Christmas Crack Cookies Recipe
This recipe combines chewy brown butter cookies with a sweet, salty, and chocolatey Christmas crack layer. It’s a festive showstopper for your holiday dessert table!
Servings: 17 cookies
Calories:
Ingredients
For the Christmas Crack Layer:
- ½ cup butter
- ½ cup packed brown sugar
- 25-30 Saltine crackers like Saltines or Ritz, enough to cover your baking sheet
- 1 cup semi-sweet or dark chocolate chips
- toasted chopped nuts and sea salt optional
For the Cookies (doubled base recipe):
- 1 cup butter browned and cooled down
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 & ⅓ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
Prepare the Christmas Crack Layer
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Arrange the crackers in a single layer to completely cover the bottom of the sheet.25-30 Saltine crackers
- In a saucepan, melt ½ cup butter and ½ cup packed brown sugar over medium heat, stirring constantly. Once it start to boil, leave the mixture alone without stirring for 4-5 minutes.½ cup butter, ½ cup packed brown sugar
- Pour the caramel mixture evenly over the crackers and quickly spread it with a spatula. Bake for 5 minutes, or until bubbly. Turn off the oven.
- Remove from the oven and immediately sprinkle the chocolate chips over the top. Let sit for 2 minutes, then spread the melted chocolate evenly across the caramel. Top with chopped toasted nuts, and some flakey sea salt.1 cup semi-sweet or dark chocolate chips, toasted chopped nuts and sea salt
- Let the Christmas crack layer cool completely before using it in the cookies (refrigerate or freeze whenever it cools down enough).
- Chop it into smaller pieces and set aside.
Brown the Butter for Cookies
- Melt 1 cup butter in a saucepan over medium heat. Stir continuously as it foams and turns golden brown, releasing a nutty aroma with brown bits forming at the bottom.1 cup butter
- Pour the melted butter in a bowl then place that in a larger bowl full of ice water. Whisk continuously until the butter sets and becomes harder.
Make the Cookie Dough
- Line a large baking sheet with parchment paper.
- In a stand mixer, Mix the brown butter with 1 cup brown sugar and ½ cup granulated sugar for about 2 minutes. Add 2 eggs and 2 teaspoons vanilla extract, mixing until smooth.1 cup packed brown sugar, ½ cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing just until combined.2 & ⅓ cups flour, ¾ teaspoon baking soda, ½ teaspoon salt
- Fold in the chopped Christmas crack until evenly distributed into the cookie dough.
- Using a cookie scoop (about 4 tablespoons), scoop the cookie dough. Place it on a parchment-lined baking sheet, top with more chopped up christmas crack and freeze for 2 hours or overnight.
Assemble and Bake
- Preheat the oven to 350F then line your baking sheet with parchment paper.
- Place the chilled cookie dough balls on the your prepared baking sheet when you are ready to bake them leaving 2 inches between each. Bake them for 13 minutes.
- Let the cookies cool on the baking sheet for 20 minutes before transferring them to a wire rack.
- Serve and enjoy!
Notes
These cookies have the perfect balance of buttery, nutty, and chocolatey flavors with a surprise crunch in every bite. They’re sure to become a new holiday tradition! 🎄🍪