These graham cracker chocolate chip cookies feature a soft and chewy cookie base stuffed to capacity with graham cracker chunks and gooey chocolate chips.
We’re taking your chocolate chip cookie game to an entirely different level today with a little help from an unlikely hero: graham crackers.
At first glance, graham crackers + chocolate chip cookies may seem like a strange combo, but I’m telling you it’s MAGIC here. Think crispy graham cracker chunks meets gooey chocolate and it’s all wrapped up in a soft and chewy cookie.
Absolute magic. Just try to get away without eating at least 3 of these cookies.
No fancy techniques here, we’re keeping it super simple with a basic chocolate chip cookie dough that’s tweaked just a bit to incorporate crispy graham cracker crumbs and chunks.
And don’t worry, we go heavy handed on the chocolate. Like always.
These Chocolate Chip Cookies feature…
- Crispy graham cracker chunks and gooey chocolate chips
- A soft and chewy texture
- Minimal ingredients and no mixer needed
Making the Chocolate Chip Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Crushed graham crackers
- Baking soda
- Kosher salt
- Semisweet chocolate chips
Storing Cookie Dough
One of the best parts about these cookies is that you can make the dough way in advance and bake them whenever is convenient for you!
Wrap the dough in plastic wrap and store in refrigerator up to 6 days or freeze up to 1 month. Allow the dough to thaw completely in refrigerator before scooping into balls and proceeding with baking.
Tips for Perfect Chocolate Chip Cookies
- Cream butter and sugar together – make sure your butter is softened to room-temperature and cream well with the sugar several minutes until completely smooth.
- Use stand mixer or mix dough by hand – this recipe is both mixer-friendly and old-fashioned-bowl-and-spoon friendly.
- Spoon and level flour – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Crush graham crackers by hand – we like the bigger chunks of graham crackers in the cookies for added texture, so we recommend crushing them by hand instead of using a food processor or pre-ground crumbs. Place a few crackers in a sealable bag and crush with a rolling pin until you get small chunks.
- Chill dough – chilling the dough for about 2 hours before baking will prevent the cookies from excessive spreading.
- Top dough balls with additional crackers and chocolate – we like to press a few additional cracker pieces and chocolate chips in dough balls before baking for appearance.
Recipe Variations
Try these ideas for a different twist on these cookies.
- Try a different chocolate – try white chocolate, milk chocolate, or dark chocolate.
- Add nuts – fold in 1/2 cup toasted and chopped pecans or walnuts.
- Use chocolate graham crackers – for a more chocolate-y kick use crushed chocolate graham crackers.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 6 days.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.
This is definitely one of those chocolate chip cookies you’re gonna want to break out the cold milk for! The crispy graham crackers are an absolute dream alongside the rich chocolate and you’ve just gotta do it right with the glass of milk for dunking.
Meet your new choc chip cookie go-to.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More chocolate chip cookies to try next!
- Pumpkin Chocolate Chip Cookies
- Peanut Butter Rice Krispie Chocolate Chip Cookies
- Streusel Strawberry White Chocolate Cookies
Graham Cracker Chocolate Chip Cookies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour (spooned and leveled)
- 3/4 cup crushed graham crackers
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- Additional graham cracker pieces and chocolate chips for topping cookies
Instructions
- Place butter, granulated sugar, and brown sugar in the bowl of a large stand mixer, fitted with a paddle attachment OR in a large mixing bowl with a wooden spoon. Mix on medium speed or by hand until creamy, about 2 minutes. Add egg and vanilla, beating well until smooth.
- In a separate medium bowl, combine flour, graham crackers, baking soda, and salt. Fold into butter mixture until dough is just combined, then fold in chocolate chips.
- Scrape dough into a ball and wrap in plastic wrap. Refrigerate dough 2 hours or up to 6 days.
- When ready to bake cookies, preheat oven to 350F. Line 2 large sheet pans with parchment paper and set aside.
- Remove dough from fridge and use a cookie scoop to scoop dough out into 1-in balls. Place balls 2 inches apart on prepared sheet pans and top with additional graham cracker pieces and chocolate chips.
- Bake cookies at 350F 10-12 minutes until edges of cookies are golden brown. Cool cookies 10 minutes on sheet pan then transfer to a cooling rack to cool completely. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 3/28/24.
Renew Your Space says
Another beautiful recipe! I love how the chocolate oozes out of the middle… mmmm!
Sarah says
Thanks, Renee! 🙂
Natalie @ Tastes Lovely says
I love a cookie dough recipe that doesn’t need chilling! Means it’s cookie time even faster! Can’t wait to try these with graham crackers crumbs. Sounds delicious : )
Sarah says
That’s my favorite part about these cookies, Natalie! Perfect for when you get those cookie cravings and need a homemade cookie. STAT. 😉
Meg says
Since graham cracker crumbs immediately elevate any dessert to awesome for me, I can only imagine how wonderful these taste! I’m a cookie fanatic and try not to bake them too often — can’t have ’em taunting me! — but I do make an exception now and then. 🙂 Saving these for a rainy day! Thanks!
Sarah says
Perfect, Meg! I hope you enjoy these cookies! 🙂
Gloria // Simply Gloria says
I’m really loving how there is the graham cracker crumbs right inside to go with the whole texture thing! Need these right away!
Sarah says
It’s amazing what the graham cracker crumbs do to the texture of these cookies—just amazing. Thanks Gloria!
dina says
they look yummy!
Sarah says
Thanks, Dina!