Graham Cracker Cookies

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These Graham Cracker Cookies are buttery, sweet, soft, chewy, and studded with white chocolate chips and crushed graham crackers.

Try some other fun variations on this cookie recipe like these S’mores cookies or Frosted Honey Graham Cookies.

Image of the Graham Cracker Cookies stacked on top of each other

Our Favorite Easy Graham Cracker Cookies

Of all the cookie recipes on this site, my youngest sister will tell you, these are her favorite. I can’t show up to a family function without a batch, so I nearly always have some rolled-out dough balls in my freezer ready to bake and bring to her.

It’s no huge surprise she loves these cookies so much, since she’s the most graham-cracker-obsessed person I’ve ever met. She’ll eat a graham cracker crust plain (without filling — yes, really!) and steal the crusts right off these Cheesecake Bars, leaving the cheesecake part behind.

These cookies are supremely sweet, ultra-soft, and ridiculously chewy! With actual graham crackers (or at least the crumbs) in the dough, these cookies are not like your typical Chocolate Chip Cookies. The graham cracker crumbs that make up the cookie dough offer a unique toasted, almost nutty and sweet flavor. 

Process shots-- melt and cool the butter; add the white and brown sugar; mix until smooth; add eggs and vanilla

Let’s Chat Graham Crackers

For the cookie base, there are actual graham crackers mixed into the dough. Here are a few tips:

  • Thoroughly crush the graham crackers. While you can crush the graham crackers in a bag with a rolling pin, I highly recommend a high-powered blender or food processor. It’s important to have fine crumbs without any uncrushed chunks. Larger pieces will mess up the texture of the cookies, so be sure they’re finely crushed.
  • Measuring. Once the crackers are thoroughly crushed, we can get the exact measurement. Spoon the crushed crumbs into a measuring cup, making sure to fill the cup to the very top and level off the top with the back of a table knife. While the crumbs should not be packed into the measuring cup, be sure to completely fill the cup to get the right measurement.

Process shots of graham cracker cookies-- images of the graham crackers being crushed and then added to the dry ingredients

How To Make Graham Cracker Cookies

Here are our top tips for making the best possible cookies:

  • Correctly measure the flour. If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour which affects the texture of these cookies. To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here) Follow this same measuring protocol for measuring out the finely crushed graham crackers.

QUICK TIP

Use fresh ingredients. For the softest and best-possible cookies, use fresh and soft brown sugar and fresh baking agents.

Process shots-- images of the wet and dry ingredients being combined and it all being mixed together then the white chocolate chips being added

Graham Cracker Cookies Tips

  • Use a Silpat® liner. The cookies end up with much softer bases when baked on a lined sheet pan.
  • Press the edges of the cookies in. Working quickly, right out of the oven, use the back of a large spoon to press the edges of the cookies into the center. (See the picture below for a visual!). This creates great crispy edges and ensures the cookie has a nice chewy center. Work quickly, as the cookies set up quickly and resist being pressed inwards after sitting out for more than a minute or two.

Process shots-- chill the dough; roll into balls; bake and press edges inwards; add extra chocolate on topand baked

Variations

  • M&M graham cracker cookies: Replace the white chocolate chips for equal parts M&M’s. Or, make graham cracker chocolate chip cookies by replacing white chocolate chips with semi-sweet, dark, or milk chocolate chips.
  • Graham Cracker Cookies with pecans: Replace the white chocolate chips with coarsely chopped pecans (or another similar nut — pistachios would also be tasty!).
  • Graham cracker dessert bars: Try these Magic Cookie Bars, Magic Bars, or 7-Layer Bars (which are like Graham Cracker Cookies with sweetened condensed milk).
  • No-bake Graham Cracker Cookies: try these No-bake Peanut Butter Bars with graham cracker crumbs or these no-bake S’mores Energy Bites instead.

Overhead image of Graham Cracker Cookies on a tray, ready to be served

Graham Cracker Cookie Storage

These cookies store well at room temperature in an airtight container for 3-4 days but are softest and chewiest the same day they’re made.

Instead of freezing the baked cookies, freeze the doughTo do this: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: Bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake the cookies until the edges are set, and the center is still soft.

More cookie recipes:

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Graham Cracker Cookies

5 from 1 vote
These Graham Cracker Cookies are buttery, sweet, soft, chewy, and studded with white chocolate chips and crushed graham crackers.
Print Recipe

Graham Cracker Cookies

5 from 1 vote
These Graham Cracker Cookies are buttery, sweet, soft, chewy, and studded with white chocolate chips and crushed graham crackers.
Course Dessert
Cuisine American
Keyword Graham Cracker Cookies
Prep Time 25 minutes
Cook Time 11 minutes
Chilling Time 1 hour 20 minutes
Total Time 1 hour 56 minutes
Servings 24 cookies
Calories 214kcal
Cost $5.24

Ingredients

  • 3/4 cup (170g) unsalted butter (12 tablespoons, or 1 1/2 sticks)
  • 1/2 cup (100g) white granulated sugar
  • 3/4 cup (140g) light brown sugar, lightly packed (Note 1)
  • 1 large egg YOLK (discard or save the whites)
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 1 and 3/4 cups (230g) white, all-purpose flour
  • 1 teaspoon baking soda (Note 2)
  • 1/2 teaspoon fine sea salt
  • 1 cup (113g) graham cracker crumbs (about 9 full sheets) (Note 3)
  • 1 cup (202g) white chocolate chips
  • 5-6 full graham cracker sheets, optional for topping cookies with

Instructions

  • BUTTER AND SUGARS: Melt the butter in a microwave-safe bowl in the microwave. Set aside and cool to room temperature, about 5 minutes. ( If the butter is hot when it is added to the sugars, it will melt the sugars and cause greasy cookies.) Once butter is cooled, scrape every bit of it into a large bowl. Add in the brown and white sugar. Whisk briskly until completely incorporated, smooth, and combined-- about 1-2 minutes.
  • EGGS AND VANILLA: Add in 1 full egg and then 1 egg yolk (discard the whites or save for another recipe). Add in the vanilla. Stir until smooth.
  • DRY INGREDIENTS: In another bowl, stir together the flour, baking soda, and salt. Add full graham crackers to a blender or food processor and crush until you have 1 cup (117g) of very fine crumbs (gently add to the measuring cup; don't pack it in). Add the graham cracker crumbs to the dry ingredients. Stir everything to combine.
  • COMBINE: Mix the wet and dry ingredients until just combined, avoiding overmixing. Add in white chocolate chips and stir to incorporate.
  • CHILL: Cover the bowl tightly and chill the dough for 1 hour and up to 8 hours.
  • ROLL COOKIE DOUGH BALLS: Using a tablespoon measuring spoon, form balls of dough using 2 tablespoons of dough per cookie (45g if you have a food scale). Roll the cookie dough balls large and tall (rather than wide). Place on a parchment-paper-lined plate and chill again for 20 minutes.
  • BAKE: Preheat the oven to 325 degrees F and line a pan with parchment paper or a Silpat liner. Space 6 cookies per cookie sheet (to allow PLENTY of room for spread; they spread a lot). Bake for 10-14 minutes or until ever-so-slightly browned at the edges or no longer gooey looking on top. Remove from the oven and immediately use a spoon or the back of a spatula to press the edges of each cookie into the center. (See video or photos). Work quickly, because the cookies harden fast. This will give each cookie a great crispy edge.
  • DECORATE: After pressing in the edges, press a few additional white chocolate chips into the tops of the cookies. Coarsely break up a few additional graham crackers and press small pieces onto the tops of the cookies to decorate/garnish. Let cookies stand on the tray for 4 more minutes then use a spatula to remove the cookies from the sheet pan to a cooling rack.

Video

Recipe Notes

Note 1: Brown Sugar: Use very fresh and soft brown sugar without clumps.
Note 2: Baking Soda: Ensure baking soda is fresh before using.
Note 3: Graham cracker crumbs: Blend in a high-powered blender to get fine crumbs -- reblend any larger chunks. Spoon the crumbs into a measuring cup and level at the top to get the correct measurement.

Nutrition Facts

Serving: 1serving | Calories: 214kcal | Carbohydrates: 30.8g | Protein: 2.5g | Fat: 9.2g | Cholesterol: 32.2mg | Sodium: 87.9mg | Fiber: 0.9g | Sugar: 17.2g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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