Graham Cracker Sunshine Cookies

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There is no secret at my house of my undying love for s’mores. Except, to be completely and brutally honest with you, I actually don’t really like the actual gooey s’mores. I hate that the chocolate is hard and the graham is hard and the ‘mallow spills out all over the sides, which just leaves you eating a sticky graham cracker. Oh, I hate sticky hands too. Just ask my two year old, who washes her hands to almost a compulsive level. No sticky hands in this house! What I do love about s’mores is the chocolate, marshmallow, and graham cracker combo. Give me s’mores cookies, s’mores ice cream, s’mores cotton candy, s’mores cupcakes….I’ll inhale eat the whole thing. No questions asked. I’ve even been known to eat a dropped s’mores pie. I made sure not to eat the parts that touched the floor though. I’m not an animal.

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This recipe is not about s’mores. Ok, it’s a third about s’mores. The graham cracker third. Oh that glorious golden graham cracker third!!! I have made roughly 12 dozen of these cookies over the last few weeks because there just aren’t enough in the world, and they keep disappearing.  I was getting recipe requests before people even ate them! If you want to be a cool kid, this is the way to peoples hearts.

 

Cookies22 cups graham crackers (crushed or that premade crushed stuff they sell in a box)
2 cups all purpose flour
1 + (1/2) teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
(1/2) cup butter (room temp!)
(1/2) cup shortening
(1/2) cup white sugar
1 cup brown sugar
2 eggs
1 tablespoon vanilla
1 + (1/2) cups butterscotch chips

1. In separate bowl: add grahams, flour, powder, soda, and salt. Don’t worry about sifting it. The graham doesn’t like that. Just stir it with a spoon.
2. In mixing bowl: whisk butter, shortening, and both sugars until light, smooth and fluffy. Once light and fluffy add eggs one at a time, and finish with the vanilla.
3. Slowly add the graham cracker mixture to the butter mixture.
4. Once the flour is mixed in add the butterscotch chips.
5. Place in a tablespoon sized ball on tray about an inch apart.
6. Bake in over at 350 for 10-12 minutes. The cookies should just start being golden on the edges. Let cook on pan and move to cooling rack. (My oven bakes 4 batches at 11 minutes and the 5th batch at 10 minutes. You oven is different so keep watch on them!)
7. Yeilds 5-6 dozen depending on how much dough you eat.

<3 Your BFF, Rachel

 

More about Rachel

I'm a WAHM, surface designer, fabric sewer, art maker and professional creative. I am passionate about self love and key lime pie.

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