Christmas Crack Cookies
These Christmas Crack Cookies combine crunchy toffee, melty chocolate, and soft brown-butter cookies for a delightful treat, perfect for holiday trays and gifting.
Ingredients
For the Christmas Crack
- 9 crackers saltine crackers
- 6 tbsp salted butter
- 6 tbsp brown sugar
- 3/4 cup chocolate chips (150g)
For the Cookies
- 1 cup salted butter, browned (222g)
- 1 cup brown sugar (246g)
- 1/2 cup granulated sugar (115g)
- 2 eggs
- 1 tsp vanilla
- 2 1/4 cup all-purpose flour (342g)
- 1 tsp baking soda
- 1/2 tsp salt
- flaky sea salt, for garnish
Instructions
Preparation of the Christmas Crack
- Preheat the oven to 400°F.
- Line a 9×9 pan with parchment paper and arrange the saltine crackers in the pan.
- In a small saucepan, combine the salted butter and brown sugar. Bring to a boil, then boil for 2 1/2 minutes without stirring.
- Pour the boiling mixture over the saltine crackers.
- Bake the toffee-covered crackers in the oven for 6 minutes.
- Remove from the oven and sprinkle the chocolate chips on top, letting them sit for 5 minutes before spreading.
- Allow the cracker toffee to cool completely and then put it in the freezer.
Preparation of the Cookie Dough
- Brown the butter for the cookies by melting it in a medium saucepan over low heat.
- Continue to heat while stirring until it bubbles and turns a golden brown color with a nutty aroma. Remove from the heat.
- Pour the brown butter into a mixing bowl.
- Preheat the oven to 350°F (180°C).
- Add the brown sugar and granulated sugar to the bowl and mix thoroughly for about 1 minute.
- Add the eggs and vanilla, mixing until smooth and fully combined.
- Add the flour, baking soda, and salt, mixing until combined to form a very soft dough.
- Remove the cracker toffee from the freezer and chop it into small pieces.
- Fold the cracker toffee pieces into the cookie dough.
- Scoop the dough into 3 tbsp portions and arrange on a lined cookie sheet. Top with flaky sea salt.
- Allow the cookie dough to rest at room temperature for 10 minutes before baking.
Baking the Cookies
- Bake for 9-11 minutes or until spread and no longer glossy.
- Allow the cookies to cool on the baking pan before serving.
Notes
Don’t skip browning the butter for added flavor. Chill the toffee to ensure it breaks into tidy pieces and use a scoop for even cookie sizes. Let dough rest before baking to reduce spreading.