5 from 7 votes

Cookie Brittle

Name: Cookie Brittle
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: 8 Tablespoons unsalted butter (softened); ¾ cup granulated sugar; ¼ cup light brown sugar (firmly packed ); 1 large egg white; 1 teaspoon vanilla extract; 1 ¼ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon table salt; ½ cup mini chocolate chips; ¼ cup semisweet chocolate chips; Flaky sea salt (for topping)

By Sam MerrittPublished Sep 10, 2025

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48 Comments

Servings: 8 servings

27 mins

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A sweet, snappy cross between brittle candy and classic chocolate chip cookies, this chocolate chip cookie brittle is unlike any cookie (or candy!) you’ve had before. It’s a perfectly irresistible, unique treat! Recipe includes a how-to video.

Overhead view of cookie brittle on a baking sheet.

Crisp, snappy, perfectly chocolatey, this cookie brittle is like a caramelized thin cookie/candy hybrid.

It’s crisp and, well, brittle on the first bite, but then, like peanut brittle, it becomes chewy and a little sticky on your teeth as you chew. It’s a texture quite unlike any other cookie recipe I’ve ever shared (definitely not your average chocolate chip cookie) and has quickly become a fan favorite in my house!

Why You’ll Love This Recipe

Snappy, brittle texture! I use a few key ingredients and techniques to achieve this, and the result is so irresistible. This is not just a thin & crispy chocolate chip cookie recipe, it’s a true candy-like brittle!
No candy thermometer or special pan needed. Unlike my other candy recipes (like my toffee recipe!), this candy is easy to make without any special tools! It’s a fantastic beginner recipe.
Unique and party-friendly! This one stands out in a crowd, is great for making ahead, and travels well.
Absolutely obsession-worthy; it’s like potato chips or saltine cracker candy–you seriously cannot eat just one, or two, or three. I literally gained 5 lbs the week we perfected this recipe! 😳

Ingredients

If you’ve made chocolate chip cookies, most of these ingredients will be familiar to you. I’ll review a few of the important ones before we begin!

Butter. My first instinct was to melt the butter, but using softened instead helps introduce small air bubbles that make the cookie brittle more, well, brittle and therefore, more snap-able.
Sugar. A combination of white and light brown sugar creates that classic chocolate chip cookie flavor. Using a bit more granulated than brown helps contribute toward that crispy, snappy texture.
Egg white. We’re using just an egg white today, as the yolk could make our brittle softer than we’d like. If you don’t want to waste your egg yolk, use it for a batch of brookies or a pizookie.
Baking soda. This is CRITICAL! Many recipes skip this ingredient (and essentially end up making a thin chocolate chip shortbread), but just like when making peanut brittle, baking soda is essential here. Not only does it give you a more traditional/true cookie flavor, but it also creates teeny tiny air bubbles that make it easier to snap (just like peanut brittle!).
Flaky sea salt. This adds so much flavor–don’t skip it! You will want to add this just after the brittle comes out of the oven so it can stick.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

SAM’S TIP: If you want to get a little fancy, you can drizzle/dip your brittle in melted chocolate after it cools. I have a post on how to melt chocolate chips in the microwave that you can reference if you’ve ever struggled with chocolate that siezes (clumps) before.

Overhead view of butter and sugar being creamed with an electric mixer.

Step 1: Make the dough. Start by creaming the butter and sugars until lightened in color and smooth. You can be pretty vigorous here; we want to incorporate some air into the dough! Add the egg and vanilla, then gradually add the dry ingredients until the dough is just combined.

Overhead view of chocolate chips being folded into a cookie brittle batter.

Step 2: Add the chocolate chips. Fold in the chocolate chips, reserving some for topping the bark. Mini chocolate chips work really well here, but I’ll mix it up with a few regular-sized chips as well.

Hands pressing a thin cookie dough onto a cookie sheet.

Step 3: Press into your pans. Divide the dough between two very lightly buttered pans. Use the back of a spoon to smooth the dough into the pans, or use my easy cheat method and lay a piece of wax paper over the dough and press into an even, very thin layer. Add your reserved chocolate chips overtop (looks pretty!).

Step 4: Cook, cool, and snap! Bake one pan at a time until golden brown. Keep an eye on your brittle as it can burn easily, especially if you are using a dark pan. Sprinkle with sea salt immediately after removing from the oven, then let cool completely before breaking apart. PS. Thank you to Rhett for stepping in as my hand model for this photo!

SAM’S TIP: While I prefer the more rustic look, you can achieve cleaner cuts by scoring the brittle with a pizza cutter or knife while still warm from the oven (let it cool for just a few minutes, then score). If you wait until it’s cooled completely to cut or break it apart, you’ll get more jagged, crumbly edges, as seen in the photos (just as tasty!).

Stacked layers of a thin cookie candy hybrid made with chocolate chips.

Frequently Asked Questions

Why is my cookie brittle soft?

Your brittle will soften if you try to break it apart (or eat it!) before cooling completely. Humidity can also make your brittle soft (even after cooling), so be sure to store in an airtight container at room temperature.

If needed, you can always pop your brittle back in the oven for a few minutes if it seems too soft.

Is cookie brittle a candy or a cookie?

Both! It’s like a very thin cookie that’s been caramelized into a candy. It’s a true hybrid, and it’s absolutely irresistible!

Can I add other add-ins?

Yes! Toffee bits, chopped toasted pecans, or flavored chips (like butterscotch or peanut butter!) would be great here. Keep in mind that you want to keep the add-ins to ¾ cup though, so I recommend replacing some of the chocolate chips with your add-ins instead of adding even more.