These Graham Cracker Chocolate Chip Cookies are slightly elevated from your classic chocolate chip cookies and are simply the best. They're rich, slightly nutty, and have the perfect chew. The texture from the graham cracker crumbs is what puts these cookies over the top!
I've always loved graham crackers, whether plain as a snack or in s'mores during a cozy campfire, so I was extra excited to bake these cookies!
What makes these Graham Cracker Chocolate Chip Cookies so special is their depth of flavour. The graham crackers add subtle hints of honey and warm spices in every bite.
The best part about this recipe is that there is chill time required. Everything gets mixed together in a few simple steps.
Step by step instructions
Here is how to make and bake these graham cracker chocolate chip cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Mix dry ingredients. Into a bowl, add the dry ingredients; graham cracker crumbs, flour, baking soda, cinnamon, and salt. Stir together and set aside.
Step 2 - Mix butter and sugars. Whisk the cooled butter, white sugar, and brown sugar in a large bowl.
Step 3 - Add in egg and vanilla. Whisk in the egg and vanilla.
Step 4 - Add dry ingredients. Mix the dry ingredients gently with a spatula just until combined. Do not over-mix!
Step 5 - Add chocolate chips. Mix in the chocolate chips a few times.
Step 6 - Scoop and bake. Scoop 6 cookies at a time per tray. I used a 3 tbsp cookie scooper. Bake for 14-17 minutes or until the edges are a golden brown.
These cookies are so delicious! Allow them to slightly cool, then dig in and enjoy!
FAQ
How do I store these cookies?
They are best served fresh. Keep them in an airtight container on the counter for 3 days, or in the refrigerator for up to 1 week.
What makes graham cracker chocolate chip cookies different than regular chocolate chip cookies?
The graham cracker crumbs replace part of the flour used in this recipe. This creates a deeper flavour in the dough - toasty, slightly nutty, with hints of honey or molasses depending on the cracker you use.
Using graham cracker crumbs also produces crisper edges, and denser middles.
Can I use store-bought graham cracker crumbs or should I crush my own?
I used store-bought graham cracker crumbs, but you can do either or as long as they are crushed well and finely!
Can I bake these into cookie bars?
Absolutely. Transfer the dough into an 8x8 or 9x9 pan and spread evenly. Bake for 18-24 minutes at 350F.
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Graham Cracker Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups graham cracker crumbs
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tbsp vanilla
- 1/2 cup unsalted butter melted
- 1 egg room temperature
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/170℃. Line 2 baking trays with parchment paper and set aside. Melt the butter and as it cools prep the rest of the ingredients.1/2 cup unsalted butter
- Into a bowl, add the flour, graham cracker crumbs, baking soda, cinnamon, and salt. Stir together and set aside.1 cup all-purpose flour, 1 1/2 cups graham cracker crumbs, 1 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp salt
- In a large bowl, add the butter, brown sugar, and white sugar. Whisk until well combined.1/2 cup brown sugar, 1/4 cup white sugar, 1/2 cup unsalted butter
- Whisk in the egg and vanilla for about 1 minute.1 tbsp vanilla, 1 egg
- Add the dry ingredients into the wet. With a spatula, gently fold just until a soft cookie dough forms. Do not over-mix!
- Mix in the chocolate chips. Do not over-mix!3/4 cups semi-sweet chocolate chips
- Scoop the cookies 6 at a time per tray. Bake for 14-17 minutes or until the edges are a golden brown colour.
- Transfer to a cooling rack to completely cool, and enjoy!
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