Ingredients for Brickle Drop Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- Light Brown Sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- Toffee Pieces
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How to Make Brickle Drop Cookies
- Preheat oven to 350°F (175°C).
- Lightly grease or line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon pure vanilla extract and ½ teaspoon salt.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups Heath bits o' brickle toffee bits.
- Drop by rounded tablespoons onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
366g
Fat
137g
Carbs
49g
