Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

Cream together ¾ cup of butter, ⅓ cup of brown sugar, and ⅓ cup of granulated sugar in a mixing bowl. The mixture should become light and fluffy.

Add vanilla extract and eggs to the creamed mixture, mixing well until fully combined.

In another bowl, whisk together 1½ cups of flour, ½ tsp of salt, ½ tsp of baking soda, and ½ tsp of baking powder. Gradually add this dry mixture to the wet ingredients until just combined.

Slowly incorporate 1½ cups of finely crushed graham crackers into the dough, blending just until evenly distributed.

Scoop the dough using a 2-inch cookie scoop, then roll it in the remaining crushed graham crackers before placing them on the lined cookie sheets. Flatten each ball to about ¾ of an inch thick.

Bake one sheet at a time for 8-10 minutes or until the edges are slightly golden brown.

Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. Let them cool completely before frosting.

To make the frosting, cream together 8 oz of softened butter, 8 oz of softened cream cheese, and 2 tsp of vanilla extract until smooth.

Gradually add 2½ cups of powdered sugar, mixing until light and fluffy.

Using a piping bag, pipe the frosting onto the cooled cookies in a circular motion, starting from the center and moving outward.

Sprinkle the remaining graham cracker crumbs on top of the frosted cookies, then serve and enjoy these decadent delights!