If you love 7 layer bars or Magic bars, these Treasure Cookies are a must-try. They capture the same chewy, coconut‑and‑chocolate goodness in a one‑bowl cookie — and there are no eggs required.
Magic Bars are one of my favorite nostalgic sweets: a buttery graham base topped with a chewy layer of coconut, chocolate chips and nuts. They often taste like a candy bar, which is exactly why they’re so addictive. These Treasure Cookies take those flavors and textures and fold them into a chewy cookie that’s quick to make and easy to share.
I grew up hearing many names for these bars — 7 layer bars, Hello Dolly Bars, Magic Bars — and even a homey phrase, “One Good Thing After Another.” Whatever you call them, the combination of graham, sweetened condensed milk, coconut, chocolate and nuts is irresistible. For this cookie version, I adapted a tried-and-true Treasure Cookie recipe, changing the nuts and simplifying a few steps while keeping the chewy texture intact.
Note: some original posts contain affiliate notes. This version focuses on the recipe and method.
I don’t use butterscotch chips in my version — they’re often too sweet for my taste — so the cookie centers on semi-sweet chocolate chips for balance. If you prefer a different chip or nut, the recipe adapts well (see substitution guidance below).
How to make Treasure Cookies
This cookie comes together in one bowl with just a handful of pantry staples. The batter gets thick once the melted butter and sweetened condensed milk are added, so be prepared for a bit of stirring or use an electric mixer if you prefer.
Ingredients
- Graham cracker crumbs – about 1 1/2 cups (roughly 13 full rectangular sheets)
- All-purpose flour – 1/2 cup
- Baking powder – 2 teaspoons
- Salt – 1/4 teaspoon (increase to 1/2 teaspoon if using unsalted butter; if using kosher salt, add an extra pinch)
- Butter – 1/2 cup salted, melted (use unsalted and add 1/4 teaspoon extra salt if preferred)
- Sweetened condensed milk – one 14-ounce can
- Shredded coconut – about 1 1/3 cups, sweetened or unsweetened
- Chocolate chips – 2 cups, semi-sweet recommended for balance
- Toasted pecans – 1 cup chopped (or use your favorite nut; toast raw nuts first to enhance flavor)
Method — it mixes up in one bowl
1. Preheat oven to 375°F.
2. In a large bowl, whisk together graham cracker crumbs, flour, baking powder and salt.
3. Stir in melted butter and sweetened condensed milk until everything is well combined. The mixture will quickly become thick.
4. Fold in the coconut, chocolate chips and toasted pecans.
5. Drop about 2 tablespoons of dough per cookie onto an ungreased baking sheet, leaving space between each. A cookie scoop works well.
6. Bake 8–10 minutes, or until the edges are lightly golden and the centers appear set. Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to finish cooling.
Graham cracker measurement tip
About 13 full graham cracker rectangles produced 1 1/2 cups of crumbs for me. Sizes can vary by brand and product type, so use 13 as a guideline and adjust as needed. Any leftover crumbs are great stirred into oatmeal or sprinkled over buttered toast with cinnamon. If you prefer convenience, store-bought graham crumbs are a workable shortcut.
Substitutions and add-ins
You can swap nuts and chips to suit your taste, but keep in mind the batter is chunky and those mix-ins help the cookies hold their shape. Replacing everything with just chocolate chips will create a very chip-forward cookie. The classic appeal of these cookies is their balance of textures — coconut, nuts and chocolate — so consider keeping at least two types of add-ins for the best result.
Baking cues and texture
These cookies bake in about 8–10 minutes. They tend to remain fairly pale and may not brown as much as a typical chocolate chip cookie, so rely on lightly golden edges and a center that looks set rather than wet. Overbaking will dry them out — remove them when the centers are set.
The result is a chewy, almost bar‑like bite thanks to the sweetened condensed milk. Because the ingredients are fully mixed, each bite is a unified chewy cookie with coconut, chocolate and nutty accents. They’re addictive — you’ll likely reach for a second one.
Treasure Cookies
Chewy one‑bowl cookies inspired by Magic Bars. No eggs and simple pantry ingredients deliver coconut, chocolate and nutty flavor in every bite.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 13 rectangles)
- 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup salted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 1 1/3 cups shredded coconut (sweetened or unsweetened)
- 2 cups semi‑sweet chocolate chips
- 1 cup chopped pecans (or nut of choice)
Instructions
- Preheat oven to 375°F.
- Whisk graham crumbs, flour, baking powder and salt together in a large bowl.
- Stir in melted butter and sweetened condensed milk until fully combined.
- Fold in coconut, chocolate chips and nuts.
- Drop about 2 tablespoons of dough per cookie onto an ungreased baking sheet. Leave room between cookies.
- Bake 8–10 minutes or until edges are lightly golden and centers are set. Cool on the sheet for 5 minutes, then transfer to a rack to finish cooling.
Notes
* The batter gets thick; mix by hand or use an electric mixer with the paddle attachment to save effort.
* Substitute nuts or chips as desired, but remember mix-ins help the cookies hold their shape.
* If using unsalted butter, increase salt to 1/2 teaspoon.
* Cookies may stay paler than traditional chocolate chip cookies — avoid overbaking. They should be done within the 8–10 minute range.
* Store at room temperature in an airtight container for up to 3 days, or freeze in a zip-top bag for up to 3 months.