Chocolate Chip Treasure Cookies
Submitted by seip456
Think magic cookie bars turned into drop cookies. Graham cracker crumbs, sweetened condensed milk, coconut, chocolate chips, and walnuts baked into chewy golden mounds. Ready in 30 minutes flat.
YIELD
2 dozenPREP
20 minCOOK
10 minREADY
30 minIf you’ve ever demolished a pan of seven-layer bars and wished you could eat them with one hand, these are your new best friend.
Graham cracker crumbs replace most of the flour, giving these drop cookies a toasty, honeyed base. Sweetened condensed milk binds everything together into a chewy, almost candy-like dough loaded with coconut, semi-sweet chocolate chips, and walnuts.
No chilling required. No mixer needed beyond a sturdy spoon. Drop them by the tablespoon and they bake up golden in under 10 minutes.
Kitchen Tips
- Don’t overbake. Pull them at “lightly browned” even if they look underdone. They firm up as they cool, and an extra minute turns chewy into crunchy.
- Store loosely covered at room temperature. An airtight container traps moisture and makes the bottoms go soggy.
- Measure graham cracker crumbs by weight if you can. Crushed crumbs pack differently depending on how fine you grind them, and too much will make the cookies dry.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Mix graham cracker crumbs, flour and baking powder.
In large mixing bowl, beat sweatened condensed milk and butter until smooth.
Add dry mixture, mix well.
Stir in coconut, chocolate chips and walnuts.
Drop by rounded tablespoons onto ungreased cookie sheets.
Bake 9 to 10 min. or until lightly browned.
Store loosely covered at room temperature.
Comments
