Introduction

Christmas Crack Cookies are a festive treat combining salty, sweet, and buttery flavors in every bite. Featuring a toffee-covered cracker base folded into rich brown butter cookie dough, these cookies are sure to become a holiday favorite.

A stack of three chocolate chip cookies is shown on a textured baking sheet with a warm brown color. The bottom cookie is whole with a rough, irregular surface and visible dark chocolate chunks and lighter cookie dough pieces. On top, two broken cookie halves reveal a soft, crumbly interior with gooey melted chocolate and chunks of nuts or toffee scattered throughout. The background is softly blurred, showing more cookies and a dark cup against a white marbled texture. 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
1/2 cup (115g) granulated sugar
2 eggs
1 tsp vanilla extract
2 1/4 cups (342g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
Flaky sea salt, for garnish

Instructions

Step 1: Preheat the oven to 400°F. Line a 9×9-inch pan with parchment paper and arrange the saltine crackers evenly in the pan. Set aside.
Step 2: In a small saucepan, combine 6 tablespoons of salted butter and 6 tablespoons of brown sugar. Bring to a boil, stop stirring, and let it boil for 2 1/2 minutes.
Step 3: Pour the boiling toffee mixture evenly over the saltine crackers in the pan. Bake in the oven for 6 minutes.
Step 4: Remove from the oven and immediately sprinkle 3/4 cup chocolate chips on top. Let sit for 5 minutes, then spread the melted chocolate evenly over the toffee. Allow it to cool completely, then place in the freezer.
Step 5: While the toffee is chilling, brown 1 cup of salted butter for the cookie dough. Melt the butter over low heat, stirring occasionally until it bubbles, turns golden brown, and smells nutty, then remove from heat.
Step 6: Transfer the browned butter to a mixing bowl. Preheat the oven to 350°F (180°C).
Step 7: Add 1 cup brown sugar and 1/2 cup granulated sugar to the browned butter. Mix thoroughly for 1 minute.
Step 8: Add 2 eggs and 1 teaspoon vanilla extract. Mix until smooth and no longer grainy.
Step 9: Add 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix until combined into a very soft dough.
Step 10: Remove the toffee from the freezer and chop it into small pieces. Fold the toffee pieces gently into the cookie dough.
Step 11: Scoop the dough into 3-tablespoon portions onto a parchment or silicone-lined cookie sheet. Sprinkle flaky sea salt on top of each cookie.
Step 12: Let the cookie dough rest at room temperature for 10 minutes before baking.
Step 13: Bake for 9 to 11 minutes, or until the cookies have spread and are no longer glossy on top. Allow the cookies to cool on the baking sheet.
Step 14: Enjoy your Christmas Crack Cookies once cool!

Tips & Variations

Use flaky sea salt to enhance the sweet and salty contrast in these cookies.
For a twist, try adding chopped nuts like pecans or walnuts to the dough for extra texture.
Make sure to fully cool the toffee before folding into the dough to prevent melting the dough prematurely.
Brown the butter carefully—watch closely to avoid burning and achieve that perfect nutty flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months; thaw at room temperature before serving. Reheat gently in the oven if you prefer them warm.

How to Serve

The image shows a close-up view of a white plate on a white marbled surface, filled with several chewy cookies that have swirls of light brown and darker chocolate, topped with small flakes of sea salt. Near the top left of the plate, there is a small stack of square white crackers, slightly toasted with light golden brown spots. Scattered around the plate are pieces of chocolate candy bark with a smooth, glossy dark brown top layer and a light crunchy base. The overall setting is simple and bright, highlighting the textures and colors of the cookies, crackers, and chocolate pieces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but be sure to adjust the amount of added salt accordingly, especially when browning the butter for the cookie dough.

How do I brown butter without burning it?

Use a light-colored pan over medium-low heat and stir frequently. The butter will foam, then turn golden brown with a nutty aroma. Remove it from the heat immediately once browned to prevent burning.