One Perfect Bite: Graham Cracker Cookies

Tuesday, March 1, 2016

Graham Cracker Cookies

From the kitchen of One Perfect Bite...I am not a big fan of cookie recipes that have bags of purchased candy in the ingredient list. It just seems at cross purposes to me. I'm a very basic person, and from my perspective, cookies are cookies, candy is candy, and never the twain shall meet. I do, however, relent when my grandsons, the world's biggest M & Ms fans, come to visit. I wouldn't dream of baking anything sweet for them unless a handful of M and Ms is added to the batter. Several years ago, I found the recipe for these fabulous cookies on a now inactive site called Bitchin' Kitchen. They quickly became a favorite of the boys and I can now make them with my eyes closed. They are very easy to prepare and they disappear quickly. In fact, they disappear so quickly I can't tell you if they are good keepers or have special storage requirements. Our boys have the metabolism of humming birds with hollow legs. Leftovers are never a problem, and cookies rarely last more than 24 hours in this house. The graham crackers give the cookies a soft and chewy texture that I think you will enjoy. Here is how these novel cookies are made.

Graham Cracker Cookies...from the kitchen of One Perfect Bite courtesy of Bitchin' Kitchen
Ingredients:
1-1/2 sticks butter
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1-1/4 cup flour
1 cup graham cracker crumbs
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup peanut butter M & Ms
2 cups dark chocolate chips

Directions:
1) Preheat the oven to 375 degrees.
2) Cream butter and sugars together in a medium bowl and beat on medium speed until light and fluffy. Beat in egg and vanilla.
3) In a separate bowl, whisk together flour, graham cracker crumbs, salt, and baking soda. Slowly add flour mixture into the butter mixture and beat on medium-low speed until well combined. Finally, fold in M and Ms and chocolate chips.
4) Using a large cookie scoop, drop dough 2 inches apart on an un-greased cookie sheet. Bake for 8 to 10 minutes, or until golden brown. Remove from oven, and cool on a wire rack. Yield: 18 cookies.