Recipe: Christmas Cookie

Thursday, December 27

It was that time of year. Time to break out the yoga pants, a comfy sweater and socks to easily slip around the kitchen. Time to turn up the holiday tunes, light a candle and pre-heat the oven to 350 degrees. Time to get your cookie baking into full swing.

This year I spent some serious time highlighting delicious cookie recipes from my favorite cooking blogs {joy the baker, channeling contessa, pioneer woman, annie eats}. Then I spent one delicious day in the kitchen baking them all up.

Here is my favorite cookie recipe this year:

Salty Chocolate-covered Toffee Crackers


  • 40 saltine crackers {or about 1 sleeve of crackers}
  • 2 sticks of unsalted butter, cut into pieces
  • 1 c brown sugar, packed
  • 1/2 tsp vanilla
  • 1 12-ounce bag {2 cups} semi-sweet chocolate chips
  • flaky salt, for sprinkling

Preheat the oven to 350.

Line a rimmed 18x13 baking sheet with foil, and generously butter the foil. Line the pan with crackers, making sure they are as close together as possible, and break crackers in half so they fit right up to the edge of the pan.

In a medium saucepan combine the butter and brown sugar. Cook over medium heat, stirring often, until the mixture is completely melted and smooth. As soon as it begins to boil, turn down the heat slightly and simmer the caramel for 3 minutes. Remove from heat and stir in vanilla.

Slowly pour the caramel evenly over the saltines and spread the caramel all the way to the edges of the pan to completely cover the crackers. The crackers will want to move around, but don't let them, you are the boss of those crackers! Bake the crackers for 12 minutes.

Carefully remove the pan from the oven (the caramel will be bubbling) and set the pan on a wire rack. Sprinkle the chocolate chips over the crackers. Let the chips stand for a few minutes until they have completely melted, then use an offset spatula to spread the chocolate evenly over the crackers. Sprinkle with salt.

Cool for several hours or until the caramel has completely set and the chocolate has hardened. Remove from the pan, carefully peel away the foil and cut or break into bite sized pieces. Store in an airtight container between layers of waxed paper for up to a week.

{makes about 4 dozen 2-inch pieces}

When I finished, I wrapped them in these cute boxes that I found at the Container Store and brought them around co-workers and family members.


*P.S. I added in some pre-made cookies too; because it's hard to beat chocolate covered peppermint Joe-Joes from Trader Joes and some classic Nestle's chocolate chip slice and bakes. Am I right?

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