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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.
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!).
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?
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.
- 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
- Preheat your oven to 350 degrees Fahrenheit.
- Grease a rimmed cookie sheet (a roughly 15"x10"x1" size sheet) with butter.
- Combine the flour, baking powder, baking soda, salt, cinnamon, cloves, and black pepper in a medium bowl.
- Cream the softened butter and sugars together in a medium bowl with a hand mixer or with the paddle attachment of a stand mixer.
- Add the vanilla extract and stir until just combined.
- 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.
- Using a wooden spoon (or even clean hands!), stir in the chopped pecans.
- 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.
- 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.
- 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.
- Once the slab of cookie is cool, use your hands, a spatula, or a knife, to break it into pieces.
- Eat and enjoy!
- Leftovers can be stored in an airtight container at room temperature.
I 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?