introduction
Christmas Crack Cookies are a crunchy, sweet treat that starts with salty crackers and ends as a chewy, chocolatey cookie. This cookie brings the best of toffee and cookie dough together for a holiday bite that people love. If you want a simple holiday treat or a show-stopping cookie plate, this recipe fits. For more holiday cookie ideas, see this collection: holiday cookie ideas.
why make this recipe
- Quick & easy: simple steps and fast bake times.
- Few, common ingredients: pantry staples make it easy.
- Crowd-pleaser: sweet, salty, crunchy, and chewy in one bite.
- Great for gifting or parties: looks fancy but is simple to make.
This version stands out because it uses real browned butter in the cookie dough for a deep, nutty flavor and adds a crunchy cracker-toffee mix inside each cookie. It feels special and homemade, perfect when you want to impress without long work. Also check this for more cookie ideas: Christmas cookies collection.
Ingredients :
For the cracker toffee
- 9 saltine crackers (enough to line a 9×9 pan)
- 6 tbsp salted butter
- 6 tbsp brown sugar
For the chocolate topping and garnish
- 3/4 cup (150 g) chocolate chips
- Flaky sea salt for finishing
For the cookie dough
- 1 cup (222 g) salted butter, browned (see notes)
- 1 cup (246 g) brown sugar
- 1/2 cup (115 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 1/4 cups (342 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Notes: Browning the butter gives a nutty flavor. Use room-temperature eggs so the batter mixes smoothly.
how to make Christmas Crack Cookies
- Preheat and prep: Preheat your oven to 400°F (205°C). Line a 9×9-inch pan with parchment paper so the crackers lift out easily.
- Arrange crackers: Place the saltine crackers in the lined pan in a single layer, covering the bottom. Small gaps are fine.
- Make the toffee: In a small saucepan, combine 6 tbsp salted butter and 6 tbsp brown sugar. Bring to a boil over medium heat. Do not stir once it boils. Let it boil for 2½ minutes to make a sticky toffee. This cooks the sugar so the toffee sets firm.
- Pour toffee over crackers: Quickly pour the hot toffee evenly over the crackers so they are coated. Use a spatula to spread if needed.
- Bake the cracker toffee: Put the pan in the preheated oven and bake for 6 minutes. The toffee will bubble and set on the crackers.
- Add chocolate: Remove the pan from the oven and immediately sprinkle 3/4 cup chocolate chips over the hot toffee. Let them sit 5 minutes so they melt, then spread into a smooth layer.
- Cool and freeze: Let the toffee cool until firm. Place the pan in the freezer for about 20–30 minutes so it hardens well. This makes chopping easier.
- Brown the butter for dough: While the toffee chills, brown 1 cup (222 g) salted butter. Melt butter in a medium saucepan over low heat. Keep stirring and watch the color change. When it turns golden brown and smells nutty, remove from heat. Let it cool a little. Browning adds depth of flavor.
- Mix wet ingredients: Pour the slightly cooled brown butter into a large bowl or stand mixer. Add 1 cup brown sugar and 1/2 cup granulated sugar. Beat for 1 minute until smooth. Add 2 eggs and 1 tsp vanilla. Mix until fully combined and no gritty sugar remains.
- Add dry ingredients: In a separate bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Add to the wet mix and stir until a very soft dough forms. Avoid overmixing.
- Chop cracker toffee: Remove the cracker toffee from the freezer. Break or chop it into small pieces (about 1/2-inch). Small pieces spread evenly in the dough.
- Fold toffee into dough: Gently fold the chopped cracker-toffee pieces into the cookie dough so they distribute well.
- Scoop and salt: Scoop dough into 3-tablespoon portions and place on a parchment- or silicone-lined baking sheet. Space them 2 inches apart. Sprinkle each with flaky sea salt.
- Rest then bake: Let the cookie dough rest at room temperature for 10 minutes—this helps even spread. Preheat oven to 350°F (180°C) if not already hot. Bake for 9–11 minutes until cookies spread and the tops lose their glossy shine. They may look soft; they firm up as they cool.
- Cool and enjoy: Let cookies cool on the pan for a few minutes, then transfer to a rack to cool fully. Enjoy!
Directions :
(See the numbered steps in “how to make Christmas Crack Cookies” above for the full, clear sequence.)
how to serve Christmas Crack Cookies
- Serve at room temperature so the chocolate and toffee stay chewy.
- Arrange on a festive platter with a light dust of powdered sugar for looks.
- Pair with milk, hot cocoa, or coffee to balance the sweet and salty.
- For gifts, stack in a box with parchment between layers.
how to store Christmas Crack Cookies
- At room temperature: Store in an airtight container for up to 3 days. Use parchment between layers to prevent sticking.
- In the fridge: Keep up to 1 week; bring to room temperature before serving for best texture.
- Freeze: Place in a single layer on a tray to freeze, then move to a freezer bag. Freeze up to 2 months. Thaw at room temperature before eating.
tips to make Christmas Crack Cookies
- Brown the butter slowly over low heat and watch closely so it does not burn. The nutty smell is the cue.
- Freeze the cracker-toffee well before chopping. Cold toffee cuts cleaner and keeps small pieces from crumbling.
- Use flaky sea salt on top—tiny sprinkles lift the sweet flavor.
- If dough feels too soft to scoop, chill 10–15 minutes.
- Use a cookie scoop for even sizes and even baking.
variation
- Nutty: Fold in 1/2 cup chopped toasted pecans or almonds.
- White chocolate: Swap half the chocolate chips for white chocolate.
- Spicy: Add 1/2 tsp ground cinnamon or a pinch of cayenne to the dough for warmth.
- Gluten-free: Use a 1:1 gluten-free flour blend and check texture; you may need a touch more flour.
FAQs
Can I use a different cracker?
Yes. Plain salted crackers like soda crackers work best. Avoid very thick or flavored crackers; they change texture and flavor.
Can I skip browning the butter?
Yes, but browning adds a nutty depth. If you skip it, melt the butter and cool it slightly before mixing. Cookies will still be good but less rich.
Is this recipe freezer-friendly?
Yes. Freeze baked cookies in a single layer, then store in freezer bags up to 2 months. Thaw at room temperature before serving.
Conclusion
This Christmas Crack Cookies recipe gives you a crunchy-toffee center inside a soft, browned-butter cookie—simple steps, big flavor, and great for parties or gifts. If you want a reference version or another take, see this helpful recipe guide: Christmas Crack Cookies – Entirely Elizabeth. If you try the cookies, please leave a comment and a star rating below, and share a photo on social media. What twist will you try first—nuts, white chocolate, or spice? Let us know.
Print
Christmas Crack Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Crunchy, sweet cookies featuring salty crackers and a chewy chocolate toffee center, perfect for the holidays.
Ingredients
- 9 saltine crackers
- 6 tbsp salted butter
- 6 tbsp brown sugar
- 3/4 cup chocolate chips
- Flaky sea salt for finishing
- 1 cup salted butter, browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat your oven to 400°F (205°C) and line a 9×9-inch pan with parchment paper.
- Arrange the saltine crackers in a single layer in the lined pan.
- In a saucepan, combine 6 tbsp salted butter and 6 tbsp brown sugar, boil for 2½ minutes.
- Pour the hot toffee evenly over the crackers.
- Bake for 6 minutes until bubbling.
- Sprinkle chocolate chips over the toffee, let sit for 5 minutes, then spread smooth.
- Cool in the freezer for 20–30 minutes.
- Brown 1 cup salted butter in a saucepan over low heat, then cool slightly.
- Mix browned butter with brown sugar and granulated sugar until smooth, then add eggs and vanilla.
- In another bowl, whisk flour, baking soda, and salt, then combine with the wet ingredients.
- Chop cooled cracker toffee into small pieces and fold into the cookie dough.
- Scoop 3-tablespoon portions onto a lined baking sheet, sprinkle with seaw salt.
- Rest dough for 10 minutes, then bake at 350°F (180°C) for 9–11 minutes.
- Cool slightly on the pan, then transfer to a rack to cool fully.
Notes
Browning the butter adds a deep, nutty flavor. Use room temperature eggs for better integration.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg