I love making easy, addictive desserts. One of my all-time favorites is cookie crack recipe—a buttery, crispy, chocolatey treat that lives up to its name. It has the perfect balance of sweet and salty flavors. Every bite melts in my mouth with a satisfying crunch.
I first tried it at a holiday party and knew I had to recreate it. The best part? It takes just a few simple ingredients. No complicated steps, no fancy equipment—just pure deliciousness. Whether for a quick snack or a homemade gift, this recipe never disappoints
I always get requests for more. If you love effortless baking and crave something irresistible, this one is a must-try. Let’s dive into the details!
Why You Will Love This Recipe?
You will love this Cookie Crack Recipe because it’s the perfect combination of sweet, salty, buttery, and crunchy—all in one bite! It’s incredibly easy to make, requiring just a handful of ingredients and minimal effort.
No need for fancy baking skills! The crispy texture, paired with melty chocolate and a hint of salt, makes it absolutely addictive.
Plus, it’s a versatile treat—great for gifting, serving at parties, or simply satisfying a sweet tooth. Once you try it, you’ll find yourself making it again and again because it’s just that good!
How To Prepare Cookie Crack Recipe?
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: Approximately 24 pieces
Equipment Needed:
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper Rolling pin or a sturdy can
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1½ teaspoons vanilla extract
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1⅓ cups semi-sweet chocolate chips (reserve some for topping
Step-by-Step Instructions:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. Cream Butter and Sugar
In a large mixing bowl, cream together the room-temperature butter and granulated sugar until the mixture is smooth and creamy. This can be done using an electric mixer on medium speed or by hand with a whisk.
3. Add Vanilla and Salt
Mix in the vanilla extract and salt until they are fully incorporated into the butter-sugar mixture.
4. Incorporate Flour
Gradually add the all-purpose flour to the mixture, mixing until just combined. Be careful not to overmix, as this can lead to a tougher texture.
5. Fold in Chocolate Chips
Stir in the semi-sweet chocolate chips, reserving a handful to press into the top of the dough later.
6. Prepare the Dough for Baking
Transfer the dough onto the prepared baking sheet. Place another sheet of parchment paper over the dough.
Using a rolling pin or a sturdy can, flatten the dough evenly to about ¼ inch thickness. Remove the top parchment paper and press the reserved chocolate chips into the surface of the dough.
7. Bake
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown. Keep an eye on the baking process to prevent overbaking.
8. Cool and Break into Pieces
Allow the baked cookie slab to cool completely on the baking sheet. Once cooled, use your hands to break it into irregular pieces, creating the “crack” effect.
Nutrition Facts Per Serving:
Note: Nutritional values are approximate and may vary based on exact ingredients used and portion sizes.
- Calories: 200
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 80mg
- Total Carbohydrates: 22g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g
Serving Suggestions For Cookie Crack Recipe
I like to serve cookie crack as a sweet snack during holidays, movie nights, or anytime I want something quick and addictive. It’s perfect on a dessert platter alongside brownies, fudge, or truffles.
When I’m hosting, I break it into pieces and place it in festive treat bags or jars for easy gifting. Kids love grabbing a few pieces after school, and it’s always a hit at bake sales or potlucks. You can also crumble it over ice cream for a crunchy topping or pair it with a hot cup of coffee for a sweet midday treat.
Tips and Variations:
- Add Nuts: For added crunch and flavor, fold in ½ cup of chopped nuts such as almonds, pecans, or walnuts into the dough.
- Dried Fruits: Incorporate ½ cup of dried fruits like cranberries or cherries for a sweet and tangy twist.
- Spice It Up: Add a teaspoon of cinnamon or a pinch of cayenne pepper to the dough for a warm, spicy note.
- Chocolate Drizzle: After breaking the cookie into pieces, drizzle melted white or dark chocolate over the top for an extra layer of decadence.
- Storage: Store the Cookie Crack in an airtight container at room temperature for up to a week to maintain its freshness and crunch.
Health Benefits For Cookie Crack Recipe
Cookie crack is definitely a sweet indulgence, but when enjoyed in moderation, it can offer a few small perks. The butter and nuts (if added) provide a bit of healthy fat and some protein, while the sugar offers a quick burst of energy—especially useful for active days or festive occasions.
More importantly, I believe one of the biggest benefits is the joy it brings. Whether I’m sharing it with family, gifting it to friends, or simply enjoying a few bites with coffee, it always lifts my mood and adds a little happiness to the day.
How To Store Cookie Crack Recipe
To keep Cookie Crack fresh and crispy, store it in an airtight container at room temperature for up to one week. If you live in a warm or humid climate, refrigerating it can help maintain its texture.
For longer storage, freeze the pieces in a sealed container or ziplock bag for up to three months. When ready to enjoy, let them sit at room temperature for a few minutes to regain their crunch. Avoid leaving them uncovered, as they can become soft and lose their signature crispiness!
Note
This recipe is adapted from Susie Fishbein’s “Kosher by Design Short on Time Cookbook.”
FAQ
What is cookie crack made of?
Cookie crack usually includes a base of saltine or graham crackers, topped with melted butter and brown sugar, then finished with chocolate and optional toppings like nuts or sprinkles.
Can I use a different type of cracker?
Yes! I sometimes use graham crackers, Ritz, or even pretzels. Each one gives a slightly different flavor and texture, but they all work well.
How do I store cookie crack?
I keep it in an airtight container at room temperature for up to 5 days. If it’s hot or humid, I prefer storing it in the fridge to keep the chocolate from melting.
Can I freeze cookie crack?
Absolutely. Just layer the pieces between parchment paper and freeze in a sealed container. It stays good for up to 2 months and thaws quickly at room temperature.
Why is it called “cookie crack”?
It gets its name from how addictively delicious it is! Once you try one piece, it’s hard to stop. The sweet-salty crunch makes it totally irresistible.
Conclusion:
Cookie Crack is the ultimate sweet and salty treat that’s easy to make and impossible to resist. With its buttery crunch, rich chocolate topping, and hint of salt, every bite is pure indulgence.
Whether you’re making it for a party, as a homemade gift, or just to satisfy a craving, this recipe never disappoints.
Plus, it’s so simple that you’ll find yourself making it again and again. Give it a try, and I guarantee it will become a favorite in your household. Happy baking!
Cookie Crack Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, cream together the room-temperature butter and granulated sugar until the mixture is smooth and creamy. This can be done using an electric mixer on medium speed or by hand with a whisk.
- Mix in the vanilla extract and salt until they are fully incorporated into the butter-sugar mixture.
- Gradually add the all-purpose flour to the mixture, mixing until just combined. Be careful not to overmix, as this can lead to a tougher texture.
- Stir in the semi-sweet chocolate chips, reserving a handful to press into the top of the dough later.
- Transfer the dough onto the prepared baking sheet. Place another sheet of parchment paper over the dough.
- Using a rolling pin or a sturdy can, flatten the dough evenly to about ¼ inch thickness. Remove the top parchment paper and press the reserved chocolate chips into the surface of the dough.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown. Keep an eye on the baking process to prevent overbaking.
- Allow the baked cookie slab to cool completely on the baking sheet. Once cooled, use your hands to break it into irregular pieces, creating the “crack” effect.