Rating: 3.5 stars
296 Ratings
  • 5 star values: 76
  • 4 star values: 57
  • 3 star values: 73
  • 2 star values: 49
  • 1 star values: 41
  • 296 Ratings
Rebekah Peppler

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Credit: Joseph De Leo

Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Makes 32 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325° F. Line 2 baking sheets with parchment. Whisk together the flour, crushed graham crackers, baking powder, baking soda, and salt in a medium bowl.

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  • In a separate bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Fold in the coarsely chopped graham crackers.

  • Scoop heaping tablespoonfuls of the dough into balls and place on the prepared baking sheets, spacing them 2 inches apart.

  • Bake, in batches, rotating the sheets halfway through, until the edges are firm, 14 to 16 minutes. Cool slightly on the baking sheets, then transfer to a wire rack.

  • Place the chocolate in a large microwave-safe bowl and microwave on high in 15-second intervals, stirring between each, until melted and smooth. Cool slightly then drizzle over the cookies.

  • Storage suggestion:Store the cookies in an airtight container at room temperature for up to 5 days.

Nutrition Facts

168 calories; fat 8g; saturated fat 5g; cholesterol 28mg; sodium 78mg; protein 2g; carbohydrates 24g; sugars 15g; fiber 1g; iron 1mg; calcium 16mg.
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