I have been making these 7-Layer Cookies since 19–, uh, well dates don’t matter. But I do love them! They hit all the right notes! Warm, ooey and gooey, check. Chocolatey, check! Peanut buttery, check! Decadent, check! Flavorful, check! Buttery and graham crackery, check! And little punch of coconut and nutty crunchiness, check!!!! OMGosh…are they good.
What’s in a name? A cookie by any other name would taste as rich. Would it not? Well, I’m no Shakespeare but whether these incredibly sinful tasting cookies are called simply, 7-Layer Cookies or Magic Bars, they are lovely. Get ready! You won’t eat just one.
Get a huge, cold glass of richly whole milk and indulge. Change it up and use dark chocolate with butterscotch morsels, or white chocolate. I’m even contemplating throwing in a few red raspberries just to see how they come out. Chocolate and Raspberries are a marriage made in heaven. How could that not taste great and such a vibrant pop of color to bring them to life. Oh, well, that post will come later. For now enjoy one of the easiest and tastiest cookie recipes ever!
7-layer cookies are so easy to make because there is no mixing or proofing, just layer ingredients and pop them in the oven. Boom! about 30 minutes later you are munching one of my all time simple and favorite cookies. I even put some in my Christmas Cookie tins for family and friends. Always the first cookie eaten!
Ingredients & Preparation
The Usual Suspects:
- ½ cup (1 stick) of butter, melted
- 2 cups graham cracker crumbs
- 1 cup shredded sweetened coconut
- 1 cup milk chocolate chips
- 1 cup peanut butter chips
- One 14- ounce can sweetened condensed milk
- 1 cup chopped pecans
- Optional: a little Fleur de Sel French Sea Salt sprinkled on top after baking
The Plan:
Preheat oven to 350°.
Make the graham cracker crust: Place the graham cracker crumbs and the melted butter in a bowl. Toss with a fork until the crumbs are moist and hold together when squeezed with your hand.
Dump the crumbs in the middle of a 9X13 baking dish and then press them into an even layer.
Layer ingredients on top of the graham cracker crumb crust: In this order, sprinkle the coconut, then sprinkle the chocolate chips, then sprinkle peanut butter chips.
Pour evenly, the sweetened condensed milk over the top of the chips and coconut, covering the entire surface.
Sprinkle the chopped pecans over the top.
Bake in the oven for 30 to 35 minutes. Bake until the edges of the bars turn golden-brown.
Let cool, if you can! I literally cut them immediately and eat them warm. Scoop a little ice cream on top and I’m in heaven!!!
7-Layer Cookies
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Loading...Ingredients
- • ½ cup (1 stick) of butter, melted
- • 2 cups graham cracker crumbs
- • 1 cup shredded sweetened coconut
- • 1 cup milk chocolate chips
- • 1 cup peanut butter chips
- • One 14-ounce can sweetened condensed milk
- • 1 cup chopped pecans
- • Optional: a little Fleur de Sel French Sea Salt sprinkled on top after baking
Instructions
Preheat oven to 350°.
Make the graham cracker crust: Place the graham cracker crumbs and the melted butter in a bowl. Toss with a fork until the crumbs are moist and hold together when squeezed with your hand.
Dump the crumbs in the middle of a 9X13 baking dish and then press them into an even layer.
Layer ingredients on top of the graham cracker crumb crust: In this order, sprinkle the coconut, then sprinkle the chocolate chips, then sprinkle peanut butter chips.
Pour evenly, the sweetened condensed milk over the top of the chips and coconut, covering the entire surface.
Sprinkle the chopped pecans over the top.
Bake in the oven for 30 to 35 minutes. Bake until the edges of the bars turn golden-brown.
Let cool, if you can! I literally cut them immediately and eat them warm. Scoop a little ice cream on top and I’m in heaven!!!
