Tag Archives: short-bread

Kookie Brittle

The irregular shape of the pieces of Kookie Brittle invite you to take the size piece that will be just right. One size does not fit all when eating cookies.

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As you might sense, I like to make drop cookies. Kookie Brittle defies that bent. It is a short bread pan cookie that after cooking, you break into pieces – no cutting nice even pieces with a knife. In many ways, being a pan cookie means it is very easy to make; it all comes together at once.

Kookie Brittle


  • 1 cup butter
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 cups sifted flour
  • 6 oz. chocolate chips (semi-sweet)
  • 1/2 cup finely chopped walnuts


Preheat oven to 375 degrees. Blend butter, vanilla and salt together well. gradually add sugar, flour and chips.

Press evenly into un-greased 15 x 10 x 1 inch pan. Sprinkle chopped walnuts over top. Press firmly into dough. Bake 25 minutes or until browned. Cool and break into irregular pieces and drain on paper towels.

I was surprised that the directions do not cream the butter and sugar, but add the sugar later with the dry ingredients. I think this might make mixing of the dry ingredients into the dough slightly more difficult, and I doubt if the order is necessary.

The dough is very stiff when mixing is finished; it is almost the consistency of clay. It takes considerable effort to push it out into all areas (the corners) of the pan. If you are having trouble getting the dough spread evenly into the pan, put it in the hot oven for just a minute; it will soften and spread easier.

Do try to get the dough even in the pan. I find that many times the cookies have cooked slightly unevenly with one end or corner getting too brown. You might also want to watch the cooking time- 25 minutes might be a couple minutes too long.