Ingredients

9 saltine crackers

6 tbsp salted butter

6 tbsp brown sugar

3/4 cup (150g) chocolate chips

1 cup (222g) salted butter, browned

1 cup (246g) brown sugar

1/2 cup (115g) granulated sugar

2 eggs

1 tsp vanilla

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 the oven to 400°F. Line a 9×9-inch pan with parchment paper and arrange the saltine crackers in a single layer. Set aside.

Step 2: In a small saucepan, combine 6 tablespoons salted butter and 6 tablespoons brown sugar. Bring to a boil without stirring, and boil for 2 1/2 minutes.

Step 3: Pour the hot toffee mixture evenly over the saltine crackers in the pan.

Step 4: Bake in the oven for 6 minutes to let the toffee set and bubble.

Step 5: Remove from the oven and immediately sprinkle chocolate chips over the hot toffee. Let sit for 5 minutes, then spread the melted chocolate evenly over the crackers. Allow to cool completely, then place in the freezer.

Step 6: While the toffee chills, brown 1 cup salted butter for the cookie dough. Melt the butter over low heat in a medium saucepan.

Step 7: Continue heating while stirring until it bubbles, turns golden brown, and has a nutty aroma. Remove from heat and pour into a mixing bowl.

Step 8: Preheat the oven to 350°F (180°C).

Step 9: Add 1 cup brown sugar and 1/2 cup granulated sugar to the browned butter. Mix thoroughly for 1 minute.

Step 10: Add the 2 eggs and 1 teaspoon vanilla extract. Mix until smooth and no longer grainy.

Step 11: Add 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix until just combined into a soft dough.

Step 12: Remove the toffee from the freezer and chop it into small pieces.

Step 13: Fold the chopped cracker toffee into the cookie dough gently.

Step 14: Scoop dough into 3-tablespoon portions and place on parchment or silicone-lined baking sheets. Sprinkle flakey sea salt on top of each cookie.

Step 15: Let the dough rest at room temperature for 10 minutes before baking.

Step 16: Bake cookies for 9-11 minutes, until they spread and lose their glossy appearance. Allow to cool on the baking sheet.

Step 17: Enjoy your delicious Christmas Crack Cookies!

Tips & Variations

Use flakey sea salt on top to enhance the contrast between sweet and salty flavors.

For extra richness, you can add chopped nuts to the cookie dough along with the toffee pieces.

If you don’t have a stand mixer, a sturdy spatula or wooden spoon works fine to mix the dough gently.

Make the Christmas Crack ahead of time and store in the freezer until ready to use for easier prep.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter. Just add a pinch of salt when mixing the dough and be sure to adjust any other salty ingredients accordingly.

Do I have to brown the butter for the cookie dough?

Browning the butter adds a rich, nutty flavor that enhances the cookies, but if you’re short on time, melted butter will still work. The flavor just won’t be as deep.