Posted by: Erica Retrochef | April 28, 2014

Kookie Brittle


FDA rules against misleading labels require companies to come up with names like “Froot Loops” or “Cheez Whiz” — if it doesn’t have any fruit or cheese, you aren’t allowed to use the word in your product label. I’ve never seen that in a recipe before, though.

Can I legally call these cookies?

Preheat oven to 375° F. Combine 1 cup margarine, 1 1/2 teaspoons vanilla, 1 teaspoon salt in bowl, and blend well. Gradually beat in 1 cup sugar. Add 2 cups sifted flour and one 6-oz. package (1 cup) Nestlé’s Semi-Sweet Chocolate Morsels and 3/4 cup finely-chopped Diamond Walnuts; mix well. Press evenly into ungreased 15″ x 10″ x 1″ pan. Sprinkle 1/4 cup Diamond Walnuts over top and press in lightly. BAKE at 375° F. TIME: 25 minutes, or till golden brown. Cool, then break in irregular pieces. Makes about 1 3/4 lbs.

Buzz is a big fan of nut brittle — peanut brittle is fine, but more interesting nuts like cashews or macadamia are preferable. So his experience with and love of brittles meant he was very excited to see how this would turn out… hopefully a delightful marriage of crunchy brittle and buttery cookie.


This looks like standard cookie ingredients, right? Look again: no egg. Maybe that’s why it’s a kookie.


The order of the ingredients was a bit odd, creaming the vanilla and salt into the shortening before adding the sugar. The recipe’s specification that this should be done “in a bowl” initially threw Buzz, and he dumped the first three ingredients into a glass bowl, before transferring it all to the stand mixer.

The sugar creamed in nicely, reaching the usual consistency. However, the recipe calls for quite a bit of flour, and after adding the flour and other dry ingredients, it was just crumbles.


Buzz was very dubious, but soldiered on and pressed everything into the pan. All we had was a baking dish smaller than the recipe called for, though, so it was a much thicker layer than the recipe called for.


We got it out of the oven after twenty minutes. It had browned only a very little bit, although the consistency was clearly not like peanut brittle. It didn’t look like it had solidified very much, but it came out onto the cutting board in a single mass, like a gigantic chewy cookie (sorry, kookie).


It broke apart into irregular chunks pretty readily. The overall consistency probably would have been improved a little by a longer bake time, to account for the thicker layer. But once it had cooled a little, it took on a bit more of a classic brittle texture.

Reaction to the flavor was universally positive: it tastes like the standard Nestlé Toll House cookie, but with a crumblier shortbread consistency. The nuts and chips gave it the right amount of substructure. It vanished very quickly, and we’re looking forward to trying it again (in a wider pan).

Aimee on Flickr shared this recipe online.


  1. The ratio of margarine:sugar:flour looked immediately to me like proper shortbread. I want to try this, but will you salted butter instead of margarine, and then I can omit the salt.

    Love this blog — thanks for being our test subjects! 🙂

    • Oops… I meant I will USE salted butter….

    • Yes, it DOES look like shortbread (with bits in)! Hope you enjoy it 🙂

  2. Wow that’s surprisingly dry!
    If it’s already going to be shortbread texture, I’m going to try it with almond flour… and go ahead and just cut it into scone wedges… it looks really tasty!

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