Frosted Butter Rum Brickle Bites with Toffee (Print version)
Soft brown sugar cookie bites packed with toffee bits, finished with rum frosting and a crunchy toffee sprinkle.
# Ingredients:
For the cookie bites
01 -
1 cup (226 g) unsalted butter, softened
02 -
1 cup (200 g) packed light brown sugar
03 -
1 large egg, room temperature
04 -
2 tablespoons dark rum or 1 teaspoon rum extract
05 -
1 teaspoon vanilla extract
06 -
2 cups (240 g) all-purpose flour
07 -
1 teaspoon baking powder
08 -
1/2 teaspoon fine salt
09 -
1 cup (160 g) plain toffee bits, plus more for topping
10 -
1/2 cup (55 g) finely chopped pecans
For the rum frosting
11 -
3 cups (360 g) powdered sugar, sifted if lumpy
12 -
1/4 cup (57 g) unsalted butter, softened
13 -
1 tablespoon dark rum or 1 teaspoon rum extract
14 -
2-3 tablespoons milk
15 -
Pinch of fine salt
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
Beat the softened butter and brown sugar with an electric mixer for 2-3 minutes, until lighter in color and fluffy.
03 -
Beat in the egg, dark rum, and vanilla until smooth. Scrape down the bowl so the dough mixes evenly.
04 -
Whisk the flour, baking powder, and salt in a separate bowl. Add to the butter mixture and mix on low just until combined.
05 -
Stir in the toffee bits and chopped pecans by hand. Chill the dough for 20 minutes if it feels very soft.
06 -
Scoop tablespoon-size portions onto the baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are set and lightly golden.
07 -
Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
08 -
Beat powdered sugar, butter, rum, 2 tablespoons milk, and salt until smooth. Add more milk only if needed. Frost the cooled cookies and sprinkle with extra toffee bits.
# Good to know:
01 -
Makes about 30 small frosted cookie bites.
02 -
Rum extract can replace dark rum for a no-alcohol version.
03 -
Freeze baked cookies before frosting for best texture.