CHOCOLATE GRAHAM CRACKER COOKIES

Chocolate Graham Cracker Cookies are soft, chewy, and packed with rich chocolate flavor thanks to the winning combination of cocoa powder and crushed graham crackers. These cookies are simple to make, yet they deliver a uniquely delicious taste that feels nostalgic and comforting — perfect for family gatherings, cookie trays, or an anytime chocolate fix.

Recipe Highlights

• Deep chocolate flavor: Cocoa and brown sugar combine for a rich and satisfying bite.
• Unique texture: Graham cracker crumbs give the cookies a slightly sandy texture that melts in your mouth.
• Easy to make: With simple steps and pantry ingredients, you’ll have cookies ready in under 30 minutes.
• Perfect for any occasion: Great for weeknight baking, holiday trays, or sharing with friends.
• Kid-approved: Both the flavor and the fun process of crushing graham crackers make this a family-friendly recipe.

Ingredients in Chocolate Graham Cracker Cookies

• Butter – Use softened butter at room temperature so it creams smoothly with the sugars and creates a soft cookie texture.
• Sugar – White granulated sugar adds sweetness and structure to balance the richness of the cocoa.
• Brown sugar – Light brown sugar provides extra depth of flavor and helps keep the cookies chewy.
• Egg – One large egg binds the dough together and gives it structure.
• Vanilla extract – A must for enhancing the warm flavor of the chocolate and graham crackers.
• Graham cracker crumbs – About 8 full sheets of graham crackers, finely crushed, add a unique sweetness and texture.
• Cocoa powder – Unsweetened cocoa gives the cookies their rich chocolate flavor.
• Flour – All-purpose flour forms the structure of the cookie dough.
• Baking soda – Ensures the cookies bake up soft and slightly puffy.
• Salt – Balances the sweetness and enhances all the other flavors.

Tips for Making the Best Chocolate Graham Cracker Cookies

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

• Don’t overbake: These cookies are meant to be soft and chewy, so keep an eye on them. They may look slightly underdone in the center when you pull them out, but that’s precisely when you should remove them. They’ll continue to firm up as they cool on the baking sheet, giving you the perfect texture.
• Crush graham crackers finely: The finer the crumbs, the smoother and more even your cookie dough will be. Use a food processor if you have one, or place the crackers in a sealed zip-top bag and crush them thoroughly with a rolling pin. Larger chunks can create uneven pockets in the dough.
• Add mix-ins: If you want to elevate these cookies, fold in chocolate chips for extra gooey richness, mini marshmallows for a s’mores-inspired treat, or chopped pecans or walnuts for a bit of crunch. Each variation brings a new personality to the same base recipe.
• Chill the dough if needed: If your butter was extra soft or your kitchen is warm, the dough may feel sticky. Chilling it for 30 minutes will make it easier to handle and will also help the cookies bake up thicker instead of spreading too much.
• Double the batch: These cookies freeze beautifully, so consider making a double batch while you’re already in baking mode. Freeze half of them baked for quick treats later, or freeze scoops of raw dough so you can pop a few in the oven anytime you’re craving fresh cookies.

Storage Instructions

• Room Temperature: Store cookies in a sealed container for up to 5 days.
• Freezer: Freeze baked cookies or unbaked dough balls for up to 2 months. For baked cookies, let them thaw at room temperature. For dough, bake straight from frozen, adding 1–2 minutes to the bake time.

FAQs

How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months.

Can I use different crackers?
Yes, digestive biscuits or even chocolate graham crackers can be used in place of traditional graham crackers for a flavor twist.

What type of cocoa powder works best?
Natural unsweetened cocoa works perfectly, but Dutch-process cocoa can be used for an even deeper chocolate flavor.

Can I make the dough ahead of time?
Definitely! Store the dough in the fridge for up to 2 days or freeze pre-scooped cookie dough balls for up to 2 months.

Do these cookies spread much?
Not too much—thanks to the graham cracker crumbs, the texture is soft and thick rather than thin and crispy.

More delicious graham cracker cookie recipes:

• With just four ingredients — graham crackers, condensed milk, chocolate chips, and coconut —Graham Cracker Coconut Cookies are a quick, chewy, and delightful treat.
• Soft and chewy Graham Cracker S’mores Cookies combine graham crumbs, marshmallows, and chocolate chips in every bite.
• Easy Raspberry Cheesecake Cookies feature a graham cracker base topped with cream cheese filling and a dollop of raspberry pie filling.
• Chilled and topped with a chocolate kiss, No-Bake Peanut Butter Blossoms combine graham crackers, peanut butter, powdered sugar, and butter for a simple yet indulgent dessert.
• Key Lime Cookies pack everything you love about key lime pie into buttery sugar cookies with a creamy lime filling and a swirl of whipped cream.

Chocolate Graham Cracker Cookies combine crushed graham crackers, cocoa, and pantry staples to create chewy, chocolatey cookies with a nostalgic flavor twist. They’re simple, delicious, and perfect for any occasion.