Description
Butter Rum Brickle Bites are rich, indulgent cookies featuring a buttery dough blended with dark rum and studded with toffee bits and pecans. Topped with a creamy rum-infused frosting, these festive treats are perfect for holiday gatherings or whenever you crave a sweet, buttery delight with a hint of boozy warmth.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 2 tablespoons dark rum or rum extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup toffee bits (brickle bits)
- 1/2 cup chopped pecans (optional)
Frosting
- 3 cups powdered sugar
- 1/4 cup unsalted butter, softened
- 2 tablespoons dark rum or rum extract
- 2–3 tablespoons milk
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and brown sugar until the mixture is light and fluffy, which creates a smooth base for the dough.
- Add Wet Ingredients: Mix in the egg, dark rum, and vanilla extract until the ingredients are fully combined, ensuring the flavor is well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined to keep the dough tender.
- Fold in Toffee and Pecans: Gently fold the toffee bits and chopped pecans (if using) into the dough, distributing them evenly without overmixing.
- Shape and Bake Cookies: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges turn lightly browned. Remove from oven and transfer cookies to cooling racks.
- Make the Frosting: In a mixing bowl, beat together the powdered sugar, softened butter, dark rum, and enough milk (2–3 tablespoons) to achieve a smooth, thick consistency suitable for spreading or piping.
- Frost the Cookies: Once the cookies are completely cooled, spread or pipe the rum frosting onto the tops using a spatula or piping bag for an elegant finish.
Notes
- Use dark rum for authentic flavor or rum extract as a non-alcoholic alternative.
- Chopped pecans are optional but add a wonderful crunchy texture.
- Ensure cookies are completely cool before frosting to prevent melting.
- Store cookies in an airtight container to maintain freshness.
- These cookies are rich and best enjoyed in moderation.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
