Best Brickle Cookies Recipes

TOFFEE BRICKLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs and margarine together in a bowl until smooth. Add cake mix, toffee bits, pecans, and water; stir until batter is blended. Drop tablespoonfuls of batter onto a large baking sheet.
• Bake in the preheated oven until golden brown, 15 to 17 minutes. Allow cookies to cool for 5 minutes before removing from baking sheet.

BRICKLE COOKIES

Steps:

• In a 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.

BUTTER BRICKLE COOKIES

Steps:

• In a large bowl, beat 1 cup sugar, powdered sugar, margarine and oil until blended. Add extract and eggs, blending well.
• Add flours, soda, cream of tartar and salt and mix well. Stir in almonds and brickle. Cover and refrigerate for 30 minutes.
• Shape tbsps. of dough into balls. Roll balls I granulated sugar. Place 4-inches apart on ungreased baking sheets.
• With fork dipped in sugar, flatten each in a crisscross pattern.
• Bake at 350 degrees for 12 to 18 minutes or until light and golden brown around edges.
• Cool one minute and remove from baking sheets. Cool completely on wire racks.

BRICKLE DROP COOKIES

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.

BUTTER BRICKLE COOKIES

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.

BRICKLE DROP COOKIES

Steps:

• 1. Heat oven to 350 degrees Lightly grease cookie sheets 2. Beat butter, white sugar, brown sugar, vanilla and salt in a large bowl until blended, Add eggs and beat well. Stir together flour, baking soda and cream of tartar:Gradually add to butter mixture beating until blended. Stir in toffee bits. 3. Drop by teaspoons onto prepared cookie sheets. Bake 8-10 minutes or until lightly browned. Cool slightly, remove to wire rack. Cool completely. Yield about 6 dozen cookies.

DELUXE PEANUT BUTTER BRICKLE COOKIES

Steps:

• 1. Whisk flour, oats, baking soda and salt in medium bowl. 2. Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in peanut butter and vanilla. Add eggs one at a time, beating just until combined. At low speed, beat in flour mixture just until combined. Stir in peanuts, peanut butter chips and toffee bits. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape. 3. Heat oven to 375ºF. Drop 1/4 cup dough per cookie onto parchment paper-lined baking sheets. Gently form into balls; flatten slightly to 1-inch thickness. Freeze dough on baking sheets 10 minutes or until firm. 4. Bake 10 to 12 minutes or until light brown on edges. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.

BRICKLE DROP COOKIES RECIPE - (4.4/5)

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 AND PECAN COOKIES

Steps:

• 1. Melt butter in microwave or double boiler; stir in vanilla and cool completely. In large bowl, whisk together flour and sugar. Stir in butter mixture; add toffee bits and chopped pecans (mixture will be crumbly). Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets (it is better to use parchment paper to bake them on as they might stick to the pan) Flatten slightly. Bake at 375 degrees for 12 minutes, or until edges begin to brown. DELISH!

DELUXE PEANUT BUTTER BRICKLE COOKIES

Steps:

• Whisk flour, oats, baking soda and salt in medium bowl.
• Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in peanut butter and vanilla. Add eggs one at a time, beating just until combined. At low speed, beat in flour mixture just until combined. Stir in peanuts, peanut butter chips and toffee bits. Cover and refrigerate 2 to 3 hours or overnight, until firm enough to shape.
• Heat oven to 375ºF. Drop 1/4 cup dough per cookie onto parchment paper-lined baking sheets. Gently form into balls; flatten slightly to 1-inch thickness. Freeze dough on baking sheets 10 minutes or until firm.
• Bake 10 to 12 minutes or until light brown on edges. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack; cool completely.
• About 3 dozen cookies
• PER COOKIE: 485 calories, 29 g total fat (14.5 g saturated fat), 9 g protein, 50 g carbohydrate, 40 mg cholesterol, 215 mg sodium, 3 g fiber

ALMOND BRICKLE SUGAR COOKIES

Steps:

• In large bowl cream butter and sugar. Add egg and vanilla. Then add dry ingredients and stir in brickle bits.
• Shaped rounded teaspoons of dough on cookie sheet. Flatten balls with bottom of butter glass dipped in sugar.
• Bake 8 to 11 minutes in oven 350°F.

PEANUT BUTTER BRICKLE COOKIES

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.

HEATH BRICKLE CRUNCH COOKIES

Steps:

• Combine flour, salt, soda and sift. In a large bowl, mix butter, sugar, egg and vanilla. Mix till smooth - then add dry ingredients and blend well. Stir in brickle and nuts. Drop tablespoonfuls on greased cookie sheet. Bake 12-15 minutes.

PECAN BRICKLE COOKIES

Steps:

• grease 9"X13" pan. In food processor blend together flour, sugar, and salt. With on/off pulses add butter until mixture is the consistency of coarse meal. Add 1 T. of cream at a time until mixture just begins to hold together but is not wet. Firmly press into prepared pan. Chill for 30 minutes in frig. or 10 minutes in freezer. Preheat oven to 350 degrees. Bake for 10 minutes until edges are just tinged with brown. transfer to wire rack and let stand until cooled to warm.about 5 minutes. TOPPING: Spread pecans on cookie sheet& toast in oven stirring occasionally for 6-8 minutes. Remove from oven & cool. In saucepan combine butter, brown sugar, salt, corn syrup, & cream. Bring to a boil over med heat & cook stirring for 4 minutes. Remove from heat & stir in the vanilla & 2 1/4 C. chopped pecans. Spread topping evenly over crust. Bake 20-24 minutes or until bubbly, golden brown & just slightly darker on the edges. Transfer to rack & cool to warm. Sprinkle chocolate chips over topping . Let stand until chips melt then spread with knife over topping. Sprinkle with remaining 3/4 C chopped pecans. Place in the refrigerator for 10 minutes for the chocolate to set. cut into bars. Store in an airtight container for 2 weeks or freeze for up to 2 months.

ALMOND BRICKLE SUGAR COOKIES

Steps:

• Combine all ingredients except toffee bits in large bowl. Beat at medium speed, until well mixed. (2 to 3 minutes.) Stir in toffee bits, by hand.
• Shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thickness with bottom of buttered glass dipped in sugar. Bake at 350 degrees for 8 to 11 minutes or until edges are very lightly browned