Made with just four ingredients, these sweet, salty, and crispy Club Cracker cookies are perfect for the holidays—no one can eat just one.
Line a rimmed baking sheet with greased foil or a silicone baking mat.
Arrange the Club Crackers in a grid, 6 crackers wide and 7 crackers long. Close any gaps so the crackers touch each other as much as possible.
In a medium saucepan, melt the butter over medium heat. Stir in the sugar and salt and bring to a boil, stirring constantly. Cook for 2 minutes, still stirring, reducing the heat as needed to maintain a strong simmer. Remove from the heat and stir in the vanilla.
Working quickly, drizzle the topping over the crackers and use an offset metal spatula to spread it as thinly and evenly across as many crackers as you can. Don’t worry if it’s not perfect. Sprinkle the nuts over the cookies and then bake until the topping is bubbling, 8 to 12 minutes. Judy’s recipe says to transfer the cookies to a cooling rack at this point, but I let them cool on the sheet and then break them apart into individual pieces with no problem. Store the cookies in a tightly covered container for up to 4 days. The topping will get a little softer each day, but the cookies will still be tasty. Love the recipe? Leave us stars and a review below!