German Pecan Brittle Cookies Recipe

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German Pecan Brittle Cookies

German Pecan Brittle Cookies

By: Gigi Howe

A few years back I was obsessed with making cookies… and more cookies and more cookies around the holidays.  Some years I made 14-15 different types.  I shipped boxes of cookies to my relatives, gave platefuls to neighbors and friends.. and yes, maybe ate one or two myself.  😉  Then I took a break, but I’m thinking this year I might make some again.

I have had a few favorites over the years and the recipe I am sharing today was a batch that I made many years in a row.  It was always a favorite.  A tasty cookie, easy to make and makes quite a few.  The recipe calls for corn flakes, so if you make this cookie, don’t forget to use the $1/2 Kellogg’s Cereals coupon in the 11/2 Red Plum insert.


–  1 cup (I use oil)
–  1 cup sugar
–  1 cup firmly packed brown sugar
–  2 eggs
–  1 cup flour
–  1 teaspoon baking powder
–  1 teaspoon baking soda
–  1/2 teaspoon salt
–  1 cup corn flakes, crushed
–  1 cup chopped pecans
–  1 teaspoon vanilla extract


1. Cream shortening in a large mixing bowl.  Gradually add sugar, beating well.  Add eggs, beat well.  Add vanilla and mix.

2.  Mix together flour, baking powder, baking soda and salt in a medium mixing bowl.  Add crushed cereal and pecans, stirring to coat well.  Add to creamed mixture, mixing until well blended.

3. Drop by teaspoonfuls (about 1 – 2 inches apart) onto lightly greased cookie sheets.  Bake at 325 for 10 -12 minutes.  Remove to wire racks to cool.

Yield: about 6 dozen.


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German Pecan Brittle Cookies