I’ve always wanted to make homemade Grahams. Finally, I got around to it and I couldn’t have been happier with the results. But really, I felt like a proud mamma.
The perfect little cookie, reminiscent of those childhood days… or maybe just last weekend.
I think it is safe to say, most of us grew up chomping on those Honey Maid graham crackers, either as a snack or as an evil parental ploy to shut up the screaming kids in the back of the mini-van. I didn’t mind the reasoning for being handed a few sheets of these, I was just glad to have them in my life.
As Summer quickly approaches, you will need this Homemade Graham Cracker recipe. Make them for the weekend camp-out, for the most perfect S’more; make them for a travel companion on those long road trips to Grammy’s house; make them for no good reason at all, other than to just enjoy some homemade cookie love.
See what I mean. LOVE.
Hmm…either I have gotten used to burning my marshmallow, resulting from impatience, or I always seem to find the scorching-hot section of the fire. Regardless, I do love a little charr on my mallow, and it is perfectly acceptable sandwiched between some Hershey’s milk chocolate and these awesome grahams.
Note: things got a little out of hand while making these. You see, I got this idea……
How to make a Stuffed S’more Pillow:
First you have to whip up the Homemade Graham Cracker dough.
Cream butter; add honey.
Add the vanilla and molasses.
Add the sugars.
Combine the flour, cinnamon, baking soda; gradually mix into the wet mixture.
Shape the dough into a flat rectangle and cover with plastic wrap; let it chill in the fridge for about 20 minutes.
Roll out dough, cut, score and poke holes to make the graham crackers. OR…
You can stuff them with little Hershey squares and half a marshmallow to make the best treat in all the land.
Fold over the dough and seal all edges, so nothing melts out. Poke shallow holes in the top, for decoration and bake.
Remove from the oven when the edges are golden brown, about 12-14 minutes. Allow to cool…or don’t. I couldn’t wait a second more and dove right in for the melty chocolate and marshmallow bite.
Ooey gooey, DELICIOUSNESS.
Not gonna lie, these were semi-time consuming, but worth every second of labor for that melty bite of baked S’more goodness.
Between my good ole’ brother and I, we dominated half the batch…maybe more…either way it was an inappropriate amount and may have gained 5 lbs right there.
Homemade Graham Crackers
Adapted from Chocolate and Carrots
2 1/2 cups all-purpose flour
1/2 rounded tsp baking soda
1/4 tsp cinnamon
1 tsp vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
1/4 cup packed light brown sugar
1 tsp molasses (unsulfured)
1/4 cup natural cane sugar
1/4 cup honey
In a bowl combine the flour, baking soda and cinnamon.
In the stand mixer bowl, beat the rest of the ingredients together until combined.
Gradually add the flour mixture into the stand mixer on low and beat until combined, scraping down the sides when necessary to incorporate all of the flour into the dough.
Form the dough into a rectangle and wrap in plastic wrap, to be refrigerated for about 20 minutes, so the dough is better for baking.
Preheat the oven to 350. Roll the dough out on a lightly floured surface so that it is 1/8 inch thick, throughout. With a pastry or pizza cutter, cut 3 x 3 inch squares, then score a straight line down the middle and use a fork to poke those signature graham cracker holes on each side of cookie, just make sure they are shallow holes.
Place cookies on a baking sheet lined with a silpat or parchment paper, or cook on a seasoned pizza stone.
Bake for about 12 minutes, rotating mid-way through if the look like they are browning more quickly on one side.
Let them cool on the baking sheets, and remove when they are firm. Enjoy with a Summer roasted S’more.
Directions for the Stuffed S’more Pillows:
With a 3 X 3 inch square of cookie dough, on one side, place 1 or 2 pieces of chocolate and a halved marshmallow, and fold over the dough and seal around the edges. Place on a cookie sheet and bake for 12-14 minutes, until golden brown around the edges.
A few notes:
-Patch up any holes or cracks after stuffing and sealing the cookie dough
-Cut slightly bigger squares and/or thin out the thickness of the dough square, depending on what size the chocolates and marshmallows are and how much room they are taking up.
Have fun with it! See here:
Obviously we got a little ridiculous and thought a pazookie route would be a good one to take…
This was my brother’s creation, to create more surface area for prime marshmallow roasting, while in the oven for 8 minutes. Obviously it was a great idea. The cookie was par-baked so we ate the topping and loaded it up again for another round. Oops?
You can also use two full size cookie squares to make one big Stuffed S’more Pillow. See here:
Get creative! We also stuffed some of them with Reese’s bars (they are the square version of the Reese’s peanut butter cups and are prime candidates for these Stuffed S’more Pillows). Just throwing out another option
From the Little Yellow Kitchen,