Christmas Crack Cookies
These Christmas Crack Cookies combine soft, buttery brown sugar cookies with crunchy homemade chocolate toffee bark. They're loaded with chocolate chips, caramelized toffee pieces, and festive red and green sprinkles for a delicious Christmas treat.
Equipment
- Large mixing bowl
- * Medium mixing bowl
- * Electric hand mixer or stand mixer
- * Whisk
- * Rubber spatula
- * Measuring cups and spoons
- * Baking sheet
- * Parchment paper
- Small saucepan
- 9 × 13-inch baking pan
- * Cookie scoop
- Wire cooling rack
Ingredients
For the Christmas Crack
- 24 saltine crackers
- 1 cup 226 g unsalted butter
- 1 cup 200 g packed light brown sugar
- 2 cups 340 g semisweet chocolate chips
For the Cookies
- 1 cup 226 g unsalted butter, softened
- ¾ cup 150 g packed light brown sugar
- ½ cup 100 g granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2½ cups 313 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 150 g chopped Christmas crack
- ½ cup 85 g extra semisweet chocolate chips
- 2 tablespoons red and green Christmas sprinkles
Instructions
- Prepare the Christmas crack: Preheat oven to 350°F (175°C). Line a 9 × 13-inch baking pan with parchment paper and arrange the saltine crackers in a single layer.
- Make the toffee: Melt butter and brown sugar in a saucepan over medium heat. Bring to a boil and cook for about 3 minutes, stirring carefully.
- Bake the Christmas crack: Pour the toffee over the crackers and spread evenly. Bake for 5 minutes until bubbling. Sprinkle chocolate chips on top, let them soften for 2–3 minutes, then spread into an even layer.
- Cool and chop: Allow the Christmas crack to cool completely, refrigerate until firm, then break into small pieces. Measure out 1 cup for the cookies.
- Cream butter and sugars: Beat softened butter, brown sugar, and granulated sugar for 2–3 minutes until creamy.
- Add egg and vanilla: Mix in the egg and vanilla extract until well combined.
- Add dry ingredients: Whisk flour, baking soda, and salt in a separate bowl. Gradually mix into the wet ingredients until a soft dough forms.
- Fold in chocolate and toffee: Gently fold in the chopped Christmas crack and extra chocolate chips.
- Chill the dough: Cover and refrigerate for 30 minutes.
- Shape the cookies: Scoop approximately 2 tablespoons of dough per cookie and roll into balls. Arrange on parchment-lined baking sheets, leaving about 2 inches between them. Add extra chocolate pieces and Christmas sprinkles.
- Bake: Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Cool and serve: Let the cookies rest on the baking sheet for 5–10 minutes before transferring to a wire rack.
Notes
Let the Christmas crack cool completely before adding it to the cookie dough.
Chop the toffee bark into small pieces for easier mixing.
Chill the dough to prevent excessive spreading.
Avoid overbaking to keep the cookies soft and chewy.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months.
Cookie dough can also be frozen for up to 2 months.
Chop the toffee bark into small pieces for easier mixing.
Chill the dough to prevent excessive spreading.
Avoid overbaking to keep the cookies soft and chewy.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months.
Cookie dough can also be frozen for up to 2 months.