These little bites are dangerously good. Like, I took one and suddenly… five were gone. They’re sweet, buttery, and just melt in your mouth.

You get that warm rum flavor and a toffee crunch in every bite. It’s kinda like holiday magic but snack-sized. And yeah, they come together super fast.

I made them for fun, but now they’re always on the list. If you want something rich, cozy, and crazy easy—this is it. Let’s make a batch!

Why You’ll Love This Recipe

Crowd-Pleaser: These cookies disappear fast at parties, and everyone asks for the recipe!
Perfect Texture: Crisp edges, chewy centers, and bits of crunchy toffee in every bite.
Easy to Make: A straightforward recipe that’s beginner-friendly.
Rich, Buttery Flavor: The combination of butter, brown sugar, and rum creates an indulgent taste.
Customizable: Make them with or without pecans, or use rum extract for a non-alcoholic version.

Required Kitchen Tools

Mixing Bowls – For combining ingredients.
Electric Mixer – To cream butter and sugar effortlessly.
Measuring Cups & Spoons – For precise ingredient portions.
Baking Sheets – To bake the cookies evenly.
Parchment Paper – To prevent sticking and ensure even baking.
Wire Racks – To cool cookies properly before frosting.
Spatula or Piping Bag – For spreading or piping frosting.

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

Step-by-Step Instructions

1. Prepare the Cookie Dough

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream butter and brown sugar with an electric mixer until light and fluffy (about 2–3 minutes).
Beat in egg, rum, and vanilla extract until well combined.

2. Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Stir in toffee bits and pecans (if using) until evenly distributed.

3. Shape and Bake

Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, or until the edges are golden brown.
Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

4. Make the Frosting

In a mixing bowl, beat together powdered sugar, butter, rum, and milk until smooth.
Adjust consistency with more milk if needed.

5. Frost and Serve

Once cookies are fully cooled, spread or pipe frosting over each one.
Let frosting set before storing or serving.

Variations for Butter Rum Brickle Bites

Nut-Free Option: Skip the pecans for a smooth texture.
Extra Crunchy: Add an extra 1/4 cup of toffee bits.
Boozy Kick: Brush baked cookies with a little extra rum before frosting.
Chocolate Twist: Drizzle with melted chocolate for a fancy finish.

Serving and Decoration

These cookies pair wonderfully with coffee, tea, or even a holiday cocktail. Garnish with:

A sprinkle of extra toffee bits
A dusting of cinnamon or nutmeg
A drizzle of caramel or chocolate sauce

Storing Butter Rum Brickle Bites

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keep in the fridge for up to 2 weeks.
Freezing: Freeze cookies (unfrosted) for up to 3 months. Frost after thawing.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	180
Carbs	22g
Fat	9g
Protein	2g
Sugar	14g
Fiber	0.5g