Description
Deliciously addictive cookies made with layers of buttery caramel, chocolate, and salty crackers.
Ingredients
Scale
- ½ cup butter
- ½ cup packed brown sugar
- 25–30 Saltine crackers (like Saltines or Ritz, enough to cover your baking sheet)
- 1 cup semi-sweet or dark chocolate chips
- toasted chopped nuts and sea salt (optional)
- 1 cup butter (browned and cooled down)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 & 1/3 cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Arrange the crackers in a single layer to completely cover the bottom of the sheet.
- In a saucepan, melt ½ cup butter and ½ cup packed brown sugar over medium heat, stirring constantly. Once it starts to boil, leave the mixture alone without stirring for 4-5 minutes.
- Pour the caramel mixture evenly over the crackers and quickly spread it with a spatula. Bake for 5 minutes, or until bubbly. Turn off the oven.
- Remove from the oven and immediately sprinkle the chocolate chips over the top. Let sit for 2 minutes, then spread the melted chocolate evenly across the caramel. Top with chopped toasted nuts, and some flaky sea salt.
- Let the Christmas crack layer cool completely before using it in the cookies (refrigerate or freeze whenever it cools down enough).
- Chop it into smaller pieces and set aside.
- Melt 1 cup butter in a saucepan over medium heat. Stir continuously as it foams and turns golden brown, releasing a nutty aroma with brown bits forming at the bottom.
- Pour the melted butter in a bowl then place that in a larger bowl full of ice water. Whisk continuously until the butter sets and becomes harder.
- Line a large baking sheet with parchment paper.
- In a stand mixer, mix the brown butter with 1 cup brown sugar and ½ cup granulated sugar for about 2 minutes. Add 2 eggs and 2 teaspoons vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, mixing just until combined.
- Fold in the chopped Christmas crack until evenly distributed into the cookie dough.
- Using a cookie scoop (about 4 tablespoons), scoop the cookie dough. Place it on a parchment-lined baking sheet, top with more chopped up Christmas crack and freeze for 2 hours or overnight.
- Preheat the oven to 350°F then line your baking sheet with parchment paper.
- Place the chilled cookie dough balls on your prepared baking sheet when you are ready to bake them leaving 2 inches between each. Bake them for 13 minutes.
- Let the cookies cool on the baking sheet for 20 minutes before transferring them to a wire rack.
- Serve and enjoy!
Notes
- For a richer flavor, consider using dark chocolate chips.
- The Christmas crack can be prepared ahead of time and stored in the refrigerator or freezer.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg