Dessert

Christmas Crack Cookies Recipe

Byreem everly November 27, 2025November 27, 2025

Introduction

Christmas Crack Cookies combine the irresistible crunch of saltine crackers with buttery toffee and rich chocolate chips, baked into soft, flavorful cookies. This festive treat is perfect for holiday gatherings and sure to become a seasonal favorite.

A close-up image showing a group of round cookies stacked closely on a white marbled surface, with the front cookie featuring a cracked, golden-brown top sprinkled with large salt flakes. The cookies have a textured, slightly rough surface in shades of light and dark brown, indicating a swirled or marbled dough. Surrounding the cookies are broken pieces of toffee bark, layered with a light caramel top, a crunchy cracker-like middle, and a smooth dark chocolate bottom. Photo taken with an iphone --ar 4:5 --v 7

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
Flaky sea salt, for garnish

Instructions

Step 1: Preheat the oven to 400°F. Line a 9×9-inch pan with parchment paper and arrange the saltine crackers in a single layer. Set aside.
Step 2: In a small saucepan, combine 6 tablespoons of salted butter and 6 tablespoons of brown sugar. Bring to a boil without stirring, then boil for 2 1/2 minutes.
Step 3: Pour the hot toffee mixture evenly over the saltine crackers in the pan.
Step 4: Bake the toffee-covered crackers for 6 minutes at 400°F.
Step 5: Remove the pan from the oven and immediately sprinkle chocolate chips evenly over the top. Let sit for 5 minutes, then spread the melted chocolate smoothly. Allow to cool completely, then place in the freezer.
Step 6: While the toffee is chilling, brown the butter for the cookie dough. In a medium saucepan over low heat, melt 1 cup salted butter completely.
Step 7: Continue heating while stirring until the butter bubbles, turns golden brown, and releases a nutty aroma. Remove from heat and pour into a large mixing bowl or the bowl of a stand mixer.
Step 8: Preheat the oven to 350°F.
Step 9: Add 1 cup brown sugar and 1/2 cup granulated sugar to the browned butter. Mix thoroughly for 1 minute.
Step 10: Add the eggs and vanilla extract, mixing until fully combined and smooth.
Step 11: Add 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Mix until just combined; the dough will be very soft.
Step 12: Remove the toffee-covered crackers from the freezer and chop into small pieces.
Step 13: Gently fold the chopped cracker toffee pieces into the cookie dough.
Step 14: Scoop the dough into 3-tablespoon portions and place on a parchment- or silicone-lined baking sheet. Sprinkle each with flaky sea salt.
Step 15: Let the cookie dough rest at room temperature for 10 minutes before baking.
Step 16: Bake the cookies for 9 to 11 minutes, until they spread and the surface is no longer glossy.
Step 17: Allow the cookies to cool on the baking sheet before enjoying.

Tips & Variations

For extra crunch, chill the cookie dough for 30 minutes before baking.
Use semisweet or dark chocolate chips for a richer chocolate flavor.
Swap saltine crackers for butter crackers if you prefer a slightly different texture and taste.
Add a sprinkle of cinnamon to the cookie dough for a warm, festive twist.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. To reheat, warm them briefly in a low oven or microwave for a soft, fresh-baked feel.