Christmas Crack Cookies
These salty sweet Christmas Crack Cookies are just like cracker toffee, but made in a cupcake pan. There's equal amounts of cracker, toffee, and chocolate every single time.
EQUIPMENT
- 2 cupcake pan
- saucepan - small
INGREDIENTS
- 24 Ritz crackers
- 1 cup unsalted butter
- 1 cup brown sugar - lightly packed
- 1 ½ cups mini chocolate chips - semi-sweet
- optional toppings - Toffee pieces, holiday sprinkles, flaky sea salt, toasted nuts, Christmas M&M's, candy cane pieces, crushed Ritz crackers
INSTRUCTIONS
- Preheat oven to 400 °F. Very lightly grease the cupcake pans with non-stick cooking spray. Place one cracker in each cavity.
- In a saucepan, melt together the unsalted butter and brown sugar over medium heat while lightly stirring with a silicone spatula. Allow it to come to a boil and reach 290 °F to 300 °F. NOTE: If you don't own a candy thermometer, allow the mixture to rapidly boil for 2 to 3 minutes.
- Pour 1 tablespoons of the sugar mixture over each cracker. Bake in the oven for 4 minutes.
- Remove from the oven and sprinkle 1 tablespoons of mini chocolate chips over each toffee cracker. Let sit for 2 to 3 minutes before spreading the chocolate with a small spoon. Immediately sprinkle with optional toppings. NOTE: If using standard sized chips, you may have to pop them back in the oven for a minute or two to help melt them.
- Allow the Christmas Crack Cookies to harden completely in a cool place like your garage, covered porch, or the refrigerator if you have neither.
- To remove the cookies push a sharp knife down one side of the cookie (not around, just down), it will release and pop right out. Storing information below.
RECIPE NOTES
- Instead of greasing the pan, you can use cupcake liners. This is great for gifting or if you plan on taking a tray to holiday parties.
- Troubleshooting the toffee: If the end product is sandy in texture, the sugar mixture wasn't boiled enough. If too hard, the sugar mixture was boiled too long.
STORING INFORMATION
- At room temperature, in an airtight container or sealable bag, for up 7 days.
- Refrigerated, in an airtight container or sealable bag, for up 2 weeks.
- Frozen, in an airtight container or sealable bag, for up 1 month. To keep the cookies from freezing together, place parchment paper between them or wrap them in cupcake liners.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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