crack cookies

Skip the candy making! These crack cookies have the flavor of Christmas crack filled with butter, chocolate and toffee. One Easy Cookie Recipe. Sticky, salty, completely irresistible.

Christmas Crack Cookie Ingredients

• Saltines and Swaps: For texture, reserve the brine for medium or use pretzels, graham crackers, golden grahams, cornflakes, Biscoff, or small oyster crackers.
• butter: Browning butter adds a rich, nutty flavor that deepens the flavor of the toffee. I think it’s worth taking extra steps.
• taffy: Use toffee pieces, chopped sticks or crushed Werther’s Originals. Bigger chunks add to the crunch. You can also use homemade toffee!
• chocolate: Semi-sweet works best, but any type will work. For better melting and flavor, use fine chocolate (guitard or chopped bars).
• Flaky Sea Salt: Don’t skip this! Salt balances the sweetness and enhances the saltiness of the crackers. Keep some flakes whole for texture.

How to Make Christmas Crack Cookies

This crack cookie recipe is so easy! You don’t have to make Christmas crack first. I wanted to express all the flavors without any extra work.

Brown Butter & Combine

1. Brown Butter: Preheat oven to 350°F, then line 2 to 3 baking sheets with parchment paper and set aside. Cut the butter into pieces and cook in a medium saucepan over medium heat for about 8 minutes. Whisk frequently until foamy, nutty in texture and golden brown. Turn off the heat and transfer to a heat-resistant plate to cool to room temperature.
2. Dry Ingredients: Mix the flour, baking soda, and salt in a medium bowl and set aside.
3. Mix sugar and butter: Combine brown sugar, granulated sugar, and cooled brown butter in a large bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on high speed until combined, 1 to 2 minutes.
4. Add wet ingredients: Add eggs, egg yolks, vanilla, and sour cream to sugar mixture and mix until combined. Scrape the sides and bottom of the bowl as needed.

Combine, cool, and bake.

5. Combine dry and wet ingredients: Add flour mixture to sugar mixture and mix until all flour is incorporated. Scrape down the sides of the bowl as needed.
6. Cold dough: Stir in chocolate chips, toffee bits, and crushed salt crackers. Cover the bowl tightly with plastic wrap and place the dough in the refrigerator for 30 minutes.
7. baking: Once cooled, use a medium cookie scoop to scoop out 1 ½ tablespoon cookie dough balls onto a baking sheet. Leave about 2 inches between them. Bake for 10 to 12 minutes, until the edges are golden brown and the center still looks slightly underbaked. As soon as you take the Christmas crack cookies out of the oven, sprinkle each with a little sea salt. Then, let cool on the baking sheet for 2-3 minutes and then transfer to a cooling rack to cool.

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Christmas Crack Cookies

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Chewy, buttery Christmas crack cookies filled with toffee, chocolate and flaky sea salt. Sweet, salty, the perfect combination that you can’t resist.

lecture cookies, desserts

cooking American

keyword Banana cookie recipe, Christmas cookies, Christmas crack cookies, Christmas crack cookie recipe, cookie recipe, crack cookies, crack cookie recipe, toffee chocolate saltine cookies, toffee cookies

preparation time 20 minute minute

cooking time 10 minute minute

chill time 30 minute minute

total time 1 hour hour

night soil 28 cookie

calorie 213calorie

author Alyssa Rivers

ingredient

• 1 cup unsalted butter
• 2 ¼ cup all purpose flour
• 1 ¼ teaspoon baking soda
• ½ teaspoon salt
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 large in size egg
• 1 egg yolk
• 2 ½ teaspoon vanilla extract
• 1 tablespoon cream
• ⅔ cup semi-sweet chocolate chips or chunks
• ⅔ cup toffee bits Or crushed toffee candy
• ½ cup lightly crushed salt crackers
• flaky sea salt For topping

guideline

• Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper and set aside.
• chop 1 cup unsalted butter Divide into pieces and place in a small saucepan over medium heat. Cook, stirring often, until the butter begins to brown, about 8 minutes. It will start to smell very nutty and will become quite bubbly and slightly foamy before turning golden brown in color. Remove from heat and transfer to a small heatproof plate to cool to room temperature.
• add 2 ¼ cups all-purpose flour, 1¼ teaspoons baking sodaand ½ teaspoon salt Place in a medium bowl and stir to combine. Set aside.
• add 1 cup packed light brown sugar, ½ cup granulated sugarPlace the cooled brown butter in a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment on high speed until combined, 1 to 2 minutes.
• add 1 large egg, 1 egg yolk, 2 ½ teaspoons vanilla extractand 1 tablespoon sour cream Add to sugar mixture and mix until combined, scraping down sides and bottom of bowl as needed.
• Add the flour mixture to the sugar mixture and mix until all the flour is incorporated, again scraping down the sides and bottom of the bowl as needed.
• Please stir ¼ cup semisweet chocolate chips or chunks, ¼ cup toffee beetsand ½ cup lightly crushed saltine crackers. Cover the bowl tightly with plastic wrap and place the dough in the refrigerator for 30 minutes.
• Once cooled, use a medium cookie scoop to scoop 1 ½ tablespoon balls of dough onto baking sheets, leaving about 2 inches between them.
• Bake for 10 to 12 minutes, until the edges are golden brown and the center still looks slightly underbaked. Sprinkle a pinch on each cookie as soon as they come out of the oven. flaky sea saltflaky sea salt Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool.

memo

Storage and Freezing Instructions

• save: Store cookies in an airtight container at room temperature for up to 7 days.
• Freeze Baked Cookies: After the cookies have completely cooled, line an airtight container with parchment paper. Store frozen for up to 3 months.
• Frozen Cookie Dough: Scoop dough into individual portions onto parchment-lined baking sheets and freeze until firm (about 2 hours). Transfer to a freezer-safe container and store frozen for up to 3 months.
• How to bake from frozen: Bake the dough immediately after taking it out of the freezer. Just add a few minutes more to the baking time.

nutrition

calorie: 213calorie | carbohydrate: 27g | protein: 2g | province: 11g | Saturated Fat: 7g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans fat: 0.3g | Cholesterol: 38mg | sodium: 118mg | potassium: 60mg | fiber: 1g | sugar: 17g | Vitamin A: 300IU | Vitamin C: 0.02mg | calcium: 18mg | steel: 1mg

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