Bready or Not Original: Chewy Honey Graham Cracker Cookies

Posted by on Sep 7, 2022 in Blog, Bready or Not, chocolate, cookies | 0 comments

Today’s Chewy Honey Graham Cracker Cookies are a new twist on my original Chewy Honey Cookie base recipe.

Bready or Not Original: Chewy Honey Graham Cracker Cookies

This time around, crushed graham crackers are substituted for some of the all-purpose flour. This not only changes the texture, adding some pleasant grittiness, but also introduces a different sort of sweetness that pairs beautifully with chocolate.

Bready or Not Original: Chewy Honey Graham Cracker Cookies

Want to try some of my other original cookie recipes that use this same base? Here you go!

Chewy Honey Chocolate Chip Cookies

Chewy Honey Maple Cookies

Chewy Honey Snickerdoodles

Chewy Honey Lemon Cookies

Bready or Not Original: Chewy Honey Graham Cracker Cookies

Bready or Not Original: Chewy Honey Graham Cracker Cookies

This fresh take on my classic Chewy Honey Cookies substitutes crushed graham crackers for some of the flour, resulting in a delicious cookie with a different texture and sweetness.
Course: Dessert, Snack
Keyword: chocolate, cookies, graham cracker
Author: Beth Cato


  • plastic wrap
  • teaspoon or tablespoon scoop


  • 3/4 cup 1 1/2 sticks unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 Tb honey
  • 1 large egg room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup bread flour
  • 1/2 cup all-purpose flour
  • 1/2 cup graham cracker crumbs
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips add a variety!


  • In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and vanilla extract.
  • In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, graham cracker crumbs, cornstarch, baking soda, and salt. Sift together.
  • Slowly stir together the wet ingredients and flour mix until just combined. Sprinkle in the chocolate chips. Wrap the dough in plastic wrap and stash in the fridge for several hours or days; dough can also be frozen at this stage.
  • When ready to bake, preheat the oven at 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, and will spread when it bakes; keep this in mind when spacing cookie dough.
  • Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
  • Store cookies will keep in a sealed container, between waxed paper or parchment layers, for weeks. They are excellent for travel or shipping.


    Leave a Reply

    Your email address will not be published.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.