Chocolate Cinnamon Graham Crackers With Toasted Marshmallows
Samantha Seneviratne

Photo by Rocky Luten
- Serves
- 12 crackers (or 6 marshmallow sandwiches)
- Prep Time
- 1 Hour 20 Minutes
- Cook Time
- 40 Minutes
These chocolate cinnamon graham crackers have a lovely texture and a wheaty, sweet flavor. Top them with oven-toasted marshmallows so that you can enjoy the best part of camping—the s’mores—without ever leaving your kitchen! For a more lunchbox-friendly version, serve them plain or topped with your favorite nut butter.
Ingredients
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour, plus more for flouring the parchment and rolling pin
- 1/2 cup Dutch-process cocoa powder
- 1/4 cup wheat bran
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter (1 1/2 sticks, 170 grams, or 12 tablespoons), at room temperature
- 1/2 cup dark brown sugar
- 3 tablespoon granulated sugar
- 2 tablespoon molasses
- 2 tablespoon honey or maple syrup
- 12 marshmallows, for serving
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Directions
- Step 1
In a large bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, wheat bran, cinnamon, baking powder, baking soda and salt.
- Step 2
In another large bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar until combined, about 2 minutes. Add the molasses and honey and beat to combine. Add the flour mixture to the butter mixture and beat until well combined.
- Step 3
Divide the dough in 2, wrap each half in plastic wrap and flatten into a rectangle. Chill until firm enough to roll, at least 1 hour.
- Step 4
Preheat the oven to 350°F.
- Step 5
On a floured piece of parchment and using a floured rolling pin, roll one of the dough rectangles to an even 1/8-inch-thick. Trim the edges and cut the dough into about 2-inch-by-4-inch rectangles, but don't separate the cookies. Score each rectangle in half crosswise, but don't cut all the way through. Using a fork, make 3 indentations in each square. Transfer the parchment with the rolled dough to a baking sheet. Freeze for 10 minutes.
- Step 6
Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes. While the cookies are still warm, use a knife to cut them apart. Let the cookies cool completely on the sheet on a rack.
- Step 7
Repeat steps 4 and 5 with with the remaining dough, re-rolling the scraps once if needed.
- Step 8
When you’re ready to serve, set the oven to broil on high with a rack in the upper third. Set 12 marshmallows on a rimmed baking sheet. Broil to the desired doneness, just a couple minutes. Immediately transfer 2 marshmallows each to 6 crackers. Top with the remaining 6 crackers.