Preheat oven to 350F. Line a baking sheet with parchment paper.

Spread Goldfish crackers on lined baking sheet. Toss with melted butter and sugar. Using a spoon, spread the crackers into a single, even layer.

Bake until sugar caramelizes and becomes golden brown, about 8 - 10 minutes.

Remove from oven and allow brittle to cool completely on baking sheet. Once brittle has cooled, break brittle into at least 12 large pieces. Save any remaining Goldfish brittle as a cookie mix in to fold into the dough before baking.

Preheat the oven to 350F. Line a large baking sheet with parchment paper.

In a blender of food processor, blitz Goldfish crackers until it becomes a fine crumb, some larger pieces is okay.

In a bowl, whisk together ritz crumb, flour, baking powder and soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until they are smooth, about 1 minute.

Add the vanilla and egg to the butter mixture and mix on medium speed until they are fully incorporated, scraping down the sides of the bowl as needed.

Add the dry ingredients and mix on low until you don't see any streaks of flour, about 30 – 45 seconds. Add the white chocolate and any smaller pieces of caramelized Goldfish crackers (from brittle). Mix until combined.

With a large ice cream scoop, form 12 even balls of dough.

Place dough balls about 2 inches apart on the baking sheet.

Bake the cookies for 11 to 14 minutes, or until the cookies are browned and caramelized along the edges and the centres are just set. If you would like your cookies to have the crinkled edges, give the pan a few taps on the oven rack before you take them out of the oven.

Top each cookie with a piece of Goldfish cracker brittle. The brittle sticks better to the melted pools of white chocolate. Top with flakey salt. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.