Baking during the holidays? It’s practically a love language in my family! And let me tell you, nothing disappears faster than a batch of these Christmas Crack Cookies. Seriously, they are *irresistible*. There’s just something about that sweet and salty combo that gets everyone hooked. This recipe is super easy, even for beginner bakers (trust me, I’ve had my share of kitchen mishaps!), and it always brings a smile to everyone’s face.
I remember one year, my little nephew helped me make these. He was *so* excited to sprinkle the holiday sprinkles, he almost dumped the whole jar in! We laughed so hard, and now it’s one of my favorite holiday memories. That’s the magic of Christmas Crack Cookies – they’re not just delicious, they’re about making memories, too.
Why You’ll Love These Christmas Crack Cookies
Okay, so why should you make these cookies? Let me tell you!
- They’re seriously easy – even if you’re new to baking!
- Super quick – perfect when you need a last-minute treat.
- That sweet and salty thing? It’s *amazing*.
- Everyone loves them! Seriously, they disappear fast.
- And c’mon, they’re totally festive for the holidays!
The Perfect Balance of Flavors in Christmas Crack Cookies
Seriously, the flavor combo in these Christmas Crack Cookies is just… *chef’s kiss*! The toffee is buttery and sweet, then you get that rich chocolate… but wait! There’s a salty crunch from the saltine crackers that just *makes* it. And if you add pecans? Wow! It’s like a party in your mouth, and you won’t be able to stop at just one, I promise!
Ingredients for Christmas Crack Cookies
Alright, let’s gather our goodies! Here’s what you’ll need to whip up a batch of these amazing Christmas Crack Cookies. I’ve included the measurements, so don’t worry. Just double-check you’ve got everything before you start – it saves so much time!
- 2 cups plus 2 tablespoons all-purpose flour (that’s 270g for you metric folks!)
- 2 tablespoons powdered milk (12g)
- 1 teaspoon salt
- Half teaspoon baking soda
- 14 tablespoons unsalted butter (196g), sliced into tablespoons – and make sure it’s divided, we’ll use it in two stages!
- Half cup granulated sugar (100g)
- Three quarters cup light brown sugar (150g), packed! Get that good stuff in there!
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract – the *good* stuff!
- 1 large egg, room temperature – super important!
- 1 large egg yolk, also room temperature
- 10 Saltine crackers, crushed – I just whack ’em in a bag, works a charm!
- 1 cup bits o brickle toffee bits, plus more for topping – can’t have too much toffee!
- Half cup pecan pieces, optional topping – but seriously, why skip the pecans?!
- 12 ounces chocolate chips – milk, dark, whatever floats your boat!
- Holiday sprinkles – because, well, it’s Christmas!
How to Make Christmas Crack Cookies: Step-by-Step Instructions
Okay, here’s the fun part! Let’s get down to actually making these Christmas Crack Cookies. Don’t worry, I’ll walk you through every step, so you can’t mess it up (famous last words, right?). Just kidding! You got this!
Preparing the Dough for Christmas Crack Cookies
First things first, preheat that oven to 375 degrees F. Then, grab a baking sheet and line it with parchment paper. Trust me, you’ll thank me later for the easy cleanup! Now, take that butter outta the fridge about 15 minutes before you start mixing. It needs to be *slightly* soft, not melted.
Next, in a bowl, whisk together the flour, powdered milk, salt, and baking soda. Set that aside for now. Now comes a kinda cool part: melt 10 tablespoons of the butter in a skillet over medium heat. Keep stirring! After a couple of minutes, you’ll see brown bits forming – that’s what we want! It’ll smell nutty and amazing. Take it off the heat and stir in the *remaining* 4 tablespoons of butter until it’s all melted. Pour that buttery goodness into a big bowl (or your stand mixer bowl).
Add both your sugars, the corn syrup, and vanilla to the melted butter. Mix it all up! Then, add the egg and egg yolk. Here’s the secret: mix for 30 seconds, then let it rest for 3 minutes. Then, mix again for 30 seconds. Do that two more times. Sounds weird, I know, but it makes the dough *so* smooth and shiny!
Baking and Topping Your Christmas Crack Cookies
Now, grab a rubber spatula (or the paddle attachment for your mixer) and gently mix in the flour mixture for about a minute. Don’t overmix! Then, fold in *most* of the toffee bits and crushed saltine crackers. Save a little for topping! Grab a big cookie scoop (about a quarter cup) and plop those dough balls onto the baking sheet, leaving a few inches between each one.
Bake for 8 to 10 minutes, rotating halfway through. You’ll know they’re ready when they look slightly cracked and are just a little brown around the edges. Let them cool on the baking sheet for a few minutes before moving them to a wire rack. While they’re cooling, toast the pecans in the microwave for a minute, stir, then another 30 seconds. This brings out the flavor!
Once the cookies are cool, melt your chocolate chips in the microwave in 30-second bursts, stirring in between. Then, spoon the melted chocolate over the cookies, sprinkle with the toasted pecans, the extra toffee bits, and those festive holiday sprinkles! Let the chocolate set completely before you dig in. Enjoy!
Tips for the Best Christmas Crack Cookies
Want to make these cookies *extra* amazing? Here are my top tips! First, splurge on some good chocolate. It really makes a difference! Also, watch those cookies carefully in the oven. Overbaked cookies are sad cookies! Toasting the pecans? Seriously, don’t skip it! It adds so much flavor. And last but not least, be patient! Let that chocolate set completely before you try to eat them. I know, it’s hard, but trust me, it’s worth it!
Ingredient Notes and Substitutions for Christmas Crack Cookies
Okay, so maybe you’re missing an ingredient or wanna tweak things a bit? No problem! If you can’t find toffee bits, try chopped-up Heath bars – yum! Not a pecan fan? Walnuts or even almonds would be great. As for chocolate chips, milk chocolate is classic, but dark chocolate is also *amazing* if you want a richer flavor. And hey, if you’re gluten-free, you can totally use gluten-free all-purpose flour and gluten-free saltines. Just make sure to check the labels!
Frequently Asked Questions About Christmas Crack Cookies
Got questions? I got answers! Here are a few things folks often ask me about these Christmas Crack Cookies. Don’t be shy, baking is all about learning, right?
Can I Make Christmas Crack Cookies Ahead of Time?
Totally! These are actually great to make in advance. Just bake ’em, let the chocolate set, and then store them properly (see below). They’ll be ready whenever that cookie craving hits!
How Do I Store Christmas Crack Cookies?
The best way is in an airtight container at room temperature. That keeps ’em fresh and prevents them from getting too sticky. They’ll usually last for about 3-4 days, but let’s be real, they probably won’t *last* that long!
Can I Freeze Christmas Crack Cookies?
Yep, you sure can! Just pop them in a freezer-safe container or bag. When you’re ready to eat them, let them thaw at room temperature for a bit. They might not look *quite* as perfect as the day you made them, but they’ll still taste amazing!
Storing and Reheating Christmas Crack Cookies
So, you actually have leftovers? Wow! Okay, best way to keep these Christmas Crack Cookies fresh is in an airtight container. Room temperature is perfect, and they should be good for about 3 days… if they last that long! Reheating? Honestly, they’re best at room temp, but a few seconds in the microwave is fine if you *must*. Careful, though, the chocolate melts fast!
Nutritional Information Disclaimer for Christmas Crack Cookies
Okay, so here’s the deal: the nutrition info for these Christmas Crack Cookies? It’s just an estimate! It changes depending on what brands you use, so don’t take it as gospel, okay?
Enjoy Your Christmas Crack Cookies and Share the Joy!
Alright, you made ’em! Now it’s time to enjoy those Christmas Crack Cookies! And hey, if you loved this recipe, leave a comment below or give it a rating! Share the cookie love with your friends, too!
Print
Irresistible Christmas Crack Cookies: 1 Delicious Bite
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Christmas Crack Cookies are a holiday treat with toffee bits, saltine crackers, chocolate, pecans, and sprinkles.
Ingredients
- 2 cups plus 2 tablespoons all-purpose flour (270g)
- 2 tablespoons powdered milk (12g)
- 1 teaspoon salt
- Half teaspoon baking soda
- 14 tablespoons unsalted butter (196g) sliced into tablespoons and divided
- Half cup granulated sugar (100g)
- Three quarters 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
- Half cup pecan pieces optional topping
- 12 ounces chocolate chips
- Holiday sprinkles
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Pull the butter out of the refrigerator to sit at room temperature 15 minutes before using.
- In a medium bowl, whisk together the flour, salt, and baking soda, and set aside.
- Add 10 tablespoons of butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.
- Add the sugars, corn syrup, and vanilla to the butter and mix to combine.
- Add the egg and additional egg yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds. The batter should be smooth, thick, and shiny when done.
- Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute.
- Fold in most of the toffee bits and crushed saltine crackers.
- Portion the dough out with a large (quarter cup sized) cookie scoop and drop the dough 3 inches apart on the prepared baking sheet.
- Bake for 8 to 10 minutes, rotating halfway through. The cookies should look slightly cracked and only slightly brown around the edge. Remove from the oven and allow the cookies to cool for 3 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- While the cookies are cooling, add the pecans to a small bowl and microwave for 1 minute, stir, then microwave for 30 additional seconds to give the pecans a slightly toasted flavor.
- Once the cookies cool, melt the chocolate chips in a microwave-safe bowl at 30-second intervals, stirring between each one until fully melted.
- Spoon the melted chocolate onto the tops of the cooled cookies and spread to cover most of the top.
- Sprinkle the finely chopped pecan pieces on the melted chocolate along with extra toffee bits and sprinkles if desired. Let the chocolate set before enjoying.
Notes
- Enjoy the cookies once the chocolate has set.
Nutrition
- Serving Size: 1 cookie
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
