Holiday Cookie Recipe #1: Divine Seven Layer Cookies (not bars)

Holiday Cookie Recipe #1: Divine Seven Layer Cookies (not bars)

If you enjoy making cookies for the holidays, you'll want to add these luscious Seven Layer Cookies to your repertoire.

Before you tell me that I can't count, I know, I know. These Seven Layer Bars actually have more than eight layers, or technically, ingredients. The cookies basically mirror the ingredients in the classic Seven Layer Bars that been around for decades. Hence the name.

These Seven Layer Cookies are adapted from a recipe on Mel's Kitchen Cafe.  The cookies have the same luscious, chocolaty, butterscotch-y, coconut-y goodness as Seven Layer Bars, but they come with added benefits:

1.They're a lot less messy to make and store--no crumbs all over the place since you don't have to cut them.

2. They freeze well. Which is important when you're making holiday cookies.

Plus, just like the Seven Layer Cookies, they're easy-breezy to make (No measuring sugar! No egg-cracking!). In fact, these cookies are so simple to make, you may want to make a second batch with the leftover coconut and chocolate and butterscotch chips you'll have.

Seriously, these cookies are VERY addictive. Be careful not to gobble 'em all up yourself!

Seven Layer Cookies

1 1/2 cups (13.5 ounces) graham cracker crumbs
1/2 cup all-purpose flour
1/2 tablespoon baking powder
1/8 teaspoon salt
1 can (14-ounces) sweetened condensed milk
1 stick unsalted butter, softened to room temperature
1  teaspoon vanilla
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped walnuts or pecans
1 cup shredded coconut


  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a medium bowl, mix together the graham cracker crumbs, flour, baking powder and salt.
  3. In a large bowl, with an electric mixer, cream together the sweetened condensed milk, butter and vanilla until creamy. Add the dry ingredients with the chocolate chips, butterscotch chips, nuts and coconut. Mix until combined.
  4. Scoop the dough into heaping tablespoon-size balls onto baking sheets sprayed with cooking oil or covered with parchment paper. Bake for 8-10 minutes.



Filed under: desserts, Uncategorized

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