Seven Layer Cookies
User Reviews
4.3
Seven Layer Cookies
Description
This recipe starts with a creamed mixture of butter and sugars, then incorporates flour, cornstarch, and baking soda to create a tender dough. The graham cracker crumbs add subtle texture and act akin to extra flour, helping the cookies hold their shape. Semi-sweet chocolate and butterscotch chips provide sweet pockets of flavor, while shredded coconut adds chew and mild tropical notes.
The dough rests refrigerated for at least two hours to prevent excessive spreading during baking and ensure thicker cookies. Scooping and flattening into mounds help achieve uniform size and shape for even baking at 350°F. The resulting cookies have a rich, chewy crumb with a balance of sweet and slightly toasted flavors from the coconut and beads of melting chips.
They keep well stored at room temperature or frozen for later enjoyment. This recipe suits those wanting a textured cookie with diverse ingredients unified by a buttery base.
Ingredients
- ¾ cup butter unsalted, softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt optional and to taste
- 1 cup graham cracker crumbs about 4 full-size cracker sheets, coarsely chopped
- 1 cup chocolate chips semi-sweet
- ¾ cup butterscotch chips
- ¾ cup coconut sweetened shredded
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the graham crackers (include the fine crumbs too, they act as flour here and are important), chocolate chips, butterscotch chips, coconut and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Using a 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 22). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
- Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy, gooey centers).
- Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Store baked cookies airtight at room temperature for up to 1 week or freeze for up to 3 months.
- Refrigerate unbaked cookie dough covered for up to 5 days to bake fresh batches as desired.
- Use a cookie scoop for evenly sized mounds and chill dough before baking to prevent spreading.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22medium-large cookies
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 175kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 9mg | 3% |
| Sodium | 109mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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