Christmas Crack Cookies
Chewy, buttery Christmas Crack Cookies packed with toffee, chocolate, and flaky sea salt. The perfect mix of sweet, salty, and totally irresistible.
Servings: 28 cookies
Ingredients
- 1 cup unsalted butter
- 2 ¼ cups all-purpose flour
- 1 ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 ½ teaspoons vanilla extract
- 1 tablespoon sour cream
- ¾ cup semi-sweet chocolate chips or chunks
- ¾ cup toffee bits or crushed toffee candies
- ½ cup lightly crushed saltine crackers
- flaky sea salt for topping
Instructions
- Preheat the oven to 350°F. Line two or three baking sheets with parchment paper and set aside.
- Cut 1 cup unsalted butter into pieces, add it to a small saucepan, and heat over medium heat. Cook for about 8 minutes, whisking frequently as the butter browns. It will get quite foamy and bubble up a bit before it starts to smell very nutty and turn golden brown in color.. Remove from the heat and transfer to a small heat-safe dish to cool to room temperature.
- Add 2 ¼ cups all-purpose flour, 1 ¼ teaspoon baking soda, and ½ teaspoon salt to a medium bowl and whisk to combine. Set aside.
- Add 1 cup packed light brown sugar, ½ cup granulated sugar, and the cooled browned butter to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment on high speed for 1-2 minutes, until combined.
- Add 1 large egg, 1 egg yolk, 2 ½ teaspoons vanilla extract, and 1 tablespoon sour cream to the sugar mixture and mix until combined, scraping down the sides and bottom of the bowl as needed.
- Add the flour mixture to the sugar mixture and mix just until all the flour has been incorporated, again scraping down the sides and bottom of the bowl as needed.
- Stir in the ¾ cup semi-sweet chocolate chips or chunks, ¾ cup toffee bits, and ½ cup lightly crushed saltine crackers. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for 30 minutes.
- Once chilled, use a medium cookie scoop to scoop 1 ½ tablespoon-sized balls of dough onto the baking sheets, leaving about 2 inches between them.
- Bake for 10-12 minutes, until the edges are golden brown and the centers still look slightly underbaked. Immediately upon coming out of the oven, sprinkle each cookie with a pinch of flaky sea saltflaky sea salt before letting the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.
Notes
Storage & Freezing Instructions
- Storage: Store cookies in an airtight container at room temperature for up to 7 days.
- Freezing Baked Cookies: Let cookies cool completely, then layer them with parchment paper in an airtight container. Freeze for up to 3 months.
- Freezing Cookie Dough: Scoop dough into individual portions on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to a freezer-safe container and freeze for up to 3 months.
- To Bake from Frozen: Bake dough straight from the freezer—just add a few extra minutes to the baking time.
Nutrition
Calories: 213kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 118mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 300IU | Vitamin C: 0.02mg | Calcium: 18mg | Iron: 1mg
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