Introduction

Christmas Crack Cookies are a festive treat combining crunchy saltine crackers with buttery toffee and rich chocolate, folded into a soft brown butter cookie dough. These addictive cookies balance sweet, salty, and nutty flavors, making them perfect for holiday celebrations or year-round indulgence.

A close-up view of five round cookies arranged in a row on a white marbled surface, each cookie with a golden-brown color and visible swirls of darker brown chocolate mixed within. The top cookie shows a sprinkling of coarse sea salt crystals, adding texture and shine to its slightly cracked surface. Surrounding the cookies are broken pieces of crispy toffee bark, layered with light brown toffee, dark chocolate on top, and bits of pale cracker, creating a mix of smooth and crunchy textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 saltine crackers
6 tbsp salted butter (for toffee)
6 tbsp brown sugar (for toffee)
3/4 cup (150g) chocolate chips
1 cup (222g) salted butter, browned (for cookie dough)
1 cup (246g) brown sugar (for cookie dough)
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 your oven to 400°F (205°C). Line a 9×9 inch pan with parchment paper and arrange the saltine crackers in a single layer to cover the bottom.
Step 2: In a small saucepan, combine 6 tablespoons of salted butter and 6 tablespoons of brown sugar. Bring to a boil without stirring, then boil for 2 1/2 minutes. Pour the hot toffee evenly over the saltine crackers.
Step 3: Bake the cracker and toffee mixture in the oven 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 over the toffee. Allow to cool completely, then freeze briefly to set.
Step 4: While the toffee cools, brown 1 cup salted butter on medium-low heat in a saucepan. Stir frequently until it bubbles, turns golden brown, and releases a nutty aroma. Remove from heat and pour into a mixing bowl.
Step 5: Preheat your oven to 350°F (180°C). Add 1 cup brown sugar and 1/2 cup granulated sugar to the browned butter and mix thoroughly for 1 minute.
Step 6: Add 2 eggs and 1 teaspoon vanilla extract to the sugar mixture. Mix until smooth and completely combined.
Step 7: Add 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix until a very soft dough forms.
Step 8: Remove the cooled cracker toffee from the freezer and chop it into small pieces. Fold these pieces into the cookie dough until evenly distributed.
Step 9: Scoop the dough into 3-tablespoon portions and place them on a parchment- or silicone-lined baking sheet. Sprinkle each cookie with flakey sea salt.
Step 10: Let the cookie dough rest at room temperature for 10 minutes before baking.
Step 11: Bake the cookies for 9 to 11 minutes, or until they spread and the surface no longer looks glossy. Allow cookies to cool on the pan before enjoying.

Tips & Variations

Use high-quality salted butter for a richer flavor in both the toffee and dough.
For a deeper toffee taste, extend the boil time by 30 seconds, but watch closely to avoid burning.
Swap chocolate chips for chopped dark or milk chocolate bars for different textures.
Add a handful of chopped nuts like pecans or walnuts into the dough for added crunch.
Letting the dough rest before baking helps control spreading and improves texture.

Storage

Store Christmas Crack Cookies in an airtight container at room temperature for up to 5 days. For longer freshness, keep refrigerated for up to 1 week or freeze for up to 3 months. Reheat gently in a low oven or microwave if you prefer them warm.

How to Serve

A close-up view of a stack of soft, round cookies with a cracked, light brown surface sprinkled with coarse salt crystals on top. Each cookie shows a marbled mix of darker and lighter brown swirls, indicating swirls of chocolate or caramel throughout. They are placed on a white marbled surface, surrounded by broken pieces of crunchy toffee bark with a smooth, dark chocolate bottom layer and a golden, brittle caramel top layer, some pieces showing the light beige cracker base. The focus is on the front cookie with more cookies slightly blurred behind it, emphasizing texture and detail photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the toffee cracker base ahead of time?

Yes, you can prepare the toffee cracker base a day ahead and keep it wrapped in the refrigerator. Just bring it back to room temperature before chopping and folding into the cookie dough.

Why is browning the butter important for this cookie dough?

Browning the butter adds a rich, nutty flavor and depth that enhances the overall taste of the cookies, making them more complex and delicious than using plain melted butter.