Chocolate Graham Cracker Cookies
Chewy, chocolatey graham cracker cookies with walnuts, perfect for satisfying sweet cravings. Easy to make, versatile, and delicious for parties or casual snacking.
Ingredients
Instructions
- Mix all the ingredients together in a bowl.
- Spread the mixture evenly in a 13 x 9-inch pan.
- Bake at 350°F (175°C) for 30 minutes or until golden brown.
- Cool for 10 minutes after baking.
- Cut into small squares and roll in confectioners' sugar.
- Can be frozen for later use.
Tips & Substitutions
For a creamier texture, consider using a mix of semi-sweet and milk chocolate chips. If you prefer a nut-free version, simply omit the walnuts or substitute with sunflower seeds for a similar crunch. To enhance the flavor, add a teaspoon of vanilla extract. Make sure the graham cracker crumbs are finely crushed for even mixing and baking.
Serving Suggestions
These cookies are delightful on their own or served with a scoop of vanilla ice cream for an indulgent treat. They pair beautifully with a cup of coffee or milk. For a festive touch, dust with confectioners' sugar before serving. You can also serve them alongside Cream Cheese Blueberry Pie for a delightful dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to three months. To enjoy, thaw at room temperature or reheat in the oven at 300°F (150°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Graham Cracker Cookies contains roughly 18 calories, with 0g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of nuts in this recipe?
Absolutely! Feel free to substitute walnuts with pecans or almonds, depending on your preference. Just ensure they are chopped to a similar size for even distribution throughout the cookie mixture.
What can I use instead of condensed milk?
If you don't have condensed milk, you can make your own by simmering regular milk with sugar until it thickens. Alternatively, try using sweetened coconut milk for a dairy-free option that adds a unique flavor.
How should I cut the cookies after baking?
For best results, allow the cookies to cool for at least 10 minutes before cutting. Use a sharp knife to cut them into small squares, and consider running the knife under hot water for a cleaner cut.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).