These dulce de leche cookie dough grahamwiches have an insanely long name, but guess what? You know exactly what’s in them, don’t you! I’m a pretty big fan of all graham crackers, but since I made the peanut butter cookie dough grahamwiches last year with plain graham crackers I had to try out the chocolate. They went over so, so well!
This all came about because I could crack open a can of dulce de leche and scoop it out with a spoon, my finger, or maybe a graham cracker if there was one close by and devour it. It’s so addicting.
I think I have a trend starting. I like to make things filled with dulce de leche like my caramel thumbprint cookies and these grahamwiches. What should be next? Cupcakes? Maybe. I always feel like my cupcakes come out so much prettier than any other recipe I make. I don’t know.
- 11 chocolate graham crackers
- ½ cup butter
- 13.4 oz can dulce de leche
- ¾ cup brown sugar, packed
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- ⅓ mini chocolate chips
- 1 cup melting chocolate
- 1 tsp. shortening
- Break the graham crackers in half. Try to apply even pressure so they break along the line.
- In a mixing bowl, add in the butter and 1/2 cup dulce de leche. Beat with a hand mixer until incorporated.
- Add in the brown sugar and vanilla and beat on high until light and fluffy, about 2 minutes. Scrape down the sides.
- Add in the flour and mix on low to avoid a flour shower. Once almost all the flour is incorporated, turn the mixer on high and beat until the flour is combined.
- Stir the mini chocolate chips into the cookie dough.
- Roll out four logs for each grahamwich. I would make them about ½ an inch thick. Line the outer edge of the graham cracker with the cookie dough. Use the remaining can of dulce de leche to fill in the center of each grahamwich.
- Add the top cracker and press the cookie dough out to the edges. Using a butter knife, even out the edges by removing the excess and press any cookie dough into missing spots. My grahamwiches were quite thick.
- Once all 11 grahamwiches are made, set them aside.
- Place the chocolate candy melts and shortening in a microwave-safe bowl. Microwave for 30 seconds and then stir. Repeat the microwaving and stirring 3 more times to completely melt the chocolate.
- Lay out a piece of parchment paper for the dipped grahamwiches to dry on.
- Dip the grahamwiches completely or partially in the chocolate. Tap the wrist of the hand holding the grahamwich to help get the excess chocolate off the grahamwiches.
- Place each grahamwich on the parchment paper to dry. It will take 20-30 minutes. After they're dried, place in an air tight container to keep fresh.
If you’re wondering what dulce de leche that I’m using and digging on, here it is!
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