This week I made Graham Cracker Cookies, which I know sounds a little odd but are actually really delicious.
When I first read this recipe and I was 100% sold on it, it seemed a little strange. Mostly because it doesn’t have any flour in it, the structure is graham cracker crumbs. I was kind of afraid that they would come out like little pie crusts, which also sounds yummy. I didn’t think they would rise and be chewy like a good cookie but I was totally wrong.
The recipe calls for 2 cups of cracker crumbs and yes I’m sure you can grind your own but even when I’m making a pie crust I just go ahead and buy the boxed crumbs. They are just as good and you don’t have to spend time making them and you can get right to the baking, which gets you that much closer to eating. And that’s always a good thing in my book. I followed the recipe as is and my bake time was 9 minutes and then I let them cool on the pan for about another 2 minutes before moving them. I don’t like cooling my cookies on a cooling rack (cause I don’t like messing up the bottom of my cookies with ridges) so I cool mine on a freshly foiled table. And if you bake enough cookies you soon looks like you have a little cookie army, or maybe that’s just me.
In the end I would give these cookies a big thumbs up. They were super simple and fast to make and they are delicious. It’s like eating a soft, buttery, puffy graham cracker. This one will go into my most make these again folder.
Cookies have always been one of my favorite things to bake. They were the first things I learned how to bake when I was little. Every Christmas we would make tons of cookies and give them out as gifts and I still do that now. I love nothing more than to see my kitchen covered in cookies. So, when I had a group party to go to this week I made cookies!
Since we were going to have a big group of people I went with 2 different kinds of cookies, a Chocolate Peanut Butter Banana Cookies and M&M Chocolate Cookies. Plus, anytime I make something with peanuts or peanut butter I like to make something else since I want to make sure people with nut allergies have something too.
The banana cookies were basically banana bread with chocolate and peanut butter chips. I was a little surprised how much of the banana flavor came through because there was only 2 bananas used. I thought for sure the flavor would get lost but it didn’t. They were soft and delicious. I would make these again in a heart beat and they were a big hit with the crowd.
The chocolate M&M cookies were dense and very chocolatey. I would also make these again as well but I would change it up a bit. I would chill the dough next time so the cookies would be a little puffier. I was a little disappointed that they went a little flat after cooling. Also, if you look at the picture from the recipe you can clearly see the M&M’s and you can just kind of see them in mine. I’m pretty sure that they put M&M’s on top of the cookies before baking them so you can see them on top like that. I know it doesn’t do anything for the taste but you know what they say, you eat with your eyes first.
Now let’s talk chocolate chips. I am 100% a ghiradelli girl. I think they make the BEST chocolate chips. They are huge and even at room temperature they stay nice and soft. I love them! My favorite is their Milk Chocolate (which I used in the banana cookies) and I used the Dark Chocolate in the M&M Cookies. They’re going to cost you a little more but I think they are totally worth it.
And now I want milk and cookies….which I’m going to go get right now!