Graham Cracker Chocolate Chip Cookies 🍪

These Graham Cracker Chocolate Chip Cookies are a perfect way to use leftover graham crackers. They’re a delicious alternative to chocolate chip cookies, taste amazing, feel gooey, and are super easy to put together.

What You’ll Need:

Butter: essential of course, I use European-style butter here, like Kerrygold Unsalted Butter.

Sugar: I use white sugar since it makes these cookies fluffier, but you can also replace it for dark-brown sugar. 

Egg: just one, at room temperature

Vanilla Extract: don’t skip this, it adds good flavor

Flour: all-purpose will do, I didn’t try with gluten free flour but I am sure it will work too (though they may be less doughy).

Graham cracker crumbs: I use leftover graham cracker and put it in a food processor, but you can also simply buy the crumbs ready.

Baking soda: this will help the texture of your cookie and make it more airy.

Chocolate Chips: I am not a big fan of overly sweet chocolate, so I use Guittard semi-sweet for the recipe.

Pecan Nuts: I think pecan nuts are the perfect balance for these cookies, but you can swap them for walnuts or even almonds. If you’re not a nutty person, just skip them and eventually increase the amount of chocolate chips.

Graham Cracker Chocolate Chip Cookies: Step-by-step Instructions

Cream the butter & sugar:

First thing first, you want to make sure you cream your butte and sugar well. Use a medium mixing bowl and a stand mixer if you have one available. It should take between 2-3 minutes

Add the wet ingredients:

It is time to add the wet ingredients––the egg and the vanilla extract. Make sure your egg is at room temperature. If you forget to take it out of the fridge in advance, just let it in a bath of warm water for about 5 minutes (but not too warm otherwise your egg will start cooking!).

Combine the dry ingredients:

Combine the flour, graham cracker crumbs, baking soda and sea salt together. Mix well.

Mix both mixture together:

Gradually add the dry ingredients to the butter mixture. Stir until everything is well combined and forms a soft dough.I like to use my stand mixer for this step, but you can of course use a wooden spatula, it will just be a little more effort ;).

Add the mix-ins:

Fold in the chocolate chips and pecan nuts. It is up to you if you want to use both, only one, or even swap the pecan for another nut. It will be good anyway, so feel free to explore and improvise!

Chill the dough:

There are no set rule as to how long cookies should be chilled and if it should be in the refrigerator or freezer. If you already have a technique that works for you, just apply it for this recipe and it will be just fine. On my hand I like refrigerate the dough for about 6 hours. This resting time helps prevent the cookies from spreading too much during baking. However, If you like crunchy cookie, don’t let your dough rest for too long. If want a very gooey center, then let them chill overnight.

Prepare for baking:

Remove the dough from the fridge and let it sit at room temperature for about 5 minutes—just enough to make it easier to shape. Meanwhile, preheat your oven to 375°F (190°C) and line a cbaking sheet with parchment paper.

Shape and bake:

Scoop the dough into evenly sized balls. You can use a cookie scooper or just eyeball it but note that the balls should be about 2 tablespoons each. Place them 2 inches apart on the prepared baking sheet and bake for 10–12 minutes, or until the edges are golden brown and the centers are no longer glossy. Oven thermostat are not very trustworthy, so pay attention to visual clues!

Cool and enjoy:

Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store in an airtight container once cooled.

🌟 Enjoy slightly warm with a glass of cold milk 🌟