Honey Graham Latte Cookies

It’s officially summer break and I’m starting to make some progress on these recipes. I had a lot to sort through, with a handful of half finished recipes, some that I hadn’t even started but were scheduled to be posted a month ago, and some that are meant to be for the coming months. My first two weeks of break are a little more hectic because I have my SAT this weekend that I’m studying for now, and then I have some dance commitments all of next week. I am hoping after that I can start making some real progress on these recipes.

With that being said, there will still be a steady stream of recipes being published because I’m baking essentially every day to get caught up, so stay tuned!

Now let’s talk cookies. These cookies were an unscheduled addition for my recipe line up to replace a different recipe that I’m postponing for a while. The flavor for these came to me a couple weeks ago when I went out for ice cream with one of my friends. I saw that Ben and Jerry’s had a honey graham latte flavor and decided to put my twist on that idea in cookie form. These aren’t exactly like the ice cream but they compliment it really well, so if you’re looking for an ice cream sandwich idea I think the two would pair beautifully.

Describe These Cookies to Me

Taste: These cookies have a base flavor of sweet honey, nutty brown butter, and toasty graham crackers. These flavors are complimented by the warming espresso powder and sweet vanilla that ties the whole thing together beautifully
Texture: These cookies have a crisp exterior and a gooey center when served warm, and as they cool down they develop a light chewiness. Even when cooled, the graham crackers add a little bit of crisp texture that pairs wonderfully with the oats and buttery base.
Ease: These cookies are fairly simple to throw together. They start by browning butter and toasting the graham crackers which we do in the same pan. From there it’s the same basic formula, dry ingredients followed by wet ingredients and then mix the two together. This dough needs to chill, but only for 30 minutes. And then there’s no complicated shaping or decorating, just scoop, bake, and enjoy.

The Dough

This dough starts with browning some butter, which adds a nuttiness that compliments the graham crackers beautifully. To the butter we add granulated and brown sugar, and some honey. The honey will temporarily make the dry ingredients separate but once we add the eggs, they’ll come back together. Next we have our dry ingredients which is just flour, oats, and baking soda. Add those to the wet ingredients, plus the graham cracker crumbs we toasted with the brown butter at the beginning, and you have your cookie dough.

Why does this Dough Need to Chill?

Because this dough has a melted butter base, this dough needs to chill for just 30 minutes. This allows the butter in the dough to solidify which prevents the cookies from overspreading when we bake them. Chilling the dough also helps bring out the flavor as it gives the flour and oats time to absorb the flavors from the butter, honey, graham crackers, and espresso powder.

Honey Graham Latte Cookies

These cookies take the sweet and comforting flavors of graham crackers, honey, and nutty brown butter and combine them with warming coffee and sweet vanilla to create a simple but delicious cookie. Made with honey, oats, graham cracker crumbs, and brown butter, these cookies are bursting with flavor!

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr

Servings: 12 cookies

Ingredients Method

Ingredients

  

• 1 cup salted butter
• ¾ cup graham cracker crumbs
• 1¾ cups all purpose flour
• 1 cup old fashioned oats
• 1 teaspoon baking soda
• a pinch of salt
• ½ cup granulated sugar
• ¾ cup brown sugar
• ¼ cup honey
• ½ Tablespoon vanilla
• 2 Tablespoons espresso powder
• 2 large eggs at room temperature

Method

 

1. Place the butter in a medium sized saucepan and melt over medium heat. Once melted, keep cooking while stirring occasionally and the butter begins to sizzle and foam. It will then start to turn an amber brown color and start to give off a nutty aroma. Once browned, remove from the stove and pour the butter into a large mixing bowl.
2. In the same saucepan, no need to clean it, it should still have a little butter in it, add the graham cracker crumbs. Toast the crumbs over medium heat for about 5 minutes or until lightly browned. Remove from the heat and pour into a bowl to cool.
3. In a medium sized mixing bowl, whisk together the flour, oats, baking soda, and salt. Set aside.
4. To the bowl with the cooled brown butter, add the granulated and brown sugars and whisk until combined. Whisk in the honey, it may look a little split after this but don't worry. Add the espresso powder and vanilla and whisk, followed by the eggs. Once you whisk in the eggs the mixture should even out. Pour the dry ingredients into the wet ingredients and, using a large spatula, fold the two together until mostly combined. Finally, add in the cooled graham cracker crumbs and fold them in. The dough should be a little thin and sticky.
5. Cover the bowl with cling wrap and place the dough in the fridge to chill for 30 minutes.
6. Preheat the oven to 350℉, line two baking sheets with parchment paper or a silicon baking mat. Set aside.
7. Once chilled, scoop the dough into balls and place on the baking sheets, roughly two inches apart. Bake the cookies for 12-13 minutes or until browned on the bottom and sides but still a little gooey in the middle. Let the cookies cool on the baking sheet fro 10 minutes before enjoying warm or transferring to a wire cooling rack to cool completely. Cookies stay fresh stored in an airtight container for up to 5 days.