Making and decorating mini graham cracker houses is such a fun family activity and I’m sharing a gingerbread glue recipe that actually holds, oh also, I’m sharing a recipe for peanut butter chocolate chip graham cracker cookies, because hey, those leftover graham crackers shouldn’t go to waste!
I was talking with my husband about holiday activities, now that we have a son, and he said that one of the favorite things we’ve done is made these mini graham cracker houses, so I just had to reshare this post I did 3 years ago!
So, to start with, you should know that throughout the graham cracker house making process I did just about everything out of order and needed my husbands’ assistance (I’m just going to gloss over the fact that even though I ‘thought’ I was the creative one, I definitely learned that he has some mad skills in the crafting department.)
Things started off great: I cut all the house pieces and made frosting using peanut butter. The frosting I made was amazing, I’d call it more of a ‘glue.’ I had heard horror stories of frosting not drying or being sticky enough, so I wanted an adhesive that really worked and dried quickly. Done and done. The frosting I made dries in 10 minutes!
It is smooth and creamy yet stiff and holds it’s own! Good thing, because after I had cut all the graham cracker pieces, things started breaking. But as my husband joked “things not lining up? just use more frosting and cover it up.” And a little tip for when you’re cutting the graham crackers – gently run your knife along the line you want to cut first, and then gently cut down with a sharp knife. Start cutting the pieces for each house (one box of graham crackers made parts for 5 finished houses).
One would think that making graham cracker houses was enough in and of itself, but being a food blogger I just couldn’t throw away the pieces of the graham crackers that were left over from making the houses, and since everything is just better with cookies, I made peanut butter chocolate chip graham cracker cookies that could be eaten while decorating the graham cracker houses. The cookies came out absolutely amazing, subtle hints of peanut butter and graham cracker and rich chocolate chips, everyone loved them!
So after we had our little houses made, we went to my in-laws’ and all of us decorated them. The toppings I had were gumdrops, peppermint bark covered pretzels, mini cookie wafers, sixlets and mini candy canes (but any decorations you have on hand or that you like to use would work!)
What a seriously fun holiday activity it was to decorate these houses, I would highly recommend making some with the family to see what everyone comes up with!
Have you ever made gingerbread houses or graham cracker houses? This was my first time making them and and I am definitely going to do it again!
Other recipes you might enjoy:
- Gingerbread Muffins with Cream Cheese Frosting
- 5 Ingredient Blueberry Pie With Graham Cracker Crust
- Cranberry Gingerbread Muffins
Graham Cracker Houses and Peanut Butter Chocolate Chip Graham Cracker Cookies
- For the graham cracker houses-
- [1 box Honey Maid graham crackers]
- 1 Batch peanut butter gingerbread house frosting/glue recipe below
- toppings gumdrops, mini candy canes, cookie wafers, sixlets, peppermint bark pretzels
- For the peanut butter frosting/glue-
- [3 Tbs meringue powder]
- 1 Tbs Skippy peanut butter
- 5 Tbs cold water
- 3 3/4 cups powdered sugar
- For the peanut butter chocolate chip graham cracker cookies
- 1/4 cup butter unsalted
- 1/4 cup Skippy peanut butter creamy
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup Honey Maid Graham Cracker crumbs
- 1 cup flour
- 1/2 tsp baking powder
- 3/4 cup semi-sweet chocolate chips
- For the graham cracker houses-start by cutting each graham cracker for the houses and put like-pieces with like in piles. Then line each side wall with frosting and lean it up against something and wait for it to dry, then put the house together and then add the roof, then wait for it to dry for 10 minutes and decorate as desired.
- For the frosting-glue: Start by beating together meringue powder, peanut butter and water (it's ok if there are a few little clumps. Mix for 3 minutes, then add the powdered sugar and beat for 5 minutes, or until the frosting holds a peak. Put into a plastic bag and cut the end off one corner and use it as a piping bag.
- For the cookies- Preheat oven to 350 and line 2 baking sheets with parchment paper or silicone baking mats.
- Cream together the butter, peanut butter, granulated and brown sugar. After it is creamy, add in the egg, vanilla extract and salt and beat to combine. Then add the graham cracker crumbs, flour, baking soda and stir until combined, then stir in chocolate chips. Scoop cookies onto baking sheet (12 per sheet about an inch or so apart). Bake for 10 minutes and then allow to cool on a wire rack, then enjoy!
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