Chocolate Chip Cookie Brittle

Chocolate Chip Cookie Brittle

Cookie Brittle –

Today’s recipe share is from Shauna Sever’s wonderful book ‘Real Sweet’.  This simple recipe uses turbinado sugar to give the brittle some brown sugar flavour but keeps the cookie nice and crisp.  If you swapped in granulated sugar you defeat the purpose of the ‘brittle’ as the cookie wouldn’t have the same texture.

The recipe calls for bittersweet chocolate chips but I used a combo of bittersweet and semi-sweet in my batch and I liked the extra hit of sweet…but I’m sure no one is surprised by my sweeter preference.

I definitely should have taken a few more minutes and pressed by dough a little thinner per Shauna’s instructions but patience is sometimes not my virtue!  Flattening the dough to cover the pan is probably the most difficult part of this simple but addictive recipe.

I will be baking up more recipes from this book which features all types of sweeteners, such as honey, maple syrup, frozen unsweetened apple juice, etc.  so don’t forget to subscribe to or follow on Instagram (sweet_enuf) to see what’s baking up!

Chocolate Chip Cookie Brittle

Preheat oven to 350F.  Parchment line a 12 x 17-inch baking sheet.


14 tablespoons (7 ounces) unsalted butter, cut into tablespoons

1 cup turbinado sugar

2 teaspoons pure vanilla extract

1 teaspoon fine salt

2 cups unbleached all-purpose flour

1/2 cup finely chopped pecans or walnuts

3/4 cup bittersweet chocolate


In a large saucepan over medium heat, melt the butter and sugar together until melted BUT NOT boiling.  Remove from stove and whisk together until the butter is completely melted.  Cool for 5 minutes.  Whisk again continuously for 1 minute, or until mixture is thickened and smooth and no longer appears separated.  Whisk in the vanilla and salt. Stir in the flour until well incorporated (no white streaks of flour remain and no flour on bottom or sides of saucepan).  Stir in 1/2 of the nuts.

Turn dough out onto prepared pan and pat it very thin.  (It helps to break the dough up into mounds and place all over sheet pan and then work to pat it all together.)  Just keep working to spread dough over all of cookie sheet.  When complete lightly smooth with an offset spatula to even it all out.

Sprinkle with the chocolate chips and the remaining nuts and press then lightly into the dough with your hands.

Bake for about 20-25 minutes, until lightly golden brown and slightly firm to the touch.  Rotate pans every 7-8 minutes for even baking.  Remove from oven and let cool for about 5 minutes then using another parcment lined sheet FLIP the brittle onto it and remove the parchment.  Carefully invert again onto a cooling rack to firm up.

Cool completely and break into pieces.  Store in an airtight container.  This will keep for about 5 days but I don’t think it will hang around for that long!

Cookie Brittle

Triple Peanut Butter Cookies

Triple Peanut Butter Cookies

These easy to make cookies have everything a peanut butter lover could ask for, peanuts, crunchy peanut butter and just in case you felt they were lacking in the ‘peanutty’ department,  some chopped up peanut butter cups.

I doubled the recipe since I knew a single recipe wouldn’t last longer than 2 days in my house and since these are oh, so delicious, I’m glad I did.  These will freeze nicely if you feel the need to have a dozen on hand for your own private stash.

No peanut butter cups or no peanuts at your place?!  Use peanut butter chips or a combination of chocolate chips and some other toasted nuts.  I’m sure they will still be moist and soft and as I said before, oh, so delicious!

Triple Peanut Butter Cookies (“Peanutty” Peanut Butter Cookies)

Preheat oven to 350F.  Line 2 cookie sheets with parchment paper.


1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 egg

1 1/4 cups crunchy peanut butter

1 teaspoon pure vanilla

1/2 cup salted peanuts

1/2 -1 cup chopped peanut butter cups


Cream butter and sugars together in bowl of an electric mixer until light and fluffy, on medium speed.  Scrape down sides and bottom of bowl.  Add in the egg and beat until combined.  Add in peanut butter and vanilla and beat until combined, scraping down bowl to ensure even mixing.

In a small bowl, whisk together the flour, soda and salt.

With mixer on low, add in the flour mixture and just combine.  Scrape down beaters and bowl.


Fold in peanuts and peanut butter cups by hand.







cookiesUse a medium scoop or shape dough into 1-inch (approx.) balls and place about 1 1/2 inches apart on cookie sheet.  Flatten slightly with a fork dipped in flour or water.

Bake about 8-10 minutes or until lightly brown around edges.



Cookie Cravings

Oh me, Oh my, I’m torn on which sweet and delicious recipe to share this week.  There is the Supersized S’More Cookies, made with graham cracker crumbs, marshmallows and chocolate chips I made earlier this week.  On the other hand, there are Cookies and Cream cookies I made last night after spending over $5 on Hershey’s Cookie and Cream drops on a whim in the bulk section.  Both received Robert’s approval and are on the to be made again list.

I posted photos of both on fb and ig asking what recipe I should post this week.  Seems there were hundreds of votes for each…I lie…there were maybe 2 votes for each.  Therefore, I’m caving to the immense pressure from you, my followers, and sharing both recipes.  Remember to scroll right down to the bottom to make sure you get both recipes.

Super Sized S’More Cookies

Preheat oven to 325F.  Parchment line 2 cookie sheets.


3/4 cup butter at room temperature

1/2 cup sugar

1 egg

2 tsp vanilla extract

3 cups Graham Cracker Crumbs

1/2 cup all-purpose flour

1/4 tsp salt

1 1/2 cups Semi-Sweet Chocolate Chunks or chips

1 1/2 cups Mini Marshmallows

With an electric mixer beat the butter and sugar until smooth.  Scrape bottom and sides of bowl well and mix again and scrape again!  Add in the egg and the vanilla and blend thoroughly.  Add in the graham cracker crumbs and flour in 2-3 additions with mixer on low to incorporate fully.  This may take a couple of minutes.  (Visual: the dough will pull together and pull away from the sides of the mixing bowl so make sure to mix to this point.)

Mix in the chocolate and the marshmallows with a wooden spoon or large firm spatula.

Use a large scoop or 1/4 cup measure to scoop out the dough and place on the prepared sheets.  I flattened my slightly with the heel of my hand.  THIS IS THE MOST IMPORTANT PART: MAKE SURE TO LEAVE ABOUT 4 INCHES (10 CENTIMETERS) BETWEEN SCOOPS.  THESE COOKIES SPREAD A LOT!  Well, at least mine did!

Bake the cookies for about 15 minutes or until the tops feel firm.  There may be some marshmallow carmilization around the edges on a few of them.

Remove and let cool for about 5 minutes.Waiting for Ice Cream, perhaps

To take these over the top you could drizzle with a little melted chocolate and then sandwich a scoop of ice cream between 2 of these chewy delight.














Now for Cookie Option #2 – Cookies and Cream Cookies

Preheat the oven to 350F.  Parchment line 2 cookie sheets.


1 1/3 cups butter, room temperature but not too soft

1 1/4 cups packed light brown sugar

2 large eggs

2 tsp pure vanilla or vanilla bean paste

1/4 cup old fashioned oatmeal

3 1/2 cups all-purpose flour

1 1/4 tsp table salt

1 tsp baking soda

1 cup Hershey Cookies and Cream drops, rough chopped

1/2 cup white chocolate chips (I used mini chips)

In a medium bowl whisk the oatmeal, flour, salt and soda.

Using an electric mixer, beat together the butter, brown sugar and granulated sugar together until light and fluffy.  Scrape down the sides and bottom to ensure all the butter and sugar is combined.  Add the eggs one at a time and beat after each addition until combined.  Add in the vanilla and mix until combined.

Using a wooden spoon mix in the flour mixture making sure everything is combined and all the flour is mixed in.  Add in the chopped Cookies and Cream drops and white chocolate chips.rough chopped Cookies 'n Cream drops

Drop dough by tablespoonful leaving about 2 inches apart.  Flatten just slightly.

Bake for about 10-12 minutes until lightly brown around edges.

Cookies and Cream Cookies



Chocolate Soufflé Cookies

Dark and delicious chocolate, chopped pecans, a couple of egg whites vanilla, and a little sugar, that’s it.  Other than a small amount of Cream of Tartar to stabilize the egg whites, these cookies are simple, rich and contain no flour.



These cookies are done when they are firm on the outside but still gooey on the inside and will be shiny and cracked on the surface.

My 2nd tray of cookies were left in the oven a couple of minutes longer than recommended.  And they were fabulous, in my opinion.  Dense and fudgey, I thought they were better than my first tray. Maybe you want to experiment and see which consistency you prefer your cookies at!

Before starting make sure the egg whites are at room temperature and your chocolate is cooled enough to not deflate the beaten egg whites.

I used pecans instead of walnuts and used a scoop about two times the size mentioned in the recipe.

Chocolate Souffle Cookies

I know you’re ready to whip these up so start by preheating the oven to 350F and grease or parchment line 2 cookie sheets.


2 large egg whites, room temperature

1/8 tsp cream of tartar

1/2 tsp pure vanilla

3/4 cup granulated sugar

3/4 cup finely chopped walnuts

6 ounces bittersweet or semi-sweet chocolate, melted and cooled

Using a hand or stand mixer, beat the egg whites with cream of tartar until soft peaks form.  With the beaters running, gradually add the vanilla and sugar until the egg whites hold stiff peaks but don’t look dry.

Pour the nuts and melted chocolate over the whipped whites and gently fold the mixture together with a large rubber spatula.  Try not to deflate the egg whites too much but mix until the chocolate is distributed evenly.

Drop level teaspoons of batter onto the prepared sheets leaving about 1 inch between.

Bake until cookies are shiny and cracked…about 10-12 minutes.  Cookies will be firm on the outside but gooey on the inside when you gently press them.

Cool and remove. If you have any leftovers make sure to wrap up well.

This recipe from 2010 Fine Cooking Chocolate magazine suggests these cookies be eaten the same day they are baked but they taste great a day or two after.


Enjoy and don’t forget to follow me on Instagram @ sweet_enuf!


Those Cookies…were the Best…


Those cookies you put in my lunch today were the best choc chip cookies I’ve ever had! Direct quote from my sweet birthday boy.  And NO, I don’t pack his lunch, but after baking up these beauties late last night I replaced the store bought cookies in his lunch with these thick and chewy peanut butter stuffed chocolate chip cookies.

Praise of my baking warms my heart and if you are the chief bottle washer and cook in your home I’m sure you can understand why.  It’s not often sweet words of favour are bestowed upon us.  More often than not we hear things like “It’s O.K.” “You know I don’t really like fish why do I have to eat it!” “Danny’s mom made this really awesome thing with ( insert whatever item you have been making forever they refuse to eat).

I would like to say I spent many an hour testing and creating this recipe but that would be a lie.  This is from Americas Test Kitchen and the only things I did differently was use peanut butter stuffed chocolate chips purchased on a recent trip to Florida plus put the dough in the fridge for about 10 minutes before using my large scoop to portion out the dough.  I just slightly flattened the dough before baking.

Unfortunately, I had room for only 1 measly bag of these particularly yummy stuffed chips. They were part of my 20 pounds, I kid you not, of food items I brought home.  Now the bag of pb/chocolaty goodness is gone so maybe chopped pb cups next time….

imageThick and Chewy Chocolate Chip Cookies

Preheat oven to 325F.  Parchment line 2 cookie sheets.

2 cups plus 2 tablespoons all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 cup packed light brown sugar

3/4 cup unsalted butter, MELTED AND COOLED

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 tsp vanilla extract

1 1/2 cups semisweet chocolate chips

In a medium bowl whisk together the flour, baking soda and salt.  Set aside.

In a large bowl, beat the sugars and melted butter with a mixer on medium speed until smooth, 1-2 minutes.  Beat in the egg, egg yolk and vanilla until combined, about 30 seconds.  Scrape down the bowl and beaters.

With the mixer on low add in the flour mixture slowly and mix until combined.  Stop mixer and fold in chocolate chips.

Portion about 2 tablespoons of dough into balls and place about 2 inches apart on prepared sheets.  Bake for about 15-20 minutes, until soft and puffy.  Remove from oven and cool.

ATK says these will keep for a few days if well wrapped but I don’t think they will last that long…after all they are the best!

Birthday Boy on Left….Boys (2)



Shrinkage IS An Issue and Other Fails!

Shrinkage IS An Issue and Other Fails!

Today I could just post pics of my baked items and let you think everything I make is pretty good, OK, fabulous, but this is never truly the case especially when trying out new recipes.

My most recent fail was last week when instead of sticking to a tried and true tart recipe I googled a “the best” recipe online.  It was from Canadian Living and had many good reviews.

As I was getting together with several friends, all foodies in one way or another, I thought it was the perfect chance to test out something new and get their opinion.  Hmmm, perhaps not such a good idea.  The Maple Tart recipe called for 1 tablespoon of Cider Vinegar in the filling.  Yes, it did seem a bit much to me but it was labelled as “the best”, so needless to say “the experts would know”, who am I to question, although in hindsite I should have gone with my gut and cut it in half.  Often vinegar or lemon juice is added to butter tart and maple tart fillings to help cut down on the sweetness. But this recipe definitely had a vinegar taste, so disappointing, and no time for a redo!

Another huge issue is SHRINKAGE!  Yes, shrinkage in the kitchen can be problematic. Who knew!?  Just chilling can help although if memory serves me chilling was the cause of George Costanza’s shrinkage issues.  We need “chill” in the kitchen to prevent the shrinkage of our pastry before it bakes while George needs to avoid the chill (but that my friends is a whole other issue not meant for this blog).

Often pastry recipes call for you to prepare the pastry and wrap and chill for an hour or more and after rolling and cutting out the pastry to chill again before baking.  If you are somewhat impatient, a little like myself, you may skip this stage just because you don’t really know why it is necessary.  According to the research I did the reason is to prevent your tart or pie shells from shrinking while baking.  If there is too much shrinking your fillings will be overflowing and your pastry will most likely only have a little edge preventing you from filling properly; therefore, in my opinion, not the correct pastry to filling ratio.  You know, a mouthful of flaky pastry combined with just the right amount of sweet or savoury filling.  Not too much, not too little.  Whatever works for your tastebuds.

Now I must say I did chill my dough both times per directions and the pastry was worth the work although the filling left a bit to be desired.

My somewhat second fail is today’s Wunderbar Blondies.  I’ll share the recipe because all you need to do to ensure success is use the full 2 cups of chocolate bars (no skimping).  It does seems like it would be to much but it is needed in the bars.

Rough Chopped Wunderbars

Have a bar or cookie not quite up to par and not sure what to do.  Quickest fix – smear melted chocolate on top or put ice cream between to make an icecream sandwich and add chocolate on top…did I mention chocolate can save pretty much anything.

This recipe is a knockoff of a Snickers Blondies recipe I saw last year.  Which makes me want to offer up a tip to all you home bakers.  Although baking is much more of a science, you cannot just leave out the baking powder or not whip your egg whites because you feel like it, you can switch up a few items, especially in bars and cookies. Don’t be afraid, it’s only a few ingredients, not a life saving procedure.

I am using Wunderbars instead of Snickers bars and chocolate chips in these bars.  Make sure to use the full 2 cups of chopped chocolate bars in the filling as this is what sets them apart from a rather plain Blondie.

Wunderbar Blondies

To get started spray and line a 13 x 9-inch pan and preheat your oven to 350F.



3/4 cup butter, room temperature

1 cup brown sugar

1/2 cup sugar

2 eggs, large

2 tsp vanilla extract

2 1/4 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

2 cups chopped chocolate bars (Snickers, Wunderbar, KitKat, etc.)

1/2 cup chocolate chips


1 cup melted semi-sweet chocolate chips or your favourite frosting

Using an electric mixer, in a large bowl, cream together the butter and sugars until light and fluffy.  Beat in eggs one at a time and add in vanilla on low speed until mixed.

In a medium bowl combine the flour, salt and soda with a fork or whisk.

On low speed of mixer, add in flour mixture to creamed mixture and combine.  Fold in your chopped chocolate bars and chocolate chips.

Spread batter into prepared pan.  TIP: Wet your hands to help pat batter evenly into pan.

Baker about 20-25 minutes or until lightly browned.  If desired melt 1 cup chocolate chips and drizzle over bars.  Bars can also be iced and topped with more chopped chocolate bars if desired. Or these sweet treats can be used to make icecream sandwiches.




Rollo and Peanut Butter Chip Cookies

Rollo and Peanut Butter Chip Cookies

Sweet, soft, delectable, delicious and so, so easy..NO, not me, the cookies!!



One bowl, a cup of peanut butter chips and a snack size bag of Rollo’s (mini’s), and the usual cookie ingredients, will make up these tasty treats in less time than it takes to watch your fav half hour sitcom.

After taste testing several last night and again this morning before yoga I determined you definitely need the 1 cup of both the Rollo’s and pb chips to ensure each bite has just the right combo of sweet and more creamy sweet.  Plus my boys are eating them which means they pass the cookie test.  imageEven Scrappy-Doo waited patiently for a sample (without the chocolate in his of course).







IF, and that is a big IF, you have any left, layer some parchment or wax paper between the layers as the cookies are soft.

Rollo & PB Chip Cookies

Rollo & PB Chip Cookies

You will need an electric hand mixer or stand mixer and the following:

3/4 cup softened salted butter (or unsalted)

1/2 cup dark brown sugar lightly packed

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

1 cup whole wheat flour

1 cup all-purpose flour (bleached or unbleached)

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup peanut butter chips

1 cup mini Rollo’s

Preheat oven 350F.  Makes approximately 30 cookies using a medium scoop.  Line 2 cookie sheets with parchement.

Beat butter with the sugars until well blended.  Add in eggs, one at a time, and beat well after each.  Beat in the vanilla. Scrap bowl and beaters.  Add in the flours, baking soda, baking powder and salt and mix on low speed until almost combined. Scrap bowl and beaters again.

Fold in the peanut butter chips and Rollo’s.  Using a medium size scoop or tablespoon, scoop dough onto cookie sheets leaving about 2 inches between balls for spreading.  Flatten just slightly with heel of hand and bake for 8-10 minutes.

Cookies will be quite soft but brown on edges when you remove from oven.

Let cool and enjoy.

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