Christmas Crack Cookies

If you’ve got an addictive personality, watch out! These Christmas cookies infuse actual Christmas Crack (toffee crackers) in a brown butter cookie dough that absolutely SLEIGHS.

What the Elf is a Christmas Crack Cookie?

To truly understand the majesty of these Christmas Cookies, we have to discuss Christmas Crack first. An affectionate name for Saltine Cracker Toffee, Christmas Crack combines saltines, caramelized brown sugar, and chocolate to make an utterly addictive easy toffee.

And this cookie recipe chops up the cracker toffee and tosses it into a brown butter cookie dough that is soft & chewy. Then, as if that wasn’t enough, we top the cookies with flakey sea salt. Making these cookies, quite literally, a pleasure to eat and impossible to control yourself around.

Ingredients in Christmas Crack Cookies

How to Make Toffee Cracker Cookies 

1. First make the Christmas Crack. Preheat the oven to 400°F. Line a 9×9 pan with parchment paper and arrange the saltine crackers in the pan. Then set aside.
2. In a small saucepan, combine the salted butter and brown sugar. Bring to a boil. Once boiling, stop stirring. Boil for 2 1/2 minutes and then pour over the saltine crackers.
3. Bake the toffee covered crackers in the oven for 6 minutes.
4. Remove the cracker toffee from the oven and sprinkle the chocolate chips on top. Let them sit for 5 minutes and then spread. Allow the cracker toffee to cool completely and then put in the freezer.
5. While the toffee is chilling, brown the butter for the cookie dough.
6. In a medium saucepan over low heat, melt the butter completely.
7. Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove.
8. Pour the brown butter into the bowl of your stand mixer or into a large bowl.
9. Preheat the oven to 350° F.
10. Add the brown sugar and granulated sugar to the bowl and mix thoroughly for 1 minute.
11. Next, add the eggs and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.
12. Add the flour, baking soda and salt and mix until combined. The dough should be very soft.
13. Remove the cracker toffee from the freezer and chop the cracker toffee into small pieces.
14. Fold the cracker toffee pieces into the cookie dough.
15. Scoop the dough out into 3 tbsp portions and arrange on a parchment or silicone lined cookie sheet. Top with flakey sea salt.
16. Allow the cookie dough to rest at room temperature for 10 minutes prior to baking.
17. Bake for 9-11 minutes or until spread, and the cookie no longer looks glossy. Allow the cookies to cool on the pan.
18. Enjoy!

How to serve Christmas Cookies

1. Plate them up, cover them with saran wrap (or cellophane) and add note. Simple. Effective. Delicious.
2. Box it! Pack in your Christmas treats, close it up (maybe add a sticker to seal it) and deliver the joy.
3. Make a cookie sleeve by laying cellophane out on the counter and stacking cookies on top. Roll the cellophane around the stack and tape in place to create a cookie sleeve. Tie the ends with festive ribbon and voila!  
4. Fill up a mason jar with cookies and slap an adhesive tag on the side.
5. Create a homemade variety tin in a disposable aluminium bread or 9×9 pan.

Storing Christmas Crack Cookies

Once your cookies have cooled completely, place in an airtight container. Store at room temperature for up to 3 days. You can also freeze in a ziptop bag for up to 3 months.

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Christmas Crack Cookies

If you’ve got an addictive personality, watch out! These Christmas cookies infuse actual Christmas Crack (toffee crackers) in a brown butter cookie dough that absolutely SLEIGHS.

4.86 from 7 votes

Print Pin Rate

Prep Time: 40 minutes minutes

Cook Time: 15 minutes minutes

Servings: 24 cookies

Calories: 169kcal

Ingredients

Christmas Crack

• 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
• 2 1/4 cup (342g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• flakey sea salt, for garnish

Instructions

• First make the Christmas Crack. Preheat the oven to 400°F. Line a 9×9 pan with parchment paper and arrange the saltine crackers in the pan. Then set aside.
  9 saltine crackers
• In a small saucepan, combine the salted butter and brown sugar. Bring to a boil. Once boiling, stop stirring. Boil for 2 1/2 minutes and then pour over the saltine crackers.
  6 tbsp salted butter, 6 tbsp brown sugar
• Bake the toffee covered crackers in the oven for 6 minutes.
• Remove the cracker toffee from the oven and sprinkle the chocolate chips on top. Let them sit for 5 minutes and then spread. Allow the cracker toffee to cool completely and then put in the freezer.
  3/4 cup (150g) chocolate chips
• While the toffee is chilling, brown the butter for the cookie dough.
  1 cup (222g) salted butter, browned
• In a medium saucepan over low heat, melt the butter completely.
• Continue to heat the butter while stirring until it bubbles, turns a golden brown color and gives off a nutty aroma. Then remove from the stove.
• Pour the brown butter into the bowl of your stand mixer or into a large bowl.
• Preheat the oven to 350° F (180°C).
• Add the brown sugar and granulated sugar to the bowl and mix thoroughly for 1 minute.
  1 cup (246g) brown sugar, 1/2 cup (115g) granulated sugar
• Next, add the eggs and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.
  2 eggs, 1 tsp vanilla
• Add the flour, baking soda and salt and mix until combined. The dough should be very soft.
  2 1/4 cup (342g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
• Remove the cracker toffee from the freezer and chop the cracker toffee into small pieces.
• Fold the cracker toffee pieces into the cookie dough.
• Scoop the dough out into 3 tbsp portions and arrange on a parchment or silicone lined cookie sheet. Top with flakey sea salt.
  flakey sea salt, for garnish
• Allow the cookie dough to rest at room temperature for 10 minutes prior to baking.
• Bake for 9-11 minutes or until spread, and the cookie no longer looks glossy. Allow the cookies to cool on the pan.
• Enjoy!

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Nutrition

Calories: 169kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 136mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 107IU | Calcium: 19mg | Iron: 1mg

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