Introduction

Christmas Crack Cookies combine buttery toffee, salty crackers, and rich browned butter cookie dough into one addictive treat. These cookies are perfect for the holiday season or any time you want a sweet and salty snack that’s full of texture and flavor.

A close-up picture of a stack of three soft cookies on a white marbled surface; the bottom cookie is whole and light brown with visible dark chocolate and peanut chunks, the middle cookie is broken in half showing a gooey inside with melted chocolate and peanut pieces, and the top cookie piece rests unevenly on the middle piece with soft, crumbly texture and golden-brown color. The background is blurred with more cookies and a dark cup partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 saltine crackers
6 tbsp salted butter
6 tbsp brown sugar
3/4 cup (150g) chocolate chips
1 cup (222g) salted butter, browned
1 cup (246g) brown sugar
1/2 cup (115g) granulated sugar
2 eggs
1 tsp vanilla
2 1/4 cup (342g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
Flakey sea salt, for garnish

Instructions

Step 1: Preheat the oven to 400°F. Line a 9×9-inch pan with parchment paper and arrange the saltine crackers in a single layer. Set aside.
Step 2: In a small saucepan, combine 6 tablespoons of salted butter and 6 tablespoons of brown sugar. Bring the mixture to a boil without stirring, then boil for 2 1/2 minutes. Pour this toffee mixture evenly over the arranged crackers.
Step 3: Bake the toffee-covered crackers in the oven for 6 minutes.
Step 4: Remove from the oven and immediately sprinkle the chocolate chips on top. Let them sit for 5 minutes to melt, then spread evenly over the toffee. Allow it to cool completely, then place in the freezer.
Step 5: While the toffee chills, brown the butter for the cookie dough. In a medium saucepan over low heat, melt 1 cup of salted butter. Continue heating while stirring until the butter bubbles, turns a golden brown color, and emits a nutty aroma. Remove from heat.
Step 6: Pour the browned butter into a mixing bowl. Preheat your oven to 350°F (180°C).
Step 7: Add 1 cup brown sugar and 1/2 cup granulated sugar to the browned butter. Mix thoroughly for 1 minute.
Step 8: Add the eggs and vanilla. Mix until fully combined and the mixture is smooth without graininess.
Step 9: Add the flour, baking soda, and salt. Mix until the dough is combined and soft.
Step 10: Remove the chilled cracker toffee from the freezer and chop into small pieces.
Step 11: Fold the chopped toffee pieces into the cookie dough evenly.
Step 12: Scoop the dough into 3-tablespoon portions and place on parchment or silicone-lined baking sheets. Sprinkle each cookie with flakey sea salt.
Step 13: Let the dough rest at room temperature for 10 minutes before baking.
Step 14: Bake for 9-11 minutes, or until the cookies spread and lose their glossy appearance. Allow them to cool on the pan before serving.
Step 15: Enjoy your delicious Christmas Crack Cookies!

Tips & Variations

Use flakey sea salt on top to enhance the sweet and salty contrast in the cookies.
If you don’t have flakey sea salt, coarse kosher salt works as a good substitute.
For a festive touch, try sprinkling crushed candy canes over the melted chocolate before it sets.
You can swap chocolate chips for chopped dark or milk chocolate bars for a richer texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months and thaw before serving. Reheating is not necessary, but warming slightly can melt the chocolate for a gooier texture.

How to Serve

A close-up view of a stack of soft, round cookies with a light brown base and darker brown swirls on top, sprinkled with coarse sea salt crystals. The cookies have a slightly cracked texture and are arranged in a row on a white marbled surface. Around the cookies, pieces of broken toffee covered in dark chocolate and plain toffee shards are scattered. The background is softly blurred to keep the focus on the cookies and toffee pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter but be sure to adjust the added salt in the recipe accordingly to maintain the right balance of flavors.

Is it necessary to chill the toffee before adding it to the dough?

Yes, chilling the toffee helps it firm up, making it easier to chop and fold into the dough without melting or losing shape.