Christmas Crack Chocolate Chip Cookies

Christmas Crack Chocolate Chip Cookies combine soft cookie dough with chopped saltine toffee for a sweet-and-salty holiday treat.

Prep Time20

Cook Time12

Total Time32

Course: Desserts

Cuisine: American

Keyword: Chocolate Chip, Chocolate Chip Cookies, Christmas, Christmas Cookies, Christmas Crack, Christmas Recipes, Cookies, Desserts, Easy, Festive Treat, Holiday Cookies

Servings:

Calories: 177kcal

Author: Eva Filer

Ingredients

CHRISTMAS CRACK:

48 saltine crackers
3 sticks butter unsalted
300 grams light brown sugar about 1 ½ cups, packed
2 cups semi-sweet chocolate chips
Christmas sprinkles optional

COOKIE DOUGH:

250 grams all-purpose flour about 2 cups
1 teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
100 grams granulated sugar about ½ cup
100 grams light brown sugar about ½ cup, packed
1 stick butter unsalted, softened
1 large egg
½ tablespoon pure vanilla extract
6 ounces chocolate chopped (I use dark, but use your favorite)
8 ounces Christmas Crack frozen, then chopped
¼ cup sprinkles

Instructions

CHRISTMAS CRACK (see notes):

If not using leftovers, make the Christmas Crack by arrange crackers side by side on prepared baking sheet in a single layer.
Over medium heat, melt butter and brown sugar together in a medium saucepan. Bring to a boil for about 10 minutes, stirring periodically (too much stirring can cause the caramel to separate).
Pour and evenly spread caramel over crackers (work quickly here, it will harden fast).
Sprinkle chocolate chips over top, and once it starts to look melty (about 2 minutes), spread it evenly over the caramel using an offset spatula.
Top with any sprinkles as desired (or not).
Let set at room temperature or refrigerate for 2 hours, then break into pieces (you will chop them after freezing).
Leave in the freezer until ready to use, then chop into smaller pieces.

COOKIES:

Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
In a medium bowl, whisk all-purpose flour, sea salt, baking soda and baking powder.
Add sugars and butter to a stand mixer and cream together for about 2 minutes, scraping down the sides. Add egg and pure vanilla extract and mix again until just combined.
Transfer dry ingredients into the stand mixer bowl and run again until combined.
Mix in chopped chocolate, Christmas crack, and sprinkles, then scoop 3-tablespoons cookie dough balls and drop them on the prepared pan. Top each cookie with additional pieces of Christmas crack.
Bake in preheated oven for about 12 minutes or until lightly golden brown. If desired, add a sprinkle of flaky salt to the tops.
Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack.

Notes

Christmas Crack Recipe: As written, you will get a full batch and you do not need it all, you can modify accordingly if you do not want leftovers.
Small Pieces: Chop the Christmas Crack into small pieces so it mixes evenly throughout the dough.
Slightly Underbake: Don't overbake the cookies. They should still look slightly underdone in the center when you remove them from the oven.
Be Patient: After it is fully set, freeze the Christmas Crack before chopping to make cleaner pieces.
Chocolate Type: Use chopped chocolate instead of chocolate chips for extra gooey pockets of chocolate.
Sweet and Salty: Sprinkle with flaky sea salt while warm for an additional sweet-and-salty finish.
Room Temperature: Store in an airtight container, out of direct sunlight, for up to 5 days.
Refrigerator: Store for up to 1 week in the fridge in an airtight container or bag.
Freezer: Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Make Ahead: The cookie dough can be scooped into balls and frozen before baking.
Recipe Instructions: Prep and Cook time are for cookies only, if you need to make the Christmas Crack fresh, that will add more time.

Nutritional Information: The recipe nutrition does not include Christmas Crack, and vary based on your recipe.

Nutrition