Best Graham Cookies Recipes

GRAHAM CRACKER COOKIES

Steps:

• Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
• Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
• Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

ART'S GRAHAM CRACKER COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
• Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
• Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

GRAHAM CRACKER COOKIES

Steps:

• In a large saucepan, combine the sugar, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook 4-5 minutes longer or until thickened and bubbly. Remove from the heat; stir in the marshmallow creme, peanut butter, and peanuts if desired and vanilla., Break the graham crackers in half. Spread about 2 tablespoons filling on the bottoms of half of the crackers; top with remaining crackers.

CINNAMON GRAHAM CRUNCHY COOKIES

Steps:

• In a large bowl, cream butter, sugar and brown sugar until fluffy. Add eggs and vanilla and beat until smooth. In another bowl, mix flour, baking soda, baking powder and salt. Add dry ingredients to creamed mixture and stir until it becomes a soft dough.
• Stir in oats, chocolate chips, pecans, and 1 cup of graham cracker crumbs.
• Drop teaspoonfuls of dough into remaining graham cracker crumbs and coat well. Place on a lightly greased baking sheet and bake at 350 degrees F (175 degrees C) for 10-13 minutes or until lightly browned. Cool on wire rack and store in airtight container.

ALMOND GRAHAM CRACKER COOKIES

Steps:

• Line a large (rimmed) cookie sheet with foil.
• Gently cut graham crackers in half. Place in a single layer on foil.
• Melt butter and sugar in a saucepan on medium-high heat. Bring to a rolling boil.
• Add almonds and boil until syrup is bubbly.
• Pour mixture over graham crackers and bake at 350 degrees for 5-7 minutes until syrup is bubbly again.
• When slightly cooled, separate with a knife.

EASY GRAHAM CRACKER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk white sugar, brown sugar, butter, and egg together in a large bowl. Stir flour, baking soda, and salt into sugar mixture until batter is just mixed; fold in chocolate chips. Roll dough into 1-inch balls.
• Pour graham cracker crumbs into a resealable bag. Place each dough ball, 1 at a time, into the bag and shake until completely coated in graham cracker crumbs. Arrange coated dough balls on a baking sheet.
• Bake in the preheated oven until cookies are lightly browned on the edges and have 'cracks' in the middle, about 10 minutes.

GRAHAM CRACKER MONSTER COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a medium sized bowl mix together the crushed graham cracker crumbs, flour, and baking powder.
• In a large bowl beat the sweetened condensed milk and softened butter til smooth. Add vanilla.
• Then add the crumb mixture from the other bowl and stir until smooth.
• Add chocolate chips, walnuts, and coconut. Stir until mixed in.
• Drop by teaspoonfuls onto a lightly greased cookie sheet. (I rolled mine into about 1 1/2 inch balls) Bake for 12-13 minutes or until lightly browned.
• Cool for about 5 minutes, then move to a wire rack to cool completely.

GRAHAM CRACKER COOKIES

Steps:

• 1. Preheat the oven to 325 degrees F.
• 2. In a saucepan, melt the butter.
• 3. Add the brown sugar and nuts. Boil for two minutes.
• 4. Use a large cookie tin and grease it with butter or PAM.
• 5. Take the graham crackers and break them up into individual pieces.
• 6. Place enough individual graham cracker pieces on the cookie tin to completely fill it.
• 7. Pour the sauce over the graham crackers.
• 8. Bake for ten minutes.
• 9. Remove from the oven and place the cookies on wax paper to cool. Serve immediately or store in a cool, dry container.

S'MORES COOKIES WITH GRAHAM CRACKERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, graham cracker crumbs, salt, baking soda, and cinnamon in a medium bowl.
• Beat butter, white sugar, brown sugar, and vanilla extract in a larger bowl until creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets.
• Bake in the preheated oven for 8 minutes. Remove from oven. Push 3 to 4 marshmallows and a few pieces of milk chocolate into each cookie. Continue baking until chocolate is melted and cookies are golden, 3 to 4 minutes more. Cool on a wire rack.

PEANUT BUTTER OATMEAL CHOCOLATE CHIP GRAHAM COOKIES.

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment or spray with non-stick cooking spray and set aside. Whisk together the flour, baking soda, and salt; set aside. Cream together the butter, peanut butter, sugar, and vanilla extract on medium speed, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, chocolate chips, and graham cracker pieces. Use a cookie scoop to scoop out dough, roll into balls, and place on the prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, or until the cookies are lightly golden. Cool completely on the baking sheet.

LIME-GRAHAM TEA COOKIES

Steps:

• In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until fluffy. Stir in vanilla, limeade concentrate and lime peel. On low speed, beat in flour, graham cracker crumbs and salt just until blended. Fold in nuts. Cover; refrigerate 1 hour.
• Heat oven to 400°F. Shape dough into 36 (1 1/4-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 8 to 10 minutes or until slight cracks appear and cookies are lightly golden. Remove from cookie sheets to cooling racks; cool 5 minutes. Place remaining 1 cup powdered sugar in shallow dish. Roll warm cookies in powdered sugar; cool. Store tightly covered up to 1 week.

GRAHAM COOKIES

Steps:

• Combine graham cracker crumbs, condensed milk, chocolate chips, and nuts.
• Mix well.
• Scrape into a greased and floured 8x8 inch square baking dish.
• Bake at 350 degrees Fahrenheit for 25 minutes.
• Cut into squares while warm.

CRISP GRAHAM COOKIES

Steps:

• In a bowl, cream shortening and brown sugar; beat in egg. Add vanilla and milk. Blend in peanut butter. Combine dry ingredients; add to the creamed mixture. Stir in the pecans and M&M's. , Drop by teaspoonfuls 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

PEANUT BUTTER GRAHAM COOKIES

Steps:

• In a large bowl, combine peanut butter, graham cracker crumbs, confectioners' sugar, and corn syrup.
• Mix until smooth.
• Shape into 1-inch balls.
• Place on waxed paper-lined cookie sheets.
• Drizzle melted chocolate over balls or roll in colored sprinkles.
• Store covered in refrigerator.

LIME-GRAHAM TEA COOKIES

Steps:

• In large bowl, beat butter and 1/2 cup of the powdered sugar with electric mixer on medium speed 3 minutes or until fluffy. Stir in vanilla, limeade concentrate and lime peel. On low speed, beat in flour, graham cracker crumbs and salt just until blended. Fold in nuts. Cover; refrigerate 1 hour.
• Heat oven to 400°F. Shape dough into 36 (1 1/4-inch) balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 8 to 10 minutes or until slight cracks appear and cookies are lightly golden. Remove from cookie sheets to cooling racks; cool 5 minutes. Place remaining 1 cup powdered sugar in shallow dish. Roll warm cookies in powdered sugar; cool. Store tightly covered up to 1 week.

GRAHAM COOKIES

Steps:

• In a saucepan over medium heat, combine the cocoa, butter, milk, and sugar. Bring to a boil, then cook for an additional 30 seconds. Remove from heat and stir in the peanut butter. Finally, stir in the crackers and nuts. Drop by heaping spoonfuls onto waxed paper. Chill or let stand until firm.

GIANT GRAHAM CRACKER COOKIES WITH GIANT KISS

Steps:

• Preheat oven to 325°.
• Combine crumbs, flour, baking soda and salt.
• With electric mixer at medium speed, cream butter and sugar until light and fluffy.
• Add in egg and vanilla; mix well. Add dry mix slowly.
• Drop 1/4 cupfuls onto baking sheets, about 3 per sheet.
• Flatten lightly with your palm, press kisses into cookies.
• Bake until edges are golden brown, about 15 minutes.
• Cool on baking sheets for about 1 minute before transferring to wire racks.

CHEWY BUTTERSCOTCH GRAHAM COOKIES

Steps:

• Preheat oven to 350°.
• Combine graham cracker crumbs, flour, baking soda and salt in small bowl.
• In large bowl beat butter and sugars until creamy.
• Beat in eggs and vanilla extract.
• Gradually beat in flour mixture.
• Stir in butterscotch morsels.
• Drop by rounded tablespoon onto ungreased baking sheet.
• Bake for 9-11 minutes until set.
• (I found 11 minutes best but check at 9) Cool for 2 minutes on baking sheet, remove to wire racks to cool completely.

WHOLE WHEAT GRAHAM CRACKERS OR COOKIES

Steps:

• 1. Combine wet ingredients.
• 2. Combine dry ingredients.
• 3. Combine both mixtures.
• 4. Roll into tablespoon size balls & place on a greased cookie sheet about 2" apart.
• 5. Flatten each one slightly with the bottom of a glass.
• 6. Bake at 350' for 12-15 minutes.
• 7. Turn off the oven & leave the cookies in it for between 30-60 minutes to crisp up.
• 8. For graham crackers:
• 9. Line your cookie sheet with parchment paper that has been greased.
• 10. Place half of dough on it & top with a piece of parchment paper.
• 11. Roll dough to spread to edges of cookie sheet.
• 12. Remove top piece of parchment paper & using a pizza roller cut the dough into 4" squares.
• 13. If desired, use a fork to make holes in crackers.
• 14. Bake as directed.

CHOCOLATE BUTTERSCOTCH GRAHAM COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a bowl, mix together graham cracker crumbs, flour and baking powder.
• In a bowl beat milk and butter until smooth.
• Add in the crumb mixture; mix well.
• Stir in chips, coconut and walnut.
• Drop by tablespoonfuls onto lightly greased cookie sheet.
• Bake for 9-10 minutes, or until lightly browned.
• Cool for 2-3 minutes.
• Remove to wire rack.
• Store loosely, covered at room temperature.