Vanilla Graham White Chocolate Cookies

Growing up, one of my very favorite after-school snacks was graham crackers slathered with canned vanilla frosting.

It may sound strange – but it’s insanely delicious and a great “invention-concoction-idea” of my dearest mama. 

 

She’s always been so innovative in the kitchen. Her creativity continues to astound me – impress me – I will always be in awe of the strength, the will, the mind, and everything about my mama Dori. (For the record, I just call her MOM, but that’s neither here nor there – it’s the love that’s important).

 

A cookie recipe made with honey grahams and white chocolate chips is so reminiscent of those delectable Honey Graham Vanilla Frosting Sandwich snacks, which I still crave. In fact, I almost added a can of store-bought vanilla frosting just to test out the consistency while making these. I suppose that’s next!

Vanilla Graham White Chocolate Cookies 

3/4 cup butter or shortening, room temperature
1 pkg. graham crackers, broken into pieces
3 large eggs
1 cup white sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
2 cups all-purpose flour
1 1/2 cups white chocolate chips

 

Preheat the oven to 375 degrees.

 

Beat together the butter, cracker crumbs, and eggs until somewhat smooth.

Add the sugars, vanilla, baking soda and powder, and sea salt and cream until super smooth.

 

Add the flour, 1/2 cup at a time, until well combined.

 

Fold in the white chocolate chips.

 

Scoop 1″ sized balls onto parchment-lined cookie sheets and bake for 12-13 minutes, until golden brown.

 

Remove from the oven and cool on the cookie sheets until the puffed-up baked cookies have deflated and are manageable to hold by hand.

 

Devour, pretty much immediately. Good luck resisting!