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These graham cracker cookies are positively loaded with crushed graham crackers giving them an amazing taste with a soft and chewy texture!
Graham cracker cookies take all of our childhood dreams and make them come true.
Chewy Middles, Crispy Edges, Graham Cracker Cookie Perfection!
I headed into the kitchen to make oatmeal cookies one day, saw the box of graham crackers sitting on the shelf by the oats, and thought, “Nah. Forget the oats.”
I decided to experiment a bit and crushed up some graham crackers, tossed them in cookie dough in place of oats, and then tweaked the recipe until we got it just right.
Chewy middles, crispy edges, big bold graham cracker flavor, and little dots of melty chocolate throughout.
These graham cracker cookies are a graham cracker lovers dream come true. Dunk them in milk for the ultimate cookie experience.
Want to really take it over the top? Toss in some of those dehydrated marshmallows and make s’mores cookies!
Ingredient Notes:
Graham Crackers – We’re using honey graham crackers. You can either crush them by hand or with a food processor, or you can purchase a box of graham cracker crumbs.
Dough – For the rest of the dough, you’ll need standard ingredients, like flour, sugar, eggs, butter, and vanilla.
Chocolate Chips – We like to use semi-sweet chocolate chips in our cookies, but milk or dark chocolate will be fine as well.
Step by Step Photos:
Beat together the butter and sugar until creamy.
Beat in the remaining ingredients to make the cookie dough.
Scoop the cookie dough out onto a parchment lined baking sheet.
Bake the cookies for 7 minutes at 350 degrees.
My Favorite Cookie Scoop!
We use cookie scoops for everything from baking cookies to scooping meatballs to easily filling muffin tins.
Cookie Baking Tips:
- Butter: Make sure your butter is at room temperature for the best results. If you soften it in the microwave, don’t overdo it. You should be able to lightly indent the butter when you press with a finger, but it shouldn’t fully squish or melt.
- Cookie Scoops: Using cookie scoops ensures that each cookie is the same size and that means they’ll bake evenly.
- Shape: For a perfectly round cookie, place a 2.5″ or larger circular cookie cutter, or the rim of a glass, over the cookies right after removing from the oven. Make a swirling motion around the cookie to push the edges into a circular shape.
- Crush: To crush up all the graham crackers quickly and easily just add them to a food processor or blender.
- Parchment Paper: We prefer to line our baking sheets with parchment paper to prevent cookies from sticking. Spraying the baking sheet with non-stick spray can cause your cookies to have a greasy bottom.
More S’mores Favorites:
Graham Cracker Cookies
Ingredients
- 1/2 cup butter room temperature
- 1 cup brown sugar
- 2 teaspoons vanilla
- 1 large egg
- 1 1/2 cups graham cracker crumbs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degres.
- In the bowl of a stand mixer, cream together the butter and sugar until creamy.
- Beat in the vanilla and egg until well combined.
- In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt. Gradually add to the butter mixture until just combined.
- Stir in the chocolate chips.
- Using a medium cookie scoop, drop balls of dough onto a parchment lined baking sheet. Bake for 7 minutes.
- Cookies will look slightly underdone, but should set up nicely as they cool.
Hannah says
These are the BEST version of a chocolate chip cookie. Freaking delicious. Made them several times and they’re always a hit.
Karly Campbell says
I’m so glad you like them! Thanks for the review! 🙂