Best 8 Pecan Brickle Cookies Recipes

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Indulge in a delectable journey with our Pecan Brickle Cookies, where flavors dance on your taste buds. These delectable treats are a symphony of textures, combining the buttery richness of cookie dough with the sweet crunch of pecan pralines. As you bite into these cookies, a burst of flavors erupts, leaving you craving more.

In this comprehensive guide, we'll take you through three irresistible variations of Pecan Brickle Cookies. The Classic Pecan Brickle Cookies offer a timeless taste, featuring a chewy cookie base studded with pecan pralines and a drizzle of chocolate. For those who prefer a hint of spice, the Spiced Pecan Brickle Cookies infuse a warm blend of spices into the cookie dough, creating a delightful and aromatic treat. And for a touch of elegance, the White Chocolate Pecan Brickle Cookies combine the sweetness of white chocolate with the praline crunch, resulting in a sophisticated and indulgent cookie experience.

Let's cook with our recipes!

BRICKLE COOKIES



Brickle Cookies image

The only problem with these cookies is that once you eat one, you want more.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield About 1-1/2 dozen.

Number Of Ingredients 6

1 package (9 ounces) yellow cake mix
1/4 cup vegetable oil
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup almond brickle chips or English toffee bits

Steps:

  • In a bowl, combine the dry cake mix, vegetable oil, egg and vanilla; mix well. Stir in pecans. Refrigerate for 1 hour or until firm enough to handle., Roll into 1-in. balls; dip top of each ball into toffee bits and set 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 3 minutes before removing to wire racks.

Nutrition Facts : Calories 298 calories, Fat 18g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 261mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

SALTINE CRACKER BRICKLE



Saltine Cracker Brickle image

In December 2009, The New York Times asked readers to send photos and recipes of their favorite holiday cookies. About 100 people answered the call, and this one, from Kelly Mahoney in Boulder, Col. was one of the 35 recipes chosen for online publication. It's got just five ingredients - Saltines, sugar, butter, vanilla and chocolate chips - and it comes together in about 20 minutes, so you can satisfy those salty-sweet cravings in a snap. It also works with salted matzo.

Provided by The New York Times

Categories     easy, quick, candies, cookies and bars, dessert

Time 20m

Yield About 2 pounds

Number Of Ingredients 5

48 saltine crackers
1 cup granulated sugar
1/2 pound unsalted butter
1 teaspoon vanilla
3 cups semisweet chocolate chips

Steps:

  • Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
  • Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 80 milligrams, Sugar 27 grams, TransFat 0 grams

BUTTER PECAN COOKIES



Butter Pecan Cookies image

My MIL gave me this recipe several years ago. It's super easy and delicious. I've given out this recipe many times.

Provided by CaramelPie

Categories     Drop Cookies

Time 20m

Yield 24-36 cookies

Number Of Ingredients 6

1 (18 ounce) package butter pecan cake mix
2 large eggs
1 teaspoon vanilla extract
1/2 cup margarine or 1/2 cup butter, softened
6 -8 ounces heath almond brickle chips
1/2 cup chopped pecans (optional)

Steps:

  • Cream cake mix, eggs, vanilla and margarine together with mixer.
  • Stir in brickle chips and pecans.
  • Drop onto greased or parchment-lined cookie sheet.
  • Bake at 350 degrees F for about 10 minutes.
  • Let cool for 2-3 minutes.
  • Transfer cookies to cooling rack.

BUTTER BRICKLE AND PECAN COOKIES



Butter Brickle and Pecan Cookies image

Rich but worth it. These are not only delightful but easy to make. ENJOY!

Provided by Stephanie Dodd

Categories     Cookies

Time 20m

Number Of Ingredients 6

2 c unsalted butter (no substitutes)
1 tsp vanilla
4 c flour
2 c powdered sugar
1 bag heath english toffee bits
2 c chopped pecans

Steps:

  • 1. Melt butter in microwave or double boiler; stir in vanilla and cool completely. In large bowl, whisk together flour and sugar. Stir in butter mixture; add toffee bits and chopped pecans (mixture will be crumbly). Shape into 1 inch balls and place 2 inches apart on ungreased baking sheets (it is better to use parchment paper to bake them on as they might stick to the pan) Flatten slightly. Bake at 375 degrees for 12 minutes, or until edges begin to brown. DELISH!

CARAMEL PECAN COOKIES



Caramel Pecan Cookies image

These are very good, kids of all ages love them!

Provided by DeeDee

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h33m

Yield 24

Number Of Ingredients 11

1 cup butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup chopped pecans, divided
1 tablespoon white sugar
5 rolls chocolate-covered caramel candies

Steps:

  • In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
  • Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
  • Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
  • Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 35.9 g, Cholesterol 37.1 mg, Fat 14 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 7 g, Sodium 135.3 mg, Sugar 24.6 g

PECAN BRICKLE BARS



Pecan Brickle Bars image

These have a buttery shortbread crust and a pecan studded brown sugar topping..then garnished with more pecans and some chocolate morsels.

Provided by grandma2969

Categories     Bar Cookie

Time 35m

Yield 32 bars

Number Of Ingredients 13

1 3/4 cups all-purpose white flour
3 tablespoons granulated sugar
1/4 teaspoon salt
1/2 cup butter, softened
1 tablespoon light cream, plus more if needed
3 cups chopped pecans
3/4 cup butter, softened
1 cup packed light brown sugar
2 tablespoons packed light brown sugar
1/4 cup light corn syrup
2 tablespoons light cream
2 1/2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Steps:

  • Generously grease a 13x9 baking pan or coat with nonstick spray.
  • In a medium bowl, thoroughly stir together the flour, sugar, and salt.
  • Using fork, a pastry blender, or fingertips, cut in butter until the mixture is the onsidtency of fine meal.
  • Sprinkle the cream over the flour mixture. Lightly stir to mix. Gently knead until the mixture hold together. If necessary, add up to 3 tsps more cream until the mixture holds together but it is not wet.
  • Alternatively, in a food processor, process the dry ingredients and the butter in an off/on butter in pulses until mixture is similiar to coarse meals, do not over process.add 1 Tbsp cream, a little at a time and process in off/on pulses until mixtue begins to hold together; add just enough more cream so the mixture hold together is not wet.
  • Firmly press the dough in an even layer into the baking pan.
  • Refrigerate for 30 minutes.
  • Preheat oven to 350°.
  • Bake in the middle of the oven for 10 minutes or just tinged with brown at the edges. Transfer the pan to a wire rack and let stand until cooled to room temperature about 5 minutes.
  • TOPPING:.
  • Spread pecans in a medium baking pan.
  • Combine the butter, brown sugar, salt, corn syrup and cream.
  • Bring to a boil over medium heat and cook, stirring occasionally for 4 minutes.
  • Remove from the heat, stir in the vanilla and 2 1/4 cups of the pecans.
  • Sspread topping evenly over the crust.
  • Bake in the middle of the oven for 20-24 minutes or until the topping is bubbly, golden brown and just slightly darker at the edges.
  • Transfer the pan to a wire rack and let stand until cooled to warm. Sprinkle the chocolate morsels evenly over the top.
  • Let stand until the morsels melt, then using a table knife, spread melted chocolate over the topping. It will not completely cover the topping, sprinkle the remaining 3/4 cup of pecans over the chocolate.
  • Let stand until cooled to barely warm.
  • Using a sharp knife, cut the slab into 32 bars, wipe knife clean between cuts.
  • Let stand until completely cooled.
  • Store in an airtight container for up to 2 weeks or freeze for up to 2 months.
  • If freezing, leave the slab whole, then cut into bars when partially thawed.

Nutrition Facts : Calories 229.2, Fat 16.5, SaturatedFat 6.3, Cholesterol 20, Sodium 75.2, Carbohydrate 20.8, Fiber 1.5, Sugar 12.7, Protein 2

PECAN BRITTLE



Pecan Brittle image

This is a favorite of my family. I love making this candy for Christmas.-Fern Newsom, Dubach, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield about 1 pound.

Number Of Ingredients 6

2 teaspoons plus 1 tablespoon butter, divided
1 cup sugar
1/2 cup light corn syrup
1 cup pecan halves
1 teaspoon baking soda
1 teaspoon vanilla extract

Steps:

  • Grease a 15x10x1-in. pan with 2 teaspoons butter; set aside. , In a 2-qt. microwave-safe glass dish, combine sugar and corn syrup. Microwave, uncovered, on high for 4 minutes or until a candy thermometer reads 238° (soft-ball stage). , Add pecans. Microwave for 4 minutes or until a candy thermometer reads 300° (hard-crack stage). Mixture will be very hot. Vigorously stir in the baking soda, vanilla and remaining butter until blended. , Quickly pour into prepared pan; spread with a metal spatula as thin as possible. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers.

Nutrition Facts : Calories 136 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 90mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.

BITS O'BRICKLE BARS



Bits O'Brickle Bars image

Not sure where I got this recipe, but I've been making it since the 70s!

Provided by Suzanne Larsen

Categories     Cookies

Time 40m

Number Of Ingredients 6

1 box yellow cake mix
1/3 c butter
2 eggs
14 oz eagle brand sweetened condensed milk
8 oz bag, heath bits o'brickle toffee bits
8 oz bag, pecans, chopped

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. In the bowl of your stand mixer using the paddle attachment, pour in the cake mix.
  • 3. Add the butter and egg and whip until smooth.
  • 4. PAM a 13x9 pan.
  • 5. Pat the cake mix, butter, and egg batter into the pan.
  • 6. In a clean bowl, combine the sweetened condensed milk and one beaten egg.
  • 7. Fold in one-half package of the Bits O'Brickle Toffee Bits.
  • 8. Add one-half package of chopped pecans.
  • 9. Pour this mixture on top of the cake batter.
  • 10. Bake for 25 minutes.
  • 11. Remove from the oven and cut into bars while still warm.

Tips:

  • Use fresh, quality ingredients for the best flavor and texture.
  • Be sure to cream the butter and sugar together until light and fluffy for a more tender cookie.
  • Don't overmix the dough, as this can make the cookies tough.
  • Chill the dough for at least 30 minutes before baking for a more defined cookie shape.
  • Bake the cookies until the edges are golden brown but the centers are still soft and chewy.
  • Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  • For a more pronounced pecan flavor, toast the pecans before adding them to the dough.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

Pecan brickle cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. The combination of sweet and crunchy pecans with the soft and chewy cookie dough makes them irresistible. Whether you are a seasoned baker or a beginner, these cookies are sure to be a hit. So next time you are looking for a quick and easy dessert, give pecan brickle cookies a try.

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