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–+ servings
Brickle Drop Cookie Recipe

Brickle Drop Cookies

Maureen Reynolds
These easy brickle drop cookies are buttery, chewy, and perfect for dunking in a cold glass of milk.
4.58 from 35 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 6 dozen

Equipment

  • electric mixer
  • cookie sheets
  • Mixing bowl

Ingredients
  

  • 1 cup butter room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla
  • 3 eggs
  • 3 ½ cups all purpose flour
  • 2 teaspoons cream of tarter
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 8 ounce bag of brickle bits

Instructions

  • Preheat oven to 350 degrees. Line cookie sheets with nonstick baking mat or parchment paper
  • In the bowl of an electric mixer, beat together butter and sugars until well combined
  • Add eggs and vanilla and beat well
  • Sift together flour, cream of tarter, baking soda and salt, slowly add to the butter mixture, beating on low speed between each addition
  • Add brickle bits and stir to combine
  • Drop by tablespoon fulls onto prepared baking sheets, leaving room for cookies to spread
  • Bake for 10 minutes, remove from oven and allow to cool on cookie sheet for 3-5 minutes before transferring to a cooling rack

Notes

Store in air tight container for up to 4 days, or freeze for up to 2 months.
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https://www.redcottagechronicles.com/recipe/brickle-drop-cookies/