Description
Delight in these Butter Rum Brickle Bites, a rich and festive cookie treat combining the buttery goodness of brown sugar and rum-infused dough with crunchy toffee bits and pecans. Topped with a luscious rum-spiked powdered sugar frosting, these cookies offer a perfect balance of sweet, buttery, and nutty flavors ideal for holiday gatherings or special occasions.
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 your 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 together until the mixture is light and fluffy, ensuring a smooth base for the dough.
- Add egg and flavorings. Mix in the egg, dark rum, and vanilla extract until the ingredients are well combined, creating a fragrant and moist dough base.
- Combine dry ingredients and incorporate. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in toffee bits and pecans. Gently fold the toffee bits and chopped pecans (if using) into the dough to evenly distribute these crunchy, flavorful additions.
- 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 let the cookies cool completely on wire racks.
- Prepare frosting. In a mixing bowl, beat together the powdered sugar, softened butter, dark rum, and enough milk (2–3 tablespoons) to achieve a smooth yet thick consistency suitable for spreading or piping onto the cookies.
- Frost the cooled cookies. Once the cookies are fully cooled, frost them using a spatula or piping bag for a decorative finish and luscious flavor complement.
Notes
- Indulgent butter rum bites packed with toffee and topped with creamy frosting for a rich, festive treat.
- For extra crunch, use pecans or substitute with walnuts.
- Dark rum extract is a great alternative to real rum for a stronger flavor without alcohol.
- Make sure cookies are completely cooled before frosting to prevent melting.
- Store cookies in an airtight container to maintain freshness and softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 25mg
