christmas crack cookies

Preheat the oven to 350F. Add the butter to a pan over medium heat. Stir as the butter melts and continue to stir as the butter begins to bubble. After a few minutes the butter will start to foam up. When the foam subsides, you'll be left with brown, nutty smelling butter.

Transfer the butter to a bowl and let it cool off. If you are in a hurry you can put the bowl in the freezer, or put the bowl over a bowl of ice and stir to let the butter cool down. `

When the butter has cooled down to the texture of room temp butter, add it to a mixing bowl. Add the brown sugar and white sugar. Using a stand mixer or hand mixer, mix until light and fluffy, about 3-4 minutes.

Add the greek yogurt, egg, and vanilla extract. Mix until fully combined.

Add the flour, baking soda, and salt. Mix until just combined.

For the mix-ins, crush a handful of saltine crackers into small chunks. Add just the chunks into the dough, leaving any fine crumbs from crushing them behind. Add the toffee bits and chocolate chunks. Mix the dough on low until the mix-ins are evenly distributed.

Use a large cookie scoop (about 1/4 cup) to scoop out the dough onto a parchment lined baking sheet. Top each cookie with an extra piece of chocolate, saltine, and toffee (this step is optional).

Transfer to the oven and bake for 8-10 minutes, until the edges are just set. Let them cool on the baking sheet for 10 minutes, then transfer to a cooling rack. Enjoy!