Christmas Crack Cookies Recipe
Introduction
Christmas Crack Cookies combine buttery toffee with a tender brown butter cookie, studded with sea salt for a perfect balance of sweet and salty. These festive treats are sure to become a holiday favorite with their irresistible crunch and rich chocolate flavor.
Ingredients
- 20 saltine crackers
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light brown sugar (packed)
- 6 ounces semisweet chocolate chips
- Sea salt for topping (optional)
- 1 cup (2 sticks) unsalted butter (cubed)
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 cup light brown sugar (packed)
- 1/3 cup granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
Instructions
- Step 1: Make the toffee by preheating the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Arrange the saltine crackers in an even layer at the bottom and set aside.
- Step 2: In a medium saucepan over medium-high heat, melt the butter and brown sugar. Stir occasionally until it boils, then reduce heat to medium and let it boil for 4-5 minutes without stirring.
- Step 3: Remove from heat and pour the caramel mixture evenly over the crackers. Spread carefully, then bake for 4-5 minutes until bubbly.
- Step 4: Remove from oven and sprinkle with chocolate chips. Let them sit for a few minutes to melt, then spread the chocolate evenly over the caramel. Sprinkle with sea salt if desired. Freeze the toffee while you prepare the cookie dough.
- Step 5: Brown the butter by melting it in a medium saucepan over medium heat, swirling constantly. After about 5 minutes, it will foam and turn golden brown with a nutty aroma. Remove from heat and cool for 10 minutes.
- Step 6: Whisk the flour and baking soda in a large bowl. In the saucepan with browned butter, whisk in brown sugar and granulated sugar. Add eggs and vanilla, whisking until smooth. Pour the wet ingredients into the flour and stir until combined.
- Step 7: Freeze the dough briefly while chopping the toffee into small pieces with a sharp knife. Add most of the toffee pieces to the dough, saving some for topping. Stir well, cover, and chill for at least 2 hours or up to 3 days. Let soften slightly if chilled longer than a day.
- Step 8: Preheat oven to 350°F and line a large baking sheet with parchment or a silicone mat.
- Step 9: Scoop 2 tablespoon-sized balls of dough onto the sheet, spacing a few inches apart. Bake 8-10 minutes until edges turn golden and tops are set.
- Step 10: Immediately top baked cookies with the reserved toffee bits. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Use parchment paper to easily lift the toffee slab out for chopping without breaking the crackers underneath.
- Feel free to double the toffee layer on a sheet pan for more toffee bits to mix in or sprinkle on top.
- For extra crunch, sprinkle chopped nuts like pecans or walnuts on the melted chocolate before freezing.
- If you prefer milk chocolate or dark chocolate, substitute the semisweet chips accordingly.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw at room temperature before serving. Cookies are best enjoyed within a day or two for optimal freshness and crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the toffee ahead of time?
Yes, you can prepare the toffee separately and store it in the freezer wrapped tightly. Chop and add to the dough when ready to bake.
Why should I brown the butter for the cookie dough?
Browning the butter adds a rich, nutty flavor and depth to the cookie, enhancing the overall taste and aroma.
PrintChristmas Crack Cookies Recipe
Christmas Crack Cookies combine the irresistible crunch of salty saltine crackers with a rich caramel toffee layer, topped with smooth melted chocolate and sea salt. Finished as a luscious browned butter cookie dough studded with crunchy toffee pieces, these cookies offer a perfect balance of sweet, salty, and buttery flavors, perfect for holiday gifting or festive gatherings.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 45 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Toffee Layer
- 20 saltine crackers
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup light brown sugar, packed
- 6 ounces semisweet chocolate chips
- Sea salt for topping (optional)
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, cubed
- 2 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- Make the toffee: Preheat your oven to 425°F and line a 9×13-inch baking dish with parchment paper. Arrange the saltine crackers in an even layer at the bottom of the pan and set aside.
- Melt butter and sugar: In a medium saucepan over medium-high heat, melt the butter and light brown sugar together. Stir occasionally until the mixture comes to a boil. Then reduce heat to medium and allow it to boil for 4-5 minutes without stirring.
- Pour caramel over crackers: Remove the pan from heat and quickly pour the hot caramel mixture evenly over the cracker layer. Use a wooden spoon or rubber spatula to spread it out evenly. Bake in the preheated oven for 4-5 minutes until bubbly.
- Add chocolate chips and chill: Take the pan out of the oven and immediately sprinkle the semisweet chocolate chips over the caramel layer. Let sit for a few minutes until chocolate softens, then spread it evenly with a rubber spatula. Optionally sprinkle with sea salt. Transfer the pan to the freezer to set while you prepare the cookie dough.
- Brown the butter: In a medium saucepan over medium heat, add the cubed butter. Swirl and stir constantly for about 5 minutes as it melts, bubbles, and begins to turn golden brown with a nutty aroma. Remove from heat immediately and cool slightly (about 10 minutes).
- Make the dough: While the browned butter cools, whisk together the flour and baking soda in a large bowl. Add the brown sugar and granulated sugar to the browned butter in the saucepan, whisk to combine. Whisk in the eggs and vanilla until smooth with no yellow streaks. Pour this wet mixture into the flour mixture and stir with a rubber spatula until combined. The dough will appear dry initially but will come together as you mix.
- Incorporate toffee pieces: Remove the toffee pan from the freezer and chop the set toffee into small pieces with a sharp knife (avoid using hands to prevent melting). Return the cookie dough to the freezer for a few minutes to firm up. Then fold nearly all the toffee bits into the dough, saving some for topping. Cover and chill the dough for at least 2 hours or up to 3 days. If chilled longer than 24 hours, allow the dough to soften slightly before baking.
- Prepare to bake: Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- Shape and bake cookies: Scoop dough into 2 tablespoon-sized balls and place a few inches apart on the baking sheet. Bake for 8-10 minutes until edges are golden brown and tops are just set.
- Finish and cool: Immediately top warm cookies with reserved toffee bits. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- To double the toffee recipe, spread the cracker and caramel mixture over two sheet pans instead of the 9×13-inch pan.
- Ensure eggs are at room temperature for proper dough consistency.
- Browning the butter adds depth and nuttiness; do not skip this step.
- Use a sharp knife to chop toffee to avoid melting chocolate.
- Chilling dough improves flavor and texture; do not rush this step.
- Cookies can be stored in an airtight container for up to 5 days.
Keywords: Christmas cookies, toffee cookies, brown butter cookies, holiday dessert, saltine crackers toffee, semisweet chocolate, caramel toffee
