Chocolate Chip Graham Cracker Cookies
Perhaps the finest tasting chocolate chip cookie I've ever had.
Cookie Ingredients
- 1 stick salted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 tablespoon vanilla extract
- 1 large egg
- 1 1/2 cups graham cracker crumbs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
Preparation
- Preheat oven to 350 degrees Fahrenheit.
- Run 2 sleeves of graham crackers through the food processor until finely powdered (I’d recommend pulling out any large bits left in the powder but it’s not required if you’re in a rush).
- Line two cookie trays with parchment paper.
- Cream the butter and both sugars together until well combined.
- Add the egg and continue mixing until it lightens slightly, then add in the vanilla extract.
- Add all the graham cracker crumbs and mix until combined.
- Add the flour and baking soda and mix until combined.
- Stir in the chocolate chips.
- Use a cookie scoop, tablespoon, whatever works for you, and scoop them out onto the parchment-paper-lined cookie sheets (looking at mine, I’d say they’re around 2 tablespoon scoops).
- Bake for 10 minutes and then check them to see how they’re looking. You want them to start to darken a bit before you pull them out of the oven (for my oven, this takes 12 minutes).
Let them cool, then move them to a plate or a wire cooling rack to further firm up…or just tuck in and start eating, I’m not your supervisor.
Notes You’re probably tempted to add mini-marshmallows to these aren’t you? Don’t do it! Baking with marshmallows doesn’t go the way you’d hope it would and it tends to make a mess and ruin your cookies. If you’re unwavering in your desire for marshmallows in these you have a few options. At the 10-minute mark when you’re checking the cookies out, pull them out of the oven and sprinkle some mini marshmallows onto the cookies, then put them back in for the last bit of baking. Alternately if you want to order some freeze-dried or dehydrated marshmallows, those work great in baking and will likely give you what you’re looking for.