Introduction

Christmas Crack Cookies combine salty, sweet, and buttery flavors in one irresistible treat. Featuring crunchy toffee made from saltine crackers topped with rich chocolate and folded into soft brown butter cookie dough, these cookies are perfect for holiday baking or anytime you crave a festive, crunchy bite.

A close-up image shows a group of soft, round cookies with a cracked texture and light brown color, each sprinkled with coarse sea salt on top. The cookies are arranged in a line on a white marbled surface. Around the cookies, broken pieces of toffee bark can be seen, featuring a shiny dark chocolate layer on the bottom and a golden brown toffee layer on top, with some lighter cracker pieces underneath. The scene has a warm and inviting feel. 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 extract
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 evenly in the pan. Set aside.
Step 2: In a small saucepan, combine 6 tablespoons salted butter and 6 tablespoons brown sugar. Bring to a boil, then stop stirring and boil for 2 1/2 minutes. Pour the hot mixture evenly over the saltine crackers.
Step 3: Bake the toffee-covered crackers in the oven for 6 minutes.
Step 4: Remove the pan from the oven and sprinkle chocolate chips evenly on top. Let sit for 5 minutes to soften, then spread the chocolate into an even layer. Allow the toffee to cool completely, then place the pan in the freezer.
Step 5: While the toffee chills, brown the butter. In a medium saucepan over low heat, melt 1 cup salted butter completely.
Step 6: Continue heating and stirring until the butter bubbles, turns golden brown, and smells nutty. Remove from heat.
Step 7: Pour the browned butter into a large mixing bowl or stand mixer bowl.
Step 8: Preheat the oven to 350°F (180°C).
Step 9: Add 1 cup brown sugar and 1/2 cup granulated sugar to the browned butter. Mix thoroughly for 1 minute.
Step 10: Add 2 eggs and 1 teaspoon vanilla extract. Mix until smooth and fully combined, with no graininess.
Step 11: Add 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix until combined; the dough will be very soft.
Step 12: Remove the chilled cracker toffee from the freezer and chop into small pieces.
Step 13: Fold the toffee pieces gently into the cookie dough.
Step 14: Scoop the dough into 3-tablespoon portions and place them on a parchment- or silicone-lined baking sheet. Sprinkle each with flakey sea salt.
Step 15: Allow the cookie dough to rest at room temperature for 10 minutes before baking.
Step 16: Bake for 9-11 minutes, until cookies have spread and no longer look glossy. Let cool on the baking sheet before removing.

Tips & Variations

Use flakey sea salt to add a perfect balance of flavor and a touch of crunch on top of each cookie.
For a different twist, swap chocolate chips for white chocolate or peanut butter chips.
If you prefer a softer cookie, reduce baking time slightly and check frequently.
Make sure to brown the butter carefully without burning it to get that rich nutty flavor.

Storage

Store Christmas Crack Cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. To reheat, bring to room temperature or warm gently in a low oven for a few minutes.

How to Serve

A close-up view of a stack of chewy cookies resting on a white marbled surface, each cookie showing a cracked, golden-brown texture with swirls of darker brown chocolate and a sprinkling of coarse salt on top. Surrounding the cookies are broken pieces of toffee bark layers, showing a crunchy light brown brittle layer topped with a glossy dark chocolate layer underneath. The background features a few scattered pieces of flat, light tan crackers, slightly blurred to bring focus to the rich textures of the cookies and toffee. 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 amount of added salt in the recipe or when sprinkling on top to maintain the right balance of flavors.

How do I know when the butter is browned enough?

The butter is browned when it turns a golden color, has a nutty aroma, and you see small brown flecks forming on the bottom of the pan. Be careful not to burn it, and remove it from heat as soon as these signs appear.