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Christmas Crack Cookies

These cookies combine the irresistible crunch of homemade toffee with a soft, indulgent cookie, creating a sweet-and-salty treat perfect for the holiday season.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the toffee
  • 9 pieces saltine crackers Can substitute with Graham crackers or toffee bits.
  • 6 tbsp salted butter Combine with brown sugar for toffee.
  • 6 tbsp brown sugar Combine with salted butter for toffee.
  • 3/4 cup chocolate chips Use high-quality chocolate for best flavor.
For the cookie dough
  • 1 cup salted butter, browned Watch closely during browning process.
  • 1 cup brown sugar Adds sweetness and moisture.
  • 1/2 cup granulated sugar
  • 2 pieces eggs Room temperature preferred.
  • 1 tsp vanilla Pure vanilla extract enhances flavor.
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda For leavening.
  • 1/2 tsp salt Balance sweet flavors.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and prepare a 9x9 pan lined with parchment paper.
  2. Arrange the saltine crackers in a single layer in the pan and set aside.
Make the Toffee
  1. In a small saucepan, combine 6 tablespoons of salted butter with 6 tablespoons of brown sugar, bringing it to a boil without stirring.
  2. Allow to boil for 2 1/2 minutes, then pour the mixture over the arranged crackers.
  3. Bake in the oven for 6 minutes.
  4. Remove from oven and sprinkle chocolate chips on top, letting them sit for 5 minutes to soften.
  5. Spread the melted chocolate evenly and place the pan in the freezer to cool.
Make the Cookie Dough
  1. In a medium saucepan over low heat, melt 1 cup of salted butter until it turns golden brown.
  2. Pour the browned butter into a mixing bowl and add brown sugar and granulated sugar, mixing until creamy.
  3. Add eggs and vanilla, mixing until smooth.
  4. Fold in flour, baking soda, and salt to form a soft dough.
  5. Chop the cooled toffee into small pieces and fold into the dough.
  6. Scoop generous 3-tablespoon portions onto a parchment-lined cookie sheet.
  7. Sprinkle each with flaky sea salt and let rest for 10 minutes at room temperature.
Baking
  1. Preheat your oven to 350°F (175°C).
  2. Bake cookies for 9-11 minutes, until golden.
  3. Allow to cool slightly on the pan before transferring to a wire rack.

Notes

Store leftover cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. For variations, consider adding chopped nuts or seasonal ingredients like dried cranberries.