We absolutely love these graham cracker monster cookies. They have a secret ingredient that makes them very moist – sweetened condensed milk! They are a fun monster cookie because you can pretty much throw anything into these cookies that you have in your pantry. We love the graham cracker taste! Your family will love these!
Looking for more delicious Monster recipes? Try our Monster Cookie No Bake Bars!
Graham Cracker Monster Cookies Recipe
Ingredients
- 1½ cup graham cracker crumbs
- ¾ cup flour
- 2 teaspoons baking powder
- 14 ounces sweetened condensed milk, 1 can
- ½ cup butter, softened
- 1 teaspoon vanilla
- 2 cups milk chocolate chips
- 1 cup chopped walnuts
- 1 cup sweetened shredded coconut
Instructions
- Preheat oven to 350 degrees.
- In a medium sized bowl mix together the crushed graham cracker crumbs, flour, and baking powder.
- In a large bowl beat the sweetened condensed milk and softened butter til smooth. Add vanilla.
- Then add the crumb mixture from the other bowl and stir until smooth.
- Add chocolate chips, walnuts, and coconut. Stir until mixed in.
- Drop by teaspoonfuls onto a lightly greased cookie sheet. (I rolled mine into about 1 1/2 inch balls) Bake for 12-13 minutes or until lightly browned.
- Cool for about 5 minutes, then move to a wire rack to cool completely.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.To make this recipe we used:
A glass mixing bowl (found HERE), non stick cookie sheets (found HERE) and wire cooking racks (found HERE)
Looking for more great cookie recipes? Here are some yummy ones!!
Fudgy Chocolate Chip Cake Mix Cookies
Cutler’s Frosted Peanut Butter Cookies
Cream Filled Sugar Cookie Cups
Homemade Thin Mints
Puffy Vanilla and Peanut Butter Chip Cookies
Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.
I must try these! Thanks for the great recipes, as always xo
hellofrances.blogspot.com
We call these Treasure Cookies. Be sure to bake long enough… if they are under baked they taste like raw sw. cond. milk. but when baked till pretty dark…tastes like English toffee. Yum!
I am totally trying this recipe! Besides their obvious deliciousness, they are egg free thus making for the perfect raw cookie dough snack! Umm, not that eggs in cookie dough has EVER stopped me before . . .
Ooooh, I am totally going to have to make these!
I never thought of putting crushed graham crackers into a cookie, genius!
I am very anxious to try these. I have loved the traditional monster cookie made with peanut butter but I can no longer eat peanuts. Thanks!
any way to make these non-dairy (ie: condensed milk substitute?)
Darlene, try using soy butter. So close to peanut butter.
I recently made some cookies with graham crackers in them and they were fantastic! Before, I would have never thought to add them. These look amazing! I’ve pinned and can’t wait to make them. Thanks for sharing at Thursday Favorite Things where I’m co-host this week.
Is it okay to leave out the nuts (my son is allergic). And if so, what would you suggest I replace it with?
Graham crackers and sweetened condensed milk are two of our favourites – I’d really love to try these!!
You are totally fine to leave out the nuts. With a monster cookie you can add so many fun ingredients. Oatmeal and peanut butter are often added to monster cookies. (I understand peanut butter wouldn’t work for your son with his nut allergy.)
We found a substitute for sweetened condensed milk for you on google. It is 2 eggs, 1 cup brown sugar, 2 Tablespoons flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
I am so glad I found you and all of your recipes, and ideas and comments from other people. It is like a big Christmas present to myself. Thank you very much
I’m making these right now 🙂 When do you put the walnuts in? I’m assuming they go in with the chips & coconut but I didn’t see it listed in the recipe. Thanks!
No egg? When my mom and I made these, the batter seemed really runny so we kept on adding more and more flour until it seemed more like cookie dough. When we cooked them, they didn’t flatten out at all! They stayed the same shape as the cookie scoop! So should there be an egg in this recipe? Or should we just cook them with the thinner batter?
There are no eggs in this. The batter was gooey but we were able to roll a gooey ball or just drop it from the spoon. The batter is just a little thinner than regular cookie dough.
Would this turn out good if I didn’t add coconut?
These cookies are on the back of a Kroger Graham Cracker box. Did you steal from them or them from you?
Wondering if I can leave out the coconut???
Thanks 🙂
You should be fine leaving out the coconut.
Do you think this makes enough batter to use a 13×9 pan instead? Or would it need to be doubled? Thanks!
We have not made these in a pan form. We have only made them as cookies.
Okay, thanks….I think I’m going to give it a try as a pan cookie and see how it works out. 🙂
Okay, thanks….I think I’m going to give them a try as a pan cookie and see how it works out! 🙂
We would love to hear how it all works out! The cookies are good, so the bars would be thick and yummy!
I made these today…did not have to double…plenty to make a 13×9 pan! Being as we are chocolate lovers around here, I added 1/4 cup cocoa powder (I think I could have added more, but started there) and they turned out great! Thanks for another great recipe…I love your site and have come here often to find something new to make!
These are also AMAZING if you do half chocolate chips, half Butterscotch chips! That’s my favorite way to make them.
My daughter is Celiac and my wife has an egg allergy. This is perfect for my wife, but not my daughter.
I know we have GF “flour” and we have Graham Cracker cookies that I could add for her my daughter, anyone know if the recipe would be the same amount of ingredients or would I need to change things around since its a GF recipe instead of regular.
Thanks for the tip. Guess if I can’t figure out a GF recipe, I just won’t share 🙂
Never made cookies before in my life, I have made muffins but my husband REALLY wanted cookies. So this recipe was the first cookie-recipe I tried and THEY.WERE.PERFECT! Thank you so much!! Hubby also says thanks 🙂
I didn’t have walnuts, used 1/2 cup toffee crumbs instead for a crunch, highly recommend!
Love these cookies! I was looking for a cookie recipe that didn’t call for eggs as I was currently out and didn’t feel like running to the store. I stumbled across this recipe and decided to go for it as I had all the ingredients on hand. Wow! These cookies are amazing! The only substitution we made was oats for the coconut as my little ones don’t care for the taste. Otherwise, the cookies were awesome! Thank you for a great recipe!
Yummy! My husband wanted cookies and my usual recipe needs to chill for a few hours so I tried this one. So glad I did! All I had was fat free sweetened condensed milk, but it seemed to work out fine. We also don’t care for coconut, so I substituted one cup of quick oats. Next time I think I will just do 3/4 cup so they are less chewy. Still super tasty, with just a slight graham flavor. Maybe next time I’ll try adding marshmallows and have s’mores cookies!
I never had any graham wafer crumbs but I did have Oreo Cookie crumbs and they worked terrific. Also the can of sweetened condensed milk was less than 14 oz. ( I am from Canada where the measure is different than in the US, closest I could get was 300 ml size) but it did work really well. The batter was not runny at all and with a cookie scoop I got 48 nice sized cookies. This is a definite keeper….:)
Made these cookies today. They are delicious. Thanks for the recipe.
These cookies are the “bomb”. I got 30 cookies, baked for 10 minutes on a parchment lined baking sheet. I tried one right out of the oven and it is out of this world. I hope they taste as good the next day.