or until the top is golden brown. Cool completely.
- 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!
- 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!
- 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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