BROWN BUTTER CHRISTMAS CRACK COOKIES

First, we’ll start by making the “christmas crack”. Preheat your oven to 350F. Make a layer of saltine crackers on a lined quarter baking sheet. In a saucepan, melt 1 cup of butter with 1 cup of Turbinado Cane Sugar In The Raw over low heat. Whisk until combined and turns into a caramely sauce. Pour over the saltines and spread evenly using a spatula. Bake for 5 minutes. Then, sprinkle 1 & 1⁄2 cups of dark chocolate chips on top. Let them sit for a minute or so, and then spread evenly on top. Top with Christmas sprinkles and then place in the fridge to set for at least 10 minutes. While you’re waiting, mix together the cookie dough. In a large mixing bowl, whisk together 2 sticks of browned butter, 1⁄2 cup of Turbinado Cane Sugar In The Raw, 1 cup of brown sugar, 1 tbsp of Agave In The Raw, 1⁄2 tsp of vanilla, 1 egg, and 1 egg yolk until smooth. Mix in 2 cups of all purpose flour, 1⁄4 tsp of baking powder, and 1 tsp of baking soda until a dough forms. Then, break apart the Christmas crack and chop it up. Mix 1 cup into the dough. Transfer to a cookie sheet, about 2-3 tbsp at a time, or using a large cookie scoop. Bake on 350F for 11-13 minutes. Let cool and enjoy!