There’s something magical about a little bite-sized treat packed with buttery toffee goodness and a hint of holiday sparkle. The Christmas Toffee Cookie Bites Recipe I’m sharing today is exactly that—tiny morsels bursting with rich flavor and just the right crunch to keep you coming back for more.
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Why You'll Love This Recipe
This Christmas Toffee Cookie Bites Recipe isn’t just your run-of-the-mill holiday cookie. It’s one of those recipes that feels like a warm hug, with its brown butter richness and toffee crunch that perfectly captures the spirit of the holidays. I’ve made these a dozen times over the years and they never fail to impress at cookie exchanges or casual get-togethers.
- Brown Butter Magic: Cooking the butter just right adds a nutty depth you don't get with regular melted butter.
- Toffee Crunch: The toffee bits mixed throughout give each bite an irresistible texture contrast.
- Easy Yet Special: Despite looking fancy, the recipe is straightforward and perfect for holiday baking with friends or family.
- Customizable Toppings: Add pecans, sprinkles, or extra toffee to make them your own festive treat.
Ingredients & Why They Work
This recipe is all about balancing soft, buttery dough with crunchy toffee and crispy Saltine cracker bits. Each ingredient plays a special role in creating that perfect bite—here’s a quick rundown of what’s in it and a few tips for picking the best staples.
- All-purpose flour: Gives structure to the cookie without weighing it down—make sure it’s fresh for best results.
- Powdered milk: Adds subtle richness and helps keep the texture tender.
- Salt: Enhances all the sweet flavors; don’t skip it!
- Baking soda: Helps the cookie rise just enough for a slight crackled top.
- Unsalted butter: The star of the show; browning it adds gorgeous nutty complexity.
- Granulated and light brown sugars: The perfect combo for chewiness and subtle molasses flavor.
- Light corn syrup: Keeps the cookie moist and glossy.
- Vanilla extract: Pure vanilla never disappoints in bringing warmth and depth.
- Egg and egg yolk: Adds richness and helps bind everything together.
- Saltine crackers: The surprise ingredient that adds a salty crunch and light crumbly texture.
- Bits o' Brickle toffee bits: Sprinkle throughout for bursts of buttery caramel crunch.
- Pecan pieces (optional): Toasted for a nutty finish and extra texture.
- Chocolate chips: Melted on top, they add decadence and festive flair.
- Holiday sprinkles: Because Christmas isn't complete without a little festive color!
Make It Your Way
I love making this Christmas Toffee Cookie Bites Recipe just as written, but I also enjoy tweaking it depending on who I’m baking for or the mood I’m in. It adapts beautifully, so don’t hesitate to put your own spin on it.
- Variation: Sometimes I swap pecans for chopped walnuts or skip nuts altogether to keep it nut-free; both ways taste amazing.
- Dietary tweak: For a dairy-free version, try vegan butter and watch your chocolate topping choices.
- Size switch: Use a smaller scoop to make mini cookie bites perfect for party platters.
- Seasonal flair: Add a sprinkle of cinnamon or a dash of orange zest to the dough for a new twist.
Step-by-Step: How I Make Christmas Toffee Cookie Bites Recipe
Step 1: Brown the Butter Just Right
Start by cutting your butter into tablespoons—that helps it melt evenly. Melt 10 tablespoons in a skillet over medium heat, stirring frequently. You'll notice the butter foaming, and soon little brown bits will start to form at the bottom—that’s where the magic happens! The nutty aroma is your signal to stop cooking. Immediately stir in the remaining 4 tablespoons of butter just to melt without browning, then transfer to a mixing bowl. This step gives the cookies a buttery depth I’m always chasing in holiday bakes.
Step 2: Whisk Together the Sugars and Eggs
To your browned butter, add both sugars, corn syrup, and vanilla extract, mixing until smooth. Then crack in your egg and extra yolk. Here’s a little trick I learned from trial and error: whisk the eggs in, then rest the batter for 3 minutes before whisking again—repeat this three times. It might feel odd, but this slow incorporation step gets you a silky, shiny batter almost like caramel, which means your cookies will be perfectly tender.
Step 3: Bring It All Together
Mix together the dry ingredients in a separate bowl—flour, powdered milk, salt, and baking soda. Use a rubber spatula or paddle attachment to gently fold the dry into the wet mixture for about a minute. The dough feels soft and supple, which is exactly what you want. Fold in crushed Saltine crackers along with most of the toffee bits; save some to sprinkle on top later for an extra festive crunch.
Step 4: Scoop, Bake, and Cool
Scoop generous ¼-cup portions onto parchment-lined baking sheets spaced about 3 inches apart. I like using two baking sheets and rotating them halfway for an even bake—dropping dough on a hot sheet a second time makes for a better cookie texture. Bake at 375°F for 8 to 10 minutes until the tops are crackly with just hints of brown around the edges. Let them rest on the sheet for 3 minutes before moving to a wire rack to cool completely.
Step 5: Toast Nuts and Melt Chocolate
While your cookies cool, toast the pecan pieces in the microwave using quick bursts to bring out their flavor—it's my favorite quick trick for extra aroma. Next, melt your chocolate chips in 30-second intervals, stirring between, to get a smooth, glossy finish perfect for drizzling or spreading on the cooled cookies.
Step 6: Decorate and Delight
Spread melted chocolate on top of each cookie bite, then sprinkle with toasted pecans, leftover toffee bits, and festive holiday sprinkles. Let the chocolate set before indulging—or sneak a bite right away if you can’t resist like I often do!
Top Tip
After making this Christmas Toffee Cookie Bites Recipe multiple times, I’ve learned there are a few simple tweaks that make all the difference between good and unforgettable cookies.
- Don't Overbrown the Butter: Browning only the first 10 tablespoons and adding the rest melted, not browned, keeps the flavor balanced and buttery.
- Rest While Whisking Eggs: Letting the batter rest between whisking rounds builds that beautiful, shiny texture that bakes up perfectly.
- Double Baking Sheets Work Wonders: Using two pans and rotating them prevents uneven cookies and gets you consistent batch after batch.
- Toast Nuts Separately: Microwaving pecans in quick bursts right before decorating really boosts their crunch and aroma.
How to Serve Christmas Toffee Cookie Bites Recipe
Garnishes
I always go classic on garnishes: more toffee bits and chopped toasted pecans sprinkled on that melted chocolate. And an extra dash of festive sprinkles never hurts to give these cookie bites that seasonal sparkle that makes everyone smile.
Side Dishes
These cookie bites shine best with a warm drink—think spiced hot chocolate, freshly brewed coffee, or even mulled wine for adult gatherings. They’re perfect alongside a simple cheese board too, balancing savory with sweet.
Creative Ways to Present
I once arranged these on a tiered serving tray lined with festive napkins for a Christmas party—it was a huge hit! Wrapping a few cookie bites in cellophane bags tied with twine makes for charming homemade gifts too.
Make Ahead and Storage
Storing Leftovers
I store leftover cookie bites in an airtight container at room temperature, layered with parchment paper to avoid sticking. They stay fresh for up to 3 days but honestly, they rarely last that long in my house!
Freezing
The dough freezes beautifully! Just portion it on a baking sheet, freeze until firm, then transfer to a freezer bag. When you’re ready, bake straight from frozen—add a few minutes to the bake time and you’re set.
Reheating
If you have leftovers, a quick 10-second zap in the microwave enhances the toffee melt and brings back that just-baked softness. Just don’t overdo it or they’ll get tough!
Frequently Asked Questions:
Yes! If you use salted butter, just skip adding extra salt in the dough to keep the flavor balanced.
You can substitute with chopped Heath bar pieces or any other toffee bits you like. Just avoid wet toffee that can melt too much in the oven.
Absolutely! The dough can be portioned and frozen in advance. Bake fresh when ready for best texture and flavor.
Saltines add an unexpected salty crunch and a light texture, balancing the sweetness and creating a unique flavor twist.
Final Thoughts
This Christmas Toffee Cookie Bites Recipe holds a special place in my holiday baking lineup. It’s that perfect blend of sweet, salty, crunchy, and buttery that feels both nostalgic and fresh. I hope you enjoy making these as much as I do—there’s nothing quite like sharing a batch with friends and family and watching their faces light up. Give it a try this season and make your holiday moments even sweeter!
Print
Christmas Toffee Cookie Bites Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Christmas Crack Cookies are rich, chewy, and loaded with a delightful mix of brown butter, toffee bits, crushed saltine crackers, and a luscious chocolate topping adorned with pecans and festive sprinkles. These large, flavorful cookies blend a caramel-like batter with crunchy textures and a smooth chocolate finish, making them a perfect holiday treat.
Ingredients
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
Wet Ingredients
- 2 teaspoons vanilla extract
- 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 for topping)
- 12 ounces chocolate chips
- Holiday sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F. Line a baking sheet with parchment paper. It’s recommended to use two baking sheets and rotate batches for even baking.
- Prepare Butter: Remove the butter from the refrigerator about 15 minutes before use to bring it to room temperature.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, powdered milk, salt, and baking soda, then set aside.
- Make Brown Butter: In a skillet over medium heat, melt 10 tablespoons of butter. Stir frequently and cook for 2 to 3 minutes until brown bits start to form and the butter becomes foamy with a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter mixture to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.
- Add Sugars and Corn Syrup: Mix granulated sugar, light brown sugar, light corn syrup, and vanilla extract into the brown butter until fully combined.
- Incorporate Eggs: Add the large egg and egg yolk. Mix for 30 seconds, then let the mixture rest for 3 minutes. Repeat whisking for 30 seconds and resting for 3 minutes two more times until the batter is smooth, thick, and shiny, similar to caramel sauce.
- Add Dry Ingredients: Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will be soft and does not require chilling.
- Fold in Crackers and Toffee: Gently fold in most of the crushed Saltine crackers and toffee bits.
- Portion Dough: Using a large (¼ cup) cookie scoop, drop the dough onto the prepared baking sheet about 3 inches apart.
- Bake: Bake the cookies for 10 minutes, rotating the baking sheet halfway through for even baking. Cookies should look slightly cracked and have only slight browning around edges.
- Cool on Baking Sheet: Allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Toast Pecans: In a small bowl, microwave pecan pieces for 1 minute, stir, then microwave for an additional 30 seconds to lightly toast them, enhancing their flavor.
- Melt Chocolate: Melt the chocolate chips in a microwave-safe bowl at 30-second intervals, stirring between each until completely melted and smooth.
- Top Cookies: Spoon melted chocolate over the cooled cookies and spread to cover most of the top.
- Add Toppings: Sprinkle the toasted pecan pieces, extra toffee bits, and holiday sprinkles over the melted chocolate. Allow the chocolate to set before serving and enjoying.
Notes
- Use a kitchen scale to measure ingredients accurately for best results.
- Do not brown all the butter; only brown 10 tablespoons and melt the remaining 4 tablespoons without browning.
- Slicing butter before melting ensures an even and quick melt.
- This recipe yields large cookies about 4 to 5 inches in diameter. For smaller cookies, use a medium scoop and bake for 9 minutes.
- Chopped chocolate chunks provide better texture and melting pools, but chocolate chips can be substituted.
- Nutritional info excludes the chocolate melting wafers.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Nuts can be added to the dough if desired.
- Cookie dough can be flash-frozen on a baking sheet, then stored in a sealed bag for up to 3 months. Add 1-2 minutes extra baking time if baking from frozen.
- If using salted butter, omit the additional salt for balanced flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
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