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
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 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
