Description
These Christmas Crack Cookies are a delightful holiday treat featuring a buttery cracked cookie base loaded with toffee bits and crushed saltine crackers. Topped with melted chocolate, toasted pecans, and festive sprinkles, these cookies combine a perfect balance of crispy, chewy, and rich flavors. Ideal for holiday gatherings, these cookies deliver a nostalgic twist on classic toffee and cracker combinations with an irresistible caramel aroma and texture.
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 & 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
Mix-ins & 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 and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper for easy cookie removal and to allow rotation between batches. Set aside while you prepare the dough.
- Bring Butter to Room Temperature: Remove butter from the refrigerator about 15 minutes before use to soften slightly for cooking and mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, powdered milk, salt, and baking soda until combined. Set aside.
- Browning the Butter: Place 10 tablespoons of butter in a skillet over medium heat. Stir continuously as the butter melts and cooks for 2 to 3 minutes until brown bits form, the butter foams, and it develops a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer this browned butter mixture to a large heat-safe mixing bowl or the bowl of a stand mixer fitted with a whisk attachment.
- Add Sugars and Flavorings: Add granulated sugar, light brown sugar, light corn syrup, and vanilla extract to the browned butter. Whisk or mix until fully combined.
- Incorporate Eggs: Add the whole egg and egg yolk to the mixture. Mix for 30 seconds, then let the batter rest for 3 minutes. Repeat whisking for 30 seconds and resting for 3 minutes two more times. This process helps create a smooth, thick, caramel-like batter.
- Combine Dry and Wet Ingredients: Using a rubber spatula or paddle attachment, mix the dry ingredients into the wet ingredients for about 1 minute. The resulting dough will be soft – this is expected and no chilling is needed.
- Fold in Saltines and Toffee: Gently fold in most of the crushed saltine crackers and toffee bits, reserving some to sprinkle on top later.
- Scoop the Dough: Using a large ¼ cup cookie scoop, portion the dough onto prepared baking sheets spacing cookies about 3 inches apart to accommodate spreading.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes. Rotate the baking sheet halfway through baking for even cooking. Cookies should appear cracked on top with slight browning around edges.
- Cool Slightly: Remove from oven and allow cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Toast Pecans: Place pecan pieces in a small bowl and microwave for 1 minute. Stir and microwave for an additional 30 seconds to lightly toast and enhance their flavor.
- Melt Chocolate: Melt the chocolate chips in a microwave-safe bowl using 30-second intervals, stirring after each, until smooth and fully melted.
- Top Cookies: Spoon and spread the melted chocolate evenly over the cooled cookies covering most of the top surface.
- Decorate: Sprinkle toasted pecans, extra toffee bits, and holiday sprinkles over the melted chocolate. Allow chocolate to set completely before serving or storing.
Notes
- Using two baking sheets and rotating them during baking ensures even cooking and consistent texture.
- Do not chill the dough; the softness helps achieve the perfect chewy texture.
- Be careful not to over-bake the cookies to keep them moist and tender inside.
- Optional pecans can be omitted or substituted with other nuts according to preference or dietary restrictions.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- Chocolate can be melted using a double boiler as an alternative to the microwave for more control.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 15g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 55mg
