I was invited to be a part of the Great Food Blogger Cookie Swap last month and of course I said yes! Whenever food bloggers get together there is something delicious involved. Each person was given the task of making 12 cookies and then carefully shipping them to 3 other food bloggers. The chocolate biscotti from Little House, Big Alaska made it to us on the East Coast in perfect condition! My kids were SO excited to be eating cookies from Alaska. We received two other delicious treats, a salted rolo thumbprint cookie from Take Two Tapas and also a raspberry almond thumbprint cookie from Pale Yellow. Every day my kids would run out to get the mail and wonder if there would be cookies inside. It was really an exciting time to be the Mailman in our house.
We chose to make Graham Cookies and then mailed ours to 3 lovely ladies, Kate’s Recipe Box, Hall Nesting and Sarah Cooks the Books. We enjoyed baking love into our cookies (my daughter says she can taste when there is enough love inside) and today I am sharing the Graham cookies recipe with you. The base for this cookie is my favorite graham crackers from Mary’s Gone Crackers. I am not sure you can buy these graham crackers anymore, but they are by far my favorite. I really hope they come back in stock at my store soon. Feel free to substitute any graham crackers you have in your house. These graham cookies are a family favorite and a great way to use up the leftover grahams when making smores.
Graham Chocolate Chip Cookies for the win
- 4T. butter
- 1/2 cup applesauce
- 1 cup brown sugar
- 1 T. vanilla paste
- 1 egg
- 1.5 cups graham cracker crumbs
- 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- Cream together the butter, applesauce and brown sugar until creamy.
- Add in vanilla and egg and combine.
- Slowly stir in all your dry ingredients.
- Lastly stir in the chocolate chips.
- Bake on a non-stick pan for 6-8 minutes. Cookies look soft when they come out but they harden as they cool.