Name: Christmas Crack Cookies with Toffee and Chocolate Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups + 2 tablespoons all-purpose flour (270g); 2 tablespoons powdered milk (12g); 1 teaspoon salt; ½ teaspoon baking soda; 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; ½ cup pecan pieces (optional, for topping); 12 ounces chocolate chips; Holiday sprinkles

There’s something just magical about the combination of buttery toffee, crunchy saltine crackers, and rich chocolate in this Christmas Crack Cookies with Toffee and Chocolate Recipe. These cookies aren’t just tasty—they’re addictive, perfect for holiday gatherings or cozy nights by the fire.

The image shows a stack of five round cookies on a white plate with a red rim. The front cookie has three visible layers: a light brown base, a smooth dark brown chocolate layer on top, and colorful round and stick sprinkles along with small nut pieces scattered over the chocolate. Behind the cookies, there is a green mug with white Christmas designs and a blurred small decorated Christmas tree on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Christmas Crack Cookies with Toffee and Chocolate Recipe
Top Tip
How to Serve Christmas Crack Cookies with Toffee and Chocolate Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Christmas Crack Cookies with Toffee and Chocolate Recipe

Why You'll Love This Recipe

I’ve made quite a few holiday cookies over the years, but these Christmas Crack Cookies with Toffee and Chocolate Recipe always steal the show—and honestly, the recipe feels like a little gift every time you bake it. You get sweetness, crunch, buttery richness, and chocolate that melts perfectly on each bite.

Flavor Explosion: The marriage of buttery toffee and saltine crackers creates a delightful sweet-salty combo that’s seriously addictive.
Texture Contrast: Crunchy crackers meet smooth melted chocolate and toffee bits for layers of texture that keep you coming back.
Simple Yet Impressive: Despite its gourmet feel, the recipe is straightforward and accessible, even for busy home bakers.
Great for Gifting: These cookies look beautiful with their chocolate topping and festive sprinkles—perfect for sharing.

The image shows several round cookies resting on a gold-colored cooling rack. Each cookie has a thick, soft-looking base that is light brown and slightly textured. On top of every cookie, there is a smooth, shiny layer of dark brown melted chocolate spread in a circular shape, sitting neatly in the center of the cookie. The background is a white marbled surface with a red cloth partially visible underneath the cooling rack. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This cookie recipe balances typical baking staples with a few special star ingredients that set it apart. I love how the crushed saltines add that unexpected crunch, while browning part of the butter amps up the flavor with a nutty depth.

Flat lay of a small mound of all-purpose flour, a small white bowl with powdered milk, a few grains of salt scattered next to a tiny heap of baking soda, several slices of unsalted butter stacked neatly, a small white bowl filled with granulated sugar, a small white bowl holding packed light brown sugar, a small white bowl containing light corn syrup, a small white bowl with vanilla extract, one whole large egg with a clean shell, one whole large egg yolk with smooth shell beside it, several Saltine crackers whole and unbroken, a small white bowl filled with golden toffee bits, a small white bowl with pecan pieces, a small white bowl filled with glossy chocolate chips, a small white bowl holding colorful holiday sprinkles, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides the perfect sturdy base for these generously sized cookies, ensuring they hold their shape but stay tender.
Powdered milk: Adds a subtle richness and helps with moisture balance, giving the cookies a lovely texture.
Salt: Essential to balance sweetness and bring out the flavors, especially important with toffee and chocolate.
Baking soda: Gives a gentle lift and helps create that slight crackled look on top.
Unsalted butter: Browning 10 tablespoons before adding the rest adds a wonderful nutty aroma; don’t skip this step!
Granulated & light brown sugar: The combo keeps the cookies chewy and adds caramel notes.
Light corn syrup: Keeps the dough soft and adds a hint of sweetness without crystallizing.
Vanilla extract: Rounds out the flavor, adding warmth and aroma.
Egg & egg yolk: Room temperature eggs help with binding and contribute to the cookie’s rich texture.
Saltine crackers: The crunchy, salty surprise inside makes these cookies unforgettable.
Toffee bits (Bits O’ Brickle): The classic buttery crunch that melts slightly in the bake, pairing perfectly with chocolate.
Pecan pieces (optional): Toasted for extra flavor and crunch on top, I love them but they’re totally optional.
Chocolate chips: Melted on top for a smooth, glossy finish—feel free to use your favorite chocolate.
Holiday sprinkles: For that festive, cheerful touch that makes these cookies perfect for Christmas gifting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting a little with this recipe, so I encourage you to play around too—whether that’s adding your favorite nuts or playing with chocolate types. It’s a versatile base that works beautifully with small tweaks.

Nut Variation: I sometimes swap pecans for toasted almonds or walnuts for a different crunch and flavor. They all work great!
Chocolate Choice: Dark chocolate chunks add depth, while milk chocolate makes it sweeter; I’ve even tried festive white chocolate chips for holiday flair.
Gluten-Free Swap: Using a gluten-free flour blend works pretty well—just be mindful of texture differences and check your crackers’ gluten status.
Smaller Cookies: Using a smaller scoop (about 1.5 tablespoons) yields bite-size treats, which I love plating for cookie exchanges.

Step-by-Step: How I Make Christmas Crack Cookies with Toffee and Chocolate Recipe

Step 1: Brown the Butter to Boost Flavor

Start with slicing your butter—that helps it melt evenly and quickly. Toss 10 tablespoons into a skillet over medium heat. Stir frequently, and watch for that foamy stage and brown bits forming on the pan bottom. It’ll smell nutty and irresistible. Remove from heat, then stir in the remaining butter until just melted. This step makes all the flavor difference, so take your time here without letting it burn!

Step 2: Whisk Together Your Sugars and Vanilla

Once the butter is warm but off the heat, add your granulated sugar, brown sugar, light corn syrup, and vanilla. Mix well until the sugars dissolve into the butter, creating a shiny, thick base. This ensures your cookies stay soft and chewy after baking.

Step 3: The Egg Dance

Add the egg and extra yolk, mixing for 30 seconds. Now, here’s the trick I swear by: let the batter rest for 3 minutes, then whisk again. Repeat this twice more (rest, whisk, rest, whisk). It might feel weird, but this helps create a super smooth, almost caramel-like batter that bakes up to perfection every time.

Step 4: Mix Dry Ingredients and Fold in Crunch

Whisk together your flour, powdered milk, salt, and baking soda separately. Then add these dry ingredients to your wet batter and mix for about a minute. The dough will be soft—don’t freak out, this is right! Now fold in crushed saltine crackers and most of your toffee bits gently.

Step 5: Scoop and Bake

Using a large ¼ cup scoop, drop dollops of dough spaced a few inches apart on parchment-lined baking sheets. Bake at 375°F for 8 to 10 minutes, rotating halfway through. You want the edges just turning golden, and the tops lightly cracked but not overbrowned. Let them rest on the sheet a few minutes before transferring to a rack.

Step 6: Toast Pecans and Melt Chocolate

While the cookies cool, pop pecans in the microwave for a minute, stir, then another 30 seconds to toast. Melt chocolate chips in intervals, stirring often so it doesn’t burn. Spread the melted chocolate over cooled cookies, then sprinkle toasted pecans, extra toffee, and festive sprinkles. Let set before serving.

Top Tip

From many batches, I’ve learned the magic lies in browning some butter, and the egg rest-whisk cycle. This isn’t your quick throw-together dough—it rewards patience with amazing texture and flavor.

Butter Browning: Keep a close eye to prevent burning; take it off the heat as soon as you see browned bits and smell nuttiness.
Egg Resting: Trust the resting steps—they’re key for that glossy, thick batter.
Dough Softness: The dough looks soft and almost too loose—that’s okay! It forms beautiful thin, chewy cookies.
Baking Sheet Rotation: If you have two sheets, swapping halfway ensures even baking and cookie texture consistency.

How to Serve Christmas Crack Cookies with Toffee and Chocolate Recipe

Christmas Crack Cookies - Serving Suggestion

Garnishes

I usually keep it simple: extra chopped toffee bits and festive sprinkles on top of the melted chocolate make the cookies feel playful and holiday-ready. Toasted pecans give a lovely crunch, but if you’re nut-free, the toffee and crackers alone are plenty delicious.

Side Dishes

Serve these with a hot cup of cocoa or a spiced chai latte to balance all that sweetness. They also pair beautifully with whipped cream-topped coffee drinks or even a glass of cold milk for the kiddos.

Creative Ways to Present

I love arranging these cookies on a festive platter, topped with fresh rosemary sprigs or cranberries for a pop of color. Wrapping them in parchment and tying with twine makes a charming homemade gift that friends always appreciate.

Make Ahead and Storage

Storing Leftovers

Store your cookies in an airtight container at room temperature. They stay fresh and chewy for about 3 days, though I’m lucky if they last that long in my house!

Freezing

I’ve frozen both dough balls and baked cookies. For dough, portion the balls and flash-freeze on a sheet, then bag for up to 3 months. Bake from frozen by adding a couple of extra minutes to baking time. Frozen baked cookies can be thawed at room temp or gently warmed in the microwave.

Reheating

Leftover cookies warm up beautifully—pop them in a 300°F oven for 5 minutes or microwave for a few seconds to refresh that melty chocolate and soften the toffee bits for an irresistible treat.

Frequently Asked Questions:

Can I use regular salted butter for this recipe?

Yes! If you use salted butter, just skip the extra salt the recipe calls for. It won’t change the texture but will slightly adjust the seasoning balance.

What types of toffee bits work best?

Bits O’ Brickle is my go-to because it melts just right and adds buttery crunch without being too hard. But any good-quality toffee bits will work well here.

Can I make these cookies ahead of time?

Absolutely! The cookie dough freezes wonderfully, so you can prep ahead and bake fresh when you want. Baked cookies also store well for a few days in an airtight container.

Why do the cookies crack on top?

The crackled tops come from how the dough is mixed and baked—the baking soda creates a slight lift, and the soft dough cracks as the cookies spread, giving that rustic, homemade look we all love.

Final Thoughts

This Christmas Crack Cookies with Toffee and Chocolate Recipe has become my favorite holiday tradition—not just because it’s delicious, but because making them brings a little extra joy and warmth to my kitchen. I’m confident you’ll enjoy baking and sharing these treats just as much as I do. So go ahead, grab those ingredients, and treat yourself (and your loved ones) to a truly special cookie this season.