Crack Cookies Quick, Easy, Crowd Pleasing

Introduction

A speedy holiday mashup that turns salty crackers into chewy, chocolatey cookies. This recipe layers cracker toffee into brown butter cookie dough for big flavor with small effort. If you like fast festive baking, these come together with simple steps and pantry staples. Try pairing them with other holiday treats like swirled Christmas cookies for a quick cookie spread.

Why This Recipe Works

This recipe splits into two fast jobs that sync up while baking and chilling happens, so you save active time. The cracker toffee gives an irresistible sweet and salty crunch that becomes cookie mix-ins when chopped. Browning the butter concentrates flavor and brings a nutty depth without extra ingredients. The dough stays soft and slightly underbaked for a tender center and crisp edge. Using a 9×9 pan for the toffee and freezing it speeds the chopping step. The method is forgiving so small timing differences do not ruin results. For a classic holiday contrast try a traditional butter cookie recipe alongside these like traditional Italian Christmas cookies on the same tray.

Flavor and Texture

Saltine toffee gives a thin crunchy layer that breaks into shards and softens a bit in dough for chewy pockets. Browned butter adds caramel notes and a toasty aroma that lifts the chocolate and sugar. Brown sugar and a little granulated sugar balance chew and spread so cookies hold a soft center. Chocolate chips melt into ribbons around the cracker pieces creating pockets of gooey chocolate. A final sprinkle of flakey sea salt brightens everything and keeps the sweetness in check.

Ingredients

• 9 saltine crackers
• 6 tbsp salted butter
• 6 tbsp brown sugar
• 3/4 cup (150g) chocolate chips
• 1 cup (222g) salted butter, browned
• 1 cup (246g) brown sugar
• 1/2 cup (115g) granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cup (342g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• flakey sea salt, for garnish

Step by Step Instructions

1. First make the Christmas Crack: Preheat the oven to 400°F and line a 9×9 pan with parchment paper.
2. Arrange the saltine crackers in the pan in a single layer and set aside.
3. In a small saucepan, combine the 6 tbsp salted butter and 6 tbsp brown sugar.
4. Bring the mixture to a boil over medium heat.
5. Once boiling, stop stirring and allow to boil for 2 1/2 minutes.
6. Pour the hot toffee evenly over the arranged saltine crackers.
7. Bake the toffee covered crackers in the oven for 6 minutes.
8. Remove the cracker toffee from the oven and immediately sprinkle the chocolate chips on top.
9. Let the chocolate chips sit for 5 minutes to soften and then spread them evenly.
10. Allow the cracker toffee to cool completely and then place it in the freezer.
11. While the toffee is chilling, brown the butter for the cookie dough.
12. In a medium saucepan over low heat, melt the 1 cup salted butter completely.
13. Continue to heat while stirring until it bubbles, turns golden brown, and gives off a nutty aroma.
14. Remove the browned butter from the stove and pour it into a stand mixer bowl or large mixing bowl.
15. Preheat the oven to 350°F (180°C).
16. Add the cup brown sugar and 1/2 cup granulated sugar to the browned butter and mix thoroughly for 1 minute.
17. Add the 2 eggs and 1 tsp vanilla, mixing until fully combined and smooth.
18. Add the flour, baking soda, and 1/2 tsp salt and mix until combined; the dough should be very soft.
19. Remove the cracker toffee from the freezer and chop it into small pieces.
20. Fold the chopped cracker toffee pieces into the cookie dough until evenly distributed.
21. Scoop the dough into 3 tbsp portions and arrange on a parchment or silicone lined cookie sheet.
22. Top each dough portion with a pinch of flakey sea salt.
23. Allow the cookie dough to rest at room temperature for 10 minutes prior to baking.
24. Bake the cookies for 9 to 11 minutes or until they have spread and no longer look glossy.
25. Allow the cookies to cool on the pan before serving.
26. Enjoy!

Quick Tips and Shortcuts

Use the freezer to harden the cracker toffee quickly so you can chop it cleanly and fold it into dough without melting chocolate. Measure flour by spooning into the cup and leveling for consistent texture. If you are short on time, make the cracker toffee first and chill it while you brown the butter and mix dough. Scoop dough onto prepared sheets ahead of time and freeze for a grab and bake batch later. For faster cleanup, line the 9×9 pan and baking sheets with parchment.

Storage and Meal Prep

Store baked cookies in an airtight container at room temperature for up to three days for best texture. For longer storage freeze in a single layer on a tray until firm then pack in freezer-safe containers for up to one month. Thaw at room temperature before serving and refresh in a 300°F oven for a few minutes if you want them warm. You can also freeze unbaked scoops on a tray and bake straight from frozen, adding a couple minutes to bake time.

Short Closing Note

This hybrid cookie is built for busy bakers who want big holiday flavor with little fuss. Follow the timing cues, and you will have showstopper cookies in under an hour of active work.

Conclusion

For a different take or source inspiration on the classic technique, check out christmas crack cookies – the palatable life.

FAQ

Christmas Crack Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pin Recipe

Pin Recipe

A speedy holiday mashup that combines salty crackers with chewy, chocolatey cookie dough for a festive treat.

• Total Time: 35 minutes
• Yield: 24 cookies 1x

Ingredients

Scale 1x2x3x

• 9 saltine crackers
• 6 tbsp salted butter
• 6 tbsp brown sugar
• 3/4 cup (150g) chocolate chips
• 1 cup (222g) salted butter, browned
• 1 cup (246g) brown sugar
• 1/2 cup (115g) granulated sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cup (342g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• Flakey sea salt, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400°F and line a 9×9 pan with parchment paper.
2. Arrange the saltine crackers in the pan in a single layer.
3. In a small saucepan, combine 6 tbsp salted butter and 6 tbsp brown sugar.
4. Bring the mixture to a boil over medium heat and boil for 2 1/2 minutes.
5. Pour the hot toffee evenly over the arranged saltine crackers.
6. Bake the toffee-covered crackers for 6 minutes.
7. Immediately sprinkle chocolate chips on top of the baked toffee and let them sit for 5 minutes to soften.
8. Spread the softened chocolate chips evenly and cool completely before freezing.
9. In a medium saucepan, melt 1 cup salted butter over low heat until it turns golden brown and gives off a nutty aroma.
10. Pour the browned butter into a mixing bowl and add brown sugar and granulated sugar; mix for 1 minute.
11. Add eggs and vanilla, mixing until combined.
12. Mix in flour, baking soda, and salt until very soft dough forms.
13. Remove the cracker toffee from the freezer and chop into small pieces.
14. Fold in the chopped cracker toffee pieces into the cookie dough.
15. Scoop dough into 3 tbsp portions on a lined cookie sheet and sprinkle with flakey sea salt.
16. Let the dough rest for 10 minutes at room temperature before baking.
17. Bake for 9 to 11 minutes until they spread and no longer look glossy.
18. Cool on the pan before serving.

Notes

Store baked cookies in an airtight container for up to three days or freeze for up to one month.

• Author: Chef Hanna
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 12g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg