These Graham Cracker Cookies are soft and chewy and made with graham cracker crumbs giving it an amazing flavor!
Cookies are the best dessert! There are so many flavor options, cookies are easily portable, perfect for sharing, and last but certainly not least, so tasty! I love baking cookies with my kids! They often request we make our favorites, Chocolate Chip Cookies, Andes Mint Chocolate Cookies, or M&M Chocolate Cookies.
We wanted to try a new cookie flavor since we bake a lot and that’s how we decided to make these Soft and Chewy Graham Cracker Cookies! We couldn’t believe how easy it was to make and tasty!
I tried them with different toppings but honestly, the cookie is SO good it really shines just as is! Some of us describe it as similar to Snickerdoodle cookies. I do have an example below in the post of how to turn these delicious Graham Cracker Cookies into S’more Cookies, which is so fun and yummy too!
What are Graham Cracker Cookies?
Basically, you just take graham cracker sheets, and grind them into crumbs! I love to use my food processor for this. A blender would work as well or you can even crush it by hand, just be sure to get fine crumbs. Then you add it to the cookie recipe right before adding the flour.
Graham Crackers are a classic treat that everyone loves! It’s not just for s’mores! When you add graham cracker crumbs to cookies, it makes the flavor and texture so good!
Ingredients Needed to make Soft and Chewy Graham Cracker Cookies
- Brown Sugar
- Granulated Sugar
- Butter
- Eggs
- Vanilla Extract
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Graham Cracker Crumbs
- All-Purpose Flour
Basic cookie ingredients with the addition of graham cracker crumbs really make this cookie recipe special!
How to Make Soft and Chewy Graham Cracker Cookies:
1. Grind the Graham Crackers into crumbs:
Take 14 graham crackers and use either a food processor or blender until you have fine crumbs.
You can do it by hand (place it in a zip lock and crush it with a rolling pin or something hard) but make sure the crumbs are fine if you do this.
14 Graham Cracker Sheets will give you a little more than 2 cups of crumbs. It may vary slightly depending on the brand you use, but this recipe is forgiving.
Set aside.
2. Mix together the ingredients as directed in the recipe below.
3. Chill the dough for at least an hour.
4. Scoop and bake!
5. Let cool a little and enjoy!
TIPS & TRICKS:
Prepare the Graham Cracker Crumbs Ahead of Time– If you need to make these cookies quickly.
Don’t overbake: You want these cookies to be soft and chewy.
Use a biscuit cutter or round cookie cutter to keep the cookies round– When the cookies are finished baking, move the cutter in a circular motion around the cookie to make sure the cookies are perfectly round.
Try different mix-ins or toppings: This cookie is so versatile!
I wish you could smell these cookies! They are so dreamy!
Soft!
Chewy!
Flavorful!
Fun!
S’more Graham Cracker Cookies
Top with marshmallows the last couple minutes of baking and once out of the oven, top with Hershey’s chocolate bar pieces.
Use a small kitchen torch to get a toasty campfire like marshmallows!
You Might Also Like:
- Chocolate Chip Cookies
- Berries and Cream Bars
- 10 Best Cookies That Are Easy to Make
- Graham Cracker Pie Crust
These Graham Cracker Cookies are soft and chewy and made with graham cracker crumbs giving it an amazing flavor! 1. Using a stand mixer or electric beaters, cream together brown sugar, granulated sugar, and butter on medium speed, and beat until creamy, about 2 minutes. Add in the eggs and vanilla extract. Mx until combined. 2. Scrape down the sides of the bowl if needed. Add the baking soda, baking powder, salt, and cinnamon. Mix for about 30 seconds. 3. Add in the graham cracker crumbs, just briefly stir in then gradually add in the flour just until combined, don’t overmix. 4. Cover and chill the dough for about an hour in the fridge. (Or up to 48 hours) 5. When ready to bake, pull out the dough from the fridge, and once it’s soft enough to scoop, make dough balls by scooping about 2 tablespoons of the dough and place evenly spaced on baking sheets lined with parchment paper. 6. Bake at 350 degrees for 8-10 minutes, until edges are just golden but still soft in the center. Make sure not to overbake, the cookies will set up as they cool. 7. Let cool on a baking sheet for about 5 minutes, and then transfer to a wire rack to finish cooling. (Store in an airtight container for up to 5 days.)Soft and Chewy Graham Cracker Cookies
Ingredients
Instructions
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