Introduction

Christmas Crack Cookies are a delightful combination of buttery toffee, melted chocolate, and a rich, tender cookie base. These festive treats are perfect for holiday gatherings or gifting, offering a delicious balance of sweet and salty flavors.

The image shows many round cookies with a golden-brown color, each cookie containing visible chunks of dark chocolate and pieces of crushed toffee scattered inside and on top. The cookies have a soft and slightly cracked texture with a few flakes of coarse sea salt sprinkled over them. Among the whole cookies, some broken toffee pieces with a mix of caramel and dark chocolate coating are scattered around on a white marbled surface, adding contrast in color and texture. One cookie near the center is broken in half, showing the soft, gooey inside with melted chocolate. The scene is closely zoomed in, capturing the rich textures and inviting colors of the cookies and toffee. photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 saltine crackers
1/2 cup unsalted butter (for toffee)
1/2 cup light brown sugar, packed (for toffee)
6 ounces semisweet chocolate chips
Sea salt for topping (optional)
1 cup unsalted butter, cubed (for cookie dough)
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: Preheat the oven to 425°F. Line a 9×13-inch baking dish with parchment paper. Lay the saltine crackers in an even layer at the bottom of the pan and set aside.
Step 2: In a medium saucepan over medium-high heat, melt 1/2 cup unsalted butter and 1/2 cup light brown sugar, stirring occasionally until the mixture boils. Reduce heat to medium and boil for 4-5 minutes without stirring.
Step 3: Remove from heat and pour the caramel over the cracker layer. Spread evenly using a wooden spoon or spatula. Bake for 4-5 minutes until bubbly.
Step 4: Remove from oven and sprinkle chocolate chips over the caramel. Let sit a few minutes to soften, then spread evenly with a spatula. Sprinkle with sea salt if desired. Transfer to the freezer while preparing the cookie dough.
Step 5: Brown the butter for the dough by melting 1 cup unsalted butter in a saucepan over medium heat, swirling constantly for about 5 minutes until golden and nutty. Remove from heat and cool for 10 minutes.
Step 6: Whisk together the flour and baking soda in a large bowl. In the cooled browned butter, whisk in 1 cup light brown sugar and 1/3 cup granulated sugar until combined. Add eggs and vanilla extract, whisking until smooth.
Step 7: Pour wet ingredients into the flour mixture and stir with a spatula until combined. The dough may be dry at first but will come together.
Step 8: Place the dough in the freezer briefly. Remove toffee from freezer and chop into small pieces with a sharp knife. Add most of the toffee pieces into the dough, saving some for topping. Stir well to distribute toffee evenly.
Step 9: Cover dough with plastic wrap and chill for at least 2 hours or up to 3 days. If chilled longer than 24 hours, allow dough to soften slightly before baking.
Step 10: Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat. Scoop dough into 2-tablespoon balls and place a few inches apart on the sheet.
Step 11: Bake for 8-10 minutes until edges are golden brown and tops are set. Immediately top cookies with reserved toffee bits.
Step 12: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For extra toffee, double the saltine crackers and caramel ingredients and spread on a large sheet pan instead of a 9×13 pan.
Use parchment paper to prevent sticking and make cleanup easier.
Be careful not to overbake the cookies; they should be golden on the edges but still soft in the center.
Store leftover toffee pieces in the freezer to keep them crisp for topping future batches.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. To freeze baked cookies, place them in an airtight container or freezer bag, removing as much air as possible; they keep well for up to 6 months. Thaw overnight in the fridge before serving. Cookie dough can also be frozen: scoop into balls and flash-freeze on a parchment-lined tray for 30 minutes, then transfer to a freezer bag. Freeze for up to 6 months. Thaw overnight or bake directly from frozen (adding 1-2 minutes to baking time).

How to Serve

A close-up view of several soft cookies spread over a white marbled surface, each cookie filled with dark chocolate chunks and golden-brown toffee pieces. The cookies are a light brown color with a slightly cracked texture and visible glistening salt flakes on top. Some broken toffee shards, coated with dark chocolate on one side, are scattered among the cookies, adding contrast with their rich brown and caramel tones. One cookie in the center is broken into two pieces, showing gooey, melted dark chocolate inside. The overall scene is warm and inviting with a mix of round cookies and irregular toffee pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cracker for the toffee base?

Saltine crackers work best because of their light, crispy texture and mild saltiness, but you can experiment with similar thin, unsalted crackers. Avoid overly sweet or thick crackers, as they may not yield the right texture.

How do I know when the browned butter is ready?

The butter should bubble and foam, then start to turn a golden-brown color with a nutty aroma after about 5 minutes of stirring. Once you see toasty milk solids and smell a rich, buttery scent, remove it from the heat to prevent burning.