There’s something about the holidays that just screams cookies. But these? These aren’t just any cookies—they’re Christmas Crack Cookies, the ultimate holiday mash-up you didn’t know you needed. Imagine the sweet, salty, buttery crunch of Christmas crack nestled into the soft, chewy embrace of a chocolate chip cookie.
Yes, it’s as magical as it sounds. Whether you’re baking for a cookie swap, gifting to friends and family, or just sneaking bites in your kitchen with twinkling lights in the background, these cookies are guaranteed to be the star of your holiday season. Let’s make some Christmas cookie magic!
why you'll love them!
- Combines two holiday favorites: the addictive crunch of Christmas Crack with the soft, chewy goodness of chocolate chip cookies.
- Versatile: can customize with sprinkles, swap the chocolates, or drizzle with caramel.
- Toffee lovers dream: you got crunch toffee with a soft chocolate chip cookie all in one! Best of both worlds!
- Salty + sweet: who doesn't love this classic combo?
Christmas Crack Cookies Ingredients
- Unsalted butter: this is used in both the cookies and toffee bits.
- Brown sugar packed: you'll want mostly brown sugar for this recipe. It blends so perfectly with the toffee flavor and lends to the chewy texture.
- Granulated sugar: for sweetness and just a hint of crispiness
- Egg + egg yolk: using 1 egg yolk allows for you to get a slightly chewier cookie!
- Vanilla extract: a must for every cookie recipe!
- Flour: all purpose flour works best for this recipe. You can use 1:1 gluten free flour as well.
- Baking powder + soda: for some rise in your dessert.
- Saltine crackers: these are the base for the toffee. Do not swap for another type of cracker.
Recipe FAQ
Can I use a different type of cracker for the toffee layer?
I wouldn't for this recipe, but if you really wanted to, you cna test out Ritz crackers or pretzel crisps.
Can I use store-bought toffee instead of making my own?
Yes, you can use store-bought toffee or heath bars for a shortcut. Just chop it into small pieces and fold it into the cookie dough with the chocolate chips.
Can I add other mix-ins to these cookies?
Of course! Feel free to add nuts (like pecans or walnuts), dried cranberries, or white chocolate chips for even more holiday cheer.
How to Store and Freeze
To store
- Room Temperature: Store them in an airtight container at room temperature for up to 4 days. Separate layers with parchment or wax paper to prevent sticking, especially if you live in a warm or humid climate.
- Refrigeration: If your kitchen runs warm, you can refrigerate the cookies to keep the chocolate and toffee from melting. Just bring them to room temperature before serving for the best texture and flavor.
Freeze cookie dough
- Allow the cookies to cool completely.
- Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen cookies to an airtight, freezer-safe container or bag.
- Storage Time: You can freeze baked cookies for up to 3 months.
Freeze baked cookie
- Scoop the dough into balls and place them on a baking sheet lined with parchment paper.
- Freeze the dough balls for 1-2 hours until firm, then transfer them to a freezer-safe bag or container.
- Bake from Frozen: When ready to bake, place the frozen dough balls directly on a baking sheet and bake as directed, adding an extra 1-2 minutes to the bake time.
If you make these Christmas Crack Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Holiday Recipes page.
Christmas Crack Cookies
Ingredients
Crack bars
- 20-25 saltine crackers
- 1/2 cup brown sugar packed
- 1/2 cup unsalted butter
- 3/4 cups chocolate chips
Cookies
- 1 cup unsalted butter
- 1 cup brown sugar packed
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate, chopped
Instructions
Make the Crack Bars
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and arrange the saltine crackers in a single layer, covering the entire surface. Set aside.
- In a small saucepan over medium heat, melt the butter and brown sugar together. Stir continuously until the mixture begins to bubble and thicken slightly, about 3-4 minutes.
- Pour the toffee mixture evenly over the saltine crackers, spreading it out with a spatula to coat them all.
- Place the baking sheet in the oven and bake for 5 minutes, or until the toffee is bubbling.
- Remove from the oven and immediately sprinkle the chocolate chips over the hot toffee. Let the chocolate sit for a minute to soften, then spread it evenly over the toffee layer with a spatula.
Make the Cookies
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the egg, egg yolk, and vanilla extract to the bowl. Mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped chocolate and pieces of the prepared toffee until evenly distributed throughout the dough.
- Scoop about 2 tablespoons of cookie dough for each cookie, rolling them into balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to bake on the hot baking sheet after they come out of the oven.
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