Here’s the complete, bakery-style Crack Cookies recipe (loaded with chocolate, caramel, and crunchy candy pieces).

These are soft in the center, slightly crisp on the edges, and packed with mix-ins.

🍪 Crack Cookies

🛒 Ingredients

Cookie Dough

2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp cornstarch
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar (packed)
¾ cup granulated sugar
2 large eggs (room temp)
2 tsp vanilla extract

Mix-Ins (The “Crack” Part 😉)

1 cup semi-sweet chocolate chunks
1 cup milk chocolate chunks
¾ cup caramel bits (or soft caramels cut small)
1 cup chopped chocolate toffee candy bars (like Heath or Skor)
½ cup white chocolate chunks (optional but amazing)
Flaky sea salt (for topping)

🥣 Instructions

1️⃣ Mix Dry Ingredients

In a bowl, whisk:

Flour
Baking soda
Baking powder
Cornstarch
Salt

Set aside.

2️⃣ Cream Butter & Sugar

Beat butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.

Add:

Eggs (one at a time)
Vanilla

Mix until smooth.

3️⃣ Combine

Gradually mix dry ingredients into wet ingredients.
Do not overmix.

Fold in:

Chocolate chunks
Caramel bits
Toffee candy pieces
White chocolate (if using)

4️⃣ Chill (Important!)

Refrigerate dough at least 1 hour (2 hours is better).
This prevents spreading and deepens flavor.

5️⃣ Bake

Preheat oven to 350°F (175°C).
Line baking sheet with parchment paper.
Scoop large balls (about 2–3 tbsp each).
Press extra chocolate/caramel pieces on top for bakery look.
Bake 10–12 minutes until edges are golden but centers look slightly soft.

Immediately sprinkle with flaky sea salt.

6️⃣ Cool

Let rest on baking sheet 5 minutes, then transfer to rack.

They’ll firm up but stay gooey inside.

🔥 Pro Tips for Ultra-Gooey Cookies

Slightly underbake for soft centers
Use chopped chocolate bars instead of chips for melty pools
Add 1 extra egg yolk for extra chewiness
Freeze dough balls and bake from frozen (add 1–2 extra minutes)

🧊 Storage

Room temp: 4 days (airtight container)
Freeze baked cookies: up to 2 months
Freeze dough balls: bake anytime fresh

If you’d like, I can also give you:

A small-batch version (6 cookies)
A no-chill quick version
Or a brown butter gourmet version 😍