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Graham Cracker Chocolate Chip Cookies are a fun twist on an American classic. Add an element of the unexpected to your holiday cookie swap or cookie platter by serving these soft, sweet cookies.

Welcome to #ChristmasCookies Week, hosted by Ellen at Family Around the Table! I’m excited to participate this year and have three great recipe I’ll be sharing with you this week.

But first, I have to tell you about our sponsor, Nielsen-Massey Fine Vanillas & Flavors and the great prize pack they’ve donated for this event. Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz. each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water, like those above. To enter, simply visit the participants on Facebook or like them on Twitter, and say you did so in the Rafflecopter at the bottom of this post. Easy peasy.

Graham Cracker Chocolate Chip Cookies

Disclaimer: Thank you to #ChristmasCookies Week Sponsor Nielsen-Massey Fine Vanillas & Flavors, for providing the prize for #ChristmasCookies Week free of charge. Nielsen-Massey also provided me with product to use for #ChristmasCookies Week. All opinions are my own.

There’s something about winter that makes me think of s’mores. I know it probably doesn’t make much sense. After all, most people are probably huddled around a warm fire in summer and fall months, roasting marshmallows to the perfect degree of doneness (for me, just slightly browned with crispy edges and completely soft in the center). But for me, winter signals the demand for all things s’mores and hot chocolate.

I was drawn to these cookies because Nicole over at Prevention RD called them S’mores Cookies. While I didn’t think they tasted much like s’mores, we did love them – so much that we made them twice in one weekend. They’re super soft and while they look like fairly regular chocolate chip cookies, one bite in and you’ve got a great surprise. A deeper flavor, more vanilla than your typical chocolate chip cookie with that wonderful spiced graham cracker flavor.

Oh, and the cookie dough was friggin’ amazing. I’m glad I ignore the raw egg warnings because this dough was seriously out of this world. Sweet, with a really nice slightly crunchy texture from the graham cracker crumbs that you’ll notice if you eat a spoonful or three. I’d apologize for telling you that little secret, but I can’t. Because I’m not. You’re welcome, if you try it.

These cookies are on my short list of holiday baking, and I hope you’ll be adding them to yours. They’re quick to make and will receive rave reviews from your guests or the lucky recipients, if you manage to get them out of the house. Enjoy!

Graham Cracker Chocolate Chip Cookies

Yield: 18 Cookies


  • ½ c. unsalted butter, at room temperature
  • 1 c. light brown sugar, lightly packed
  • 2 tsp. Nielsen-Massey vanilla extract
  • 1 egg
  • 1½ c. graham cracker crumbs
  • ¾ c. all-purpose flour
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 c. semi-sweet chocolate chips (I used mini chocolate chips)


  1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer, cream butter and sugar. With the mixer still running on medium, add vanilla and egg. Reduce speed to low and add graham cracker crumbs, flour, baking soda and salt. When thoroughly combined, add chocolate chips until just mixed in. Turn off mixer and scrape sides of bowl, if needed.
  3. Use a ice cream scoop to portion dough onto prepared baking sheets. Bake for 9-11 minutes, until cookies are golden brown and set at the edges. Remove from oven and allow to cool on a baking sheet for a few minutes before moving to a wire rack to cool completely.
  4. Store in an airtight container.
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This recipe was adapted from Get In My Belly via Prevention RD

Before you enter the giveaway, be sure to check out the other cookie recipes we’ve got for you today. Or, search #ChristmasCookies on social media for a visual cookie tour.

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