I love this recipe because it gives me all the flavors of a party snack platter without any fuss. The brittle bakes in a single sheet, breaks apart easily, and delivers that irresistible contrast of salty chips and pretzels with buttery cookie and melty chocolate. It makes a great gift, a fun addition to holiday spreads, or a snack I can’t stop nibbling on.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup butter, softened 1/2 cup sugar 1/2 cup brown sugar 1 tsp vanilla 2 cups flour 1/4 tsp salt 1 cup mini chocolate chips 1/2 cup crushed potato chips 1/4 cup whole pretzel twists Flaky sea salt Caramel, for drizzling Melted chocolate, for drizzling
Directions
I begin by preheating the oven to 350°F and lining a large baking sheet with parchment paper.
In a large bowl, I use a hand mixer to beat together the butter, sugar, brown sugar, and vanilla until the mixture is light and fluffy. I add the flour and salt, mixing until fully combined. Then I fold in the mini chocolate chips and crushed potato chips.
I spread the mixture evenly onto the prepared baking sheet and press the pretzel twists into the top.
I bake the brittle for about 15 minutes, until it turns golden and crispy. After letting it cool completely, I drizzle caramel and melted chocolate across the top.
Once everything has hardened, I break the brittle into pieces and serve.
Servings and Timing
This recipe makes 12 servings. Prep time: 8 minutes Total time: 20 minutes
Variations
I sometimes use flavored potato chips for a fun twist—like kettle-cooked or smoky varieties. White chocolate chips or peanut butter chips make great substitutions. I also enjoy adding chopped nuts, sprinkles, or crushed cookies on top. A sprinkle of cinnamon or espresso powder mixed into the dough adds another layer of flavor.
Storage/Reheating
I store the brittle in an airtight container at room temperature for up to 1 week. It stays crisp without refrigeration. There’s no reheating needed—just break, grab, and enjoy.
Yes, I chop them slightly so they distribute more evenly.
Do I have to add caramel?
No, but the caramel makes it extra decadent.
Can I freeze the brittle?
Yes, I freeze it in layers separated by parchment.
Why is my brittle too soft?
It likely needed a few more minutes in the oven to crisp fully.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free blend works well.
Can I add nuts?
Pecans, almonds, or peanuts make great additions.
How do I prevent the brittle from sticking?
The parchment paper keeps everything from sticking.
Can I make this ahead?
Yes, it keeps beautifully and is perfect for gifting.
Conclusion
I love making this Loaded Cookie Brittle because it’s fast, fun, and full of irresistible sweet-and-salty crunch. With buttery cookie base, crispy pretzels, potato chips, and drizzles of chocolate and caramel, it always disappears quickly and earns rave reviews wherever I bring it.
A sweet–salty, crunchy dessert that transforms chocolate-chip cookie dough into a crisp brittle loaded with pretzels, potato chips, caramel, and melted chocolate.
Ingredients
1 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1 cup mini chocolate chips
1/2 cup crushed potato chips
1/4 cup whole pretzel twists
Flaky sea salt, to taste
Caramel, for drizzling
Melted chocolate, for drizzling
Instructions
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large bowl, beat butter, sugar, brown sugar, and vanilla until light and fluffy.
Add flour and salt; mix until a dough forms.
Fold in mini chocolate chips and crushed potato chips.
Spread dough evenly over the prepared baking sheet. Press whole pretzel twists into the top.
Bake for 15 minutes, or until golden and crisp.
Let cool completely, then drizzle with caramel and melted chocolate.
Allow toppings to set, then break into brittle-style pieces and serve.
Notes
Use flavored potato chips for extra depth (kettle-cooked, smoky, etc.).
White or peanut butter chips can replace chocolate chips.
Add chopped nuts, sprinkles, or crushed cookies for more texture.
A sprinkle of cinnamon or espresso powder boosts flavor.
