As he was noshing on a recent cheesecake I made, Brian said to me:
“Oh, man. The crust is so good! It’s the best part. I wish you could make a cookie that tastes like a graham cracker crust for cheesecake.”
Umm, I believe I can and I did.
Ask and you shall receive.
That said, I’m in the business of making dreams come true, when I can, and making tummies happy with lots of smiles.
Thus, Graham Cracker Crust Cookies: basically it’s a cheesecake crust made into a cookie.
Graham Cracker Crust Cookies
8 Tbs. butter, room temperature
2 large eggs
3/4 cup white sugar
1/2 tsp. vanilla extract
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 cups graham cracker crumbs
1 1/2 cups all purpose flour
Preheat the oven to 375 degrees (when you’re ready to bake).
Cream together the butter, eggs, sugar, and vanilla until light and fluffy.
Stir in the salt, baking soda, and baking powder. Mix well.
Fold in the grahams and flour until well combined.
Chill the dough for several hours.
Then, really preheat the oven to 375.
Line cookie sheets with parchment paper and form 1″ balls from the dough, placing them on the sheets.
Flatten with the back of a glass.
Bake for about 20 minutes, until just barely crispy on the edges.
Cool for 10-15 minutes.
And, as Brian loves, serve with a heaping scoop of vanilla bean [ice cream]!
