Print

Christmas Crack Cookies Recipe

Print Recipe

★★★★★

5 from 72 reviews

Christmas Crack Cookies combine the irresistible salted toffee cracker base with soft, brown butter chocolate chip cookies for a festive treat. These cookies feature crunchy, sweet Christmas Crack pieces folded into a rich, nutty cookie dough, topped with flaky sea salt for a perfect balance of flavors and textures—ideal for holiday gatherings or gifting.

Ingredients

Scale

Christmas Crack Base

  • 9 saltine crackers
  • 6 tbsp salted butter
  • 6 tbsp brown sugar
  • 3/4 cup (150g) chocolate chips

Cookie Dough

  • 1 cup (222g) salted butter, browned
  • 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

  1. Make the Christmas Crack Base: Preheat your oven to 400°F (200°C). Line a 9×9 inch baking pan with parchment paper and arrange the saltine crackers in a single layer to cover the bottom completely. Set aside.
  2. Prepare Toffee Topping: In a small saucepan, combine 6 tablespoons of salted butter and 6 tablespoons of brown sugar. Bring the mixture to a boil without stirring, and maintain boiling for 2 1/2 minutes to create a smooth toffee. Immediately pour this hot toffee evenly over the arranged saltine crackers in the pan.
  3. Bake Toffee Crackers: Place the pan in the preheated oven and bake for 6 minutes to let the toffee set and infuse with the crackers.
  4. Add Chocolate Layer: Remove the pan from the oven, sprinkle 3/4 cup of chocolate chips evenly over the hot toffee layer. Let it sit for 5 minutes to allow the chocolate chips to melt, then spread into an even layer. Allow the Christmas Crack to cool completely, then place it in the freezer to chill and harden while you prepare the cookie dough.
  5. Browning the Butter: In a medium saucepan over low heat, melt 1 cup of salted butter completely. Continue cooking, stirring frequently, until the butter bubbles, turns golden brown, and emits a nutty aroma. Remove from heat immediately to prevent burning.
  6. Prepare Cookie Dough Base: Pour the browned butter into a mixing bowl or the bowl of a stand mixer. Add 1 cup brown sugar and 1/2 cup granulated sugar. Mix thoroughly for about 1 minute until combined.
  7. Add Eggs and Vanilla: Add 2 eggs and 1 teaspoon vanilla extract to the sugar-butter mixture. Mix well until the mixture is smooth and uniform without any graininess.
  8. Incorporate Dry Ingredients: Add 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt to the wet mixture. Mix until just combined; the dough should feel very soft and slightly sticky.
  9. Prepare Christmas Crack Pieces: Take the chilled Christmas Crack from the freezer and chop it into small bite-sized pieces suitable for folding into cookie dough.
  10. Combine Dough and Christmas Crack: Gently fold the chopped Christmas Crack pieces into the prepared cookie dough until evenly distributed.
  11. Shape Cookies: Using a cookie scoop or spoon, portion the dough into 3-tablespoon-sized balls. Arrange them on a parchment- or silicone-lined baking sheet, spacing them to allow for spreading. Sprinkle flaky sea salt on top of each dough portion for a salty contrast.
  12. Rest the Dough: Let the cookie dough rest at room temperature for 10 minutes before baking to ensure an even texture.
  13. Bake the Cookies: Preheat your oven to 350°F (180°C). Bake the cookies for 9 to 11 minutes or until they have spread out and the surface looks matte rather than glossy. Avoid overbaking to keep cookies soft.
  14. Cool and Serve: Allow the cookies to cool on the baking sheet to set properly. Once cooled, enjoy the perfect holiday treat packed with sweet, salty, and toffee flavors.

Notes

  • Use parchment paper to prevent sticking and for easy cleanup.
  • Brown the butter carefully over low heat to avoid burning – watch for a golden color and nutty smell.
  • Chilling the Christmas Crack helps it to chop easily and prevents melting into the dough excessively.
  • Resting the cookie dough before baking helps control spread and improves texture.
  • Flaky sea salt on top adds a great flavor contrast but can be omitted if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Keywords: Christmas Crack Cookies, salted toffee crackers, brown butter cookies, holiday cookies, chocolate chip toffee cookies, festive treats

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