Graham Cracker Cookies
It’s starting to look a lot like Christmas and with our family that means my mom is making Graham Cracker Cookies. Christmas Eve with my parents typically means snack and party type foods for the evening. My mama usually takes requests and there are also things that are just the understood goodies like Sausage Balls and Graham Cracker Cookies. Those are just the given, no one has to ask for them because Mama just automatically makes them. Hmmm, now I’m beginning to wonder if they’re her favorites or ours?
Mama has made Graham Cracker Cookies for as long as I can remember and until today, I thought it was a recipe she had found in one of her many cookbooks. As my dad read the recipe to me, I learned that this was a handwritten recipe given to her by a former coworker, Nell Harlan. Nell and mama worked together for many, many years at the Bossier Parish School Board.
While I’ve seen other similar recipes to these Graham Cracker Cookies, I’ve not seen this exact recipe elsewhere. Mama did tell me that she has often seen this recipe prepared using saltine crackers instead of graham crackers, but prefers the graham crackers. With the popularity of salted caramel today, it might be something worth exploring. Other similar recipes refer to their cookies as Pralines or Toffee Cookies. No matter what you call these cookies, I hope you enjoy them and have a very Merry Christmas.
Serves: TONS of cookies
- ½ c (1 stick) REAL Butter, NOT Margarine
- ½ c packed Light Brown Sugar
- ½ c finely chopped pecans
- ½ c chocolate chips (I used Ghiradelli Mini Chips)
- 2 packs Honey Maid Graham Crackers (The name brand REALLY is better for this recipe)
- Preheat oven to 350*
- Break graham crackers apart into ½ or ¼ size pieces.
- Spread graham crackers across 12" x 17"
- Melt butter in a small pot.
- Add brown sugar to pot when most of butter has melted.
- Remove from heat as soon as brown sugar has melted and blended into butter. Do NOT allow to come to a hard boil or to make a thick caramel like sauce. If it does, it can still be used, but will be harder to spread. Mine cooked a little too long and had to be spread instead of poured.
- Pour brown sugar and butter sauce over the crackers to cover all crackers.
- Sprinkle chopped pecans across the top.
- Bake for 7 minutes.
- Remove pan from oven, sprinkle chocolate chips as evenly as possible.
- Return pan to oven for an additional 5 minutes, chocolate chips may melt slightly.
- Remove from oven and allow to cool thoroughly before serving, plating, or storing.
- Graham Cracker Cookies should be stored in an air tight container to keep them fresh.
Did you notice that nice, shiney pan I used to bake my cookies? It’s one of the fabulous new products I received to help promote the Good Cook Kitchen Experts Cookie Exchange. It’s been years since I baked on anything other than a stone, so I was a little reluctant about cooking on this Good Cook 12″ x 17″ Aluminum Cookie Sheet. So many questions, do I grease it, spray it, line it with foil, or just hope for the best? For the sake of trial and error, I just hoped for the best. To my amazement, the cookies lifted cleanly off the cookie sheet, and washed up like it was brand new with gentle washing. The baked on caramel sauce washed off easily, even though the pan had sat for several hours. Look for the rest of these lovely products to pop up in a more cookie recipes and photos in the coming days. There will also be a Giveaway for TWENTY FIVE Good Cook Cookie Kits like the one I received. Details are on the Good Cook website.
Sweet Creations Cookie Kits by Good Cook includes:
- 12″ x 17″ Cookie Sheets – pure aluminum with a Lifetime Guarantee
- Sweet Mixing bowls – no slip grip bottoms
- High-temp spatula – serves double duty with a kitchen conversion chart on one site of the spatula.
- Flex cookie turner – the perfect size to lift those cookies
- Cookie dropper – make precisely sized cookies every time
- Cookie Cutters – 12 cute holiday and winter themed cutters