When you have a child who doesn’t like chocolate, you start to get creative with chocolate chip cookie recipes to accommodate their tastes while still making something that everyone else will enjoy too.If you are like 99.9% of the world who does in fact enjoy chocolate, feel free to add in 1 cup or more of your favorite chocolate chips and make a cookie that tastes like smores!
A Customizable Cookie
To change the look of these cookies you can easily add:
- food coloring to the dough
- add your favorite chip: chocolate, white chocolate, peanut butter, mint…
- change up the sprinkles that you use, there are fun packs for every holiday
Whatever you add, or leave out, these cookies make them a fun addition to any holiday celebration.
- 1 cup butter (2 sticks)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 11 graham crackers (1 1/3 cup graham cracker crumbs)
- 1 cup bread flour
- 1 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 or 2 2.5 oz bottle sprinkle decors
- 1 3 oz bottle vanilla jet puffed mallow bits
In a food processor, or a gallon zip top bag with a rolling pin, crush the graham crackers into fine crumbs. Set aside.
In a large mixing bowl or electric mixer, add the butter, brown sugar, and granulated sugar. Cream the butter and sugar for 2 minutes until creamy.
Add the eggs and vanilla, and beat an additional 2 minutes until the mixture is light and fluffy.
In a separate bowl, combine the bread flour, all purpose flour, baking powder, salt, and graham cracker crumbs. Stir until mixed. Add the dry ingredients to the creamed mixture in two or three additions, mixing only until all the flour is fully incorporated.
Add the mallow bits and the sprinkles and mix on the lowest speed or by hand until they are evenly distributed.
Transfer the cookie dough to a container with a tight fitting lid or cover the mixing bowl with plastic wrap and refrigerate 2 hours.
Preheat oven to 350˚ F. Line a baking sheet with parchment paper. Scoop out dough with a medium ice cream scoop and space about 2" apart. Flatten the dough slightly with the palm of your hand.
Bake for 10-12 minutes until set and brown on the bottom. Remove from the oven and allow the baked cookies to cool on the baking sheet for about 3 minutes before transferring to a cooling rack to cool completely.
I like to combine different flours because they each have different properties when you bake with them, but it is not critical to the success of this recipe
Feel free to use 2 2/3 cup of all-purpose flour.