Ingredients

9 saltine crackers

6 tbsp salted butter

6 tbsp brown sugar

3/4 cup (150g) chocolate chips

Flaky sea salt, for garnish

1 cup (222g) salted butter, browned

1 cup (246g) brown sugar

1/2 cup (115g) granulated sugar

2 eggs

1 tsp vanilla extract

2 1/4 cups (342g) all-purpose flour

1 tsp baking soda

1/2 tsp salt

Instructions

Step 1: Preheat your oven to 400°F (205°C). Line a 9×9 inch baking pan with parchment paper, then arrange the saltine crackers in a single layer covering the bottom.

Step 2: In a small saucepan, combine 6 tbsp salted butter and 6 tbsp brown sugar. Bring to a boil without stirring and let it boil for 2 1/2 minutes. Pour the hot toffee evenly over the saltine crackers.

Step 3: Bake the pan in the oven for 6 minutes until the toffee sets and bubbles on the crackers.

Step 4: Remove the pan and sprinkle chocolate chips evenly over the toffee. Let sit for 5 minutes until softened, then spread the melted chocolate evenly. Cool completely, then chill in the freezer.

Step 5: While chilling, melt 1 cup salted butter over low heat in a saucepan. Cook and stir until the butter bubbles, darkens to a golden brown, and smells nutty. Remove from heat immediately.

Step 6: Transfer the browned butter to a large bowl. Add 1 cup brown sugar and 1/2 cup granulated sugar, mixing well for about 1 minute.

Step 7: Add 2 eggs and 1 tsp vanilla extract to the sugar mixture and mix until smooth and free of graininess.

Step 8: Add 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt to the batter. Mix until just combined; the dough will be soft and slightly sticky.

Step 9: Remove the chilled cracker toffee from the freezer and chop into small pieces. Gently fold these pieces into the cookie dough evenly.

Step 10: Scoop 3-tablespoon portions of dough onto parchment or silicone-lined baking sheets. Sprinkle each mound with flaky sea salt.

Step 11: Let the cookie dough balls rest at room temperature for 10 minutes for better spreading and texture.

Step 12: Preheat the oven to 350°F (180°C). Bake the cookies for 9-11 minutes, or until they have spread and the surface is no longer glossy, indicating they are soft inside.

Step 13: Cool the cookies on the baking sheet before transferring to a wire rack or serving.

Tips & Variations

Use parchment paper to ensure easy removal of the cracker toffee base once chilled.

For a different twist, try using dark chocolate or white chocolate chips instead of semi-sweet.

Adding a pinch of cinnamon to the dough can enhance the holiday flavor.

Make sure to brown the butter carefully; it should be golden with a nutty aroma but not burnt.

FAQs

Can I make the cracker toffee base ahead of time?

Yes, you can prepare the toffee cracker base in advance and freeze it. Just chop it when ready to fold into the cookie dough.

Why do the cookies need to rest before baking?

Resting the dough allows the cookies to spread evenly and develop a better texture, resulting in chewy edges and soft centers.

Dessert

Christmas Crack Cookies Recipe

Introduction