Description

These Christmas Crack Cookies are a delightful holiday treat featuring a rich, brown butter base mixed with crunchy saltine crackers and toffee bits. Finished with melted chocolate, chopped pecans, and festive sprinkles, these cookies offer a perfect balance of sweet, salty, and nutty flavors with a delicate crunch and gooey chocolate topping ideal for holiday celebrations.

Ingredients

Scale

Dry Ingredients

2 cups + 2 tablespoons all-purpose flour (270g)
2 tablespoons powdered milk (12g)
1 teaspoon salt
½ teaspoon baking soda

Wet Ingredients and Mix-ins

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
1 large egg, room temperature
1 large egg yolk, room temperature
10 Saltine crackers, crushed
1 cup bits o brickle toffee bits plus more for topping

Toppings

½ cup pecan pieces (optional)
12 ounces chocolate chips
Holiday sprinkles

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Instructions

Preheat Oven: Preheat oven to 375°F and line baking sheets with parchment paper. Using two baking sheets and rotating them between batches is recommended for even baking.
Prepare Butter: Remove butter from refrigerator 15 minutes prior to use to allow it to come to room temperature.
Mix Dry Ingredients: In a medium bowl, whisk together flour, powdered milk, salt, and baking soda; set aside.
Browning Butter: Melt 10 tablespoons of butter in a skillet over medium heat, stirring frequently for 2-3 minutes until brown bits appear on the bottom, the top becomes foamy, and a nutty aroma develops. Remove from heat and stir in remaining 4 tablespoons of butter until melted. Transfer to a large heat-safe or stand mixer bowl.
Add Sugars and Corn Syrup: Add granulated sugar, brown sugar, light corn syrup, and vanilla extract to the browned butter and mix until combined.
Incorporate Eggs: Add the whole egg and egg yolk, mixing for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat this resting and whisking cycle two more times until batter is smooth, thick, and shiny, resembling caramel sauce.
Combine Dry and Wet Ingredients: Using a rubber spatula or paddle attachment, mix the dry ingredients into the wet ingredients for 1 minute. The dough will be very soft; no chilling is needed.
Fold in Mix-ins: Gently fold in most of the crushed saltine crackers and toffee bits.
Portion Dough: Use a ¼ cup cookie scoop to drop dough balls about 3 inches apart on the prepared baking sheets.
Bake: Bake for 8 to 10 minutes, rotating the baking sheets halfway through. Cookies should appear slightly cracked and lightly browned around the edges. Cool on the sheet for 3 minutes before transferring to a wire rack.
Toast Pecans: While cookies cool, place pecans in a microwave-safe bowl and microwave for 1 minute. Stir and microwave an additional 30 seconds for a toasted flavor.
Melt Chocolate: Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until completely melted.
Decorate Cookies: Spoon melted chocolate over cooled cookies, spreading to cover tops. Sprinkle toasted pecans, extra toffee bits, and holiday sprinkles over the chocolate.
Set Chocolate: Allow the chocolate topping to set before serving to ensure the toppings adhere and the cookies hold their shape.

Notes

For best texture, use room temperature eggs and butter.
Rotating baking sheets between batches prevents uneven baking.
Do not chill the dough; it is designed to bake soft and chewy.
Optional pecan topping adds a nice crunch and flavor but can be omitted.
Store cookies in an airtight container at room temperature for up to 5 days.
Use saltine crackers for the signature salty crunch that balances the sweetness.
Ensure the butter is properly browned to develop the nutty flavor critical to the cookie’s character.

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 18g
Sodium: 140mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg