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

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Instructions

Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, powdered milk, salt, and baking soda until well combined. Set aside.
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.
Add Wet Ingredients: Beat in the vanilla extract, whole egg, and egg yolk to the butter and sugar mixture until fully incorporated and smooth.
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.
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.
Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up for easier handling.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
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.
Bake Cookies: Bake for 12-15 minutes or until the edges are golden brown and cookies are set but still soft in the center.
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.