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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.
Sharon says
do you think I could add rolled oats to this recipe?
Karly says
I’m sure you could, but you’d need to reduce the graham crackers or flour by some amount or the cookies would be too dry.
Leeanne says
I added mini marshmallows but otherwise followed the recipe. Sooo good!
Dawn says
I definitely will be making these again. I needed to use up some Graham crackers that were about to expire & came across this recipe. These are better than the chocolate chip recipe that I use. Absolutely scrumptious. Thanks for sharing?
Karly says
Love to hear that! Thanks, Dawn!
Joanne Tuckman says
Can you refrigerate the dough for a day or two and make the cookies later?
Karly says
Yep! It will also freeze well. I like to scoop out into cookies and then refrigerate or freeze on a sheet pan for an hour before transferring to a bag. It’s hard to scoop cold cookie dough. 🙂
Charlcie says
I did not have chocolate chips so I used heath chocolate bits pieces, It was so good!!
Karly says
Sounds delicious!
Toby says
I made some changes and love the recipe. I used a combination of butter and oil which I increased to 3/4 cup, added an extra egg and half a cup of regular oatmeal and some raisins. I baked them for 10 minutes. I could have added 3/4 cup oatmeal — next time. I could see that the chocolate would be really good – the raisins did nothing so I’ll omit them next time. I made these to use up some store brand graham wafers that weren’t that good.
James W. says
My oven runs cool so I had to bake closer to 15 minutes. I replaced the chocolate chips with butterscotch chips because I had some butterscotch chips I had to use. Overall, this recipe is great! Thank you!
Karly says
Sounds delicious with butterscotch chips!
DC says
These were absolutely perfect! Crunchy on the outside and chewy on the inside! These are by far the best cookies I’ve made from scratch.
Karly says
Yay! Love to hear that!
Cali Mom says
Delicious! Very chewy. Glad you included the note about how they will SEEM to be underdone at first — I was a little worried when I first pulled them out but sure enough, it all worked out. Thanks!
Karly says
Yay! Love to hear that! 🙂
eileen wigginton says
Why do most food bloggers tell their boring life stories before showing the recipe? Most annoying.
Karly says
Because it’s a blog…literally a place to share our lives with our readers. If you don’t like the free content that we provide, feel free to purchase a cookbook.
KLD says
She has kindly used the “jump to recipe” link at the top, so people can avoid the background (which is actually often quite helpful in making the recipe) and go right to the recipe if they want.
Kathy says
Great recipe using graham cracker crumbs to replace a portion of the flour and therefore makes the cookies more flavorful! I love the flavor of the cookies and will keep using this recipe for my go-to for homemade choc. chip cookies.
Cookielover says
Mine were so flat
Annie says
We had a box of leftover Graham crackers I purchased in the fall when I had that once of year craving for s’mores. My husband was requesting chocolate chip cookies, and after doing some research I found this recipe. The cookies turned out so good! In fact, my husband likes these cookies better than my regular chocolate chip cookie recipe. I love the texture, and the little something extra the cracker crumbs add. Thanks for a great, easy recipe!
Karly says
Yay! So glad you found something to use those graham crackers. 🙂
Daphne says
Do you think it’d be okay if I increased the Graham crackers and reduced the flour accordingly?
Karly says
I haven’t tried it, but I’d be a bit worried about the cookies not holding together well and losing some of that ‘cookie texture.’
pamela says
Has anyone tried adding mini marshmallows to these?
Karly says
I have! https://www.bunsinmyoven.com/smores-cookies-recipe/
Lynne says
I think she means regular mini marshmallows, not the hard marshmallow bits.
Karly says
Oh, no I haven’t tried that.