Grahamuloos Graham Cracker Cookie Butter Recipes

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.

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.

Steps:

• Spread cream cheese on top of graham crackers and top with halved grapes. Eat open-faced or add another cream cheese-covered graham cracker on top for a complete sandwich.

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.

Steps:

• Preheat oven to 325°.
• Combine crumbs, flour, baking soda and salt.
• With electric mixer at medium speed, cream butter and sugar until light and fluffy.
• Add in egg and vanilla; mix well. Add dry mix slowly.
• Drop 1/4 cupfuls onto baking sheets, about 3 per sheet.
• Flatten lightly with your palm, press kisses into cookies.
• Bake until edges are golden brown, about 15 minutes.
• Cool on baking sheets for about 1 minute before transferring to wire racks.

Steps:

• Put the all-purpose flour, wheat flour, wheat germ, salt, baking soda, and cinnamon in a mixing bowl and gently whisk until all the ingredients are incorporated and there are no visible lumps.
• Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
• Add the brown sugar, crumbling it with your hands as you add it to remove any lumps, and mix on medium-high speed until smooth, about 1 minute. Add the honey and mix until combined. Scrape down the sides and bottom of the bowl using a rubber spatula halfway through mixing to ensure that the ingredients are combined.
• Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Repeat with the remaining flour. Scrape down the sides and bottom of the bowl to ensure the flour is fully incorporated.
• Empty the dough onto a lightly floured surface and gently push it together. Form it into a flat disk 1 to 2 inches thick. Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes or up to 4 days.
• Once the dough has chilled, it can be rolled and used as directed (see Rolling Dough, page 10), or frozen in sheets (wrapped tightly with plastic wrap on a sheet pan or piece of cardboard) until needed or for up to 2 months.
• If baking immediately, preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
• Place the dough on a piece of parchment paper or on a lightly floured flat surface. Lightly flour the top of the disk and begin rolling the dough. Lift and rotate the dough between each roll to prevent it from sticking. Repeat the process until the dough is between 1/8 and 1/4 inch thick.
• Using a paring knife, cut the dough into 2-inch squares and place them about 1/2 inch apart on the prepared pans.
• To coat, combine the granulated sugar and cinnamon in a small bowl and toss lightly with a fork. Sprinkle the dough with the sugar mixture.
• Bake for 18 to 20 minutes, rotating the pans once halfway through, until the cookies are a dark golden brown color. Remove the cookies from the oven, let them cool slightly on the pans, then transfer them to a wire rack to cool to room temperature.
• Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 1 week.
• Polish your look
• These graham crackers also taste great when coated in dark chocolate. Simply bake them without sugar and cinnamon on top, then follow the directions to dip the cookies from Chocolate Mint Cookies (page 63) or Dipping in Chocolate (page 17).

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.