There's something utterly magical about biting into a cookie that combines a bit of salty crunch with rich chocolate and buttery sweetness. This Christmas Crack Cookies Recipe captures exactly that feeling, making it a festive favorite that always disappears fast at holiday gatherings.
Jump to:
Why You'll Love This Recipe
This Christmas Crack Cookies Recipe is the kind of treat that hits all the right notes — salty, sweet, crunchy, chewy, and irresistibly chocolaty. Every time I make these, friends and family want to know my secret (spoiler: it's the browned butter and crushed Saltines!). Let me share why these cookies will soon become your holiday staple.
- Unique Crunch & Flavor: The crushed Saltine crackers add an unexpected salty crunch that perfectly balances the sweet toffee and chocolate.
- Browned Butter Magic: Browning the butter infuses the dough with a deep, nutty richness that elevates these cookies to the next level.
- Easy Yet Impressive: Despite tasting fancy, these cookies are straightforward to make and great for bakers of all skill levels.
- Perfect For Gifting & Parties: They store well, look festive with sprinkles, and always impress when brought to a gathering.
Ingredients & Why They Work
The blend of pantry basics and special touches in this Christmas Crack Cookies Recipe is exactly what makes them so crave-worthy. Each ingredient plays a role in the cookie’s perfect texture and flavor balance.
- All-purpose flour: Provides the classic cookie structure — make sure to measure carefully for the best result.
- Powdered milk: Adds subtle creaminess without extra liquid, which keeps the dough just right.
- Salt: Enhances all the sweet flavors and balances the richness perfectly.
- Baking soda: Helps the cookies rise and creates that tender crumb we all love.
- Unsalted butter: Browning it is the game changer, lending a deep toasted flavor you won't want to skip.
- Granulated sugar & light brown sugar: Brown sugar adds moistness and chew, while granulated sugar provides crispness.
- Light corn syrup: Keeps the cookies soft and chewy with a glossy finish.
- Vanilla extract: Boosts the buttery notes with fragrant warmth.
- Egg and egg yolk: Give the dough structure and richness for that balanced texture.
- Saltine crackers: The magic salty crunch that sets these cookies apart from any other.
- Bits o brickle toffee bits: Add sweet crunch and buttery caramel notes throughout.
- Pecan pieces (optional): Toasted pecans bring an earthy nuttiness and extra texture on top.
- Chocolate chips: Melts into rich pools of chocolate with every bite.
- Holiday sprinkles: For a festive, colorful finish that makes these cookies extra special.
Make It Your Way
What I really love about this Christmas Crack Cookies Recipe is how adaptable it is. Over the years, I’ve tweaked it according to who I’m baking for and what I have on hand — and it always turns out amazing!
- Variation: I once swapped the pecans for chopped walnuts because that's what my family prefers, and honestly, it was just as delicious. Don’t be afraid to try different nuts or to omit them if you’re nut-free.
- Dietary Twist: You can try coconut sugar instead of brown sugar for a slightly different flavor profile.
- Chocolate Choices: Chopped chocolate gives a rustic, melty feel, but chip lovers won’t be disappointed if you use chips instead.
- Size Matters: Mini cookies bake a bit faster and are perfect for gift tins; just watch the bake time closely!
Step-by-Step: How I Make Christmas Crack Cookies Recipe
Step 1: Prep & Brown That Butter
Start by preheating your oven to 375°F and lining baking sheets with parchment paper. I always use two sheets so I can rotate batches — it really helps the cookies bake evenly. Take your sliced butter out to soften slightly for about 15 minutes. Then, melt 10 tablespoons in a skillet over medium heat. Stir often and watch closely—it’ll foam and turn golden, then you'll see those brown bits forming on the bottom. That’s your browned butter magic! Remove from heat, stir in the remaining 4 tablespoons (just melted, not browned), and transfer everything to a mixing bowl.
Step 2: Mix the Sugars and Eggs in Slowly
Whisk in the sugars, corn syrup, and vanilla until combined. Next, add your egg and extra yolk, mixing for 30 seconds. Here’s a trick I learned the hard way: let the batter rest for 3 minutes, then whisk again for 30 seconds. Repeat this rest-and-whisk routine two more times. This slows down the foaming and results in a smooth, shiny, thick batter with the perfect caramel-like texture.
Step 3: Combine Dry Ingredients and Fold in the Crunch
Use a paddle or spatula to mix in the flour, powdered milk, salt, and baking soda until just combined. The dough will look super soft – that's exactly how it should be; no chilling needed! Now fold in the crushed Saltine crackers and most of the toffee bits, saving some for sprinkling later.
Step 4: Scoop, Bake & Cool
Drop generous ¼ cup scoops onto your parchment-lined sheets, spaced about 3 inches apart. Bake for 8 to 10 minutes, rotating halfway through for even baking. Watch for slight cracks and a golden edge. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Step 5: Toast Pecans and Melt Chocolate
While the cookies cool, pop your pecan pieces in the microwave for a minute, stir, then another 30 seconds to toast them lightly and release their oils. Melt the chocolate chips using 30-second bursts in the microwave, stirring in between until silky smooth.
Step 6: Top & Decorate
Spoon and spread the melted chocolate over the tops of your cooled cookies. Sprinkle on the toasted pecans, remaining toffee bits, and festive holiday sprinkles. Let the chocolate set at room temperature before diving in — or refrigerate briefly to speed it up.
Top Tip
I’ve made this Christmas Crack Cookies Recipe dozens of times, and these tips really helped me avoid common slip-ups and get perfect cookies every batch.
- Butter Browning Control: Don't overbrown the last 4 tablespoons of butter — it should melt but not brown, or else it changes the flavor and texture.
- Rest and Whisk: Letting your batter rest and whisk repeatedly develops the right caramel-like thickness; skipping this can make your cookies dense or dry.
- Use Two Baking Sheets: Rotating two sheets during baking helps keep your cookies evenly baked and maintains texture balance.
- Measure Flour Carefully: Too much flour can make cookies dry; weigh ingredients for the best consistency.
How to Serve Christmas Crack Cookies Recipe
Garnishes
I usually stick with the classic toasted pecans and toffee bits for garnish — they add a beautiful texture contrast and taste. I also love adding colorful holiday sprinkles to make the cookies feel effortlessly festive and perfect for gift boxes or platters.
Side Dishes
These cookies pair beautifully with a cup of hot cocoa, spicy mulled cider, or rich eggnog. For a holiday party, I like to serve them alongside cheese and charcuterie boards to surprise guests with a sweet-salty combo option.
Creative Ways to Present
For special occasions, I arrange these cookies in a circular pattern on a festive platter, topping the center with a small bowl of melted chocolate for dipping. Wrapping them individually in clear cellophane with ribbons makes for charming homemade gifts that everyone raves about.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store Christmas Crack Cookies in an airtight container at room temperature. They stay delicious for up to three days, and I usually place parchment paper between layers to keep them from sticking together.
Freezing
Yes, I’ve frozen the cookie dough many times. Shape the dough balls, freeze them on a tray for an hour, then transfer to a zip bag in the freezer. When ready to bake, just add a couple of extra minutes to the baking time. This is a lifesaver during busy holiday seasons!
Reheating
If you have leftover cookies, I gently warm them in a 300°F oven for 5 minutes to refresh the gooey chocolate and soften the cookie without drying it out. They taste almost as good as freshly baked!
Frequently Asked Questions:
This recipe is special because it includes crushed Saltine crackers that add a surprising salty crunch, plus browned butter for deep nutty flavor and toffee bits for extra sweetness and texture — a truly addictive combo.
Absolutely! You can leave out pecans if you’re allergic or replace them with walnuts, almonds, or even chopped dried fruit. If you don’t have toffee bits, caramel chips or chopped bits of your favorite candy bars work nicely too.
No chilling required! This dough is soft and a bit delicate, so it’s best used immediately. The recipe’s resting and whisking method replaces the need to chill by developing the perfect texture.
Store them in an airtight container at room temperature with parchment paper between layers. They will keep well for up to 3 days. For longer storage, freeze the dough or, once baked, the cookies themselves wrapped tightly in freezer bags.
Final Thoughts
This Christmas Crack Cookies Recipe has become one of my absolute favorites to bake and share over the holidays. They bring everyone around the table with their perfect combo of salty crunch and sweet, gooey chocolate. I can't wait for you to try them and hear your stories — I promise they’ll become a seasonal tradition in your kitchen too!
Print
Christmas Crack Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 13 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Christmas Crack Cookies are irresistibly buttery, crunchy, and sweet treats featuring brown butter, crushed saltine crackers, toffee bits, and a rich chocolate topping adorned with festive sprinkles and toasted pecans. These large, chewy cookies offer a perfect balance of salty and sweet with a delightful caramel flavor from the brown butter and a crisp texture from the crackers.
Ingredients
Dry Ingredients
- 2 cups + 2 tablespoons all-purpose flour (270g)
- 2 tablespoons powdered milk (12g)
- 1 teaspoon salt
- ½ teaspoon baking soda
Butter and Sugars
- 14 tablespoons unsalted butter (196g) sliced into tablespoons and divided
- ½ cup granulated sugar (100g)
- ¾ cup light brown sugar (150g) packed
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
Eggs
- 1 large egg room temperature
- 1 large egg yolk room temperature
Mix-ins and Toppings
- 10 Saltine crackers crushed
- 1 cup bits o brickle toffee bits plus more for topping
- ½ cup pecan pieces optional topping
- 12 ounces chocolate chips
- Holiday sprinkles
Instructions
- Preheat Oven and Prepare Pans. Preheat your oven to 375°F and line a baking sheet with parchment paper. For best results, use two baking sheets and rotate them between batches to maintain consistent cookie structure.
- Prepare Butter. Remove butter from the refrigerator 15 minutes before use to reach room temperature. Then add 10 tablespoons of butter to a skillet over medium heat, stirring frequently for 2 to 3 minutes until brown bits form and the butter becomes foamy and nutty in aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the browned butter to a large heat-safe bowl or stand mixer bowl.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, powdered milk, salt, and baking soda. Set aside.
- Add Sugars and Flavorings. To the browned butter, add granulated sugar, light brown sugar, light corn syrup, and vanilla extract. Mix thoroughly to combine.
- Add Eggs. Add the large egg and egg yolk to the mixture and mix for 30 seconds. Let the batter rest for 3 minutes, then whisk for another 30 seconds. Repeat resting and whisking two more times until the batter appears smooth, thick, and shiny, similar to caramel sauce.
- Combine Dry and Wet Ingredients. Using a rubber spatula or paddle attachment, mix the dry ingredients into the wet ingredients for 1 minute. The dough will be soft and does not require chilling.
- Fold in Crackers and Toffee. Gently fold in most of the crushed saltine crackers and toffee bits, reserving some for topping.
- Scoop and Bake Cookies. Portion the dough using a ¼-cup cookie scoop and place scoops 3 inches apart on prepared baking sheets. Bake for 10 minutes, rotating the pans halfway through. Cookies should look slightly cracked with lightly browned edges. Remove from oven and cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Toast Pecans. While cookies cool, toast pecan pieces in a microwave-safe bowl by heating for 1 minute, stirring, then heating an additional 30 seconds to enhance their flavor.
- Melt Chocolate. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until fully melted and smooth.
- Assemble Cookies. Spoon and spread melted chocolate over the cooled cookies, covering most of the top surface. Sprinkle with toasted pecan pieces, extra toffee bits, and holiday sprinkles as desired.
- Set Chocolate and Serve. Allow the chocolate topping to set before serving to enjoy the perfect texture and flavor combination.
Notes
- Use a kitchen scale for precise measurements to ensure consistent cookie results.
- Do not brown all of the butter; only 10 tablespoons should be browned, and the remaining 4 tablespoons melted but not browned to preserve recipe balance.
- Slicing butter before melting aids in faster, even melting.
- This recipe yields large cookies about 4 to 5 inches in diameter; to make smaller cookies, use a medium cookie scoop and decrease baking time to 9 minutes.
- You may use chocolate chips instead of chopped chocolate, though chopped chocolate creates richer pockets of melted chocolate.
- Nutritional values approximate and don't include chocolate melting wafers.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Optionally add any chopped nuts for variation.
- Cookie dough can be frozen for up to 3 months; flash-freeze dough balls on a baking sheet before transferring to freezer bags. Add 1–2 minutes to baking time when baking from frozen.
- Salted butter can replace unsalted butter if omitting the added salt.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Leave a Reply