Chocolate Dipped Cookie Dough Stuffed Grahams stacked on a white background with chocolate syrup drizzle and coconut shavings

Chocolate-Dipped “Cookie Dough” Stuffed Grahams

Share on facebook
Share on twitter
Share on pinterest
Share on email

Cookies are great, but cookie dough is better. This “cookie dough” takes an egg-less approach to cookie dough and stuffs it between two crunchy graham crackers and dunks it in melted chocolate. Chocolate-Dipped “Cookie Dough” Stuffed Grahams are made with JUSTIN’S® Maple Almond Butter and are a great treat for the entire family.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

15 min

Icon of sizzling frying pan in maroon red

COOK TIME:

5 min

Icon of clock in maroon red lines

TOTAL TIME:

20 min

INGREDIENTS

1 cup JUSTIN’S® Maple Almond Butter
2 cups Shredded Coconut
1 cup Graham Cracker Crumbs
¼ cup Honey
24 Graham Cracker Squares
2 cups Dark Chocolate Chips

DIRECTIONS

1. In the bowl of a food processor, blend your favorite JUSTIN’S® Nut Butter, coconut, graham cracker crumbs, and honey until smooth.

2. Chill mixture for at least one hour.

3. Gently press approximately 2 tablespoons of the nut butter mixture between 2 graham cracker squares.

4. Repeat with the remaining graham crackers and “cookie dough.”

5. In a small, microwave safe bowl, melt the chocolate chips in the microwave in 30 second intervals until smooth.

6. Dip the graham cracker sandwiches in the melted chocolate and place on a cooling rack to allow excess chocolate to drip off.

7. Refrigerate for 20 minutes or until set.

This Recipe Serves 12

INGREDIENTS

1 cup JUSTIN’S® Maple Almond Butter
2 cups Shredded Coconut
1 cup Graham Cracker Crumbs
¼ cup Honey
24 Graham Cracker Squares
2 cups Dark Chocolate Chips

DIRECTIONS

1. In the bowl of a food processor, blend your favorite JUSTIN’S® Nut Butter, coconut, graham cracker crumbs, and honey until smooth.

2. Chill mixture for at least one hour.

3. Gently press approximately 2 tablespoons of the nut butter mixture between 2 graham cracker squares.

4. Repeat with the remaining graham crackers and “cookie dough.”

5. In a small, microwave safe bowl, melt the chocolate chips in the microwave in 30 second intervals until smooth.

6. Dip the graham cracker sandwiches in the melted chocolate and place on a cooling rack to allow excess chocolate to drip off.

7. Refrigerate for 20 minutes or until set.

This Recipe Serves 12

Great Summer Recipes
Peanut Butter Cup Brownies with one diagonal slice showing the side in the center of 8 pieces shown from top view of brownies

These Peanut Butter Cup Brownies are buzzworthy and exactly what they sound like, a-ma-zing. I’m always thinking up ways to bee more creative with my brownies. This recipe blends JUSTIN’S® Honey Peanut Butter and JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups into a fudgy brownie mix. These never last more than a couple of days at the house, they’re THAT good.

 

Chocolate Peanut Butter Cup Cookie S'mores laid out on gold cooking rack, atop white countertop

These Chocolate Peanut Butter Cup Cookie S’mores really take a classic dessert to a whole nother level. It’s a chocolate chip cookie, topped with peanut butter, dark chocolate pb cups, and marshmallows. Enjoy it at your next gathering, during a summer bonfire, or just because you feel like it!