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These delicious Graham Cracker Chocolate Chip Cookies just might become your go-to chocolate chip cookie recipe from now on.
Today we’re sharing the recipe for an absolutely delicious Graham Cracker Chocolate Chip Cookie.
All of the credit for this delicious Graham Cracker Chocolate Chip Cookie recipe belongs to Karli at Buns In My Oven, where we found her original graham cracker cookie recipe. We were inspired to make this easy cookie recipe simply because we wanted to use up some graham cracker crumbs we had in our kitchen cabinet, before they went stale.
After one bite, we knew we wanted to share this Graham Cracker Chocolate Chip Cookie with all of you today. The graham crackers add a rich, sweet depth of flavor from the molasses that is baked into a graham cracker. The cookies have a light and crispy but still chewy texture that will keep tempting you back to the cookie jar!
How do you make Graham Cracker Chocolate Chip Cookies?
This recipe is a basic chocolate chip cookie—but totally transformed by swapping in graham cracker crumbs for some of the flour in the cookie batter.
You can actually buy boxes of graham cracker crumbs if you’d like—at the supermarket, or online here. Or, simply make the crumbs yourself by putting a stack of whole graham crackers in a food processor, pulsing until they are processed into uniform crumbs. (We needed about 2 ½ sleeves of graham crackers to make enough crumbs for this recipe.)
Then—mix up a chocolate chip cookie batter as you normally would: Cream butter and sugar together in a mixing bowl. We used half brown sugar and half granulated sugar—a minor difference from the original cookie recipe. (Either all brown sugar or half brown/half granulated sugar will work. Using the half brown/half granulated sugar as we did give our cookies a crispy but still chewy texture. I suspect using all brown sugar would give these cookies a softer, chewier texture. The choice is yours.)
Mix in eggs and vanilla extract, then dry ingredients including the graham cracker crumbs, all-purpose flour, baking soda and salt. Finally fold in chocolate chips and mix until the chocolate is evenly dispersed throughout the batter.
You’ll portion the batter out using a scoop onto a parchment lined cookie sheet, then bake. This recipe made exactly three dozen cookies.
Our family absolutely loved these Graham Cracker Chocolate Chip Cookies—and I think yours will too!
You may enjoy these other cookie recipes:
- Chocolate Ranger Cookies
- Copycat Entenmann’s Chocolate Chip Cookies
- Flour Bakery’s Chunky Lola Cookies
- Soft M&M Cookies
- Granola Chocolate Chip Cookies
3 cups graham cracker crumbs (2 ½ to 3 sleeves of graham crackers, crushed)
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup brown sugar
1 tablespoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line cookie sheet(s) with parchment paper. Set aside.
In a bowl, whisk together graham cracker crumbs, flour, baking soda and salt. Set aside.
In a large mixing bowl, beat butter and sugars on medium-high speed until light and creamy.
Add vanilla and eggs to butter mixture and beat again until well combined.
With the mixer on low speed, gradually add the flour mixture to the wet mixture, increasing speed as needed. Mix only until just combined.
Fold in chocolate chips, mixing to evenly distribute. (The cookie dough may feel drier than most other chocolate chip cookie batters, but it should hold together if you press it with your fingers.)
Using a 1 ounce scoop, place balls of cookie dough onto the prepared cookie sheets.
Bake 8 to 10 minutes. The edges of the cookies will be slightly golden and the centers still soft.
Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to finish cooling. (The cookies will firm up as they cool.)
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