Preheat the Oven: Set your oven to 350°F (175°C).

Prepare the Brown Butter:

• o Add the butter to a pan over medium heat.
  
• o Stir as it melts and begins to bubble.
• o After a few minutes, it will foam up. Once the foam subsides, you will have brown, nutty-smelling butter.
• o Transfer the butter to a bowl and let it cool. To speed up cooling, place the bowl in the freezer or over a bowl of ice and stir.

Mix the Dough:

• o When the butter cools to room temperature texture, transfer it to a mixing bowl.
• o Add the brown sugar and white sugar. Mix with a stand or hand mixer until light and fluffy, about 3-4 minutes.
• o Add the Greek yogurt, egg, and vanilla extract. Mix until fully combined.
• o Add the flour, baking soda, and salt. Mix until just combined.

Add the Mix-ins:

• o Crush a handful of saltine crackers into small chunks. Avoid adding fine crumbs.
• o Add the saltine chunks, toffee bits, and chocolate chunks to the dough.
• o Mix on low until the mix-ins are evenly distributed.

Scoop the Dough:

• o Use a large cookie scoop (about 1/4 cup) to place dough onto a parchment-lined baking sheet.
• o Optionally, top each cookie with extra pieces of chocolate, saltine, and toffee.

Bake:

• o Bake in the oven for 8-10 minutes, until the edges are just set.
• o Let the cookies cool on the baking sheet for 10 minutes.
• o Transfer to a cooling rack to cool completely.

Enjoy your Christmas crack cookies. 🍪💕

Tips

• If the toffee separates, don't worry. It happens to everyone occasionally.
• Using a heavy-bottomed pan and continuous stirring helps prevent separation.
• Keep the heat low to avoid burning the toffee.

NUTRITION

• Calories: 243kcal | Carbohydrates: 15g | Protein: 2g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 60mg | Potassium: 115mg | Fiber: 2g | Sugar: 8g | Vitamin A: 387IU | Calcium: 16mg | Iron: 1mg