Description
Christmas Crack Cookies are irresistibly gooey and buttery, with a perfect balance of sweet toffee, crunchy saltine crackers, and rich brown butter flavor. Topped with melted chocolate, toasted pecans, and festive sprinkles, these large cookies make an ideal holiday treat that’s both crunchy and soft.
Ingredients
Scale
Dry Ingredients
- 2 cups + 2 tablespoons all-purpose flour (270g)
- 2 tablespoons powdered milk (12g)
- 1 teaspoon salt
- ½ teaspoon baking soda
Butter and Sugars
- 14 tablespoons unsalted butter (196g), sliced into tablespoons and divided
- ½ cup granulated sugar (100g)
- ¾ cup light brown sugar (150g), packed
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
Eggs
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
Add-ins and Toppings
- 10 Saltine crackers, crushed
- 1 cup bits o brickle toffee bits, plus more for topping
- ½ cup pecan pieces, optional topping
- 12 ounces chocolate chips
- Holiday sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F and line a baking sheet with parchment paper. It is recommended to use two baking sheets and rotate them between batches for even baking.
- Bring Butter to Room Temperature: Remove butter from the refrigerator about 15 minutes before using so it softens slightly for better melting.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, powdered milk, salt, and baking soda. Set aside.
- Create Brown Butter: Heat 10 tablespoons of butter in a skillet over medium heat. Stir frequently for 2 to 3 minutes until brown bits form and the butter is foamy with a nutty aroma. Remove from heat and immediately stir in the remaining 4 tablespoons of butter until melted.
- Combine Sugars and Wet Ingredients: Transfer the browned butter to a large mixing bowl or stand mixer bowl. Add granulated sugar, brown sugar, corn syrup, and vanilla extract. Mix until combined.
- Add Eggs and Whisk: Add the egg and egg yolk to the mixture. Whisk for 30 seconds, then let rest for 3 minutes. Repeat this whisking and resting cycle two more times until the batter is smooth, thick, and shiny, resembling caramel sauce.
- Incorporate Dry Ingredients: Using a spatula or paddle attachment, add the dry ingredients to the wet mixture and mix for 1 minute. The dough will be soft and should not be chilled.
- Fold in Toffee and Crackers: Gently fold in most of the toffee bits and the crushed saltine crackers until evenly distributed.
- Portion the Dough: Use a large (¼ cup-sized) cookie scoop to drop dough balls about 3 inches apart on prepared baking sheets.
- Bake Cookies: Bake for 10 minutes at 375°F, rotating the baking sheet halfway through. Cookies should be slightly cracked and only faintly browned on the edges.
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
- Toast Pecans: While cookies cool, place pecan pieces in a small bowl. Microwave for 1 minute, stir, then microwave for an additional 30 seconds to lightly toast them.
- Melt Chocolate: Melt chocolate chips in a microwave-safe bowl at 30-second intervals, stirring between each until smooth and fully melted.
- Decorate Cookies: Spoon melted chocolate over the tops of cooled cookies, spreading to cover most of the surface. Sprinkle toasted pecans, extra toffee bits, and holiday sprinkles on top.
- Allow Chocolate to Set: Let the chocolate set completely before serving and enjoying your festive Christmas Crack Cookies.
Notes
- Use a kitchen scale for accurate ingredient measurement to ensure consistent cookie results.
- Do not brown all the butter; only brown 10 tablespoons while 4 tablespoons remain melted but not browned to maintain proper flavor balance.
- Slicing butter before melting helps it melt faster and more evenly.
- These cookies are large (4 to 5 inches). For smaller cookies, use a medium scoop and reduce baking time to 9 minutes.
- Chopped chocolate chunks create pockets of melted chocolate after baking, but chocolate chips can be substituted if desired.
- Nutritional info given does not include chocolate melting wafers.
- Store cookies in an airtight container at room temperature for up to 3 days for best freshness.
- Nuts can be added freely based on preference.
- Cookie dough freezes well: flash freeze scooped dough for 1 hour, then store in airtight bags up to 3 months. Add 1-2 minutes to baking time when baking from frozen.
- Salted butter can replace unsalted if you omit the salt in the recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 300 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
