There is nothing I love more than a sweet and salty cookie and these goldfish brittle and white chocolate cookies are the true embodiment of that. These cookies give similar vibes as my ritz cracker white chocolate cookie, but I would argue that these are even more fun? There are Goldfish crackers in the dough in the form of Goldfish cracker ‘flour’ and on top of each cookie as a sweet cracker brittle with butter and caramelized sugar. I love turning my favourite snacks into flours for baking (see my ritz cracker cookie and pretzel shortbread), because it adds hints of that snack but still keeping the cookie as the dominant flavour and texture. What makes these cookies so special is the Goldfish brittle on top because not only does it add a sweet and salty twist, it also adds an additional layer of texture to the cookie. Also, seeing a cookie with nostalgic Goldfish crackers is just so fun.
Goldfish Brittle White Chocolate Cookie
Ingredients
Goldfish Brittle
- 90 g (1 1/2 cup) cheddar Goldfish crackers
- 50 g unsalted butter, melted
- 2 tbsp granulated sugar
Cookie Dough
- 120 g (2 cups) cheddar Goldfish crackers
- 150 g (1 and 1/4 cup) all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 140 g (1/2 cup plus 2 tbsp) unsalted butter, room temperature
- 126 g (1/2 cup and 2 tbsp) brown sugar
- 100 g (1/2 cup) granulated sugar
- 1 tsp vanilla
- 1 large egg, room temperature
- 175 g (1 cup) white chocolate, coarsely chopped
- Flaky salt, to garnish
Instructions
Goldfish Brittle
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Spread Goldfish crackers on lined baking sheet. Toss with melted butter and sugar. Using a spoon, spread the crackers into a single, even layer.
- Bake until sugar caramelizes and becomes golden brown, about 8 – 10 minutes.
- Remove from oven and allow brittle to cool completely on baking sheet. Once brittle has cooled, break brittle into at least 12 large pieces. Save any remaining Goldfish brittle as a cookie mix in to fold into the dough before baking.
Cookie Dough
- Preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a blender of food processor, blitz Goldfish crackers until it becomes a fine crumb, some larger pieces is okay.
- In a bowl, whisk together ritz crumb, flour, baking powder and soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until they are smooth, about 1 minute.
- Add the vanilla and egg to the butter mixture and mix on medium speed until they are fully incorporated, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low until you don't see any streaks of flour, about 30 – 45 seconds. Add the white chocolate and any smaller pieces of caramelized Goldfish crackers (from brittle). Mix until combined.
- With a large ice cream scoop, form 12 even balls of dough.
- Place dough balls about 2 inches apart on the baking sheet.
- Bake the cookies for 11 to 14 minutes, or until the cookies are browned and caramelized along the edges and the centres are just set. If you would like your cookies to have the crinkled edges, give the pan a few taps on the oven rack before you take them out of the oven.
- Top each cookie witha piece of Goldfish cracker brittle. The brittle sticks better to the melted pools of white chocolate. Top with flakey salt. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
![day two: sparkly matcha neapolitan shortbread cookies ✨
the instructions might seem confusing, but if you watch the video to see how the different flavour layers are stacked, it will make much more sense! these slice and bake cookies freeze extremely well so you can make the dough now and bake them off when you want to gift them. (makes 40-44)
vanilla dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
2 tsp vanilla
90g (3/4 cup) all-purpose flour
1/4 tsp salt
matcha dough:
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g (6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tsp culinary matcha powder
1/4 tsp salt
strawberry dough
85g (1/3 cup + 2 tsp) unsalted butter, room temp
45g 6 tbsp) powdered sugar
90g (3/4 cup) all-purpose flour
2 tbsp freeze-dried strawberry powder
1/4 tsp salt
1 egg white
coarse sanding sugar
for the vanilla dough, combine butter and powdered sugar in a bowl. mix until smooth. add vanilla. add flour and salt and mix until no dry streaks remain. do the same for the matcha and strawberry doughs in separate bowls
place one portion of the dough between two pieces of parchment paper and roll into a 5 x 9-inch rectangle that is about 1/4-inch thick. slide rolled out dough onto a baking sheet and freeze for 10 min until firm. repeat this step with the other portions of dough
remove the top piece of parchment from each slab and stack the strawberry, vanilla, and matcha dough layers. cut the slab down the middle the long way to form two 2.5 x 9-inch rectangles. with one half, carefully swap the order of the layers (example: if the first half of the dough is stacked svm, swap the second half so it’s msv. this will ensure that same flavour squares don’t stack on each other). stack the halves. press the layers gently to adhere them. return the stacked dough to the freezer for another 10min
[recipe cont’d in comments]
#christmasbaking #christmascookies #holidaybaking #holidaycookies #cookiedecorating](https://constellationinspiration.com/wp-content/plugins/instagram-feed/img/placeholder.png)
Lauren says
Cookie looks so good. Just wondering if we need to chill the cookie dough before baking? Also how long will the goldfish brittle topping on top stay crispy? Thank you
Amy says
I didn’t need to chill the dough before baking, but if you’re working in a really warm kitchen, it wouldn’t hurt to pop it in the fridge for 15 – 2- minutes. My cookies were gone in two days, but the brittle stayed crispy the whole time.
K Torres says
These look perfect for an event I have coming up! Do you know if they still hold their crunch if the cookie dough is frozen?