Ingredients
Scale
- Christmas Crack:
- 9 saltine crackers
- 6 tbsp salted butter
- 6 tbsp brown sugar
- 3/4 cup (150 g) chocolate chips
- Cookie Dough:
- 1 cup (222 g) salted butter, browned
- 1 cup (246 g) brown sugar
- 1/2 cup (115 g) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cups (342 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- Flaky sea salt, for garnish
Instructions
- Preheat oven to 400°F (205°C). Line a 9×9 pan with parchment paper and arrange saltine crackers in a single layer.
- In a small saucepan, combine 6 tbsp butter and brown sugar. Bring to a boil, stop stirring, and boil for 2 1/2 minutes.
- Pour the hot toffee over the crackers and bake for 6 minutes.
- Remove from oven, sprinkle chocolate chips on top, let sit 5 minutes, then spread evenly. Cool completely, then freeze.
- Brown 1 cup butter over low heat until golden and nutty. Transfer to a bowl.
- Preheat oven to 350°F (180°C).
- Mix brown sugar and granulated sugar into browned butter for 1 minute.
- Add eggs and vanilla; mix until smooth.
- Add flour, baking soda, and salt. Mix just until combined.
- Chop frozen cracker toffee into small pieces and fold into dough.
- Scoop 3-tbsp portions onto lined baking sheets. Sprinkle with flaky sea salt.
- Rest dough 10 minutes, then bake 9–11 minutes until set and no longer glossy.
- Cool on pan, then enjoy.
Notes
- Let the toffee fully freeze before chopping for cleaner pieces.
- Do not overbake—cookies should look just set in the center.
- Extra flaky salt enhances the sweet-salty balance.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian