Picture this: a warm, soft cookie that melts in your mouth, giving way to a crunch of sweet brickle bits and the cozy, aromatic flavor of rum. Frosted Butter Rum Brickle Bites are a delightful fall treat, perfect for those cozy afternoons when you want to indulge in something sweet and special. These cookies combine a rich buttery base with the fun crunch of toffee and a creamy rum frosting that elevates every bite. If you’re as excited as I am about this recipe, make sure you subscribe for more sweet delights delivered straight to your inbox!
Why You’ll Love This Recipe
These cookies are a delightful blend of textures and flavors, making them an instant favorite:
- Irresistible Flavor Combination: The richness of butter, the sweetness of toffee, and the hint of dark rum create a flavor profile that’s both nostalgic and intriguing.
- Easy and Family-Friendly: The recipe is straightforward and perfect for involving kids in the kitchen—they’ll love helping with mixing and frosting!
- Versatile: You can easily adapt the recipe to fit dietary needs or preferences, like opting for a non-alcoholic version or customizing the nuts.
The Taste
The cookies are soft, with a tender crumb that’s buttery and lightly sweetened by brown sugar. Each bite offers the satisfying crunch of brickle bits, with the warmth of rum enhancing the overall flavor. The frosting is creamy and sweet, complementing the cookie’s texture and adding a beautiful finish.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 2 tablespoons dark rum (or rum extract for a non-alcoholic version)
- 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
Frosted Butter Rum Brickle Bites
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and brown sugar with an electric mixer until light and fluffy.
- Add egg, dark rum, and vanilla extract to the mixture and blend well.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet mixture.
- Fold in toffee bits and pecans, if using.
- Drop tablespoon-sized scoops onto baking sheets, spacing 2 inches apart. Bake for 10-12 minutes or until edges are golden. Cool on wire racks.
- Make the frosting: beat powdered sugar, butter, rum, and milk until smooth and spreadable.
- Frost fully cooled cookies using a spatula or piping bag. Let set before storing or serving.
Nutrition
Notes
• Frost only after cookies are fully cooled
• Add a sprinkle of sea salt on the frosting for contrast
• Freeze cookies unfrosted for longer storage and frost before serving
Tried this recipe?
Let us know how it was!Necessary Tools
- Parchment paper
- Mixing bowls
- Electric mixer
- Baking sheets
- Wire racks
- Spatula or piping bag for frosting
Ingredient Swaps and Additions
This recipe is adaptable, so feel free to experiment:
- Rum Substitutions: Swap dark rum for rum extract for a non-alcoholic option, or try spiced rum for a festive twist.
- Nut Options: Pecans add a lovely flavor, but walnuts, almonds, or even a nut-free version are all great choices.
- Extra Sweetness: Add a sprinkle of sea salt to the frosting to create a sweet-salty contrast that’s truly irresistible.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream the Butter and Sugar: In a large bowl, use an electric mixer to cream the butter and brown sugar until light and fluffy.
- Mix in the Wet Ingredients: Add the egg, dark rum, and vanilla extract to the creamed mixture, blending until well combined.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the Mix-Ins: Gently fold in the toffee bits and pecans (if using).
- Scoop and Bake: Drop tablespoon-sized dollops onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly browned. Allow the cookies to cool on wire racks.
- Prepare the Frosting: In a mixing bowl, beat together the powdered sugar, butter, dark rum, and enough milk to achieve your preferred consistency. You want the frosting to be smooth but thick enough to spread or pipe.
- Frost the Cookies: Once the cookies are completely cool, frost them using a spatula or a piping bag for a decorative touch.
Serving Suggestions
These cookies are perfect on their own but pair beautifully with:
- A warm mug of cocoa or freshly brewed coffee for a cozy treat.
- A glass of cold milk for a classic pairing.
- Add them to a dessert platter alongside mini cheesecakes or chocolate-covered strawberries for an elegant presentation.
Pro Tips for Success
- Use Softened Butter: Make sure the butter is soft but not melted for a perfect cookie texture.
- Don’t Overbake: The cookies should be lightly golden around the edges when they come out of the oven. They’ll continue to set as they cool, so avoid overbaking.
- Line with Parchment Paper: This prevents the cookies from sticking and helps them bake evenly.
Storing and Reheating
- Storing: Keep the cookies in an airtight container at room temperature for up to a week. If you’d like to store them longer, freeze the cookies without frosting and frost them after thawing.
- Reheating: To reheat, simply bring them to room temperature or warm them briefly in the oven (250°F for 5 minutes) for a freshly baked feel.
FAQ Section
Can I use white rum instead of dark rum?
Yes, you can substitute white rum, but keep in mind that dark rum provides a deeper and more robust flavor that complements the toffee.
Do I have to include the frosting?
The frosting adds a sweet, creamy finish that enhances the cookie’s flavor, but they’re still delicious without it. You can also try a simple dusting of powdered sugar if you prefer a lighter touch.
Can I freeze these cookies?
Yes, you can freeze the unfrosted cookies for up to 3 months. Simply thaw and frost them before serving.
Conclusion
These Frosted Butter Rum Brickle Bites are a delightful blend of flavors and textures that showcase just how versatile and comforting baking can be. Whether you’re making these for a family gathering, a festive occasion, or just as a sweet treat for yourself, they promise to deliver warmth and happiness in every bite. If you try out this recipe, don’t forget to leave a review or share your photos on Instagram or Pinterest using #BrickleBites!
Nutritional Information
Approximate per serving (1 cookie):
- Calories: 220
- Total Fat: 10g
- Carbohydrates: 28g
- Sugars: 20g
- Protein: 2g
- Fiber: 1g
Enjoy these delicious cookies, and happy baking!
