Chocolate Graham Crackers
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This Chocolate Graham Cracker Recipe is about to be your new favorite homemade treat! Crunchy, lightly sweet, and with just the right hint of cocoa, these graham crackers are perfect for s’mores, snacking, or dunking into a cold glass of milk. Ditch the store-bought version—once you taste these, there’s no going back!
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 This Recipe
- Better Flavor: Homemade graham crackers have a richer, fresher taste with real ingredients.
- Customizable: Adjust the sweetness, add spices, or go all in with extra chocolate.
- No Weird Additives: Say goodbye to preservatives and unnecessary ingredients.
- Perfect for S’mores: Make your campfire treats extra special with homemade crackers.
Making graham crackers from scratch might sound ambitious, but this homemade chocolate graham cracker recipe is surprisingly simple—and way better than store-bought! Crisp, chocolatey, and made with real ingredients, they’re perfect for s’mores, cheesecake crusts, or snacking straight from the jar. Plus, no preservatives, just pure, delicious flavor.
These chocolate graham crackers are a must for Valentine’s Day treats, summer s’mores, or after-school snacks. Dunk them in milk, spread them with peanut butter, or enjoy them as-is. However you snack, once you try homemade, you’ll never go back!
Ingredients You’ll Need
Chocolate graham crackers are easier than you think, and using the right ingredients makes all the difference. This simple recipe comes together quickly with pantry staples, and each ingredient plays a key role in creating that perfect crisp, chocolatey bite.
- All-purpose flour: The base of the recipe, giving structure while keeping the crackers light and crisp.
- Salt: Enhances the chocolate flavor and balances the sweetness.
- Dutch cocoa: Provides a deeper, richer chocolate taste—regular cocoa powder won’t give the same intensity.
- Powdered sugar: Dissolves easily into the dough, creating a smoother texture than granulated sugar.
- Baking powder: Helps the crackers rise slightly while keeping them crisp, not cakey.
- Butter: Use cold butter and cut it in like pie dough for a flaky, tender bite.
- Honey: Adds a hint of natural sweetness and helps bind the dough together.
- Milk: Just enough to bring everything together into a smooth, rollable dough.
Once baked, these chocolate graham crackers are crisp, lightly sweet, and perfect for snacking or making the best homemade graham cracker crust. Let them cool completely before crushing for a fine, even crumb—ideal for cheesecakes, pies, and layered desserts.
Substitutions and Variations
This recipe is easy to customize! Here are a few swaps and flavor twists to try:
- Flour Swap: Use whole wheat flour for a heartier texture or gluten-free 1:1 flour for a GF version.
- Sweetener Options: Swap honey for maple syrup or agave for a slightly different flavor.
- Add a Little Spice: Add a sprinkle of cinnamon for extra warmth.
- Savory Twist: Reduce the sugar and add a pinch of sea salt or garlic powder for a more snackable, less sweet cracker.
Feel free to experiment and make them your own! Just know that any changes could slightly change the texture and finish of the cookie.
Chocolate Graham Cracker Recipe
Making these homemade crackers is easier than you think! Follow these simple steps for a perfect batch every time.
- Prep: Preheat your oven to 325°F.
- Whisk: Mix the dry ingredients in a stand mixer.
- Butter: Add butter and mix until you get small clumps.
- Milk: Stir honey and milk together, then mix into the dough. Divide into two portions.
- Roll: Roll out the dough on parchment to 1/8-1/4 inch thickness. Poke with a fork.
- Bake: Bake for 12-15 minutes until set and slightly curled at the edges.
- Cut: While warm, cut into squares or desired shapes before they crisp up.
Once cooled, your homemade crackers are ready to enjoy! Whether you snack on them as-is, pair them with cheese, or use them for s’mores, they’re a delicious and simple treat. Store any leftovers in an airtight container to keep them fresh. Let me know in the comments how yours turned out!
Storage and Make-Ahead Instructions
These chocolate graham cookies store well and can even be frozen for later!
- Storage: Once completely cooled, place the crackers in an airtight container or resealable bag. They’ll stay fresh at room temperature for up to a week. If they start to soften, pop them in a 300°F oven for a few minutes to crisp them back up.
- Freezing: For longer storage, freeze the crackers in a sealed container or freezer-safe bag for up to three months. When ready to eat, let them thaw at room temperature. If they need a little crunch revival, bake them at 300°F for a few minutes.
- Make-Ahead: Want to prep in advance? The dough can be made ahead and stored in the fridge for up to 3 days. Wrap it tightly in plastic wrap to prevent drying out. You can also freeze the unbaked dough—just wrap it well and store it for up to three months. When ready to bake, let it thaw in the fridge overnight and roll it out as usual.
With these storage and freezing tips, you can always have a batch of fresh, homemade crackers on hand!
Tips for Success:
Use Cold Butter – Just like with pie crust, cold butter helps create a better texture. If it starts to soften, pop the dough in the fridge for 10 minutes before rolling.
Roll Evenly – To ensure even baking, roll the dough to a consistent thickness (between 1/8-1/4 inch). A rolling pin with guides can help!
Don’t Skip the Fork Pricks – This prevents air pockets from forming, keeping the crackers flat and crisp.
Watch the Bake Time – Since oven temperatures can vary, start checking at 12 minutes. The edges should be slightly curled, and the center should look set. Overbaking can make them too hard.
Cut While Warm – As soon as they come out of the oven, use a sharp knife or pizza cutter to slice them. Once cool, they become more brittle and harder to cut cleanly.
Crisping Up Soft Crackers – If your crackers soften after storing, bake them at 300°F for 5 minutes to bring back the crunch.
Flavor Boost – For extra depth, try adding a dash of cinnamon, a sprinkle of flaky sea salt, or even a tiny bit of espresso powder for a richer chocolate taste.
Recipe FAQs
If the dough isn’t coming together, it may need a little more liquid. Add 1 teaspoon of milk at a time until it forms a soft, rollable dough.
Yes! Whole wheat flour works well for a heartier cracker, while a 1:1 gluten-free blend can be used for a GF version. Just note that texture may vary slightly.
The edges should be slightly curled, and the center should look set, not shiny. Start checking at 12 minutes, as overbaking can make them too hard.
No problem! Just pop them in a 300°F oven for 5 minutes to crisp them up again.
Absolutely! Store it in the fridge for up to 3 days or freeze it for up to 3 months. Let refrigerated dough sit at room temp for a few minutes before rolling.
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
- 3-4 teaspoons milk
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, cocoa powder, powdered sugar, and baking powder. Mix on low until evenly blended.
- Add the butter to the dry ingredients and mix until small pea-sized clumps form.
- In a separate bowl, whisk together the honey and milk until the honey dissolves completely. Pour into the dry mixture and mix until a dough forms. Divide the dough into two equal portions.
- Cut a piece of parchment paper to fit your baking sheet. Place one half of the dough in the center and roll it out into a large rectangle, about 1/8-1/4 inch thick. Use a fork to prick the top to prevent bubbling.
- Transfer the parchment with the rolled dough onto the baking sheet and bake for 12-15 minutes, or until the edges slightly curl and the center looks set.
- Carefully move the baked dough onto a cutting board and immediately cut into squares or your desired shape while still warm. The crackers will crisp as they cool.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
*I don’t have to worry (not sorry) about the shape tearing. Sorry for typo..fat fingers!
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.
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.
Before I try this recipe, how on earth can honey dissolve into milk without heating? Any ideas?
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.
Should be tablespoons of milk and honey instead of teaspoons.
Saying something is a graham cracker without graham flour is like saying a cake without chocolate is a chocolate cake.
Just curious but what would happen if you cut out the shapes before you bake?
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!
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!
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)
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!
These are so cute!
These look delish! Can’t wait to try them!
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!