Chewy Graham Cracker Cookies
Crispy on the outside, soft and chewy on the inside, with hints of warm cinnamon – everything you love about a classic graham cracker is packed into this delicious sugar cookie.
I’m sharing a recipe today that you are definitely going to want to make – Chewy Graham Cracker Cookies. Perfect for your Christmas cookie exchange or holiday dessert table, these cookies are incredibly easy to make and call for simple ingredients you probably already have in your kitchen.
One of those ingredients is graham cracker crumbs, which replaces some of the flour in the cookie dough. The baked cookies are slightly crunchy on the outside and super chewy on the inside. The flavor is off the charts delicious and is best described as a sugar cookie meets a cinnamon graham cracker. Yum.
While you could use boxed graham cracker crumbs in this recipe, I prefer making my own crumbs by crushing graham crackers. I like the crumbs to be a little course, as it enhances the crunch factor. You can use a food processor or blender to make the crumbs, but I find it easier to place the crackers in a zip-top bag and smash them with a rolling pin.
When using graham crackers to create graham cracker crumbs, it’s helpful to understand some graham cracker terminology. Terms like full sheet, half sheet, sleeve, square, rectangle, or individual cracker are often used to describe graham crackers. Let’s see what those descriptors actually mean.
Today’s cookie recipe calls for 3/4 cup coarsely ground graham cracker crumbs. To yield that quantity, you’ll need 4 1/2 graham cracker sheets or rectangles. Any flavor of graham cracker will do in this recipe – cinnamon, honey, plain, or even chocolate. Now, let’s get baking.
To your health,
Darlene
Follow Recipes Made Healthy on Instagram
CHEWY GRAHAM CRACKER COOKIES
Yield: 25 servings
Serving Size: 1 cookie
Prep: 15 minutes
Ready: 30 minutes
INGREDIENTS
Parchment paper or vegetable oil cooking spray
1/4 cup butter, softened
1/4 cup (2 ounces) reduced-fat cream cheese
2/3 cup packed brown sugar
2/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup plus 2 tablespoons white whole-wheat flour
3/4 cup coarsely ground graham cracker crumbs (from 4 1/2 graham cracker sheets)
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/8 teaspoon kosher salt
3/4 cup coarsely chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or coat with cooking spray; set aside.
In a large bowl, using an electric mixer, cream together butter, cream cheese, granulated sugar, and brown sugar. Add egg and vanilla extract and mix to combine.
In a separate bowl, combine whole-wheat flour, graham cracker crumbs, cinnamon, baking soda, and salt. Add dry ingredients to creamed ingredients and mix well. Stir in pecans.
Drop dough by rounded tablespoonfuls onto prepared baking sheets, yielding 25 cookies. Bake 11 to 13 minutes, or until edges begin to brown slightly. Cool cookies on wire racks.
Cook’s Note: For consistent cookie size, I used a 3/4-ounce scoop (also labeled #40) filled with cookie dough and leveled.
Nutrition Information per Serving
119 Calories, 5 g Total fat, 2 g Saturated fat, 0 g Trans fat, 13 mg Cholesterol, 89 mg Sodium, 18 g Total carbohydrate, 1 g Dietary fiber, 12 g Total sugars, 11 g Added sugars, 2 g Protein, 0 mcg (0%) Vitamin D, 11 mg (0%) Calcium, 0 mg (0%) Iron, 28 mg (0%) Potassium
© 2024 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
