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A close-up cross-section of Christmas Crack Cookies revealing a saltine cracker base, glossy brown toffee, thick golden cookie dough, and melted chocolate.

Decadent Christmas Crack Cookies: The Ultimate Holiday Treat

These Decadent Christmas Crack Cookies combine a salty saltine cracker base, a glossy cooked brown toffee middle, and a thick, golden-brown cookie dough top loaded with melted chocolate and festive M&Ms.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 squares
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Christmas Crack Cookies Ingredients
  • 40 crackers Square Saltine Crackers Enough to line a standard jelly roll pan.
  • 1 cup Unsalted Butter 226g, for the toffee layer.
  • 1 cup Light Brown Sugar 200g, packed, for the toffee layer.
  • 0.5 cup Unsalted Butter 113g, softened, for the cookie dough.
  • 0.5 cup Light Brown Sugar 100g, packed, for the cookie dough.
  • 0.25 cup Granulated Sugar 50g, for the cookie dough.
  • 1 large Egg Room temperature.
  • 1 tsp Vanilla Extract 5ml.
  • 1.5 cups All-Purpose Flour 180g, spooned and leveled.
  • 0.5 tsp Baking Soda 3g.
  • 0.25 tsp Salt 1.5g.
  • 1 cup Semi-Sweet Chocolate Chips 170g.
  • 0.5 cup Red and Green Candy-Coated Chocolate Pieces 100g.

Equipment

  • 1 Jelly Roll Pan 10x15 inch or rimmed baking sheet.
  • 1 Medium Saucepan Heavy-bottomed for making toffee.

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet tightly with parchment paper. Arrange the square saltine crackers in a single, even layer.
  2. Cream together 1/2 cup softened unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar. Beat in the egg and vanilla extract. Fold in the all-purpose flour, baking soda, and salt. Set aside.
  3. In a saucepan, melt 1 cup unsalted butter over medium heat. Stir in 1 cup packed brown sugar. Bring to a rolling boil and let it boil completely undisturbed for exactly 3 minutes.
  4. Pour the hot toffee evenly over the saltine crackers. Bake in the oven for 5 minutes until vigorously bubbling.
  5. Remove from oven and immediately drop small spoonfuls of the prepared cookie dough over the hot toffee. Use a spatula to gently spread it out.
  6. Return the pan to the oven and bake for 12 to 14 minutes until the cookie dough layer is a thick, golden-brown with caramelized edges.
  7. Remove from oven. Instantly sprinkle with semi-sweet chocolate chips and gently press in the red and green candy-coated chocolate pieces. Allow to cool completely before slicing.

Notes

Tip 1: Do not stir the boiling toffee mixture to prevent crystallization.
Tip 2: Chill the cooled pan in the refrigerator for 1 hour before slicing to get a clean cross-section look.