Graham Crackers With Peanut Butter

Ingredients

• 1.5 cups whole wheat flour
• 0.75 cups all-purpose flour
• 0.5 cups light brown sugar – packed
• 1 tsp baking soda
• 0.5 tsp fine salt
• 0.5 tsp ground cinnamon
• 6 tbsp unsalted butter – cold and cut into small cubes
• 0.25 cups honey
• 0.25 cups whole milk – cold
• 1 tsp vanilla extract
• 1.5 cups creamy peanut butter – stirred until smooth, for sandwiching
• 0.25 cups powdered sugar – sifted and mixed into peanut butter (optional, for a sweeter filling)

Instructions

1. Line 2 baking sheets with parchment paper and set aside. In a medium bowl, whisk together the whole wheat flour, all-purpose flour, light brown sugar, baking soda, fine salt, and ground cinnamon until evenly combined.
2. Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-size bits of butter remaining.
3. In a small bowl or measuring cup, whisk together the honey, cold whole milk, and vanilla extract. Pour this wet mixture over the flour-butter mixture and stir with a spatula until the dough comes together in a soft, slightly tacky mass.
4. Turn the dough out onto a lightly floured work surface and gently knead 3–4 times just until smooth. Shape it into a flat rectangle, wrap tightly in plastic wrap, and refrigerate for 30 minutes to firm up.
5. After chilling, preheat the oven to 350°F (175°C). Divide the dough into two equal portions. Working with one portion at a time on a lightly floured sheet of parchment, roll the dough into a large rectangle about 1/8 inch thick.
6. Trim the edges with a knife or pizza cutter to make neat sides, then cut the dough into squares or rectangles about 2 x 2 inches. Use a fork to prick each cracker a few times to prevent excessive puffing. Transfer the parchment with the cut crackers onto one of the prepared baking sheets, spacing them slightly apart.
7. Repeat rolling, trimming, cutting, and docking with the remaining dough, arranging the pieces on the second baking sheet. Gather any scraps, re-roll once, and cut and dock again.
8. Bake the graham crackers, one sheet at a time, for 12–15 minutes, rotating the pan halfway through, until the crackers are dry to the touch and the edges are a shade darker golden brown. They should feel slightly soft in the center but crisp as they cool.
9. Remove the baking sheets from the oven and let the crackers cool completely on the pans, about 20 minutes. As they cool, they will firm up and become crisp.
10. While the crackers cool, place the creamy peanut butter in a bowl and stir until smooth. If using powdered sugar for a sweeter, firmer filling, sift it over the peanut butter and mix until fully incorporated and spreadable.
11. To assemble, match cooled graham crackers into pairs of similar size. Spread about 1–1.5 tablespoons of the peanut butter mixture onto the underside of one cracker in each pair, then top with the second cracker to form a sandwich, pressing gently so the filling reaches the edges.
12. Serve the graham crackers with peanut butter sandwiches right away, or let them sit for 10–15 minutes for the peanut butter to firm slightly. Store any leftovers in an airtight container at cool room temperature for up to 3 days.