Cookie Brittle Revisited

Remember this post about easy peasy cookie brittle? Well, for employee gifts at work this year I tried a few variations on the original that I would like to share with you! First version.... Mint Chip Cookie Brittle.

All I did was switch out chocolate chips for a mix of dark chocolate chips and mint chips. The other type I made involved the addition of dried cranberries and white chocolate chips.

This was my fave! Something about cranberries puts me in the holiday spirit... They just seem so jolly! The lovely thing about this brittle recipe is you could really mix in whatever goodie you have in the cupboard. If it works in a cookie, it should work as Cookie Brittle, nuts, peanut butter, coconut, raisins, oats... other ideas?

Cookie Brittle Two (or more) Ways

1 cup (2 sticks) butter or margarine, softened

2 teaspoons vanilla extract

1 cup sugar

1 teaspoon salt

2 cups flour

1 1/4 cups mix-ins (cranberries, white chocolate, mint chips, whatever!)

Preheat oven to 350 degrees. Line a cookie pan with parchment paper. Mix the butter and vanilla together.

Add in the flour, sugar, salt and whatever add ins you want, using your hands or a wooden spoon mix it all together until well combined.

The dough will be fairly dry and crumbly. Dump the dough onto lined cookie sheet.

Press it into a thin layer using your hands. Mine didn't completely fill the cookie tray. The thinner you press it, the crispier it will be and the quicker it will cook, so adjust accordingly.

Bake for 20 minutes, check, if edges are lightly brown and center is set, remove from oven. Allow to cool COMPLETELY (this is probably the hardest part, I put the whole tray in the fridge to speed up the process ☺).

Break up into pieces, give gifts!