I have a very special 3 part summer treat for you. You see, I took the classic summer dessert – the s’more and turned it into an ice-cream sandwich. Along the way, I created Graham Cracker Cookies and Toasted Marshmallow Ice-Cream recipes that are both winners in their own right. I’m going to post all three recipes back to back. Today we’ll start with the Graham Cracker Cookies.
At first, I thought this would be the most boring part of the sandwich. Just a graham cracker cookie. But once I tasted it – it was crispy (it won’t stay that way in the sandwich but get soft due to the ice-cream) and buttery, and reminded me of an elevated graham cracker. It had all the right elements and flavors of a graham cracker, but it was moist and crispy yet tender. Transforming this iconic snack from a cracker to a cookie was like magic. I slightly modified this recipe from The Kitchn to make the cookies.
Here’s what you need:
That’s right, you don’t see any flour. Did you wonder how we were going to get the graham flavor into these cookies? By crushing up graham crackers and using that as our ‘flour’ for the cookie.
Start by taking an entire 14 oz box of graham crackers – this was 27 sheets of full size graham crackers – and place them in your food processor. Process until the texture is like fine sand or cornmeal.
Pour the graham cracker crumbs into a large bowl and add sugar, brown sugar, baking soda and salt.
Whisk the dry ingredients together and then add one and a half sticks of melted butter, 2 eggs, and some vanilla.
Lightly beat the eggs then fold all the ingredients together until they begin to form a loose dough.
Next you’ll portion these into cookies. I used a 1.5 T cookie scoop. This allowed me to make 29 cookies – I figure you can get between 24-28 cookies depending on how evenly you scoop. I’m used to working with a more uniform cookie dough – this one compacts quite a bit so they were a bit irregular. But since when has that impacted the taste of a cookie? And I was able to come up with matching pairs for the ice cream sandwiches too.
Roll the scoops in your hand to form a ball and then place on a parchment lined cookie sheet.
Bake at 350 degrees for about 8 to 10 minutes until lightly golden.
Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
You can enjoy these cookies as is. You’ll notice I made 29 cookies – this conveniently allowed me to sample one before turning it into an ice-cream sandwich. If I didn’t already have this grand plan for the rest, I might have poured myself a big glass of milk and enjoyed these cookies as they were.
- 1 – 14 oz box honey graham crackers (27 full-size 5”x2.25” crackers)
- ½ c sugar
- ¼ c packed brown sugar
- 1 t baking soda
- ½ t salt
- 12 T butter, melted & cooled (1 ½ sticks)
- 2 eggs
- 1 t vanilla
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Process graham crackers in a food processor until they are the texture of cornmeal.
- In a large bowl mix graham cracker crumbs, sugar, brown sugar, baking soda and salt. Whisk to combine.
- Add butter, egg, and vanilla. Lightly whisk the eggs and then fold together into a loose dough with a rubber spatula.
- Using a cookie scoop (I used a 1.5 Tablespoon scoop) portion out the dough. Roll in the palm of your hands to form a ball and place on a baking sheet, spacing 2 inches apart.
- Bake for 8 to 10 minutes until cookies are lightly brown.
- Cool for 5 minutes on baking sheet. Transfer to wire rack and cool completely.