Christmas Crack Cookies
Servings 13 cookies
Christmas Crack Cookies are a tasty twist on the holiday favorite that's made with cookies loaded with toffee bits and saltine crackers mixed into them! Topped with melted chocolate, toasted pecans, and sprinkles!
Ingredients
- 2 cups + 2 tablespoons all-purpose flour (270g)
- 2 tablespoons powdered milk (12g)
- 1 teaspoon salt
- ½ teaspoon baking soda
- 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 to 375°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
- 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.2 cups + 2 tablespoons all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda, 2 tablespoons powdered milk
- 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.14 tablespoons unsalted butter
- Add the sugars, corn syrup, and vanilla to the butter and mix to combine.½ cup granulated sugar, ¾ cup light brown sugar, 2 teaspoons vanilla extract, 1 tablespoon light corn syrup
- 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 - almost like caramel sauce.1 large egg, 1 large egg yolk
- Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.
- Fold in most of the toffee bits and crushed saltine crackers.10 Saltine crackers, 1 cup bits o brickle toffee bits
- Portion the dough out with a large (¼ 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.½ cup pecan pieces
- Once the cookies cool. Melt the chocolate chips in a microwave-safe bowl at 30-second intervals, stirring between each one until fully melted.12 ounces chocolate chips
- Spoon the melted chocolate onto the tops of the cooled cookies and spread to cover most of the top.
- Sprinkles the finely chopped pecan pieces on the melted chocolate along with extra toffee bits and sprinkles if desired. Let the chocolate set before enjoying.Holiday sprinkles
Notes
- I highly recommend using a kitchen scale to measure your ingredients for a successful batch of cookies!
- Do not brown all of the butter, it will alter the recipe. It's important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
- Slicing the butter before melting will give it a fast and more even melt.
- This recipe makes large cookies, about 4 to 5 inches. If you want to make small cookies, use a medium cookie scoop and bake for 7 to 9 minutes.
- You'll actually note that this recipe calls for chopped chocolate and not regular chocolate chips, this is because we love how the flecks of chopped chocolate work into the dough and the large chocolate chunks create pools of rich chocolate after baking. However, chocolate chips can be used also.
- Nutritional information is an estimate that does not include the chocolate melting wafers.
- Store these cookies in an airtight container at room temperature. Enjoy them for up to 3 days!
- Can I Add Nuts To These Cookies? Absolutely! Feel free to add any chopped nut that you prefer to these Brown Butter Chocolate Chip Cookies!
- Does This Cookie Dough Freeze Well? Yes, it does! To freeze the cookie dough, first portion out the dough onto a baking sheet. Then place the baking sheet into the freezer for an hour to flash-freeze the dough. Then, take the frozen cookie dough and place it into a Ziploc bag with the excess air squeezed out of it. Then place the bag of frozen cookie dough back into the freezer and store for up to 3 months. To bake the cookies from frozen you'll just need to add an extra minute or two to the baking time.
- Can I Use Salted Butter In This Recipe Instead Of Unsalted? Yes, that's fine. If you choose to do so just omit the additional salt this recipe calls for.
Nutrition
Calories: 550kcal | Carbohydrates: 69g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 302mg | Potassium: 94mg | Fiber: 2g | Sugar: 50g | Vitamin A: 708IU | Vitamin C: 0.3mg | Calcium: 72mg | Iron: 2mg
Find it online: www.sugarandsoul.co/christmas-crack-cookies/