Buddy Brickle Crunch Cookies
Submitted by JimKing
Crunchy toffee-studded drop cookies loaded with crushed candy bars and chopped pecans. A buttery brown sugar dough bakes up golden with irresistible brickle crunch in every bite.
YIELD
4 servingsPREP
20 minCOOK
15 minREADY
35 minThese nostalgic drop cookies are all about that sweet, buttery crunch.
Crushed toffee candy bars get folded right into a brown sugar cookie dough along with chopped pecans, creating little pockets of caramelized crunch that shatter when you bite in.
The dough comes together fast with pantry staples, and you’ll have warm cookies on a rack in under 35 minutes.
Think of them as the lovechild of a chocolate chip cookie and a Heath bar, minus the chocolate (though nobody’s stopping you from adding some).
Baker’s Tips
- Freeze the toffee bars for 15 minutes before crushing them so they break into clean chunks instead of sticky crumbs.
- Use real butter instead of margarine for richer flavor and crispier edges.
- Pull the cookies out when they still look slightly underdone in the center; they’ll firm up as they cool on the sheet.
Ingredients
Directions
Combine flour, baking soda and salt.
Cream together maragrine, sugar, egg, and vanilla until smooth and creamy.
Stir flour mixture into margarine slowly.
Blend in toffee bars and nuts.
Drop by spoonfuls, two inches apart on greased cookie sheet.
Bake at 350 deg f for 12 to 15 minutes.
Remove and cool.
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