Chocolate Chip Treasure Cookies
User Reviews
4.5
Chocolate Chip Treasure Cookies
Description
These cookies combine graham cracker crumbs and all-purpose flour with baking powder and salt, creating a crumbly dry base that is smoothed out by beating together sweetened condensed milk and butter until creamy. The dry ingredients are folded in lightly, and then shredded coconut, chocolate chips, and optionally chopped walnuts are added for texture and flavor diversity.
Dropping spoonfuls of the dough onto baking sheets and baking at a moderate temperature yields soft, chewy cookies that balance sweetness from the chocolate and smoothness from the condensed milk with the slight crunch from coconut and nuts. The addition of graham cracker crumbs is distinctive, lending a subtle honey and spice note different from traditional cookies.
Adjusting oven temperature can help control spread; baking at a convection setting of 325 degrees or increasing temperature to 375 degrees can be tried if cookies spread too much. Oats can substitute for coconut but impact chewiness and texture. Allow resting briefly on the baking sheet before transferring to racks to cool helps maintain shape.
Ingredients
- 1 ½ cups graham cracker crumbs 13 rectangle crackers
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 (14-ounce) (14-ounce) can sweetened condensed milk
- ½ cup butter room temperature, salted
- 1 ⅓ cups shredded coconut sweetened, 113 g or 3/4 cup (75 g) old-fashioned oats
- 2 cups semisweet chocolate chips
- 1 cup walnuts chopped (optional, or other nuts
Instructions
- Preheat the oven to 350 degrees F (see note above).
- In a small bowl, add the graham cracker crumbs, flour, baking powder and salt. Whisk to combine.
- In a large bowl with a handheld electric mixer or a stand mixer fitted with the paddle attachment (or by hand with a spoon), beat the sweetened condensed milk and butter until smooth and creamy, 1-2 minutes.
- Add the dry ingredients; mix until mostly combined. It's ok if a few dry streaks remain.
- Stir in the chocolate chips, coconut, and nuts (if using).
- Drop the cookie dough by rounded tablespoons onto ungreased cookie sheets.
- Bake for 8-10 minutes.
- Let the cookie rest on the baking sheet for 1-2 minutes before removing to cool completely on a wire rack.
Notes
- If cookies spread during baking, try using a convection oven at 325°F or baking at 375°F instead of 350°F.
- Shredded coconut can be replaced with old-fashioned rolled oats as a substitute for coconut-averse eaters, although the texture will be less soft.
- Old-fashioned oats work better than quick oats for maintaining chewiness when used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 158kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 11mg | 4% |
| Sodium | 101mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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