Christmas Crack Cookies

Part 1: Make the Christmas Crack

1. Grab a 9x11 baking dish and line it with parchment paper. Arrange the 25 saltine crackers in a single layer on the parchment paper. Set aside.
2. In a small saucepan, combine 1/2 cup unsalted butter and 1/2 cup brown sugar. Heat over medium heat, stirring occasionally, until the butter and sugar have melted and are smooth.
3. Once melted, turn the heat to medium and allow the mixture to bubble for 5 to 7 minutes.
4. Remove from heat and immediately pour the hot butter-sugar mixture evenly over the crackers.
5. Top with 1 cup chocolate chips and gently smooth them out into one layer as they melt.
6. Sprinkle with flakey salt.
7. Place the baking dish in the freezer for 15 minutes to set.
8. Once set, break the 'Christmas crack' into pieces. You will need 1/2 cup of these pieces for the cookies.

Part 2: Make the Christmas Crack Cookies

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together 1/2 cup unsalted room temperature butter, 1/2 cup brown sugar, and 1/3 cup granulated sugar until light and smooth.
3. Beat in 1 egg and 1 teaspoon vanilla extract until well combined.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, folding until just combined and no dry bits remain.
6. Fold in 1/2 cup toffee chips, 1/2 cup chocolate chips, and 1/2 cup of the prepared Christmas crack pieces.
7. Scoop spoonfuls of dough onto the prepared baking sheet, leaving space between cookies.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
9. Allow the cookies to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely. Enjoy!