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

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

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

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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