One of my favorite Christmas traditions is making goodies and delivering them to neighbors. I love baking, and it gives me the opportunity to try lots of new recipes, taste every one, and then give away the rest. It’s a win-win! This recipe for Graham Cracker Chocolate Chip Cookie Cups are perfect for gift giving, because it makes a ton!
These little Christmas goodies are different from most cookie recipes, because instead of flour, they have crushed up graham crackers. They add a great rich flavor and some texture. And of course they are loaded with chocolate chips, then have more chocolate drizzled over the top. Then there’s the nuts. I am a big fan of nuts in baked goods. Love the flavor and the crunch. I used pecans, but really, you could use any nut you prefer.
Aren’t they so pretty in the shiny gold liners?
Graham Cracker Chocolate Cookie Cups
1/2 cup soft butter
1 cup brown sugar
1 cup milk
2 3/4 cups finely crushed graham cracker crumbs
2 cups chocolate chips (I used half semi sweet/half milk chocolate
2 cups finely chopped pecans or walnuts
1 1/4 cups chocolate chips, melted
Cream butter and brown sugar till light and fluffy. Stir in the milk, crumbs, chocolate chips, and pecans. Fill mini foil baking cups 3/4 full. If you don’t have mini muffin pans, you can just place the foil cups an inch apart on a cookie sheet. The foil holds its shape. Bake at 375° for 10-12 minutes or till set. Cool completely and drizzle with melted chocolate. Tip: Melt the chips in a ziplock bag in the microwave, then just snip of a tiny piece of the corner. Makes drizzling so much easier!
Note: For some brands of liners I used, the cookies stuck to the liners. To prevent this, you can spray the inside of the liners with non-stick spray, or just bake them in greased mini muffin cups, then place them in the foil liners after they are cooled.
-Makes 9-10 dozen
You might also like these other Christmas cookie recipes: