Crunchy brittle with peppermint, chocolate, pretzels, and marshmallow drizzle. Holiday-perfect and easy to share.
# Components:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, melted and slightly cooled
05 - 1 cup light brown sugar, packed
06 - 1/4 cup granulated sugar
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
→ Mix-ins
09 - 3/4 cup mini chocolate chips or chopped chocolate
10 - 1/2 cup crushed peppermint candies or candy canes
11 - 1/2 cup mini pretzels, roughly crushed
12 - 1/2 cup chopped toasted pecans or walnuts (optional)
→ Marshmallow Drizzle
13 - 1 cup mini marshmallows
14 - 1 tablespoon milk
# Directions:
01 - Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla extract.
04 - Add the dry ingredients to the wet ingredients and stir until a soft dough forms.
05 - Gently fold in chocolate chips, crushed peppermint, pretzels, and nuts if using.
06 - Transfer the dough to the prepared baking sheet and press into a large, thin rectangle, approximately 1/4-inch thick.
07 - Bake for 18–20 minutes, or until golden brown and set at the edges. Remove from the oven and allow to cool slightly.
08 - While the brittle is still warm, use a pizza cutter or sharp knife to score it into irregular pieces. Let cool completely on the baking sheet.
09 - For the marshmallow drizzle, combine mini marshmallows and milk in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth.
10 - Drizzle the melted marshmallow over the cooled cookie brittle. Allow to set for 10 minutes before serving or packaging.
