Chocolate Graham Crackers

Chocolate graham crackers cool on the counter like edible summer magic. The dough comes together in 15 minutes and bakes in 10, delivering deep chocolate flavor and perfect snap!

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Prep Time

15 minutes

Cook Time

10 minutes

Total Time

25 minutes

Servings

48 crackers

Difficulty

Easy, especially if you have a food processor

Calories *

57 kcal per serving

Technique

Pulse dry ingredients, cut in cold butter, stream in liquid, chill, roll thin and bake.

Flavor Profile

Chocolatey, lightly sweet, crisp with a delicate snap

* Based on nutrition panel

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chat gptgoogle aiperplexitygrok

I made these for a backyard fire night and they were SO much better than store-bought. Rolling them to exactly 1/8-inch thick made all the difference — they baked evenly and snapped perfectly. I sprinkled a little sparkling sugar halfway through baking like you suggested and it gave them the prettiest crunch. ⭐⭐⭐⭐⭐

Lauren

I love having a homemade cracker recipe tucked into my back pocket. They’re just as welcome next to a marshmallow and chocolate bar as they are ground into crumbs for a pie crust — especially for things like my creamy mango pie or this s’mores blondie recipe..

If you love baking from scratch like I do, you might also enjoy my sourdough discard crackers or even a simple cinnamon toast recipe for cozy afternoons. But these chocolate graham crackers? They’re summer in square form.

Ingredients & Substitutions

• All-Purpose Flour: Provides structure. It keeps the crackers crisp without becoming too dense.
• Unsweetened Cocoa Powder: The heart of the chocolate flavor. Use natural cocoa for a classic taste.
• Graham Flour: Adds that signature graham flavor and subtle nuttiness. If you can’t find it locally, many specialty shops or co-ops carry it.
• Brown Sugar: Packed brown sugar adds moisture and a slight molasses note that pairs beautifully with cocoa.
• Cold Unsalted Butter: Cold butter is essential. It creates small pockets that help with tenderness and snap.
• Honey: Adds classic graham sweetness and helps bind the dough.
• Milk: Just enough to bring the dough together smoothly.
• Vanilla: Rounds out the chocolate flavor.
• Sparkling or Granulated Sugar: Optional, but sprinkling halfway through baking gives sparkle and crunch.

See the recipe card for full information on ingredients and quantities.

Variations for Chocolate Graham Crackers

• Make s’mores-ready crackers: Cut into larger rectangles and dock with a fork for that traditional look before baking. Add your favorite dark chocolate and marshmallows to the cart, and you’re ready for camping!
• Turn into crust: Pulse baked chocolate graham crackers into fine crumbs and mix with melted butter for a chocolate graham crust.
• Add a hint of spice: Stir in a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

Professional Tips

• Chill until just firm. You want the dough cool but still pliable. If it gets too cold, let it sit 5 minutes before rolling so it doesn’t crack at the edges.
• Use cocoa for rolling. Lightly dusting with cocoa instead of flour keeps the chocolate flavor clean and avoids white streaks on the surface.
• Sprinkle halfway through baking. Adding sugar at the midpoint lets it adhere without melting completely into the surface.

How to Make Chocolate Graham Crackers

Use these instructions to make perfect chocolate graham crackers every time! Further details and measurements can be found in the recipe card below.

Step 1: Combine dry ingredients. In the bowl of a food processor, pulse all-purpose flour, cocoa powder, graham flour, brown sugar, baking soda and salt until evenly mixed.

Step 2: Cut in butter. Add cubed cold butter and pulse just until the butter pieces are the size of small peas.

Step 3: Mix wet ingredients. In a small bowl, whisk together honey, milk and vanilla until smooth).

Step 4: Form the dough. With the food processor running, slowly pour in the honey mixture and process 1 to 2 minutes just until a cohesive dough forms.

Step 5: Chill the dough. Divide the dough in half, shape into flattened discs, wrap tightly in plastic wrap and refrigerate at least 30 minutes until slightly firm .

Step 6: Preheat the oven. Heat oven to 350°F and line 2 baking sheets with parchment paper.

Step 7: Roll out dough. Lightly sprinkle your work surface with cocoa powder. Roll one disc into a rough 1/8-inch-thick rectangle.

Thicker dough bakes softer; thinner dough gives you that classic crisp snap. I use a ruler the first time and eyeball it after that.

Step 8: Cut into squares. Square off edges and cut into 2-inch squares using a pizza cutter or sharp knife.

Step 9: Dock the dough. Transfer squares to prepared baking sheets and prick several holes in each with a fork.

Step 10: Bake and sprinkle. Bake for 10 minutes, sprinkling tops with sugar halfway through if desired, until baked through.

Step 11: Cool completely. Cool 1 minute on baking sheets, then transfer to a rack to cool fully before storing.

Recipe FAQs

Before You Go

I hope you enjoyed this homemade cracker recipe. Be sure to check out our other delicious snack recipes for more everyday baking inspiration!