Chocolate Covered Graham Cracker Cookies by Savoryspoonnc

Ingredients

• 1.5 sticks unsalted butter, room temperature
• 1/4 cup dark brown sugar
• 1/4 cup maple syrup
• 1/4 tsp vanilla extract
• 1.5 cup (6.5 oz) all purpose flour
• 1.25 cup (5.5 oz) graham cracker crumbs
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 3/4 tsp kosher salt
• 2 tbsp milk
• 10 oz chocolate melts or chips
• 1 tbsp shortening (optional, for thinning chocolate)

Instructions

1. Cream together 1.5 sticks of room temperature unsalted butter, 1/4 cup dark brown sugar, 1/4 cup maple syrup, and 1/4 tsp vanilla extract until well mixed.
2. In a separate bowl, whisk together 1.5 cups all purpose flour, 1.25 cups graham cracker crumbs, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cinnamon, and 3/4 tsp kosher salt
3. Add the dry ingredients to the wet ingredients, along with 2 tbsp milk, and mix until a dough forms.
4. Turn the dough out onto a lightly floured surface and press it out to 3/8 inch thickness using a 2-inch cookie cutter.
5. Place the cut cookies onto a parchment-lined baking sheet, re-mashing scraps to cut more cookies.
6. Preheat oven to 325°F (160°C) and bake cookies for 10-12 minutes, or until golden brown.
7. Let the cookies cool completely on a wire rack.
8. Melt your favorite chocolate melts or chips in a microwave-safe bowl, using 15-second intervals and stirring between each, adding 1 tbsp shortening if desired for a thinner consistency.
9. Dip each cooled cookie into the melted chocolate, coating one side, then flip and coat the other side, shaking off excess chocolate.
10. Place the chocolate-covered cookies back onto parchment paper and let the chocolate set completely, either at room temperature or in the refrigerator.