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–+ servings
a bite of Christmas cookie

Christmas Crack Cookies

Servings: 24
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Author: Sandy Coughlin
Course: Dessert
Cuisine: American
Indulge in Christmas Crack Cookies: an addictive holiday treat with a salty Ritz cracker base, homemade toffee, and rich chocolate. Decorate with Christmas sprinkles for festive cheer!
Use silicone muffin pans or heavy paper liners (will peel better after completely cooled).

Ingredients

Equipment

Instructions

  • Preheat the oven to 400 degrees F and line two muffin tins with cute festive cupcake liners (optional) or use silicone cupcake/muffin pans.
  • Place a Ritz cracker in the bottom of each muffin cup.
  • Melt the butter in a medium saucepan over medium heat.
  • Add the brown sugar and make sure it's dissloved before bringing the mixture to a rolling boil, continuing to stir for 3 minutes so that the mixture doesn’t burn.
  • Remove the butter toffee from the heat and quickly drop a tablespoon onto each Ritz. A cookie scoop is a helpful way to accurately fill each cup about 3/4 full for even distribution.
  • Place the tins in the oven and bake for 3-5 minutes.
  • Remove the tins from the oven and immediately and while the caramel is still very runny from being hot, press the crackers down to the bottom, and they will stay in place. Then add 1 tablespoon of chocolate chips to each cup.
  • Allow the chocolate to melt a bit and then spread the chocolate with the back of a spoon.
  • Add the Christmas sprinkles. You can use crushed candy canes instead, if you like.
  • Place the assembled Christmas cracker cookies in the fridge to cool and set for 2-3 hours. This tip is important. Always make sure the caramel layer is fully set and cooled before peeling the paper liner if you are using.
  • Serve and enjoy!

Notes

Sandy’s tips and substitutions:

  • Storage: Keep leftover Christmas crack cookies in an airtight container at room temperature for a few weeks.  
  • Freeze: For longer storage, freeze these holiday cookies in an airtight container or freezer-safe bag for up to 3 months. Let them soften on the counter before serving again. 
  • Melt the chocolate separately: For an extra-smooth, glossy chocolate finish, melt the chocolate chips separately in a double boiler or microwave (in 20-second bursts, stirring between each) before spooning onto the warm butter toffee. This gives you more control over spreading.
  • Stir constantly: Stir the butter and sugar mixture constantly for the full 3 minutes once it boils. A minute too short and it’ll be runny; a minute too long and it can burn or become grainy when cooled.

Nutrition Facts

Calories: 183kcal, Carbohydrates: 17g, Protein: 1g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 21mg, Sodium: 31mg, Potassium: 82mg, Fiber: 1g, Sugar: 13g, Vitamin A: 242IU, Calcium: 21mg, Iron: 1mg