Soft and Chewy 7-Layer Cookies {Not Bars…Cookies!}
All the flavors of classic 7-layer bars wrapped up in a deliciously chewy, soft, creamy and all together amazing cookie!
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 cooke 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.
One Year Ago: Mandarin Broccoli Salad
Two Years Ago: Lemon Bars {Perfected}
Three Years Ago: Make-Ahead Sausage and Egg Breakfast Bake
Soft and Chewy 7-Layer Cookies {Not Bars…Cookies!}
Ingredients
- 3 cups (300 g) graham cracker crumbs, (about 27 rectangles finely crushed)
- 1 cup (142 g) all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 cans (14-ounces each) sweetened condensed milk
- 1 cup (227 g) salted butter, softened
- 2 teaspoons vanilla
- 2 cups (340 g) chocolate chips
- 2 cups (340 g) butterscotch chips
- 2 cups (170 g) sweetened or unsweetened shredded coconut
Instructions
- 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.
Notes
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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
Yummy!! This makes sooooo many. What’s the best way to freeze and save for later?
I freeze them in freezer ziploc bags – works great!
Not great. I think it must need more salt? 1/4 tsp is not very much for upwards of 54 cookies! I ended up doubling the salt to 1/2 tsp but it didn’t seem to make a difference? Even with that additional salt cookies are pretty bland–I even put in Guittard chips! And now I have a LOT of fairly bland cookies… It’s a very different recipe, glad I gave it a try. I love Mels recipes generally so I am a religious follower. But I will not remake this recipe or share, felt like a waste of very nice ingredients to me, i’m confused as to why it doesn’t taste better given the ingredients. oh well.
Sorry this one didn’t work out for you, Tawny!
These cookies are a favorite! I grew up in Minnesota, where bars are a food group of their own, but my husband is from Pennsylvania and is much more into cookies, so I was pleased to find this recipe a couple years ago. It’s very sweet, but SO good. Also, I always get a high yield – like 6 or 7 dozen (or more) – which is nice when you want to take them somewhere to share and still have some left for yourself :-P. I halved the recipe today since we won’t b out and about sharing them like usual and got 3 dozen exactly.
Seven Layer Bars are my all time favorite dessert, so when I saw this recipe, I had to try it. I did add half a cup more flour after reading a couple comments about spreading cookies. I realized after putting the first pan in the oven that the recipe does not call for walnuts, so next time I make them those will be added. They are delightful!
These are amazing. We love freezing them and eating them cold. Always chewy. We do half semi sweet and half Milk choc. We also do half Butterscotch and replace the other half with Toffee
So sad that my cookies were a flop! I love every recipe I have ever tried from you Mel, so it must have been a user error. I halved the recipe and my cookies were sooo runny and turned into bar cookies, which is what I was trying to avoid by making the cookie version! What did I do wrong and how can I fix it???
Darn! Sorry to hear that! It’s so hard for me to know what went wrong without being in your kitchen with you…but it sounds like your batter needed more dry ingredients to bind it together. Was the dough scoopable when you finished mixing or too runny?
Have you made these gluten free?
I haven’t – sorry!
I made them gluten-free- used gluten-free graham crackers and flour. The only difference that I noticed was that they spread rather easily. I was separating them with a spatula, so they were square cookies rather than round ones…… after rotating cookie trays several times, I poured the remaining batter in an 8X8 and made bars… coworkers, who are great fans of these cookies, loved the bars just as much as the cookies.
I can’t wait to try these! My dad loves 7 layer bars and I think he will love these. You mentioned we could add nuts, any suggestion about how many?
About 1/2 cup is just about right, I think. 🙂
These were awesome! Thanks for the great recipe.
Hi. What if I can’t find shredder coconut? Can I use dessicated or just skip it?
Yep, it should be fine as long as the texture isn’t too chunky.
These cookies are scrumptious! I’ve made three batches and they all disappear in less than a day. Instead of butterscotch chips I’ve been using toffee pieces and I’ve toasted the coconut before adding to the batter. (The egg-free dough is also fantastic.) Thanks for another winning recipe!
Excellent cookies! I gave a bunch of these to my husband to bring to work (afraid of eating them all) and he said they were gone by 9:30 am. Thanks for all of your hard work on this blog!
I have 2 non coconut lovers so I used oatmeal instead….it worked….I plan to try them with coconut at some point….
I made these and used them as an excuse to try browned butter. Delicious! My husband took them to work and one guy said “you know, I don’t like coconut or butterscotch but these cookies are GOOD”! That statement was made as he was eating his fourth cookie of the day.
Made these yesterday! Super easy, little mess and delicious! Will definitely make again. I halved the recipe. Already had EVERTHING except the sweetened condensed milk in the fridge & pantry, even the Butterscotch chips! Didn’t change anything in the recipe. One cookie will satisfy your sweet tooth. My hubby has a habit of sitting down and eating 5-8 cookies at a time! Even he could only eat 2 of these at a sitting. Super satisfying!
These were FANTASTIC!! Seriously… I never should have made them because now I can’t stop thinking about them.
Made these today. They were delicious! I love 7 layer bars, and basically anything that has graham cracker crumbs in them. Great recipe, thanks!
I halved the recipe (I had to, I have no self control with yummy cookie dough) and the dough was so soft and sticky. Once baked they were very soft and hard to remove from the pan, but the flavor was great. I think I will add a little more flour next time and see if that helps them hold their shape. Or I may crush the graham crackers finer since I didn’t this time. Thanks for sharing your brainchild!
Mel’s cinnamon rolls broke the engine in my professional kitchen aid. Luckily I got it at Costco, and used that credit to get a bosch. I will never look back! Mel, I’m making these tonight for a Blessingway (a more meaningful baby shower). Hoping I love them!
I am a huge fan of frozen cookies and these are the best frozen cookies I’ve ever had! Unbelievable! I wouldn’t recommend doubling the recipe though. I have a professional sized Kitchen aid mixer and my bowl was overflowing…huge mess. My mixing paddle even snapped in half and I still think the cookies were worth it. Thanks Mel!
Oh, Karen – I can’t believe your paddle broke. Ugh! I’m glad the cookies were worth it but that is not fun and had to be kind of frustrating. For what it’s worth – I’ve doubled it in my Bosch but I think it has a bit more space than KitchenAid mixers so your note is helpful for those who might be wondering.
Oh my gosh, I’m so sorry for posting the same thing twice. I couldn’t find my first comment and thought I’d forgotten to add it. I still say they were worth the broken paddle. I’ve been indulging in frozen ones all week!!!
Do not, I repeat, do not try to double this recipe…..unless you have an industrial sized mixer. I just tried it in my professional sized mixer and it’s a huge mess. I think I saved it by scooping out half and estimating and such. The tough is delicious so I am certain you did it again Mel!
We live at higher elevation, and I’ve all but given up on cookies. They fail every time. I made these today since my friend says she never has trouble with the sweetened condensed milk/graham cracker crumb variety. I ended up having to add an additional 1/3 c. flour to get them to hold their shape and not run all over the pan. I also added pecans and no butterscotch chips. Thanks for the great recipe, they really are delish!
Mel, you are my best friend in the kitchen! I’m trying to pick your moistest/most teen-friendly/durable cookie to send in care packages to campers. These look like a winner. Do you think they qualify?
These would be great! They stay soft for days.
When I send cookies or pastries I throw some saltine crackers in the bag/package and that helps keep them moist .
I’ve never actually had a 7 layer bar (or cookie!). Clearly that needs to change because these sound (and look) fantastic!
Thanks for dreaming up these…they look amazing. I LOVE 7-layer bars, especially when they’re made with a cornflake crust rather than graham cracker. Do you think this recipe would translate well with replacing some of the graham crumbs with cornflake crumbs? Thanks!
You could certainly try – the graham cracker crumbs act as a binder (replacing some of the flour) so the finer ground the cornflakes are the better.
Oh, Mel, these are straight up trouble! I can’t wait to try them!
You are a genius!!
Do you use milk chocolate or semisweet with this recipe?
Semisweet.
My kids just saw this and nearly died and are now begging me to make them. Hey, I wouldn’t want to disappoint the kids! 🙂
what an exciting way to spend this Monday morn–making these beauties! I’m so thrilled that they look exactly like the picture & that they taste like the most delish cookie imaginable. (this recipe is perfection.) I can’t wait to serve them tonight to some people stopping by to visit!
I forget about how much I like butterscotch chips in cookies until I see a recipe like this. They look amazing!
Thank you a million times thank you… This week is crunch time and I am commited to making 4 dozen rolls and 6 dozen cookies every day so that I will be ready for the missionary send off on Sunday .. I am adding these to the list of cookies I will be making!! If you have any recommendations on which roll recipe is your favorite for making in large volume (I’m thinking the French bread rolls) or favorite crowd pleasers for cookies I’m taking input from you … And any other readers that see this. The baking begins today !!! Thanks for being here … You will be saving me this week because I already have so many to choose from thanks to you
Good luck, Helen! You’ll do great. I highly recommend those French Bread rolls – they are the ones I would choose!
16 dozen French bread rolls made today. I’m going to do at least that many more. Getting started tonight on cookies.. For a little diversion. Have you tried freezing these cookies (7 layer cookies) ? Do they freeze ok?
Yes, Helen! These freeze great.
Personally, I’m dying to try these with peanut butter chips instead of butterscotch, although I’m sure butterscotch are delicious too!
Hi Mel What would you think of those brickle bits in these? I think my gang would like that. Also- our 4th of July was great, thanks to your menu planner. I made the patriotic layered drinks in those tall slim mason jars with striped straws. absolute hit!
Hey Barb – I bet those drinks looked amazing! And I think toffee/brickle bits in these cookies would be great.
The award for super genius cookie maker goes to…. Mel! You’ve out done yourself with this one. Wow! Totally making these right now! I love the bar form. I’m applauding you right now.
Ooooh I like the way you think, my friend. These look amazing….
This is everything I love stuffed and transformed into one cookie! Can’t wait to try them!!
These look amazing, Mel!
These look like everything a cookie should be! Yum. Pinning.
Have a beautiful Monday Mel!
These look so delicious! Do you think there is any substitute for butterscotch chips? I don’t think I can get them where I live. Thanks so much for this recipe!
You could use any other flavor or just leave them out..
You could try peanut butter chips or extra chocolate chips.
Do you really think I am going to be glad that you get a good night’s sleep now after creating such a delicious looking cookie?? 🙂 We had such a wonderful 3 day weekend gathering with family and friends with your dishes being up front and center. My family and friends thank you for your giving heart.
The recipes you create are superb! I purposely made these for a camping trip because cookies are my least favorite dessert and I wouldn’t be tempted to indulge. Well that strategy “flew right out the window” (or should I say oven) when these came out of the oven. They are everything you stated and more! We leave tomorrow and I am not sure there will be any left to go with us. 🙁 How can I sincerely say thank you when I am “not a happy camper” nor will my crew be if there are no cookies for the camping trip? First time I have ever been tempted to indulge in cookies.