Introduction

Christmas Crack Cookies combine a buttery toffee cracker base with rich, brown butter cookie dough for a festive treat that’s crunchy, chewy, and utterly addictive. Perfect for holiday gatherings or gift-giving, these cookies blend sweet, salty, and chocolate flavors in every bite.

A close-up of a stack of soft, round cookies with a light brown color and a cracked surface, topped with coarse sea salt crystals. The cookies have a chewy texture with swirls of darker brown, showing they contain melted chocolate or caramel. They rest on a white sheet of parchment paper, which lies on a white marbled surface. Around the cookies, there are broken pieces of toffee bark featuring layers of golden caramel, milk chocolate, and crunchy bits. The background is softly blurred with a wire cooling rack and a white and gray striped cloth. 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 cups (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.
Step 2: In a small saucepan, combine the salted butter and brown sugar. Bring to a boil without stirring, and boil for 2 1/2 minutes. Pour this mixture evenly over the saltine crackers.
Step 3: Bake the crackers with toffee in the oven for 6 minutes.
Step 4: Remove the pan from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let them sit for 5 minutes, then spread the melted chocolate evenly. Allow the toffee to cool completely, then transfer to the freezer.
Step 5: Meanwhile, brown the butter for the cookie dough by melting it in a medium saucepan over low heat. Continue cooking while stirring until the butter bubbles, turns golden brown, and has a nutty aroma. Remove from heat.
Step 6: Pour the browned butter into a stand mixer bowl or large mixing bowl. Add the brown sugar and granulated sugar, and mix thoroughly for 1 minute.
Step 7: Add the eggs and vanilla, mixing until smooth and fully combined without any graininess.
Step 8: Add the flour, baking soda, and salt. Mix until just combined; the dough will be very soft.
Step 9: Remove the chilled cracker toffee from the freezer and chop it into small pieces. Fold these pieces gently into the cookie dough.
Step 10: Scoop the dough into 3-tablespoon portions onto parchment or silicone-lined baking sheets. Sprinkle each cookie with flakey sea salt. Let the dough rest at room temperature for 10 minutes before baking.
Step 11: Bake at 350°F (180°C) for 9-11 minutes, until the cookies have spread and are no longer glossy on top. Allow the cookies to cool on the pan before removing.

Tips & Variations

Use flakey sea salt sparingly to balance sweetness without overpowering the toffee flavor.
Swap chocolate chips for chopped dark chocolate or white chocolate for a different twist.
For extra crunch, add chopped nuts to the cookie dough along with the toffee pieces.
Make sure to chill the toffee completely before folding it into the dough to prevent melting.

Storage

Store Christmas Crack Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat briefly in a warm oven if desired to restore softness.

How to Serve

A close-up view of a group of soft, round cookies with a golden brown color and swirls of darker brown inside, showing a textured surface with some cracks. On top of several cookies are small flakes of white sea salt, adding contrast. Scattered around the cookies are broken pieces of candy bark with a smooth, dark chocolate layer on top and a light tan, crumbly base. All the cookies and bark rest on white parchment paper which lays over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the toffee and cookie dough ahead of time?

Yes, you can prepare the toffee and cookie dough separately and store them in the fridge. Just combine and bake fresh for best results.

What is the purpose of browning the butter?

Browning the butter adds a rich, nutty flavor and depth to the cookie dough, enhancing the overall taste of the cookies.