A simple holiday treat you can make fast

These Christmas Crack Cookies combine salty toffee crackers with chocolate and soft brown-butter cookie dough. They are crunchy, chewy, and great for holiday trays. If you like easy party cookies, this recipe is for you. For more holiday cookie ideas, see this guide. (holiday cookie ideas)

Why this cookie is a must for the season

This recipe mixes a crisp, salty toffee layer with soft, buttery cookies. The contrast of textures and the sweet-salty taste make these cookies stand out at any gathering. They are fun to make with kids and easy to change up for different holidays. You can also find extra cracker-toffee tips here. (cracker toffee tips)

How to make Christmas Crack Cookies

Follow the steps below in order. You make the cracker toffee first, chill it, then mix it into the cookie dough and bake.

Ingredients :

• For the cracker toffee:
  • 9 saltine crackers
  • 6 tbsp salted butter
  • 6 tbsp brown sugar
  • 3/4 cup (150 g) chocolate chips
• For the cookie dough:
  • 1 cup (222 g) salted butter, browned
  • 1 cup (246 g) brown sugar
  • 1/2 cup (115 g) granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/4 cups (342 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
• For garnish:
  • Flaky sea salt

Directions :

1. First make the Christmas Crack. Preheat the oven to 400°F (200°C). Line a 9×9 pan with parchment paper and arrange the saltine crackers in a single layer. Set aside.
2. In a small saucepan, combine 6 tbsp salted butter and 6 tbsp brown sugar. Bring to a boil over medium heat. Once boiling, stop stirring and let it boil for 2 1/2 minutes.
3. Pour the hot toffee over the saltine crackers, spreading gently if needed.
4. Bake the toffee-covered crackers for 6 minutes.
5. Remove from the oven and immediately sprinkle 3/4 cup chocolate chips on top. Let them sit 5 minutes, then spread the melted chocolate evenly.
6. Let the cracker toffee cool completely, then put it in the freezer to firm up.
7. While the toffee chills, brown the butter for the cookie dough: in a medium saucepan over low heat, melt 1 cup salted butter. Keep heating, stirring, until it bubbles, turns golden brown, and smells nutty. Remove from heat and let cool slightly.
8. Pour the brown butter into the bowl of a stand mixer or a large mixing bowl.
9. Preheat the oven to 350°F (180°C).
10. Add 1 cup brown sugar and 1/2 cup granulated sugar to the brown butter. Mix well for 1 minute.
11. Add the 2 eggs and 1 tsp vanilla. Mix until smooth and no longer grainy.
12. Add 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Mix until combined. The dough should be very soft.
13. Remove the cracker toffee from the freezer and chop it into small pieces.
14. Fold the chopped cracker toffee into the cookie dough.
15. Scoop the dough into 3 tbsp portions and place on parchment or silicone-lined baking sheets. Sprinkle each with flaky sea salt.
16. Let the cookie dough rest at room temperature for 10 minutes before baking.
17. Bake 9–11 minutes, or until the cookies have spread and no longer look glossy. Let the cookies cool on the pan.
18. Enjoy!
    
    

Best ways to serve Christmas Crack Cookies

Serve them on a cookie platter, in a gift tin, or warm with a napkin. They make a good neighbor or coworker gift. For parties, arrange them with other holiday cookies and label them so guests know they have toffee and sea salt.

How to store these cookies so they stay fresh

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in an airtight container for up to 1 week.
• Freezer: Freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.

Helpful tips for perfect results

• Use fresh saltine crackers for the best crunch.
• Don’t overcook the toffee. Boil exactly 2 1/2 minutes for the right texture.
• Chill the toffee fully so it cuts and mixes easily.
• Brown the butter slowly and watch it closely — it can go from brown to burnt fast.
• Let the dough rest 10 minutes before baking to reduce excessive spread.
• For extra guidance on cookie techniques, check out these tips. (cookie techniques)

Easy variations you can try

• Use milk or white chocolate chips instead of dark.
• Add chopped nuts (pecans or walnuts) to the dough.
• Sprinkle crushed peppermint on top for a peppermint version.
• Make mini cookies by using a smaller scoop and cut baking time by 2–3 minutes.

Nutritional Information (approximate)

Nutritional info is not exact. These are rich, indulgent cookies with toffee and chocolate. Expect roughly 200–250 calories per cookie depending on size and exact ingredients.

Family-friendly serving ideas

• Put them on a holiday dessert board with fruit and candies.
• Pack a few in a small box as a homemade gift for teachers.
• Bring them to potlucks — they travel well and are easy to share.

What to pair with these cookies

• Hot cocoa or coffee balances the sweetness.
• A glass of cold milk or warm spiced cider is classic.
• For adults, try a dessert wine or a milky stout for a cozy pairing.

Conclusion

If you want variations and ideas, you can see another take at Entirely Elizabeth’s version: Christmas Crack Cookies – Entirely Elizabeth. For a different recipe style and tips, check out this post: christmas crack cookies – the palatable life. If you like the cookie-exchange classic, read Julia’s Cookie Exchange Christmas Crack here: Julia’s Cookie Exchange Christmas Crack – Stephanie’s Dish.

Frequently asked questions

Q: How many cookies does this recipe make?
A: It will make about 18–24 cookies depending on your scoop size.

Q: Can I skip browning the butter?
A: Yes, but browning adds a nutty depth. If you skip it, use melted butter instead.

Q: Can I use a different cracker?
A: You can try saltier crackers, but saltines give the classic texture and flavor.

Q: Do I have to freeze the toffee before mixing?
A: Freezing makes it easier to chop and fold into the dough. If it’s very firm after cooling, the freezer step can be short.

Christmas Crack Cookies

Crunchy, chewy cookies that combine salty toffee and soft brown-butter dough, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Dessert, Snack

Cuisine American, Holiday

Servings 18 cookies

Calories 225 kcal

Ingredients

  

For the cracker toffee

• 9 pieces saltine crackers
• 6 tbsp salted butter for toffee
• 6 tbsp brown sugar for toffee
• 3/4 cup chocolate chips to sprinkle on top

For the cookie dough

• 1 cup salted butter browned
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 pieces eggs
• 1 tsp vanilla
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

For garnish

• to taste flaky sea salt to sprinkle on top

Instructions

 

Preparation of Cracker Toffee

• Preheat the oven to 400°F (200°C). Line a 9×9 pan with parchment paper and arrange the saltine crackers in a single layer.
• In a small saucepan, combine 6 tbsp salted butter and 6 tbsp brown sugar. Bring to a boil over medium heat and let it boil for 2 1/2 minutes without stirring.
• Pour the hot toffee over the saltine crackers, spreading gently if needed.
• Bake the toffee-covered crackers for 6 minutes.
• Remove from the oven and immediately sprinkle 3/4 cup chocolate chips on top. Let them sit for 5 minutes, then spread the melted chocolate evenly.
• Let the cracker toffee cool completely, then put it in the freezer to firm up.

Preparation of Cookie Dough

• While the toffee chills, brown the butter for the cookie dough: in a medium saucepan over low heat, melt 1 cup salted butter and heat until it bubbles, turns golden brown, and smells nutty. Remove from heat and let cool slightly.
• Pour the brown butter into a large mixing bowl or the bowl of a stand mixer.
• Add 1 cup brown sugar and 1/2 cup granulated sugar to the brown butter. Mix well for 1 minute.
• Add 2 eggs and 1 tsp vanilla, mixing until smooth and no longer grainy.
• Add 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Mix until combined; dough should be very soft.
• Remove the cracker toffee from the freezer and chop it into small pieces.
• Fold the chopped cracker toffee into the cookie dough.
• Scoop the dough into 3 tbsp portions and place on parchment or silicone-lined baking sheets. Sprinkle each with flaky sea salt.
• Let the cookie dough rest at room temperature for 10 minutes before baking.

Baking

• Preheat the oven to 350°F (180°C).
• Bake cookies for 9–11 minutes, or until they have spread and no longer look glossy. Let the cookies cool on the pan.

Notes

To keep the cookies fresh, store in an airtight container for up to 3 days at room temperature or in the refrigerator for up to 1 week. They can be frozen for up to 2 months.

Keyword Christmas Crack Cookies, easy cookie recipes, Holiday Cookies, party cookies, toffee cookies