Description
Christmas Crack Cookies are a delightful holiday treat featuring a rich brown butter base, crunchy saltine crackers, toffee bits, and a luscious chocolate topping with festive sprinkles. These large, soft, and slightly cracked cookies combine sweet, salty, and nutty flavors for the perfect Christmas 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 Sugar Mixture
- 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
Eggs
- 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, for topping)
- 12 ounces chocolate chips
- Holiday sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F and line a baking sheet with parchment paper. Using two baking sheets and rotating them during baking ensures more even cooking.
- Soften Butter: Remove butter from the refrigerator 15 minutes ahead to bring it to room temperature for easy melting and browning.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, powdered milk, salt, and baking soda; set aside.
- Browning Butter: Place 10 tablespoons of butter in a skillet over medium heat. Stir frequently for 2 to 3 minutes until brown bits form and the butter becomes foamy with a 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 or stand mixer bowl.
- Combine Sugars and Flavorings: Add granulated sugar, light brown sugar, light corn syrup, and vanilla extract to the browned butter. Mix well to combine.
- Add Eggs: Mix in the whole egg and egg yolk for 30 seconds. Let the batter rest for 3 minutes, then whisk again for 30 seconds. Repeat this cycle of resting and whisking two more times until the batter is smooth, thick, and shiny, resembling caramel sauce.
- Incorporate Dry Ingredients: Using a rubber spatula or paddle attachment, mix the dry ingredient mixture into the wet for about 1 minute. Dough will be soft and doesn't require chilling.
- Fold in Crushed Crackers and Toffee: Gently fold most of the crushed Saltine crackers and toffee bits into the dough.
- Portion Cookies: Use a ¼ cup cookie scoop to drop dough balls spaced 3 inches apart onto the prepared baking sheets.
- Bake Cookies: Bake for 10 minutes, rotating once halfway through baking. Cookies should appear slightly cracked with edges just browning. Cool on baking sheet for 3 minutes before transferring to a wire rack.
- Toast Pecans: While cookies cool, place pecan pieces in a bowl and microwave for 1 minute. Stir, then microwave for 30 additional seconds for a toasted flavor.
- Melt Chocolate: Melt chocolate chips in a microwave-safe bowl at 30-second intervals, stirring between each, until fully melted.
- Decorate Cookies: Spoon melted chocolate onto cooled cookies, spreading to cover most of the top. Sprinkle with toasted pecan pieces, extra toffee bits, and holiday sprinkles.
- Set Chocolate and Serve: Allow the chocolate to set completely before serving and enjoying these festive treats.
Notes
- Use a kitchen scale for precise ingredient measurement to ensure consistent cookie texture and taste.
- Do not brown all the butter; the final 4 tablespoons should only be melted to avoid altering flavor and texture.
- Slicing butter before melting promotes faster and even melting.
- For smaller cookies, use a medium cookie scoop and bake for 9 minutes.
- Chopped chocolate can be used instead of chips for richer chocolate pools in the cookies.
- Store cookies in an airtight container at room temperature; best enjoyed within 3 days.
- Feel free to add your favorite chopped nuts for extra texture and flavor.
- The cookie dough freezes well; flash freeze scoops on a sheet, then store in a bag for up to 3 months. Add a couple of minutes to baking time when baking from frozen.
- If using salted butter, omit the additional salt from the dry ingredients for best flavor balance.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
