Marys Graham Cracker Cookies Recipes

GRAHAM CRACKER COOKIE BARS

Steps:

• Preheat oven to 350.
• Grease a 9 inch square pan (I used an 8 inch square pan and it worked fine).
• In a large bowl, beat butter and sugar until creamy.
• Add egg, milk, and vanilla.
• Beat just until blended, the mixture will be grainy.
• Stir in graham cracker crumbs, coconut, and chocolate until just mixed.
• Spread evenly in pan.
• Bake 25 to 27 minutes until lightly browned on top.
• Cool and sprinkle with confectioner's sugar.
• Cut into bars and serve.

S'MORES COOKIES WITH GRAHAM CRACKERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine flour, graham cracker crumbs, salt, baking soda, and cinnamon in a medium bowl.
• Beat butter, white sugar, brown sugar, and vanilla extract in a larger bowl until creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets.
• Bake in the preheated oven for 8 minutes. Remove from oven. Push 3 to 4 marshmallows and a few pieces of milk chocolate into each cookie. Continue baking until chocolate is melted and cookies are golden, 3 to 4 minutes more. Cool on a wire rack.

GRAHAM CRACKER COOKIES

Steps:

• In a large saucepan, combine the sugar, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook 4-5 minutes longer or until thickened and bubbly. Remove from the heat; stir in the marshmallow creme, peanut butter, and peanuts if desired and vanilla., Break the graham crackers in half. Spread about 2 tablespoons filling on the bottoms of half of the crackers; top with remaining crackers.

MARY'S GONE CRACKERS® COPYCAT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
• Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
• Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
• Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
• Bake until crackers are dry and crisp, 2 to 3 minutes more.

GRAHAM CRACKER COOKIES

Steps:

• Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
• Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
• Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

ART'S GRAHAM CRACKER COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Arrange the graham crackers in a single layer on a baking sheet, making sure the crackers touch each other.
• Heat the butter, margarine, and white sugar in a saucepan over medium heat until the sugar is dissolved, about 2 minutes. Stir in the pecans. Spread the butter mixture over the graham crackers.
• Bake in the preheated oven until butter mixture is absorbed, 8 to 10 minutes. Immediately transfer the crackers to cool on aluminum foil or wax paper. Once cooked, break crackers into bite-sized pieces.

GRAHAM CRACKER COOKIES

Steps:

• 1. Preheat the oven to 325 degrees F.
• 2. In a saucepan, melt the butter.
• 3. Add the brown sugar and nuts. Boil for two minutes.
• 4. Use a large cookie tin and grease it with butter or PAM.
• 5. Take the graham crackers and break them up into individual pieces.
• 6. Place enough individual graham cracker pieces on the cookie tin to completely fill it.
• 7. Pour the sauce over the graham crackers.
• 8. Bake for ten minutes.
• 9. Remove from the oven and place the cookies on wax paper to cool. Serve immediately or store in a cool, dry container.

EASY GRAHAM CRACKER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk white sugar, brown sugar, butter, and egg together in a large bowl. Stir flour, baking soda, and salt into sugar mixture until batter is just mixed; fold in chocolate chips. Roll dough into 1-inch balls.
• Pour graham cracker crumbs into a resealable bag. Place each dough ball, 1 at a time, into the bag and shake until completely coated in graham cracker crumbs. Arrange coated dough balls on a baking sheet.
• Bake in the preheated oven until cookies are lightly browned on the edges and have 'cracks' in the middle, about 10 minutes.

GRAHAM CRACKERS

Steps:

• In a medium bowl, whisk together flours, cinnamon, baking soda, baking powder, and salt. Using an electric mixer, cream butter, brown sugar, and honey until fluffy, 2 to 3 minutes. Scrape down sides of bowl. With mixer on low speed, add egg, and mix until combined, Add flour mixture, and mix until combined.
• Turn out dough onto a lightly floured surface. Roll between two sheets of parchment to a 1/8-to-1/4-inch thickness. Remove top piece of parchment paper and place dough on a baking sheet. Refrigerate until firm, about 30 minutes.
• Using a fluted pastry wheel, cut dough into 2 1/4-inch squares and prick dough with a fork to create dotted lines. Transfer to two parchment-lined baking sheets and freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees with racks in upper and lower thirds. Bake graham crackers until golden brown, rotating sheets from top to bottom and front to back halfway through, 12 to 14 minutes. Transfer crackers to a wire rack to cool completely.