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Pecan Spice Cookie Brittle

Cookie brittle seems pretty new on the cookie scene (or maybe I just noticed it recently), and now I’m seeing it everywhere! At the store, I kept telling myself I could make it instead of buying it, but it took me a while to get around to making any. Does anyone else do that? Do you see something at the store and think “Oh, I could make that!” but then forget about it until the next time you’re shopping?

I recently decided it was time to stop procrastinating and start baking. After brainstorming and experimenting, I came up with this pecan spice cookie brittle. It has delicious fall flavors, but would be tasty any time of the year! Oh, and there’s no egg, which means you can go ahead and eat some of the batter worry-free.

Pecan Spice Cookie Brittle

These cookies smell house-warming as they bake because they contain a mixture of cinnamon, cloves, and a tiny bit of black pepper. Honestly, some nutmeg would probably taste good in them, too, but I didn’t have any to toss in. Don’t worry – the spice flavors aren’t overwhelming, they just lend a bit of warmth to the finished cookie brittle. Because they’re dry, they last a bit longer than more moist cookies. This means they’d make a great homemade, edible gift option for the holidays! It’s never too early to start planning ahead for holiday baking and homemade gifts (because planning ahead means lots of experimenting and delicious baked goods at home now!).

Pecan Spice Cookie Brittle

I had pecan halves on hand, so I had to rough chop them. You can also purchase pecan pieces that are less expensive and shouldn’t require chopping. I measured a generous cup of pecan halves before chopping them, and then I measured them once they were chopped, too. They still measured just about a cup, so it shouldn’t matter whether you measure them before or after using your knife and cutting board. Isn’t it nice when things turn out simple?

Pecan Spice Cookie Brittle with milk

As a final pre-recipe note, don’t try to bake the cookie brittle until it is hard. It should be golden brown, as shown in the photos, and still slightly soft to the touch. If you poke at it with your finger or a spatula, you will still make a slight indentation. The cookie becomes fully crunchy as it cools, then you can break it into slabs like candy brittle.

Pecan Spice Cookie Brittle
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ cups of all purpose flour
  • ½ teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1½ teaspoons of cinnamon
  • ⅛ teaspoon of ground cloves
  • A pinch of freshly ground black pepper (one or two good cranks on a pepper mill)
  • ¾ cup of butter, softened to room temperature
  • ½ cup of granulated (white) sugar
  • ¼ cup of packed light brown sugar
  • 1 teaspoon of vanilla extract
  • 1 cup of pecans, roughly chopped
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Grease a rimmed cookie sheet (a roughly 15"x10"x1" size sheet) with butter.
  3. Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and black pepper in a medium bowl.
  4. Cream the softened butter and sugars together in a medium bowl with a hand mixer or with the paddle attachment of a stand mixer.
  5. Add the vanilla extract and stir until just combined.
  6. While the mixer is running, slowly add the flour mixture to the creamed butter/sugar and beat until just combined. The dough will be somewhat dry/crumbly.
  7. Using a wooden spoon (or even clean hands!), stir in the chopped pecans.
  8. Transfer the cookie dough to the prepared baking sheet and use your hands to spread it towards the edges. You may not be able to make the dough touch all four sides, but get it as thin/even as you can.
  9. Bake the sheet of cookie dough until it is an even golden brown, about 25 minutes. The exact baking time will depend on your oven and cookie sheet.
  10. Remove the cookie sheet from the oven and allow it to cool completely, about 30 minutes. You can help it cool more quickly by setting the whole sheet on top of a wire cooling rack.
  11. Once the slab of cookie is cool, use your hands, a spatula, or a knife, to break it into pieces.
  12. Eat and enjoy!
  13. Leftovers can be stored in an airtight container at room temperature.

cookie brittleI may or may not have eaten way too many pieces of this cookie brittle, but it’s better for me than pecan pie, right? And the lack of chocolate has got to make it healthier than most of the cookie and brownie brittle options I’ve seen at the store.

Have you tried cookie brittle yet? Have you purchased it or baked your own?

 

 

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{ 8 comments… add one }
  • Miranda @ Cookie Dough & Oven Mitt October 8, 2014, 10:09

    Oh yum! The beautiful golden brown color drew me in along with pecans being my very favorite. Does the ground pepper give it a bit of a spicy flavor? I have to give this a try!

    • natashalh December 19, 2014, 08:01

      Eek! Sorry my reply is super late – my anti-spam plugin went a little crazy lately and stuck a bunch of non-spam over in the spam folder. Anyway, the ground pepper gives the cookie brittle a very slightly spicy flavor. It isn’t so much that the taste is overwhelming, though.

  • Ginger October 11, 2014, 12:40

    Oh my goodness – this looks amazing! Peanut Brittle is one of my favorite things, so I can only imagine how awesome this pumpkin spice version is!
    I’m visiting via Sunday Showcase. If you’re interested in linking up at more parties, we’d LOVE to have you over at Show Me Saturday.

    • natashalh October 11, 2014, 12:55

      Thanks for inviting me to the new party! I’ll have to check it out. Isn’t peanut brittle amazing? I lived in Tidewater Virginia for a little while and peanuts are a big deal there. Very tasty!

  • Laura @PetiteAllergyTreats October 11, 2014, 17:25

    Love this idea! Brittle seems to be the new best thing (like these)! Its great that it’s egg free for those with egg allergy too. Thanks for sharing at SNF!

    • natashalh October 11, 2014, 19:17

      That’s true – no egg is a very good thing for a lot of people! Unfortunately, that still doesn’t make it health food, but hey. =)

      Thanks so much for stopping by!

  • Jaren (Diary of a Recipe Collector) October 17, 2014, 00:58

    How cool! A fabulous gift idea! Thanks for linking up with SNF! Pinned to our party board!!

    • natashalh December 19, 2014, 08:02

      This comment is over two months old – I can’t believe my anti-spam plugin kept it hidden from me for so long! Anyway, thanks so much for the Pin back in October. =)

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