There’s something downright magical about biting into a cookie that’s both crunchy and buttery, with a hint of salty toffee crunch at every bite. That’s exactly why I adore this Christmas Toffee Crack Cookies Recipe — it’s the perfect sweet-salty treat that feels like holiday magic in every bite.
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Why You'll Love This Recipe
Honestly, this Christmas Toffee Crack Cookies Recipe has become my go-to for holiday baking. Every year, it fills my kitchen with the smell of browned butter, toasted toffee, and rich chocolate — a warm hug of cookies. They’re fun to make, without requiring fancy ingredients, and the results are just stunning.
- Irresistible Texture: The combo of browned butter, Saltine crackers, and toffee bits creates a crunchy, chewy cookie that’s beyond addictive.
- Simple But Special Ingredients: No weird stuff here — just pantry staples and a few festive touches like sprinkles and chopped pecans for that holiday sparkle.
- Made for Sharing: These cookies look impressive but are easy to whip up, making them perfect for cookie exchanges or gifting.
- Customizable Flair: From adding toasted nuts to changing the chocolate type, you can tweak this recipe to suit your taste or occasion.
Ingredients & Why They Work
Each ingredient in this Christmas Toffee Crack Cookies Recipe plays a special role, blending textures and flavors that’ll wow your taste buds. I’ve found that using quality ingredients really lifts the cookie to the next level — like good butter and fresh vanilla extract.
- All-purpose flour: Provides the perfect sturdy base for these cookies without weighing them down.
- Powdered milk: Adds a subtle richness and helps with the texture — if you don't have it, you could skip but it does enhance the flavor.
- Baking soda & salt: Essential leavening and balance — salt also sharpens the caramel notes.
- Unsalted butter: Browning this butter develops a deep, nutty flavor that’s the heart of the cookie.
- Granulated and brown sugar: Brown sugar brings moisture and chewiness while granulated sugar adds a touch of crispness.
- Light corn syrup: Keeps the cookie tender and helps bind the sugars for that shiny, caramel-like batter.
- Vanilla extract: Just a splash creates warm, inviting aroma and rounds out the buttery notes.
- Egg and egg yolk: The yolk enriches the dough for a silky, tender crumb.
- Saltine crackers (crushed): The secret crunch and saltiness that earns these cookies their “crack” nickname.
- Toffee bits: Adds delightful buttery chunks that melt slightly in every bite.
- Pecan pieces (optional): I love toasting these for a fragrant nutty crunch on top.
- Chocolate chips: Melted over the top for rich, melty chocolate goodness that’s oh-so-festive.
- Holiday sprinkles: The final festive touch to brighten up the cookies and add some fun.
Make It Your Way
What makes this Christmas Toffee Crack Cookies Recipe even more special is how easy it is to personalize. Over the years, I’ve tweaked it to suit different holiday themes and dietary tweaks — and you can, too!
- Nutty Upgrade: Toasted pecans or walnuts add an amazing crunch — I especially love toasted pecans for that cozy aroma.
- Chocolate Variety: Try dark chocolate chunks instead of chips for a richer bite, or white chocolate for a sweeter twist.
- Mini Cookies: If you want bite-sized treats, use a smaller scoop and reduce baking time slightly. Great for parties!
- Gluten-Free Version: I haven’t tried it myself, but swapping in a 1-to-1 gluten-free flour blend could work — just watch the cookie texture closely.
Step-by-Step: How I Make Christmas Toffee Crack Cookies Recipe
Step 1: Brown the Butter to Perfection
Start by slicing your butter and melting most of it in a medium skillet over medium heat. I stir it often and watch carefully until you see those tiny brown bits at the bottom and smell a toasty, nutty aroma — that’s your flavor jackpot! Don’t rush this step; the browning adds the cookie’s signature richness. Then stir in the remaining butter slices so they just melt but don’t brown.
Step 2: Whisk Together Sugars, Corn Syrup, and Vanilla
Immediately pour the browned butter into your mixing bowl and mix in the white and brown sugars, corn syrup, and vanilla. This mixture starts to thicken beautifully as you stir it together — it should look smooth and slightly glossy, like thick caramel.
Step 3: Add Eggs with Love and Patience
Beat in the egg and extra yolk, then take a breather for 3 minutes. This resting is an odd but essential trick — it lets the mixture relax and develops beautiful texture. After resting, whisk again for 30 seconds and repeat this rest-whisk cycle two more times. When you’re done, the batter is shiny and thick, ready for the dry ingredients.
Step 4: Mix Dry Ingredients and Fold in Crunchy Goodies
Combine flour, powdered milk, salt, and baking soda in a separate bowl, then slowly mix into the wet ingredients for about a minute. The dough will be soft — this is totally normal. Now fold in your crushed Saltine crackers and most of the toffee bits. These little surprises create the signature "crack" texture and flavor.
Step 5: Scoop, Bake, and Cool
Use a large ¼-cup cookie scoop to portion dough onto parchment-lined baking sheets, spacing them about 3 inches apart. Bake at 375°F for 8-10 minutes, rotating halfway. You want the edges just lightly browned and the tops slightly cracked. Let the cookies cool on the sheet for a few minutes before moving to a wire rack — they firm up nicely as they cool.
Step 6: Toast Pecans and Melt Chocolate
While your cookies cool, pop pecan pieces in the microwave for a quick toast (1 minute, stir, then 30 seconds more). Meanwhile, melt your chocolate chips in short bursts, stirring often so it doesn’t scorch. This warm chocolate will be spread on top next.
Step 7: Top and Decorate
Spoon melted chocolate over each cookie and gently spread to cover most of the surface. Before it sets, sprinkle on toasted pecans, extra toffee bits, and festive holiday sprinkles. Let everything solidify before you dig in — worth the wait!
Top Tip
This recipe’s charm comes from attention to detail. From browning butter just right to the resting steps when adding eggs, every nuance impacts your cookie’s final texture and flavor.
- Butter Browning Watch: Keep a close eye on the butter and stir often to prevent burning. It should smell nutty and look golden brown with dark flecks — not blackened.
- Resting Batter: Those brief rests after adding eggs really do improve the smoothness and thickness of your dough — it’s worth being patient.
- Don’t Chill the Dough: Unlike many cookies, this dough stays soft and spreads perfectly without chilling, saving time and giving the right texture.
- Rotate Baking Sheets: If you use two sheets, swapping halfway through baking helps cookies cook evenly and get that perfect crackly top.
How to Serve Christmas Toffee Crack Cookies Recipe
Garnishes
I like to keep it simple and festive — after spreading the melted chocolate, sprinkling on toasted pecans and bright holiday sprinkles makes these cookies feel party-ready. Sometimes I add a tiny pinch of flaky sea salt on top to amplify the sweet-salty vibe.
Side Dishes
These cookies pair beautifully with a warm mug of spiced hot chocolate or a classic cup of coffee. For a holiday brunch, they also work as a sweet contrast to savory dishes like eggnog French toast or a cheese board.
Creative Ways to Present
I’ve had lovely success arranging these on a festive platter lined with decorative paper doilies, alongside sprigs of fresh rosemary or holly for a green pop. Wrapping small batches in clear cellophane tied with red ribbon makes elegant, homemade gifts.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover Christmas Toffee Crack Cookies in an airtight container at room temperature. They stay fresh and chewy for about 3 days — if they last that long! To keep the toffee bits crisp, avoid stacking them too tightly.
Freezing
You can absolutely freeze the cookie dough before baking. I scoop out the dough, flash-freeze it on a tray, then transfer it to freezer bags. When you’re ready to bake, just add a minute or two to the baking time. The taste and texture remain just as amazing.
Reheating
If you want to warm up a cookie before serving, pop it in the microwave for 10-15 seconds — just enough to soften the chocolate, not melt it away. Or, for a few cookies, a few minutes in a low oven works nicely too.
Frequently Asked Questions:
Yes! If you’re using salted butter, just skip adding the extra salt in the recipe to avoid over-salting your dough. It won’t affect the overall texture and taste much, but helps keep that perfect balance.
Nope! Unlike many cookie recipes, this dough doesn’t need chilling. It’s intentionally soft and will spread just right during baking to get that signature thin, crackly texture.
Yes, absolutely! Portion and flash-freeze the dough balls on a sheet, then store them in an airtight bag. Bake from frozen, adding a minute or two to the usual baking time for perfect fresh cookies anytime.
The crushed Saltine crackers add a subtle salty crunch that balances the sweetness, helping create the addictive 'crack' texture this cookie is known for. It’s a game changer you won’t want to skip!
Final Thoughts
This Christmas Toffee Crack Cookies Recipe holds a special place in my heart — it brings together festive flavors and textures in a way that keeps people coming back for just one more bite. Whether you’re gifting them, sharing at a party, or sneaking a late-night treat, I hope you love making and eating these as much as I do. Seriously, once you try these buttery, toffee-kissed cookies, they might just become your new holiday tradition.
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Christmas Toffee Crack Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Christmas Crack Cookies are a delightful holiday treat featuring browned butter, crunchy Saltine crackers, toffee bits, and a luscious chocolate topping with festive sprinkles. Large, chewy, and packed with flavor, these cookies combine sweet and salty elements for a perfect seasonal indulgence.
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 topping)
- 12 ounces chocolate chips
- Holiday sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F and line one or two baking sheets with parchment paper. Using two sheets and rotating them during baking will yield more consistent results.
- Prepare Butter: Remove the butter from the refrigerator 15 minutes before use to let it soften slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, powdered milk, salt, and baking soda, then set aside.
- Brown the Butter: Add 10 tablespoons of the butter to a skillet over medium heat. Cook, stirring frequently for 2 to 3 minutes until brown bits form at the bottom and the butter develops a foamy, nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the browned butter to a large heat-safe bowl or stand mixer bowl.
- Add Sugars and Flavorings: Mix the granulated sugar, brown sugar, light corn syrup, and vanilla extract into the browned butter until combined.
- Add Eggs and Mix: Add the whole egg and egg yolk to the mixture and mix for 30 seconds. Let the batter rest for 3 minutes and whisk again for 30 seconds. Repeat this resting and whisking cycle two more times until the batter is smooth, thick, and shiny like caramel sauce.
- Combine Wet and Dry Ingredients: Using a rubber spatula or paddle attachment, mix the dry ingredients into the wet ingredients for one minute. The dough will be very soft; this is normal and chilling is not necessary.
- Fold in Add-ins: Gently fold in most of the toffee bits and crushed Saltine crackers.
- Portion Dough: Using a large (¼ cup) cookie scoop, drop the dough onto the prepared baking sheets about 3 inches apart.
- Bake Cookies: Bake for 10 minutes, rotating the baking sheet halfway through. Cookies should be slightly cracked on top with lightly browned edges. Remove from oven and allow cookies to cool for 3 minutes on the sheet before transferring to a wire rack to cool completely.
- Toast Pecans: While cookies cool, microwave pecan pieces in a small bowl for 1 minute, stir, then microwave an additional 30 seconds to toast them lightly.
- Melt Chocolate: Melt the chocolate chips in a microwave-safe bowl at 30-second intervals, stirring between each, until fully melted.
- Decorate Cookies: Spoon melted chocolate over the tops of cooled cookies and spread to cover most of the surface. Sprinkle toasted pecan pieces, extra toffee bits, and holiday sprinkles on top. Allow the chocolate to set before serving.
Notes
- Use a kitchen scale for accurate measurement of ingredients to ensure consistent cookie texture.
- Do not brown all of the butter; reserve 4 tablespoons to only melt without browning, as it affects dough structure.
- Slicing butter before melting helps achieve an even and quick melt.
- This recipe yields large cookies approximately 4 to 5 inches in diameter; for smaller cookies, use a medium scoop and bake for 9 minutes.
- Chopped chocolate is preferred over chips for texture, but chips can be used if preferred.
- Nutritional info excludes the chocolate melting wafers topping.
- Store cookies in an airtight container at room temperature and consume within 3 days for best freshness.
- Adding nuts is optional; any chopped nuts can be included to customize flavor and texture.
- Cookie dough freezes well; flash-freeze scoops on a baking sheet, then store in a Ziploc bag for up to 3 months. Add 1-2 minutes to baking time when baking from frozen.
- Salted butter can be used instead of unsalted; omit the additional salt if doing so.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg
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