Christmas Crack Toffee Cookies Recipe
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Christmas Crack Toffee Cookies Recipe

ByLily Carter
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Let me tell you, this Christmas Crack Toffee Cookies Recipe is one of my all-time favorite holiday treats. The moment you take a bite, that delicious crunch from the toffee and saltine crackers paired with soft, buttery cookie dough hits all the right notes. It’s like the best of toffee and cookies came together to throw a winter party in your mouth!

This recipe shines during those festive get-togethers, gift exchanges, or even just cozy nights at home with a cup of hot cocoa. What makes it truly special is the perfect balance between sweet, salty, and buttery flavors, plus that gorgeous toffee crunch that’s downright addictive. Once you try this Christmas Crack Toffee Cookies Recipe, I bet it’ll become a new holiday staple in your house too.

Ingredients You’ll Need

The beauty of this recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a key role to get that lovely texture and rich flavor that make these cookies unforgettable. I recommend using fresh, high-quality ingredients wherever possible—especially the butter and toffee bits.

  • All-purpose flour: The base for the cookie dough; spoon it into your measuring cup for accuracy to avoid dense cookies.
  • Powdered milk: Adds depth and richness to the dough, enhancing flavor subtly but noticeably.
  • Salt: Essential for balancing sweetness and enhancing the cookie’s flavor.
  • Baking soda: Helps the cookies spread and get just the right texture.
  • Unsalted butter: Make sure it’s softened but still cool to help mix well and provide that buttery richness.
  • Granulated sugar: Gives sweetness and a slight crispness on the edges.
  • Light brown sugar: Packed tightly, it contributes moisture and chewiness thanks to its molasses content.
  • Light corn syrup: Helps keep the cookies chewy and adds a subtle gloss.
  • Vanilla extract: A flavor booster that brings warmth and aroma to the dough.
  • Egg and egg yolk: Provide structure and make the cookies tender and rich.
  • Saltine crackers: Crushed, they add unexpected salty crunch that makes these cookies stand out.
  • Bits o brickle toffee bits: The star crunch! Look for good-quality bits to ensure perfect texture and taste.
  • Pecan pieces (optional): Adds a nutty crunch if you like extra texture.
  • Chocolate chips: Melt over the top for that classic chocolate-toffee combo.
  • Holiday sprinkles: Fun and festive finishing touch to make cookies visually pop.

Variations

I love tweaking this Christmas Crack Toffee Cookies Recipe for different occasions or moods. Feel free to make it your own by swapping in your favorite mix-ins or skipping nuts if you’re allergic or just not a fan. This recipe is forgiving and flexible—that’s part of the fun!

  • Variation: Try adding dried cranberries or cherries for a tart contrast—my family enjoyed this berry twist last Christmas.
  • Variation: Use gluten-free flour blend if you need a gluten-free option; I tested this and it worked well with no flavor loss.
  • Variation: For dairy-free, swap butter for coconut oil and choose dairy-free chocolate chips; the texture will be slightly different but still delicious.
  • Variation: If you want to dial up the saltiness, sprinkle flaky sea salt over the melted chocolate before sprinkles go on—adds a spectacular salty crunch.

How to Make Christmas Crack Toffee Cookies Recipe

Step 1: Prep your dry ingredients and cracker crunch

Start by mixing all your dry ingredients in a medium bowl—flour, powdered milk, salt, and baking soda. I find that whisking them together really helps everything distribute evenly and prevents clumps. Then crush your saltine crackers into small bits, but not powder; you want some bite in those cookies. Set that aside to add later.

Step 2: Cream the butter and sugars

This is a key step, so make sure your butter is softened but still cool. Using a stand mixer or hand-held beaters, cream the butter with granulated and brown sugars until the mixture is light and fluffy—this usually takes 3 to 5 minutes. This step ensures your cookies will have the perfect chewy texture.

Step 3: Add wet ingredients

Mix in the light corn syrup and vanilla extract, then beat in your large egg and extra yolk one at a time. I always tip my eggs into a small bowl first to check for shells—trust me, it saves the day. Blend just until combined here; overmixing can make cookies tough.

Step 4: Combine and fold in crunchy bits

Slowly add your dry flour mixture to the wet ingredients, mixing on low speed or folding by hand until just combined. Then gently fold in the crushed saltines, toffee bits, and pecans if you’re using them. This’ll give you a cookie dough packed with sweet, salty crunch.

Step 5: Bake and top

Scoop out cookie dough onto parchment-lined baking sheets—about 1 to 1 ½ tablespoons per cookie works best. Bake at 350°F (175°C) for 10-12 minutes or until edges turn golden but centers are still soft. Right when they come out of the oven, sprinkle with chocolate chips and let them melt. Spread the chocolate gently with a spatula, then add festive sprinkles and extra toffee bits on top. Let cool completely before serving.

How to Serve Christmas Crack Toffee Cookies Recipe

The image shows nine white bowls and a white square plate arranged neatly on a white marbled surface. The top row has a round bowl filled with fine white flour and next to it on the right is a white square plate with eight thick yellow butter pieces. Below the flour is a small round bowl of light brown sugar, and next to it is a small round bowl with dark brown vanilla extract. Below the butter plate is a white bowl full of pecan halves, rich brown in color. In the middle left is a small bowl filled with white milk, and to its right is a small bowl with an unbroken egg yolk bright orange on the white clear egg white. Below the egg yolk is a bowl filled with small dark brown chocolate chips, and next to it on the left is a small bowl of white salt. At the bottom left corner is a bowl with colorful round sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping mine with colorful holiday sprinkles—makes the cookies shine on any cookie tray and adds a bit of fun crunch. Sometimes I also toss on a few extra pecan pieces or a light dusting of powdered sugar for an extra festive vibe. It’s simple but trust me, it elevates the cookies.

Side Dishes

These cookies pair wonderfully with hot beverages—think peppermint mochas, cinnamon-spiced cider, or even just classic black coffee. For holiday gatherings, I like to serve them alongside a cheese board or fresh fruit to balance out the richness. They also make a sweet finish after a cozy winter meal.

Creative Ways to Present

Last Christmas, I arranged these cookies in a wreath shape on a festive platter with sprigs of fresh rosemary and cranberries around them—made for a stunning centerpiece! You can also package them in cute holiday tins or cellophane bags tied with ribbons to give as gifts. These little touches make sharing this Christmas Crack Toffee Cookies Recipe extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering parchment paper between so they don’t stick together. They usually stay fresh and chewy for about 4-5 days. If you want to keep that fresh-baked vibe, avoid the fridge as it tends to dry them out.

Freezing

You can freeze these cookies either baked or as dough. For dough, portion it into balls and freeze on a tray before transferring to a zip-lock bag. Baked cookies freeze well in layers separated by parchment paper. When you’re ready, thaw at room temperature and they’ll taste like they were freshly baked.

Reheating

If you want to warm up a cookie (and who doesn’t?), pop it in the microwave for 8-10 seconds or in a low oven for a few minutes. This melts the chocolate again and revives that wonderful gooey-chewy texture. Just don’t overdo it or they might get too soft!

FAQs

  1. Can I use a different type of cracker instead of saltines?

    Definitely! While saltines add that perfect salty crunch, you can experiment with other crackers like Ritz or even graham crackers. Just keep in mind how sweet or salty those crackers are, as it will affect the final cookie flavor.

  2. What brand of toffee bits do you recommend?

    I usually go with “Bits o’ Brickle,” which you can find in many grocery stores. They melt well and keep a nice crunch. If you can’t find those, look for any quality toffee bits or chop up your favorite toffee candy.

  3. Can I make these cookies ahead of time for holiday parties?

    Absolutely! You can bake them a day or two ahead and store them tightly covered. To keep the chocolate looking fresh, add sprinkles right before serving if possible.

  4. Why do these cookies use powdered milk?

    Powdered milk adds richness and helps with texture, giving the dough a subtle creamy flavor that plain flour alone can’t provide. It’s a little trick that makes a big difference.

  5. Is it necessary to use corn syrup?

    Corn syrup helps keep these cookies chewy and prevents crystallization in the sugar. If you don’t have any, you could substitute with a mild honey or omit, but texture might slightly change.

Final Thoughts

This Christmas Crack Toffee Cookies Recipe holds a special place in my heart because it brings together all the wonderful holiday flavors and textures in every bite. Whether you’re baking for loved ones, creating a festive dessert platter, or just indulging yourself, these cookies never disappoint. I hope you enjoy making (and eating!) them as much as I do—they’re a joyful treat that truly tastes like the holidays.

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Christmas Crack Toffee Cookies Recipe

Christmas Crack Toffee Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 123 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: Approximately 24–30 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Celebrate the festive season with these irresistible Christmas Crack Toffee Cookies, a perfect blend of crunchy Saltine crackers, rich toffee bits, and luscious chocolate chips, all baked into buttery, sweet cookies topped with holiday sprinkles. These cookies combine the classic toffee flavor and a delightful crunchy texture, making them a standout treat for holiday gatherings or gifting.

Ingredients

Scale

Dry Ingredients

  • 2 cups + 2 tablespoons all-purpose flour (270g)
  • 2 tablespoons powdered milk (12g)
  • 1 teaspoon salt
  • ½ teaspoon baking soda

Butter & Sugars

  • 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

Wet Ingredients

  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature

Mix-ins & Toppings

  • 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

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, powdered milk, salt, and baking soda until well combined. Set aside.
  2. Cream Butter and Sugars: In a large mixing bowl, beat 7 tablespoons of unsalted butter (half of the sliced butter), the granulated sugar, light brown sugar, and light corn syrup together until the mixture is light and fluffy, about 3-5 minutes using a hand mixer or stand mixer on medium speed.
  3. Add Wet Ingredients: Beat in the vanilla extract, whole egg, and egg yolk to the butter and sugar mixture until fully incorporated and smooth.
  4. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to form the cookie dough.
  5. Add Saltine Crackers and Toffee Bits: Gently fold in the crushed Saltine crackers and toffee bits, ensuring even distribution throughout the dough. Do not overmix.
  6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up for easier handling.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Form Cookies: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Place a few chocolate chips and toffee bits on top of each cookie and sprinkle with pecan pieces if using and holiday sprinkles for a festive touch.
  9. Bake Cookies: Bake for 12-15 minutes or until the edges are golden brown and cookies are set but still soft in the center.
  10. Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and enhances texture.

Notes

  • For best results, use room temperature eggs to ensure smoother mixing and better emulsion.
  • The powdered milk in the dry ingredients enriches the dough, providing a tender crumb and mellow flavor.
  • Crushing the Saltine crackers too finely may make the cookies too soft; aim for coarse crumbs for desired crunch.
  • Optional pecans can add a nice nutty flavor but can be omitted for nut-free versions.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Toffee bits can vary in sweetness; adjust sugar slightly if using particularly sweet or salty toffee.
Avatar photo

Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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