If you’re a chocoholic with a craving for some serious crunch, get ready to meet your new obsession: Chocolate Graham Crackers! These little delights are like the sophisticated cousins of the classic graham cracker – dressed up in a rich cocoa coat that’s bound to make your taste buds do a happy dance. Whether you’re a dunker, a stacker, or a straight-up snacker, these homemade treats are about to become your new besties.
Searching for more chocolate filled treats? Be sure to try my Spicy Chocolate Cookies, Chocolate Peanut Butter Cookies, and The BEST Chocolate Chip Cookies!
Why You’ll Love These Chocolate Grahams
- Bold Chocolate Flavor: This recipe is rich and delicious.
- Long Lasting: these can keep for up to two weeks!
- Fun Twist: These take the classic graham cracker up a notch!
Have you ever made graham crackers from scratch? Turns out it is incredibly simple and you get a cookie that is thin, crunchy, and full of flavor! I make these the beginning of summer to celebrate the break from school with my kid and he devours them. It’s become a tradition that is looked forward as the school days trickle down and they are so loved that we make a double batch so we can have some in the freezer for later.
Brace yourself for a flavor explosion! Chocolate graham crackers are like the love child of a decadent brownie and a classic graham cracker. Imagine that familiar honey-kissed crunch mingling harmoniously with rich cocoa goodness. It’s like a sweet symphony that dances on your taste buds, hitting all the right notes of nostalgia and indulgence. One bite, and you’re transported to a world where campfires meet gourmet chocolatiers.
Chocolate Graham Cracker Ingredients
If you are looking for a chocolate cracker recipe, look no further! All of the ingredients might already be in your pantry, which means you have nothing stopping you from baking a batch or two of these!
- All-purpose flour
- Salt
- Dutch cocoa
- Powdered sugar
- Baking powder
- Butter
- Honey
- Milk
Did I mention they also make the BEST chocolate graham cracker crust recipe? Bake a batch or two, allow them to cool completely, and crush with a rolling pin or in a food processor. Use in your regular go-to graham cracker pie crust recipe and be prepared for chocolate goodness!
How To Make Homemade Graham Crackers
- PREP: Reheat the oven to 325 degrees.
- WHISK: Combine the flour, salt, cocoa, powdered sugar, and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Give it a slow mix.
- BUTTER: Add the butter and stir until pea sized clumps are formed in the dry ingredients.
- MILK: In a separate bowl mix the honey and milk until the honey dissolves. Stir into the dry ingredients until a dough forms. Split dough into two equal parts.
- ROLL: Cut a size of parchment to the size of a cookie sheet (or use a silicone mat). Place one half of the dough directly in the center of the parchment and roll out into a large rectangle, about 1/8-1/4 inch thickness. Prick the top of the dough with a fork to prevent bubbling.
- BAKE: Place the baking tray into the oven and bake for 12-15 minutes, or until the edges slightly curl up and the middle looks like it has set.
- CUT: Carefully transfer the cookie slab onto a cutting board and immediately cut into squares or desired shape. Make sure you do this while they are warm as they will crisp up fairly quickly as they cool.
Recipe Notes:
Absolutely! Whole wheat flour can add a nutty depth to your crackers, just be mindful of the texture difference.
Pop them in an airtight container and keep stored at room temperature for up to two weeks. If they last that long – they’re usually gone in a snap!
Oh, for sure! Slather on peanut butter, dip them in melted chocolate, or even use them as a creative crust for cheesecakes.
You betcha! Grab cookie cutters and unleash your artistic side. Just remember to adjust the baking time accordingly.
Absolutely, go big or go home! Doubling up is totally doable, just ensure you’ve got the oven space and mixing muscles.
More Chocolate Cookies To Try
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Chocolate Graham Crackers
Ingredients
- 1¼ cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup dutch cocoa
- 1¼ cup powdered sugar
- 1 teaspoon baking powder
- 1/2 cup butter softened
- 2 teaspoons honey
- 2 teaspoons milk
Instructions
- Reheat the oven to 325 degrees.
- Combine the flour, salt, cocoa, powdered sugar, and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Give it a slow mix.
- Add the butter and stir until pea sized clumps are formed in the dry ingredients.
- In a separate bowl mix the honey and milk until the honey dissolves. Stir into the dry ingredients until a dough forms. Split dough into two equal parts.
- Cut a size of parchment to the size of a cookie sheet (or use a silicone mat). Place one half of the dough directly in the center of the parchment and roll out into a large rectangle, about 1/8-1/4 inch thickness.
- Prick the top of the dough with a fork to prevent bubbling.
- Place the baking tray into the oven and bake for 12-15 minutes, or until the edges slightly curl up and the middle looks like it has set.
- Carefully transfer the cookie slab onto a cutting board and immediately cut into squares or desired shape. Make sure you do this while they are warm as they will crisp up fairly quickly as they cool.
Nutrition
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Comments & Reviews
Sherri LaFever says
*I don’t have to worry (not sorry) about the shape tearing. Sorry for typo..fat fingers!
Sherri LaFever says
I noticed someone asked if it was supposed to be Tablespoons of honey and milk instead of teaspoons, but I didn’t see that you replied, before I make these, could you clarify please? Also can Hershey’s cocoa be used or does it need to be the Dutch cocoa? I always roll my dough out on the baking sheet itself and cut them, that way I don’t have to sorry about the shape tearing when I try to transfer them.
Jesseca says
Hi Sherri,
That’s a great tip to roll out on the tray! So smart.
I use 2 teaspoons of milk. Start there and if the dough is too dry you can more. As for the cocoa, you can use regular cocoa powder. Dutch cocoa is just a little darker and gives a slightly richer finish, but either will work.
Rosanne says
Before I try this recipe, how on earth can honey dissolve into milk without heating? Any ideas?
Jesseca says
Hi Rosanne, I haven’t come across this issue. You can try heating while dissolving the honey and cooling the milk slightly if you’d like.
Mj says
Should be tablespoons of milk and honey instead of teaspoons.
Janet says
Saying something is a graham cracker without graham flour is like saying a cake without chocolate is a chocolate cake.
Lena says
Just curious but what would happen if you cut out the shapes before you bake?
Jesseca says
You can try it either way. The dough is a little sticky so you might have a hard time transferring them to the baking sheet and them keeping their shape. Let me know how it works out!
Ashlee says
love chocolate graham crackers! I’ve always been afraid to make graham crackers because I thought they used some weird flour or something,
they look great!
Jesseca says
You’re right, they should have a different type of flour to be considered a true graham cracker. I guess I should have called them chocolate crisps :0)
aimee @ like mother like daughter says
Oh my goodness, these are adorable and look so delicious! I just noticed you have a recipe for regular homemade grahams too, so you can bet both of these are going on my “must make” list. MMM!
Courtney says
These are so cute!
Pam @ Over the Big Moon says
These look delish! Can’t wait to try them!
Yvonne @ TriedandTasty says
Ooooohh!!! I LOVE these – oh my! I am loving the Valentine’s feel around here. It will be here before we know it, what a fun recipe. Excited to see what you’ve got in store for these babies!