Karly from Buns in My Oven shares one of her favorite cookie recipes here. If you haven’t met Karly yet, this is a great introduction — her site is full of reliable, delicious recipes. Thanks for the guest post, Karly!
I stood in the pantry craving a cookie. I almost made oatmeal chocolate chip cookies when I noticed the graham crackers and changed my mind. I crushed the crackers into crumbs and used them as the base for cookies — think of them as cracker cookies with chocolate chips. The result is sweet, slightly different in texture from a classic cookie, and full of graham cracker flavor. Melting chocolate chips are optional in theory, but in practice they’re essential.
The texture is unique: a bit more tender and crumbly than a standard cookie, with a distinct graham flavor. The chocolate chips add pockets of melty sweetness. These are perfect as-is, or as a base to build on — I later adapted this dough into s’mores cookies using the same foundation.
Chocolate Chip Graham Cracker Cookies — a cracker cookie that’s surprisingly delightful. Try them warm for the best chocolate pull.
These cookies freeze well. Follow standard instructions for freezing cookie dough so you can enjoy fresh-baked cookies on demand.
Chocolate Chip Graham Cracker Cookies
Ingredients
- ½ cup 1 stick butter, room temperature
- 1 cup brown sugar
- 2 teaspoons vanilla
- 1 egg
- 1 ½ cups graham cracker crumbs
- ¾ cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips
Instructions
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Preheat oven to 350°F.
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In a stand mixer bowl, cream the butter and brown sugar until light and creamy.
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Beat in the vanilla and egg until well combined.
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In a separate bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.
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Fold in the chocolate chips.
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Use a medium cookie scoop to drop dough onto a parchment-lined baking sheet. Bake for 7 minutes. The cookies may look slightly underdone when removed but will firm up as they cool.
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