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

Chocolate-Dipped “Cookie Dough” Stuffed Grahams

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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.  
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SERVING SIZE:

12

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PREP TIME:

15 min

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COOK TIME:

5 min

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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
Strawberry Shortcakes stacked atop each other, topped with Dairy-Free Coconut Cream and on a small ceramic plate

The best desserts are made with fresh fruits and simple ingredients. My Strawberry Shortcakes with Dairy-Free Coconut Cream are just that! Made with fresh strawberries, JUSTIN’S® Coconut Almond Butter, and dairy-free coconut cream, this recipe is the perfect treat for any occasion.