Almond Brittle-Maple Cake-Chocolate Chip Cookies Recipe

Name: Almond Brittle-Maple Cake-Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter; 1/2 cup granulated sugar; 1 tablespoon dark brown sugar; 1 egg; 1/2 teaspoon vanilla extract; 3/4 cup all purpose flour; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 teaspoon kosher salt (Diamond Crystal); 1 1/2 cups maple yogurt pound cake, cut into approx. 1/2 inch pieces; 1/2 cup browned butter almond brittle, broken into approx. 1/2 inch pieces; 1/4 cup bittersweet chocolate chips

Servings: persons

1 stick butter
1/2 cup granulated sugar
1 tablespoon dark brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt (Diamond Crystal)
1 1/2 cups maple yogurt pound cake, cut into approx. 1/2 inch pieces
1/2 cup browned butter almond brittle, broken into approx. 1/2 inch pieces
1/4 cup bittersweet chocolate chips

1
In a stand mixer fitted with a paddle, cream the butter and sugar together for 2-3 minutes till pale and well blended. Scrape down the sides and add the egg and vanilla extract, and beat on medium speed for 7-8 minutes.
2
Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda and salt. Turn the mixer speed down to slow, and add the flour a little at a time, mixing just till the dough comes together. Scrape down the sides and, with the mixer still on low, add in the cake pieces, almond brittle pieces and chocolate chips. Blend till just incorporated.
3
Line a large cookie sheet with parchment, and scoop dough by tablespoonful onto the cookie sheet. Wrap in plastic and place dough in the refrigerator for at least an hour, or the freezer for at least 30 minutes.
4
Heat the oven to 375. Arrange the dough balls about 4 inches apart on a parchment lined baking sheet. Bake, one sheet at a time, for 16-18 minutes, till the cookies are browned on the edges and barely tan in the center. Some of the brittle may seep out; it just makes the cookies look interesting. (Leave any dough that doesn't fit on the cookie sheet in the refrigerator or freezer.)
5
Cool on the pan thoroughly before placing in an airtight container.

748

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 stick butter, 1/2 cup granulated sugar, 1 tablespoon dark brown sugar, 1 egg, and more.

Yes, Almond Brittle-Maple Cake-Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Brittle-Maple Cake-Chocolate Chip Cookies

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