If you’d like to try the cookies again, I would suggest double checking your butter amounts and/or using less butter, try cutting the amount down by a quarter to half, even down to a 1/4 cup if necessary—the consistency of the graham cracker crust & butter combination should yield a crumbly crust that’s neither too wet nor too dry—one that will press into a ball when squeezed together in your hands yet crumble apart when squeezed too much. Often when I bake, while I rely on proper ingredient ratios, I also rely on what I know the consistency should be and make adjustments as needed while baking (like you did, by adding more crushed graham crackers).

Again, I’m sorry you had trouble with these cookies. I do hope you’ll enjoy them enough to try them again. I’ve received many positive emails, notes, and tweets from readers who tried this recipe and had it yield fantastic results for them, so I’m not sure what the problem may be. I hope this helps.