Nothing says holiday magic quite like the perfect cookie, and the Christmas Toffee Crack Cookies Recipe truly delivers. Crispy edges, rich brown butter flavor, and that irresistible toffee crunch make these cookies an unforgettable treat you'll want to bake year after year.
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Why You'll Love This Recipe
I can’t get enough of the way these Christmas Toffee Crack Cookies balance textures and flavors: that nutty brown butter base, the crunch from saltine crackers, and the sweet toffee surprises in every bite. Honestly, it’s a cookie experience unlike any other.
- Perfect Balance: The mix of soft centers with crackling crispy edges is a game-changer I always look for.
- Flavor Layers: Brown butter, toffee bits, and a hint of saltiness from crackers create a complex, addictive taste.
- Holiday Spirit: The festive sprinkles and melted chocolate top make this recipe ideal for celebrations.
- Easy to Make: Despite the looks, it’s straightforward—no complicated steps or fancy ingredients needed.
Ingredients & Why They Work
The magic behind the Christmas Toffee Crack Cookies Recipe lies in the simple ingredients that come together beautifully. Each component has a job, from the brown butter giving a nutty depth to the saltines adding a surprising crunch. Here’s a little insight on the key players before you shop.
- All-purpose flour: The foundation of the dough, provides structure but still keeps the cookie tender.
- Powdered milk: Adds subtle creaminess and helps the cookie brown evenly.
- Baking soda & salt: Balance flavor and aid in the cookie’s rise and crackling texture.
- Butter (unsalted): Browning part of it intensifies flavor, while some just melted keeps it rich and smooth.
- Granulated and brown sugar: Blend of sweetness and moisture for chewy centers with crisp edges.
- Light corn syrup: Helps that classic crackle and shine on the cookie surface.
- Vanilla extract: Enhances all flavors naturally.
- Egg and egg yolk: Adds richness and creates that thick, shiny dough texture.
- Saltine crackers (crushed): The secret surprise that adds salty crunch and breaks up the sweetness.
- Toffee bits: More than just sugar—they melt slightly to give gooey pockets of buttery caramel delight.
- Chocolate chips: Melting on top and mixed in, they bring indulgent chocolate bursts.
- Pecan pieces (optional): Add a toasty, nutty crunch when sprinkled over melted chocolate.
- Holiday sprinkles: Because nothing says festive and fun quite like colorful sprinkles!
Make It Your Way
When I bake these cookies, I often switch up the toppings to match my mood or the occasion. Feel free to adjust and make this Christmas Toffee Crack Cookies Recipe your own — small tweaks like adding your favorite nuts or swapping sprinkles can make each batch feel fresh and personal.
- Nut-Free Option: I've made these without pecans for friends with allergies, and they’re just as delicious—just add extra toffee bits instead.
- Extra Chocolate: For a serious chocoholic twist, fold in mini chocolate chips or chunks along with the toffee bits.
- Festive Flavors: Try adding a pinch of cinnamon or a dash of peppermint extract to the dough to amp up holiday vibes.
- Smaller Cookies: Using a medium cookie scoop makes smaller treats perfect for gifting or nibbling without guilt.
Step-by-Step: How I Make Christmas Toffee Crack Cookies Recipe
Step 1: Toast Butter to Boost Flavor
Start by melting 10 tablespoons of butter in a skillet over medium heat. Keep stirring as it turns golden with foamy, nutty brown bits forming at the bottom—this is where the magic begins. Be careful not to burn it! Then stir in the remaining 4 tablespoons of butter (just melted, no browning here) for creaminess. Transferring this to your mixing bowl early lets it cool slightly, so it won't cook the eggs when added.
Step 2: Mix Sugars and Eggs for That Silky Dough
Add the granulated sugar, brown sugar, corn syrup, and vanilla to the warm brown butter and whisk to combine thoroughly. Then add the egg and egg yolk, whisking for 30 seconds at a time with 3-minute rests in between rounds. This resting helps the mixture come together into a smooth, thick, shiny batter almost like caramel sauce — patience here pays off in texture.
Step 3: Fold in the Dry Ingredients and Delights
Combine flour, powdered milk, salt, and baking soda in a separate bowl, then blend into the wet ingredients slowly using a spatula or mixer paddle. Don’t be alarmed if the dough feels soft—that’s perfect! Carefully fold in crushed saltine crackers and most of the toffee bits, saving some to sprinkle on top after baking.
Step 4: Bake to Golden Perfection
Portion the dough into large cookie scoops (about ¼ cup each) and space them well on parchment-lined baking sheets. Bake at 375°F for 8–10 minutes, rotating halfway so they brown evenly. The cookies should appear cracked on top and barely golden at the edges. Let them rest on the cookie sheet for a few minutes before moving to a wire rack.
Step 5: Add Toasted Pecans and Melted Chocolate
While cookies cool, lightly toast pecan pieces in the microwave—careful to stir mid-way for even warming. Melt chocolate chips in 30-second bursts in the microwave, stirring in between, until silky smooth. Spread melted chocolate over each cookie and sprinkle toasted pecans, remaining toffee bits, and holiday sprinkles to finish.
Top Tip
I learned early on that browning some butter but not all is the key to this cookie’s unique flavor and texture. The browned butter adds depth while the melted butter maintains softness. Also, the resting and slow whisking of the eggs really transforms the dough’s texture. These steps aren't complicated, but they're worth the patience!
- Proper Butter Browning: Watch closely as the butter browns; remove from heat as soon as nutty bits appear to avoid bitterness.
- Resting Egg Mixture: Letting the egg and sugar mixture rest between whisks creates a glossy, thick dough essential to the cookie’s crackly top.
- Cookie Sheet Rotation: Rotating baking sheets halfway helps cookies bake evenly and get that perfect crackled edge.
- Use a Kitchen Scale: For consistent results, I highly recommend measuring flour and butter by weight rather than volume.
How to Serve Christmas Toffee Crack Cookies Recipe
Garnishes
When I serve these cookies, I love the festive touch of extra toffee bits and holiday sprinkles right on top of the melted chocolate—it makes every bite colorful and joyful. Toasted pecans add a lovely crunch and warmth, but if you prefer, a dusting of powdered sugar also looks beautiful.
Side Dishes
Pair your Christmas Toffee Crack Cookies with a warm mug of spiced hot chocolate or a glass of creamy eggnog for an ultimate holiday treat. I also enjoy serving them alongside fresh fruit or cheese platters during gatherings to balance sweet and savory flavors.
Creative Ways to Present
Try stacking these cookies on a decorated holiday platter or arranging them in a mason jar wrapped with a festive ribbon as heartfelt homemade gifts. For parties, arranging them with colorful garnishes or dipping some in white chocolate adds a playful twist that always wows guests.
Make Ahead and Storage
Storing Leftovers
I store leftover Christmas Toffee Crack Cookies in an airtight container at room temperature. They stay fresh and chewy for up to 3 days, though if you’re like me, they rarely last that long! If you want to keep them a bit longer, adding a slice of bread to the container helps maintain softness.
Freezing
I’ve had great success freezing cookie dough balls on a baking sheet for an hour, then transferring them to a freezer-safe bag. When you bake them straight from frozen, just add a minute or two to the baking time. It’s a lifesaver when you want fresh cookies without starting from scratch.
Reheating
To enjoy leftovers warm, pop cookies in the microwave for 10-15 seconds or in a low-temp oven for a few minutes to revive that melty chocolate and soft center. Just be cautious not to overheat, or the toffee bits may harden too much.
Frequently Asked Questions:
Yes, you can use salted butter—but I recommend skipping or reducing the added salt in the dough to keep the flavor balanced.
The combination of brown butter, corn syrup, and the resting of the wet ingredients creates a dough that cracks nicely on top during baking, giving the cookies their distinctive appearance and texture.
While this recipe calls for all-purpose flour, you can experiment with gluten-free baking flour blends. I suggest picking a blend that includes xanthan gum for structure, but be mindful the texture might vary a bit from the original.
Yes! The crushed saltine crackers add a unique salty crunch and help balance the sweet toffee and chocolate flavors, elevating this cookie above the usual chocolate chip variety.
Final Thoughts
This Christmas Toffee Crack Cookies Recipe has become one of my all-time favorites to bake and share. The combo of buttery richness, sweet toffee, and that surprising crunch just feels like holiday joy in cookie form. You owe it to yourself to try making a batch—you might find these soon become your go-to gift or treat for many seasons to come.
Print
Christmas Toffee 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 large, buttery cookies with a delightful combination of browned butter, toffee bits, crushed saltine crackers, and a rich melted chocolate topping sprinkled with pecans and holiday sprinkles. These cookies offer a perfect balance of sweet, salty, crunchy, and soft textures, making them a festive treat for the holiday season.
Ingredients
Dry Ingredients
- 2 cups + 2 tablespoons all-purpose flour (270g)
- 2 tablespoons powdered milk (12g)
- 1 teaspoon salt
- ½ teaspoon baking soda
Wet Ingredients and Mix-ins
- 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
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 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 Baking Sheets. Preheat your oven to 375°F and line your baking sheets with parchment paper. It is recommended to use two baking sheets and rotate them during baking for even results.
- Prepare Butter. Take the butter out of the refrigerator approximately 15 minutes before use to bring it to room temperature and slice it into tablespoons for even melting.
- Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour, powdered milk, salt, and baking soda. Set aside.
- Browning the Butter. In a skillet over medium heat, melt 10 tablespoons of butter. Continue stirring frequently for 2 to 3 minutes until brown bits form on the bottom, the top becomes foamy, and the butter develops a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer all the browned butter into a large heat-safe bowl or a stand mixer bowl with a whisk attachment.
- Add Sugars, Corn Syrup, and Vanilla. Mix the granulated sugar, light brown sugar, light corn syrup, and vanilla extract into the browned butter until combined.
- Add Eggs and Whisk. Add the whole egg and additional egg yolk and whisk for 30 seconds. Let the mixture rest for 3 minutes, then whisk again for 30 seconds. Repeat this resting and whisking two more times until the batter is smooth, thick, and shiny, resembling caramel sauce.
- Combine Wet and Dry Ingredients. Using a rubber spatula or paddle attachment, mix the dry ingredients into the wet ingredients for 1 minute. The dough will be soft, which is normal, and does not require chilling.
- Fold in Toffee Bits and Saltine Crackers. Gently fold in most of the toffee bits and crushed saltine crackers evenly through the dough.
- Portion and Bake Cookies. Using a large (¼ cup-sized) cookie scoop, drop dough balls 3 inches apart on the prepared baking sheets. Bake for 10 minutes, rotating the baking sheets halfway through. The cookies should be slightly cracked and just a little browned at the edges. Allow them to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
- Toast Pecans. While cookies are cooling, place pecan pieces in a small bowl and microwave for 1 minute. Stir, then microwave for an additional 30 seconds to lightly toast.
- Melt Chocolate Chips. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each until smooth and fully melted.
- Top Cookies. Spoon the melted chocolate onto the cooled cookies and spread to cover most of the top. Sprinkle with toasted pecans, extra toffee bits, and holiday sprinkles as desired.
- Set Chocolate and Serve. Allow the chocolate topping to set before serving. Enjoy these festive Christmas Crack Cookies!
Notes
- Use a kitchen scale for accurate measurement of ingredients for best results.
- Do not brown all the butter; only 10 tablespoons should be browned and the remaining 4 tablespoons just melted to maintain recipe balance.
- Slicing butter before melting ensures faster and even melting.
- This recipe makes large cookies approximately 4 to 5 inches in diameter. For smaller cookies, use a medium cookie scoop and reduce bake time to 9 minutes.
- Chopped chocolate is recommended instead of regular chocolate chips for better texture, but chocolate chips can be used as a substitute.
- Nutritional estimates exclude the chocolate melting wafers used for topping.
- Store cookies in an airtight container at room temperature for up to 3 days.
- You can add any chopped nuts of your choice for additional flavor and texture.
- The cookie dough freezes well: flash-freeze scooped dough on a baking sheet for 1 hour, then transfer to a sealed bag and freeze up to 3 months. Add 1-2 minutes to baking time when baking from frozen.
- Salted butter may be used if desired; omit added salt if using salted butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
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