Description
Crunchy, sweet cookies featuring salty crackers and a chewy chocolate toffee center, perfect for the holidays.
Ingredients
Scale
- 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