Soft and Chewy 7-Layer Cookies (Not Bars...Cookies!)
by Melanie Gunnell
Don’t hate me for
wondering if the texture and flavor of classic and delicious 7-layer
bars could be transferred into cookie form. These are the types of
things that keep me up at night and I knew I wouldn’t get a lot
of rest until a 7-layer cookie recipe had been made, perfected and of
course, quality-control tested.
With a one-track mind
to perfecting a 7-layer cookie, I went straight to one of the oldest
cookie recipes on my site — these Chocolate
Chip Treasure Cookies. Have you made them? I’ve
never met a softer, chewier cookie. They are unique and absolutely
delicious (egg-free, the base of the cookie is built upon graham
cracker crumbs and sweetened condensed milk).
Since that ancient
recipe already started with two of the staples for 7-layer bars, I
had a feeling they’d morph quite well into a true blue 7-layer
cookie. And my gut feeling was right.
These chewy little
creamy cookies packed with coconut and chocolate chips and graham
cracker crumbs and butterscotch chips (and nuts if that’s your
thing) are unbelievably yummy. I’ve made them several times now
and in an effort to unload the goodness on others and not save it all
for my hips alone, each time I take them somewhere, they become the
star of the show (relegating poor unfortunate plain ol’
brownies to the back of the table).
You’ll have to
make them yourself if you want to really believe me. They are more
than your everyday chocolate chip cookie stuffed full of 7-layer
ingredients. They are a magical 7-layer cookie, that’s what
they are. Chewy, soft and absolutely fabulous.
Soft and Chewy 7-Layer Cookies (Not Bars…Cookies!) Yield: Makes about 3-4 dozen cookies
2 cups (7 ounces) sweetened or unsweetened shredded coconut
Directions
Preheat the oven to 350 degrees F.
Line baking sheets with parchment paper.
In a medium bowl, whisk together
the graham cracker crumbs, flour, baking powder and salt.
In a large bowl with an electric
mixer (handheld or a stand mixer), cream together the sweetened
condensed milk, butter and vanilla until creamy. Add the dry
ingredients with the chocolate chips, butterscotch chips and
coconut. Mix until combined.
Scoop the dough into heaping
tablespoon-sized balls onto the prepared baking sheets. Bake for
8-10 minutes.
Recipe Source: adapted from my much-loved Chocolate
Chip Treasure Cookies recipe after I got the hankering for a 7-layer bar in cookie form.
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.