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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.
Rebecca says
Used this cookie base for a s’mores cookie that I posted on my blog. YUM! Just, yum.
Karly says
@Rebecca,
Sounds amazing!
Dylan says
Are you sure this only makes 15? They must be pretty big! I found a similar recipe on another site (very similar measurements) that claimed it made 3 dozen. Regardless, totally trying them tonight.
Karly says
@Dylan,
Hi Dylan! It will definitely depend on how large your cookie scoop is and how much dough you sneak before baking. 😉 Honestly, I’m pretty sure it made 15, but I’ve been known to make mistakes and I do make a lot of cookies, so I may have messed up the yield on these!
Rona says
How many graham cracker sheets did you crush to get the desired amount of crumbs?
Karly says
@Rona,
Sorry, I’m not sure. I just stuck them in the blender until I had enough.
Joni says
Genius!!!! Because I am lazy, I made these as bars in an 8×8 pan. And I threw in some toffee bits. OMG. So. Good. So good, that I made them again a mere 3 days later, but this time, I left out the chocolate chips. I baked half the dough in an 8×8 pan for about 8 minutes, then sprinkled chocolate chips on, and covered that with some melted Kraft caramel bits. I put the remaining dough on top and baked for another 15 minutes or so. Yum! Thanks for coming up with this graham cracker dough – it is AWESOME!!!
Karly says
@Joni,
Sounds amazing! 🙂
Laura Prestano says
Oooooooo how bout we sandwich them with marshmallow fluff!!!???
Karly says
@Laura Prestano,
Sounds like a good plan to me! 🙂
dina says
they look yummy!
Tracy | Pale Yellow says
It’s like s’more cookies without marshmallows, love it! Keep the crazy ideas coming!
Sabrina says
these cookies are THE BOMB! I seriously could make these every day and never get sick of them. My son is eating them right now and is in heaven. Thanks for sharing. I love all your recipes. 🙂
Karly says
@Sabrina,
So glad you guys liked them! 🙂
Elizabeth says
Hello How do you get the chips to be “melting” after baking them? Mine never look like that? Thank you for the interesting recipe. I am going to try it.
Karly says
@Elizabeth,
I took the photos right after these were taken from the oven and I cheated a bit and smooshed the chips around with my finger for that melty effect. 😉 Chocolate chips are meant to harden back up as they cool.
olivia belawske says
What temp do you set the oven at
olivia belawske says
@olivia belawske, never mind found the temp
Jennie @themessybakerblog says
Ooey, gooey chocolate chip cookies are a snack I crave almost daily. I love this creative version.
Jenny Flake says
Ok, these are fabulous!! Need 🙂 xo
Erin says
I never comment on recipes but these cookies are AMAZING! I cannot recommend these enough! Thank you so much for sharing!
Karly says
@Erin,
Oh, I’m so glad you liked them!
Jocelyn @BruCrew Life says
What I would give for a couple of those cookies with a melted marshmallow in the middle! Holy magic cookie! Fist bump for creating a cookie that I want to seriously smash in my face!!!
Karly says
@Jocelyn @BruCrew Life,
Right? That’s kinda where I’m headed with these.
Joanne says
Do these taste kind of cookie butter-y?! I always imagine graham cracker “flour” will taste like cookie butter in cookies!
Karly says
@Joanne,
Hmm, I guess they do a little, but not much. I do think cookie butter tastes like graham crackers, but I didn’t immediately think of these as tasting like cookie butter, so…yeah. I think they taste more like graham crackers in a mostly not cookie butter-y way. That’s not confusing at all, is it?