0 0
Graham Cracker Sandwiches

Share it on your social network:

Or you can just copy and share this url


1/2 cup butter, softened
1/2 cup peanut butter
4 to 5 cups powdered sugar
1/4 cup cocoa powder, if desired
3 to 5 tablespoons whole milk
1/8 teaspoon salt
2 teaspoons vanilla
graham cracker squares

Graham Cracker Sandwiches

This super quick treat takes just minutes to make and can be made with ingredients you have on hand.

  • Serves 8
  • Easy

About This Recipe

This super simple and delicious recipe for Graham Cracker Sandwiches is one my family made a lot when I was young. We lived out in the country, so going to the store wasn’t like a walk to the corner of the block. We had to get in the car and drive, not long, but still it wasn’t something you did on the spur of the moment. So this recipe was an easy and quick treat that used ingredients we always had on hand.

You can use plain graham crackers for this sweet treat, or use the cinnamon variety. Or, frankly, any sweet plain cookie, from homemade sugar cookies or brownie cookies to those dark chocolate cookies you use to make icebox desserts or Nilla wafers. Just remember the point is simplicity.

One of the nice things about this recipe is that the sandwich cookie changes over time. When you first make it the crackers are crisp, so the contrast between the cracker and the creamy frosting is quite apparent. But as the cookies stand, the crackers (or cookies) start to absorb some of the moisture from the frosting so they soften too and the whole thing melds together in a wonderful way. They are delicious either way.

And you can mark the filling plain vanilla, or peanut butter, or add some cocoa powder to the peanut butter frosting for a chocolate version. All are fabulous.

So the next time you are craving something sweet, make this easy treat. Or get your kids to make it.

Tips for the best Graham Cracker Sandwiches:

  • Make sure that you put enough frosting in between each cracker. The filling should be at least 1/2 inch thick.
  • Don’t make the frosting too soft or too stiff. It should be workable but not runny.
  • You need to beat the frosting for a long time. The powdered sugar does take time to dissolve. I remember carrying a spoon over to my mom while I was beating the frosting for her to taste it. She would send me back to keep beating quite a few times. If you don’t believe this, try it! Beat the frosting for a few minutes, then taste it. Keep beating for another five minutes and taste again. You’ll notice the difference.

Why this recipe works:

  • The combination of soft and sweet frosting with crunchy and mild graham crackers is wonderful.
  • We usually made a peanut butter frosting, but you can make an ordinary vanilla buttercream or add some cocoa to the vanilla frosting for a chocolate version.
  • If you choose the vanilla version, omit the peanut butter in the recipe below and add another 1/3 cup butter.
  • For the chocolate version, omit the peanut butter, add another 1/3 cup butter, and add 1/4 to 1/3 cup cocoa. Although just adding the cocoa to the peanut butter frosting would be fabulous.

Subscribe to my emails!



In a large mixer bowl, combine the butter and peanut butter and beat until fluffy. You really need either a hand mixer or a stand mixer for this recipe.


If you are making the chocolate version, sift the powdered sugar with the cocoa powder. Either way, add 1 cup of the powdered sugar to the butter mixture and beat for 3 minutes. Then add 1 tablespoon of the milk and beat for 2 minutes.


Keep doing this until you have added 4 cups of the powdered sugar (or powdered sugar/cocoa mixture). Now beat for another 5 minutes. Then taste.


The frosting should be smooth and creamy but rather firm. Add more powdered sugar or milk if you need it. Then beat in the salt and vanilla.


Make the sandwiches using a generous amount of frosting. I would say at least three tablespoons per sandwich.


Store the graham cracker sandwiches covered at room temperature up to 4 days.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

Creamy Stuffed Large Pasta Shells Recipes
Creamy Stuffed Pasta Shells
Chicken Streusel Casserole
Chicken Streusel Casserole