Chocolate Chip Graham Cracker Cookies - Handle the Heat
Filed Under: Chocolate | Cookies

Chocolate Chip Graham Cracker Cookies

April 20th, 2015

Chocolate Chip Graham Cracker Cookies are uniquely tasty! Chewy homemade graham cracker cookies loaded with milk chocolate chips. Perfect base for s'mores!

Yield: 20 cookies

Prep Time: 10 minutes

Cook: 12 minutes

Tessa's Recipe Rundown...

Taste: Like if a homemade graham cracker and chocolate chip cookie had a love child in heaven.
Texture: Ultra chewy yet soft and gooey.
Ease: A little different than your typical cookie recipe, this is more similar to making pie crust. If you have a food processor it will do most of the work for you!
Appearance: Mouthwatering.
Pros: Fun and unique twist on the chocolate chip cookie. Perfect for sandwiching toasted marshmallows!
Cons: The dough must be chilled so a little patience is required.
Would I make this again? Oh yes!

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Yesterday I completely unpacked our kitchen in our new house in record time. It was basically the first thing I unpacked and I went to town because I knew I wanted to christen our new kitchen with a fresh batch of homemade COOKIES. I have yet to make the cookies yet because luckily I had this Chocolate Chip Graham Cracker Cookie recipe I made in the old house that I knew I wanted to share with you first.

These little morsels of perfection feature a homemade graham cracker cookie base from my first cookbook which is beyond chewy and soft. I decided to put a little twist on that recipe and add in milk chocolate chips because we all know how well that combination works! These would make such a fabulous s’more sandwich it’s not even funny. Plus they’re perfect just on their own. I hope you make them soon!

Ultra CHEWY and soft! Homemade graham cracker cookie loaded with milk chocolate chips. Perfect base for roasted marshmallows!

In case you missed it, I recently shared my announcement of my upcoming book The Ultimate Cookie Handbook. I will be sharing some updates on Instagram, but if you’d like to be the first to find make sure you’re subscribed to my email list (you’ll also get a free cookbook for signing up).

My new FAVORITE cookie recipe. Ultra soft, chewy, and flavorful!

Chocolate Chip Graham Cracker Cookies

*This post contains affiliate links.

Ultra CHEWY and soft! Homemade graham cracker cookie loaded with milk chocolate chips. Perfect base for roasted marshmallows!

How to make
Chocolate Chip Graham Cracker Cookies

Yield: 20 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Inactive Time 2 hours
Total Time: 2 hours 22 minutes
Chocolate Chip Graham Cracker Cookies are uniquely tasty! Chewy homemade graham cracker cookies loaded with milk chocolate chips. Perfect base for s'mores!


  • 2 1/2 (11.25 ounces) cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup packed dark brown sugar
  • 4 ounces (1 stick) unsalted butter, cut into cubes and frozen
  • 1/4 cup honey
  • 1/4 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 cup (6 ounces) milk chocolate chips


  1. In the bowl of a food processor, combine the flour, baking soda, salt, cinnamon, and brown sugar. Pulse one or two times to combine. Add the cubes of butter and pulse until the mixture resembles coarse meal. You can also use a hand held pastry blender.
  2. In a liquid measuring cup or small bowl, whisk together the honey, milk, and vanilla. Add the mixture to the food processor and pulse until a soft dough begins to form. Remove to a bowl and stir in the chocolate chips. Shape the dough into a flat disk and wrap in plastic. Refrigerate until firm, at least 2 hours or overnight.
  3. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Using a 1 1/2-Tablespoon spring-loaded cookie scoop, drop balls of dough onto the prepared baking sheets, spacing at least 2 inches apart. Flatten dough balls with the bottom of a measuring cup.

  4. Bake for about 12 minutes, or until the edges are browned. Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.

Recipe Notes

To clear up some confusion, this recipe is made from scratch and does not contain any store-bought graham crackers. Happy baking!
Course : Dessert
Cuisine : American


Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating

  1. #
    Jeanette — June 29, 2016 at 1:04 pm

    How do you create the graham flavor without using pre made crackers or graham flour? Could you substitute graham flour for some or all of the AP??? Thanks!

    • #
      Tessa — July 1, 2016 at 3:55 pm

      This recipe base was actually inspired by a recipe for homemade graham crackers. I know that most people don’t have graham flour on hand so I developed the recipe to taste like graham crackers without requiring difficult ingredients. Graham flour could work, though I’d worry it would make the cookies a little denser and heavier. I’d suggest giving the recipe a try as written first 🙂

  2. #
    Patricia — April 14, 2016 at 9:19 am

    Tessa, Thank you for the recipe! I’m looking forward to making it, but I wondered if the whole milk is key to the recipe or if it’s possible to use a substitute.

    • #
      Tessa — April 15, 2016 at 11:52 am

      You could probably get away with a lower fat percentage milk or a nondairy alternative 🙂

  3. #
    bea — March 24, 2016 at 2:19 pm

    Hi! can i use oatmeal flour instead of all purpose?

    • #
      Tessa — March 24, 2016 at 3:31 pm

      Hi! This recipe has only been tested with all-purpose flour, so you’ll have to make any modifications at the risk of seriously altering the intended texture.

  4. #
    Clyde — June 25, 2015 at 8:16 am

    Hi tessa! Im fom the Philippines and started baking when i learned about your page in facebook. Already tried some of your recipes. Have to say they all tasted delicious! Just have a little problem.. i tried lava brownie but the chocolate inside.didn’t turn out the way it should be. The brownie absorbed the chocolate inside that was supposed to run like lava. The other thing was, my cookie didn’t crack at the surface at the end of baking time. I wonder what is wrong..? Thanks Tessa! I hope you can help me. God bless you.

  5. #
    Bonnie — June 19, 2015 at 5:57 am

    Recipe looks delish! I was also wondering about the butter, as Andree noted above – should the recipe call for 4 oz (1/2 stick) or 8 oz. (1 stick)?


    • #
      Tessa — June 19, 2015 at 8:20 am

      Hi Bonnie! I’m not sure what’s available where you live but here 1 stick of butter is 4 ounces. That’s actually the standard according to my culinary school and recipe writing resources!

  6. #
    Andree — May 7, 2015 at 7:59 am

    Hi-I have a question about the recipe-it calls for 4 ounces (1 stick) of butter….but 4 ounces is only 1/2 stick of butter. Did you mean 8 ounces (1 stick) or 4 ounces (1/2 stick)? Thanks!

  7. #
    Vaishnavi — April 27, 2015 at 8:07 am

    Hi.. I tried making these cookies today and i halved the recipe..but mine were very very gooey:(.. don’t know what I did wrong.. ur recipes have never failed me in the past ..

    • #
      Tessa — April 27, 2015 at 9:25 pm

      Sounds like they needed more baking time!

  8. #
    Elizabeth — April 25, 2015 at 4:38 am

    Thank you for the feed back, Tessa. I really appreciate the new baking knowledge you’ve shared. This will be my Sunday baking recipe this week and i am very excited to bake them. Thank you again and enjoy your weekend!

  9. #
    june mason — April 23, 2015 at 11:08 pm

    These look delicious…..I am unable to get Graham Crackers in Australia is there something I can use as a substitute?

    Kind regards

    • #
      Tessa — April 26, 2015 at 3:56 pm

      Please read the recipe 🙂

  10. #
    Madelyn — April 22, 2015 at 5:53 pm

    Hi, I made these cookies today and they’re really good. Mine came out a bit darker (probably the dark brown sugar I used) but the taste and texture are perfect. I didnt flatten mine so they’re chunky but chewy just how we like it. Thanks!

  11. #
    Annie @ Annie’s Noms — April 22, 2015 at 3:01 am

    Love, love, love these!!! Homemade Graham crackers FTW!

  12. #
    Elizabeth — April 21, 2015 at 5:20 pm

    This recipe looks fantastic and your guidance in the kitchen has never let me down. I am new to baking and love learning the science behind the purpose of the ingredients. You always provide great insight into what you create. I was surprised that this recipe does not call for eggs. I was hoping you could explain why some cookie recipes require eggs and others don’t.

    Thank you for sharing your recipes, I cannot wait to try this one.

    • #
      Tessa — April 22, 2015 at 9:10 am

      Hi Elizabeth! That’s a great question. This recipe is unique because it’s basically taking a homemade graham cracker recipe and transforming it into a cookie. The dough is more like a pie dough (which don’t contain eggs) than a cookie dough which is what gives it that characteristic graham cracker taste and texture in cookie form.

  13. #
    Natalie — April 21, 2015 at 3:01 pm

    Congrats on the new place, and hoping the move went smoothly! Do you think this recipe could evolve into a seven layer type cookie? Adding butterstoch chips, coconut, and walnuts. If so, what is the max quantity of add ins the dough can hold? Great recipe, and best of luck in your new home!

    • #
      Tessa — April 22, 2015 at 9:11 am

      I don’t think that would work very well in this particular recipe because the dough isn’t very cohesive, it’s more like a pie dough. It wouldn’t hold up to so many additions, it would probably crumble. You might be able to transform it into seven layer type *bars* instead of cookies, but that would require some experimenting.

  14. #
    Gayle b — April 21, 2015 at 11:27 am

    so there are no actual graham cracker crumbs in the recipe? just checking. I have made some before that have graham crackers and eagle brand milk, these sound less processed and good!

    • #
      Tessa — April 21, 2015 at 1:59 pm

      That’s right! These are made from scratch 🙂

  15. #
    Brie @ Toaster Oven Love — April 21, 2015 at 8:27 am

    Congrats on the new place! These cookies look delicious. I love graham crackers with chocolate and peanut butter. Will be giving these a try soon, maybe with a combo of chocolate and peanut butter chips.

  16. #
    Elaine @Flavour&Savour — April 21, 2015 at 8:17 am

    A new kitchen! Could there be anything more exciting for a food blogger ? Enjoy setting it up!

  17. #
    Annalise @ Completely Delicious — April 20, 2015 at 8:01 pm

    We just moved too! And a batch of cookies were the first thing I made to break in the new kitchen. So important to making it feel like home!

    These cookies sound beyond incredible. Making these with some s’mores this weekend for sure!

  18. #
    Gaby — April 20, 2015 at 2:11 pm

    These look delicious!!!

  19. #
    Julie – Lovely Little Kitchen — April 20, 2015 at 11:43 am

    I love homemade graham crackers but never thought about a graham cookie. They look delicious! Have fun doing your thing in your new kitchen!

  20. #
    Taylor @ Food Faith Fitness — April 20, 2015 at 4:42 am

    We just moved too, and the kitchen was the first thing I unpacked! It looks like you christened the Kitchen in a MAJORLY delicious way with these babies! And SO MUCH congrats on the book girl! Pinning!

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