First make the Christmas Crack. Preheat the oven to 400°F. Line a 9x9 pan with parchment paper and arrange the saltine crackers in the pan. Then set aside.

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.

Bake the toffee covered crackers in the oven for 6 minutes.

While the toffee is chilling, brown the butter for the cookie dough.

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.

Add the brown sugar and granulated sugar to the bowl and mix thoroughly for 1 minute.

Next, add the eggs and vanilla, mixing until completely combined and the mixture is smooth and no longer grainy.

Add the flour, baking soda and salt and mix until combined. The dough should be very soft.

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.

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!