These graham cracker based cookies are topped with a creamy cream cheese frosting and graham cracker pieces and will soon be a new favorite cookie recipe of yours too.
Cream the butter, brown sugar and granulated sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
Add in the egg, egg yolk, and vanilla and beat until combined.
Add in flour, baking soda, and salt. Mix until all combined.
Add in the crushed graham crackers and stir until all ingredients are combined.
Scoop out a little less than 1 TBSP of dough and place dough balls on a plate lined with wax paper or parchment paper. Chill for 1 hour. If you are in a hurry, pop the dough balls in the freezer for 30 minutes.
When dough is properly chilled, bake at 350 degrees for 8-9 minutes. Cool cookies on cookie sheet for 10 minutes before removing to cooling rack. NOTE: I used my new 360 Cookware Cookie Sheet and I was AMAZED at how evenly my cookies cooked. You HAVE to check out these cookie sheets. They are MAGIC.
While cookies are cooling, make the frosting.
Cream Cheese Frosting
In stand mixer, cream butter and cream cheese for about 2-3 minutes until smooth.
Add in the vanilla and powdered sugar and mix on high for about 3 minutes until smooth. If the frosting is too thick, add milk a teaspoon at a time to get the consistency you are looking for. If frosting is too thin, add more powdered sugar.
Put the frosting in a piping bag with a round tip OR you can put the frosting in a gallon size Ziploc bag and cut off one corner of the bag. Use the frosting bag to pipe frosting in a spiral on top of the cooled cookies. Sprinkle each cookie with pieces of graham crackers.