Skip to main content
Report this ad

See also:

Cookies that claim to be candy

"Kookie Brittle" is a cookie that's crispy and crunchy!
"Kookie Brittle" is a cookie that's crispy and crunchy!

With the many, many recipes for cookies that are available to us, most every baker has a collection of cookie recipes that hold special significance. It could be a cookie that you had as a youngster that you loved then and still do as an adult. Or, it could be one that's been handed down through the cooks in the family for years. There are scores of reasons why cookie recipes are very special to those who make them.

The recipe I'm passing along is one that has a special place in my recipe files that's a cross between a cookie and a candy. This recipe, called "Kookie Brittle", is an old recipe, dating back to the 1960's. I first found this recipe in one of my cookbooks from years ago. Then, I found it in a magazine from 1967. This is a cookie that's unusually crisp and crunchy. This explains the name, since it's a cookie but has a "brittle" consistency. It reminds me a lot of a Toll House cookie, so anyone who likes chocolate chips will like these.

It starts like most cookie recipes, in that you cream butter, vanilla extract, salt and sugar. You then add flour and chocolate chips to make a dough. Notice that there are no eggs in this recipe, which explains why the cookie is firmer and crispier than a regular cookie would be. This is much like shortbread, since it's rich and crispy.

The dough is spread in a long baking pan, topped with chopped nuts and is now ready to bake. The cookies are broken irregularly and placed on paper towels to absorb any extra fat. This makes 1-3/4 pound of this crunchy confection and as you see by the recipe, it's not very expensive to make.

Some pointers: the nuts can be either walnuts or pecans, depending upon what you prefer or what you have on hand. Also, it calls for a 15x10x1 inch pan, which is about the size of a jelly roll pan. You can also use a 9x13 inch pan, which will make the cookies a bit thicker, though you may have to bake them a bit longer, depending on your oven. If using the 9x13 inch pan, check the cookies after 25 minutes of baking. If the cookies appear pale or soft in the center, bake about 5-7 more minutes and check again.

Another special cookie that I've long enjoyed is one for "Twenty-Minute Cookies", which many adults also remember eating when they were children. To get the recipe, follow this link:

Is it a cookie or a candy?.....bake a batch of this confection and decide!


  • 2 sticks butter or margarine, softened
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts

Cream together the margarine, vanilla extract and salt. Gradually beat in the sugar. Add the flour to form a dough. By hand, stir in the chocolate chips and 3/4 cup of the walnuts. Press evenly into an ungreased 15x10x1 inch pan. Sprinkle with the remaining walnuts and press lightly. Bake at 375 degrees for 25 minutes. Cool, then break in irregular pieces and drain on absorbent paper. Yield: 1-3/4 pounds.

Report this ad