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Christmas Crack Cookies Recipe

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4.5 from 320 reviews

Christmas Crack Cookies are a festive treat that combines a crunchy salted toffee base topped with rich semisweet chocolate and soft, buttery browned butter cookies loaded with toffee pieces. This recipe is perfect for holiday celebrations, offering a delightful mix of salty and sweet flavors in every bite.

Ingredients

Scale

Toffee

  • 20 saltine crackers
  • 1/2 cup unsalted butter
  • 1/2 cup light brown sugar, packed
  • 6 ounces semisweet chocolate chips
  • Sea salt for topping (optional)

Toffee Cookies

  • 1 cup unsalted butter, cubed
  • 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

  1. Make the Toffee: Preheat your oven to 425°F and line a 9×13-inch baking dish with parchment paper. Arrange the saltine crackers evenly in the bottom of the pan. In a medium saucepan over medium-high heat, melt the unsalted butter and brown sugar together. Stir occasionally until the mixture boils, then reduce heat to medium and allow it to boil for 4-5 minutes without stirring. Remove from heat and pour this caramel mixture over the crackers, spreading evenly. Bake for 4-5 minutes until bubbly.
  2. Add Chocolate and Chill: Remove the toffee from the oven and immediately sprinkle the semisweet chocolate chips on top. Let them melt for a few minutes, then spread the chocolate evenly with a rubber spatula. Sprinkle with sea salt if desired. Transfer the pan to the freezer to chill while you prepare the cookie dough.
  3. Brown the Butter: In a medium saucepan over medium heat, melt and swirl the cubed butter continuously for about 5 minutes until it foams and turns a golden brown color with a nutty aroma. Remove from heat and allow to cool slightly for 10 minutes.
  4. Make the Dough: In a large bowl, whisk together the flour and baking soda. In the browned butter saucepan (off heat), whisk in brown sugar and granulated sugar until combined, then add eggs and vanilla extract, whisking until smooth and no yellow streaks remain. Pour the wet ingredients into the dry and stir with a rubber spatula until combined. The dough will initially be dry but will come together as you stir.
  5. Prepare Toffee Chunks and Chill Dough: Remove toffee from the freezer, then chop into small pieces using a sharp knife (avoid using hands to prevent melting chocolate). Add almost all toffee pieces to the dough, reserving some for topping after baking. Stir well to distribute toffee, cover dough with plastic wrap, and chill for at least 2 hours or up to 3 days. If chilled longer than 24 hours, let it soften slightly before baking.
  6. Bake the Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone mat. Scoop dough into 2 tablespoon-sized balls and space them a few inches apart on the sheet. Bake for 8-10 minutes until edges are golden and tops are set.
  7. Finish and Cool: Immediately top baked cookies with reserved toffee bits. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store baked cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
  • Freeze baked and cooled cookies in an airtight container or freezer bag for up to 6 months. Thaw overnight in the fridge before serving.
  • Freeze cookie dough: scoop dough into balls and flash-freeze on a parchment-lined sheet for 30 minutes, then transfer to airtight freezer bag for up to 6 months. Thaw overnight and bake or bake frozen adding 1-2 minutes to baking time.
  • To double the toffee recipe, double all ingredients and use a large baking sheet lined with parchment paper instead of a 9×13-inch pan.

Keywords: Christmas Crack Cookies, toffee cookies, holiday cookies, browned butter cookies, saltine toffee, chocolate toffee cookies

Find it online: https://cookwithlea.com/christmas-crack-cookies-recipe/