Preheat your oven to 400°F (200°C) and line a 9x9 inch pan with parchment paper. Arrange one layer of saltine crackers in the pan, side by side. In a saucepan over medium heat, combine the salted butter and brown sugar, bringing it to a boil—let it simmer for 2.5 minutes until bubbly. Pour this mixture over the crackers and bake for 6 minutes until golden.

Remove the pan from the oven and let it cool for 5 minutes. While the toffee is still warm, sprinkle chocolate chips evenly across the top. Allow them to melt for a couple of minutes, then use a spatula to spread the melted chocolate into an even layer over the toffee. For a delightful freeze, set the pan in the freezer, letting the chocolate harden.

While the toffee cools, brown the remaining salted butter in a medium saucepan over low heat until it turns a deep golden brown—this usually takes about 5-7 minutes. In a large mixing bowl, combine the browned butter with granulated sugar and brown sugar, mixing until well combined. Beat in the eggs and vanilla extract until the mixture is smooth and creamy.

In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the flour mixture into the wet ingredients using a spatula or wooden spoon, mixing just until no streaks remain. The result should be a thick cookie dough perfect for adding the delicious Christmas Crack pieces.

Take the chilled toffee from the freezer and chop it into small pieces. Gently fold these toffee bits into your cookie dough, ensuring an even distribution. Using a cookie scoop or tablespoon, portion the dough onto lined baking sheets, leaving some space in between for spreading. Finish with a light sprinkle of flakey sea salt on top for that perfect contrast of flavors.

Let the unbaked cookie dough rest at room temperature for about 10 minutes. In the meantime, preheat your oven to 350°F (175°C). Bake the cookies in the preheated oven for 9-11 minutes, or until they spread slightly and appear set, with no glossy surface. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Once cooled, your Christmas Crack Cookies will be soft, chewy, and bursting with toffee flavor! Store the cookies in an airtight container at room temperature for up to three days, or freeze them for up to three months. Serve these festive treats alongside a warm beverage for an extra cozy touch.