Graham Cookies That Take Your S’mores to the Next Level

It’s all about summer, bonfires… and smores. S’mores that become decidedly, decadently delicious with Graham Cookies.

What is more “summer” than s’mores? More celebratory, and cozy… and fun… than s’mores?

Not much.

The allure of a wood burning fire, crackling into the night air. The gathering of friends and family. The summer songs that seem to go hand-in-hand with bonfires. It’s a memory made in heaven.

And with a crackling bonfire, it’s almost a requirement to roast marshmallows… and hot dogs.

At least once during the summer, don’t you think?

And while it’s easy to break open the case of store-bought graham crackers… here’s a different idea. An idea that’s simple, and oh-so-delicious. An idea that will take your s’mores to the next level. And if you have any leftovers, they’re delicious all on their own.

Graham Cookies

Graham Cookies That Take Your S’mores to the Next Level

It’s all about summer, bonfires… and smores. S’mores that become decidedly, decadently delicious with Graham Cookies.

• Author: Stephanie Wilson

Scale 1x2x3x

Ingredients

• 9 sheets graham crackers (5″ x 2.25″), crushed
• 1 1/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup packed dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick butter (8 tablespoons), melted
• 2 large eggs
• 1 teaspoon vanilla
• chocolate chips, about 1 cup

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment.

Melt the butter and set aside to cool slightly.

Process the graham crackers in a food processor until crushed and fine. Transfer to a bowl and add flour, sugar, brown sugar, baking soda, and salt. Whisk together.

Combine melted butter, 2 eggs, lightly beaten, and vanilla. Pour into the dry ingredients and combine with a spatula to form a soft dough. Fold in chocolate chips.

Using a cookie scoop drop dough onto prepared baking sheet, spacing about 2 inches apart as they will spread.

Bake until cookies are lightly browned around the edges, about 8 to 10 minutes, depending on the size of your cookie. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Store in a container at room temperature for up to 4 days.

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