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 a 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 of 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
- Dubai Chocolate Cookies with Ganache
- Berries and Cream Bars
- 10 Best Cookies That Are Easy to Make
- Graham Cracker Pie Crust
Soft and Chewy Graham Cracker Cookies
Ingredients
- 1 1/4 cups brown sugar (packed)
- 1/2 cup granulated sugar
- 1 cup unsalted butter (softened)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 2 cups + 2 tablespoons graham cracker crumbs (about 14 full cracker sheets)
- 2 1/4 cups all-purpose flour
Instructions
- 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.
- Scrape down the sides of the bowl if needed. Add the baking soda, baking powder, salt, and cinnamon. Mix for about 30 seconds.
- Add in the graham cracker crumbs, briefly stir in, then gradually add in the flour just until combined, don’t overmix.
- Cover and chill the dough for about an hour in the fridge. (Or up to 48 hours)
- 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 placing them evenly spaced on baking sheets lined with parchment paper.
- 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.
- 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.)
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Did you make this recipe? Leave a comment!
They look really deliciious!
This was a tasty cookie. It made so many too. I made this for Christmas and just before baking I put them in a bag with sprinkles to make them red and green. It made them more festive.
So creative! I love it!
Have you tried freezing cookies and uncooked dough? How did they do? How long did each last?
I rarely freeze cookies but you certainly can. I freeze cookie dough all the time. Are you wanting to know how long you can freeze it for?
Can you use these in mini muffin tins as a base for mini key lime pies?
I haven’t tried it but I would think it would work. Sounds delicious!
These cookies were a huge hit! I added a little cream cheese frosting to the tops after cooled, they were delicious!
I’m thinking of using it as a base for mini cheese cakes 🙂
Also, someone suggested to put the marshmallows and a pc of Hershey chocolate inside two and make a sandwich a few mins before taking them out of the oven.
So glad you love it. We are huge fans over here! And yes, these make for THE BEST s’mores! 🙂
I am wanting to recreate those peanut butter and jelly bars we had in school decades ago. I just learned that they were made with Graham crackers. I remember the outsides being thicker and chewier than a Graham cracker. So I thought I’d make with this recipe as a sheet cookie. I have everything but Graham crackers. I do have a box of Graham cracker crumbs. Can I use that? Any problems speading out on a pan for a sheet cookie? Thank you
What a fun recipe to recreate! I haven’t tried this recipe as a sheet cookie but it’s worth trying!
BEST COOKIES EVER!!!! OMGGG!!!
Thank you! 🙂
Absolutely delicious!! Made 3 different cookies with one batch. Rolled some in cinnamon sugar before baking.. made a graham cracker crust crumble and dipped the top of the cookie into the crumble before baking..and lastly 6 minutes into baking I pressed (lightly) a praline pecan in the center.. definitely top 3 cookie recipe!! Thank you!!
WOW! That all sound amazing! Thanks for sharing and taking the time to comment! 🙂
I made these about a month ago. Raves all around. My 8 year old nephew, after his first bite, said oh my God this is delicious! My almost 36 year son and I have declared it to be our new favorite cookie. I had made a double batch so froze a bunch. Just as delicious out of the freezer 😋🤤
That makes me so happy to hear!! I love that your nephew approved right away—that’s the best kind of review 😊 And freezing them is such a great idea… I’m so glad they’re still just as delicious!
Hi there. When you say graham cracker crumbs do you mean fine crumbs? Like if you bought a box
Yeah, that should work! I always just make my own by using my food processor with the graham cracker sheets.
Have you ever tried these frozen? I want to use them for s’mores ice cream sandwiches and would love to know if they stay soft. Thank you!
I haven’t but I bet it would work great!
I made these last July for our church give away of homemade cookies and bottled water. They were all bite size and wonderful for those lining up to on floats to be in the parade.
I am curious about using gingersnap crumbs as the flour instead of graham crackers.
I’m so glad they were a hit! Bite-size sounds perfect for a parade.:) I haven’t tested them with gingersnap crumbs, but I think it could be delicious if you’re going for a warmer, spiced flavor. It would definitely change the taste from the original, but I can see it being really good. If you try it, please let me know how it turns out!
These are the best cookie! Loved how soft and chewy they were!!
Thanks! This recipe is so loved! 🙂
It’s like a chewy honey cinnamon teddy graham.
Mmm! Love that!
Such a comfort cookie! I love these and they’re exactly as advertised! If you like graham crackers and cookies, try it out.
Thank you! This is one of the best cookies ever!
These cookies are soooo good!! The recipe is clear and easy to follow, they come together so fast they’re one of our family’s very favorite, we make them lots! They’re so good to use when making s’mores instead of a regular Graham cracker too!
I love hearing that they are a family favorite! Love the s’more hack. I’ve tried it and LOVE it too! 🙂
It’s like a snickerdoodle but chewy it was so good you can’t eat just one.
haha I love that!
So delicious! I love these!
I’m so glad!
The softest and most yummy cookie! It is just the right amount of sweet!
So glad you tried it and love it!
This cookie recipe is one of my favorites. The cookies always come out perfect and delicious! It’s a nice change from the usual chocolate chip and sugar cookie. I might change it up one day, and try adding chocolate chips and mini marshmallows for a s’mores cookie.
Thank you so much! This recipe is loved by so many! And YES! SO good with chocolate and marshmallows! 🙂