Graham Cracker Chocolate Chip Cookies

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These graham cracker chocolate chip cookies feature a soft and chewy cookie base stuffed to capacity with graham cracker chunks and gooey chocolate chips.

Prep Time 10

Cook Time 10

Chill Time 2

Total Time 2 20

Servings cookies

Calories 172kcal

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

Storing Instructions

Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.

Nutrition