Ritz Christmas Crack Cookies Recipe
These Ritz Christmas crack cookies are a fun little twist on classic Christmas toffee—easy, festive, chocolatey, and perfect for gifting or snacking!
Ritz Christmas cracker toffee is one of those festive treats that vanishes faster than my teens can say, “Is there anything sweet to eat?”
It’s sweet, salty, crunchy, chocolatey, and dangerously easy to pop into your mouth… which explains why I can never seem to keep a full batch around for long.
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why You’ll Love This Recipe
These ritz cookies give you all the nostalgia of classic cracker toffee with a charming, bite-sized twist. They’re portioned, adorable, and perfect for gifting!
Plus they’ve got that same irresistible chewy-toffee-meets-chocolate crunch everyone loves.
Yes, they take a little more patience than the traditional “spread-and-break” method, but the cute presentation makes them the star of any cookie tray. And because they’re baked in liners, you get fuss free cleanup and snack-sized servings ready to share.
If you think this is great, be sure to check out my Ritz cracker toffee, peanut butter Ritz cookies or pretzel toffee recipe too.
Here’s everything you’ll need to make this simple and crave worthy recipe!
Ingredients
- Christmas Ritz crackers, regular Ritz work too – these buttery, festive crackers make the perfect salty base for each toffee cup. Or use mini peanut butter Ritz and a mini muffin tin – for 24 mini muffins use half the butter and brown sugar!
- Butter, unsalted – creates the rich, caramel-like toffee that soaks beautifully into the crackers.
- Dark brown sugar – adds sweetness and depth, caramelizing into that classic holiday toffee flavour.
- Semi sweet chocolate chips – melt into a smooth, creamy topping for each toffee cookie.
- Christmas sprinkles – add festive colour and crunch to each treat.
Instructions
1. Preheat the oven to 350 degrees F.
2. Line two muffin tins with festive cupcake liners. NOTE: this is an optional step – be sure to use good quality liners or spray with cooking spray to prevent the mixture from sticking to the liners. If you have a silicone muffin tin or liners – that’s a great option as some bakers have found the paper liners to stick!
3. Place a Ritz cracker in the bottom of each liner.
4. In a medium sauce pan melt butter over medium heat, add brown sugar and bring to a boil. Boil for 2-3 minutes, allowing the mixture to bubble and caramelize.
5. Remove from heat and drop a tablespoon size amount of the mixture onto each ritz – use a cookie scoop.
6. Place in the oven and bake for 8 minutes.
7. Remove from the oven and immediately top each Ritz with 1-2 Tbsp chocolate chips.
8. Once they melt a little, spread the chocolate with the back of a spoon. Tip: if the chocolate does not melt, put the tray back in the still hot oven for a minute to help melt the chocolate chips.
9. Top with festive sprinkles.
10. Place in the fridge to cool and set before storing in an airtight container.
Expert Tips
- If you have one, use a silicone muffin tin without liners for best results. The cookies pop right out!
- Make sure the butter and brown sugar come to a full boil to get the perfect toffee consistency. Boil for 2 -3 minutes.
- Use a cookie scoop for clean, even portions.
- Good quality cupcake liners are a MUST, otherwise the toffee may stick to the liner. Silicone liners or parchment paper liners are a good choice!
- Try topping with crushed candy canes instead of sprinkles for an extra festive crunch.
- Allow the Ritz toffee cookies to cool fully before lifting them from the tins so they set nicely.
Frequently Asked Questions
Do I have to use cupcake liners? Nope. They add to the cute presentation but are totally optional. Worried bout sticking? Use good quality or parchment paper liners or silicone liners for best results!
Do these store well?
Yes—keep them in an airtight container at room temperature or in the fridge. They also freeze beautifully.
Can I switch up the chocolate?
Absolutely! Use milk, dark, white, or a combination—any chocolate melts nicely on top of the warm toffee.
Can I use a mini muffin tin?
Yes! This is a super cute variation – use a mini muffin tin and mini Ritz or peanut butter stuffed mini Ritz. Use 1/2 cup butter and 1/2 cup brown sugar with 24 mini Ritz. You’ll need about 1/2 as many chocolate chips too.
They’ve quickly become a favourite in our house. The boys grab a couple before heading out to shovel snow, Martin tucks them into his lunch, and I stash a few as late-night “mom treats” for gift wrapping season.
Whether you’re gifting, entertaining, or just feeding your hungry crew, these Ritz crack cookies are always a hit.
If you love this Ritz Christmas crack cookie recipe, please give it a five star rating by clicking on the stars in the recipe card below.
Ritz Christmas Crack Cookies Recipe
Equipment
Ingredients
- 24 Christmas Ritz crackers regular Ritz work too
- 1 cup butter unsalted
- 1 cup brown sugar dark
- 1 250 g pkg semi sweet chocolate chips
- 2 Tbsp Christmas sprinkles
Instructions
- Preheat the oven to 350 degrees F.
- Line two muffin tins with festive cupcake liners. NOTE: this is an optional step – be sure to use good quality liners or spray with cooking spray to prevent the mixture from sticking to the liners. If you have a silicone muffin tin or liners – that's a great option as some bakers have found the paper liners to stick!
- Place a Ritz cracker in the bottom of each liner.
- In a medium sauce pan melt butter over medium heat, add brown sugar and bring to a boil. Boil for 2-3 minutes, allowing the mixture to bubble and caramelize.
- Remove from heat and drop a tablespoon size amount of the mixture onto each ritz – use a cookie scoop.
- Place in the oven and bake for 8 minutes.
- Remove from the oven and immediately top each Ritz with 1 – 2 Tbsp chocolate chips.
- Once they melt a little, spread the chocolate with the back of a spoon. Tip: if the chocolate chips are not melting, put the tray back in the warm oven for a minute to help them melt.
- Top with festive sprinkles.
- Place in the fridge to cool and set.
- Store in an airtight container on the counter for a few weeks, these also freeze well.
Video
Notes
- You can also use mini Ritz and a mini muffin tin for smaller cookies. Use 1/2 cup butter and 1/2 cup brown sugar with 24 mini Ritz. You’ll need about 1/2 as many chocolate chips too.
- If you have one, use a silicone muffin tin without liners for best results. The cookies pop right out!
- Recipe testers seem to have better results with dark brown sugar, it has more molasses than regular brown sugar.
- Make sure the butter and brown sugar come to a full boil to get the perfect toffee consistency.
- Use a cookie scoop for clean, even portions.
- Good quality cupcake liners are a MUST, otherwise the toffee may stick to the liner. Silicone liners or parchment paper liners are a good choice!
- Try topping with crushed candy canes instead of sprinkles for an extra festive crunch.
- Allow the Ritz toffee cookies to cool fully before lifting them from the tins so they set nicely.
Nutrition
These were delicious! My mom used to make these on a sheet pan, but I like this version for its cute presentation in the cupcake liners. Adds a bit of portion control too! Grandkids have nut, egg and sunflower oil allergies so this was a perfect holiday treat to bring over on Christmas Day. Do you have a suggestion for maintaining the proper consistency of the sugar/butter mixture in the pan while filling the 24 liners? I did it as quickly as possible but the mixture began to separate before I started the second muffin pan. I turned the heat back on the mixture, used a candy thermometer to 275-300, but then the sugar started to burn a bit while I tried to quickly spoon it out. Thank you for this amazing recipe!
Keeping it warm should help to maintain the consistency but at the three minute mark you don’t have to worry about temperature, over heating can lead to separating and burning the sugar (it’s happened to me!)