Saltine Cracker Toffee Cookies

An above view of chocolate chip cookies on a cookie sheet with pieces of cracker toffee in them, and topped with flaky sea salt.

These Saltine Cracker Toffee Cookies will knock your socks off! They combine the buttery crunch of Christmas Cracker Toffee with gooey brown butter chocolate chip cookies for your new favorite cookie, that has the perfect sweet and salty flavor.

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Course: Dessert

Cuisine: American

Keyword: Brown Butter, Cinnamon Sugar, Snickerdoodle Cookies, Snickerdoodles

Prep Time: 18

Cook Time: 12

Chilling Time: 2

Total Time: 2 30

Servings: cookies

Calories: 280kcal

Ingredients

For the Cookies:

1 cup unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 TBS vanilla extract
2 3/4 cups all purpose flour (spooned and leveled, or weighed)
1 tsp baking soda
3/4 tsp salt
1 cup Semi Sweet Chocolate Chips

For the Saltine Cracker Toffee:

20 Saltine Crackers
1/2 cup unsalted butter
1/2 cup brown sugar
1/4 tsp vanilla extract
1 cup Semi Sweet Chocolate Chips

US Customary - Metric

Instructions

Brown the Butter:

Put butter in a large pot. Heat over medium heat. 1 cup unsalted butter
Allow the butter to continue cooking, stirring often as it melts, then it will bubble and then foam. Scrape the sides and watch for it to get a nutty smell, and start to turn to an amber color. Remove from heat.
Pour butter into a separate bowl and allow to sit for about 30 minutes. While the butter is cooling, making the toffee.

For the Saltine Cracker Toffee:

Preheat the oven to 400 degrees Fahrenheit. Line a 9×13 baking pan with foil and spray with nonstick spray.
Spread the Saltine Crackers in rows on the pan, filling the pan as much as you can with them. 20 Saltine Crackers
Add the butter and brown sugar to a small sauce pan over medium high heat. Let the butter melt and bring the mixture to a boil. Boil for 2 to 3 minutes, or until the mixture is a nice caramel brown color. 1/2 cup unsalted butter , 1/2 cup brown sugar
Remove the toffee from the heat and stir in the vanilla extract. 1/4 tsp vanilla extract
Carefully pour the toffee over the crackers slowly, trying not to move the crackers around too much as you pour.
Place the pan in the preheated oven and bake for 3 to 5 minutes, until the mixture is bubbly. Remove the pan from the oven.
Sprinkle the chocolate chips over the top of the toffee and let them sit for 1 to 2 minutes until you can tell they are starting to melt and lose their shape. 1 cup Semi Sweet Chocolate Chips
Spread the chocolate slowly over the toffee until melted using an offset spatula or rubber spatula covering the toffee completely.
Let the pan cool at room temperature for about 15 minutes, then transfer to a freezer to cool another 15 minutes or so.
Remove the toffee from the freezer and use a sharp knife to chop it into small pieces.

For the Cookies:

Cream together the butter (still partially melted) sugar, and brown sugar for 2-3 minutes until it starts to get smooth. 1 cup brown sugar , 1/2 cup granulated sugar
Add in the eggs and vanilla extract and stir until just combined, when there is no longer any yellow steaks of the egg. 2 large eggs, 1/2 TBS vanilla extract
Add in the flour, baking soda, and salt. Stir until combined. 2 3/4 cups all purpose flour, 1 tsp baking soda , 1 tsp baking soda
Add in the Chocolate Chips, and about 2 cups of the toffee pieces (reserving the rest to place on top of the cookies after baking). 1 cup Semi Sweet Chocolate Chips
Cover the dough and place it in the fridge for 2 hours, up to 24 hours. If longer than about 12 hours, the dough may need to sit out for 20-30 minutes to be workable.
Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper, or silicone liners, and set them aside.
Scoop the dough by 3-4 TBS portions and roll them into balls.
Place 6 to 8 cookies on each cookie sheet.
Bake the cookies until the edges are golden brown, and the tops are just set, about 10-13 minutes. Bang the pan, a couple times half way through baking to help the cookies flatten a bit.
Remove the pan from the oven. Top each cookie with 2-3 pieces of toffee, and chocolate chips.
Let the cookies cool on the cookie sheet for 5 to 10 minutes, then transfer them to a cooling rack to continue cooling completely.

Notes

Extra Toffee - If you want extra Saltine Toffee to snack on, use our Cracker Toffee recipe and make a full batch (not quite double the saltines) and bake in a 10x15 pan. This will give you enough for the recipe and enough to snack on.

Chill the Dough - We can't skip chilling the cookie dough for recipes like this, made with brown butter. Like my favorite Brown Butter Chocolate Chunk Cookies. This ensures the cookies will hold their shape, and keeps them nice and thick, without spreading too much. I promise the extra time is worth it.

Large Cookie Scoop - Use a large baking scoop, or spoon out about 3 to 4 TBS of dough per cookie. This keeps the cookies nice and big, and that means extra chunks in each cookie too.

Don't Over Bake - You want to bake your cookies until they just start to look done. The tops might still look a little underdone, and not set, but they’ll keep cooking on the cookie sheet as you take it out of the oven. This keeps the cookies nice and soft throughout!

Add Chocolate on Top - Reserve a few toffee pieces, and chocolate chips for on top of the cookies after they're baked. It makes sure the cookies have lots of chocolate pieces, and makes them extra pretty.

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