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Treasure Cookies

If you’re a fan of 7 layer bars or Magic bars, have I got a cookie for you! Treasure cookies are like 7 layer or Magic bars but in a delicious, chewy chocolate chip cookie form. It’s a quick one bowl recipe, and just like the bars, no eggs are needed.

I happen to love Magic Bars. They’re definitely on my list of faves. What’s not to like? Buttery graham cracker crust covered in a chewy coconutty, chocolate chippy, nutty topping.

Honestly, they’re practically a candy bar! And this bar goes by many different names. As already mentioned above, you’ve got 7 layer bars, Magic Bars, Hello Dolly Bars….

When I was first introduced to them as a kid, they were called, “One Good Thing After Another.” I know, right? It’s not the clearest way to describe all the layers, and it’s more than a mouthful of words to carry around.

Three treasure cookies stacked on top of each other in front of a cooling rack full of baked cookies

Thankfully, somewhere along the way, we adopted “Magic Bars” as the standard name. So much easier to remember! So much easier to say!

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I never did like the whole 7 layer bar name anyway, because I rarely committed to all seven layers. (I’m looking at you butterscotch chips {})

While I may have enjoyed butterscotch chips as a kid, I find them cloyingly sweet as an adult. So, no butterscotch chips in my Magic Bars.

And, therefore, there are no butterscotch chips in my Treasure Cookies.

The recipe I’m sharing is just barely adapted from Eagle Brand’s Treasure Cookie Recipe. I switched up the nuts and a little bit of the process. But overall, they’re the same deliciously chewy cookie.

overhead view of baked treasure cookies piled on a cooling rack

I love a good chocolate chip cookie. For a more traditional style cookie, check out my Chewy Chocolate Chip Cookies and my Malted Milk Chocolate Chip Cookies, or…wait for it….my Chocolate Chip Cookie Peanut Butter Cups!

How to make Treasure Cookies

This is one easy cookie to make. Everything comes together in one bowl. You’ll need just 9 ingredients, most of which you probably already have in your pantry. (And remember, no eggs necessary!)

four photos, one with graham cracker crumbs, one with crumbs with added dry ingredients, one with sticks of butter in a bowl, one with melted butter in a white bowl


  • Graham cracker crumbs– You’ll need about 13 “sheets”. See section below for more on this.
  • All purpose flour
  • Baking powder
  • Salt– I generally use table salt for baking because most of my recipes are based on a measurement for table salt, specifically. If you have kosher salt, just know that for every teaspoon of table salt, you’ll need 1 1/4 teaspoons of kosher salt. Kosher salt grains are larger and take up more room. Table salt is more compact so you get more salt per teaspoon than kosher salt. Because this recipe doesn’t use a full teaspoon, if I used kosher salt, I’d probably just add an extra pinch.
  • Butter– I used salted butter. If you use unsalted, add another 1/4 teaspoon of salt to the recipe.
  • Sweetened Condensed Milk– You know the drill here. This is sweetened condensed milk, {aff. link} not evaporated.
  • Shredded coconut– You can use sweetened or unsweetened flaked coconut.
  • Chocolate chips– I used semi-sweet, but you can use your favorite chip. Just know that sweeter chips like milk or white will result in a sweeter cookie. I think the semi-sweet balances nicely with the already sweet cookie.
  • Toasted pecans– Feel free to use your favorite nut here, but don’t forget to toast them if they’re raw. Toasting nuts brings out their flavor.
Trio of pictures, one with batter in a glass bowl, one with chocolate chips, pecans and coconut on top, one with all topping mixed into the batter

It mixes up in one bowl!

Start by whisking all the dry ingredients together in a large bowl.

Then, add in the melted butter and sweetened condensed milk and mix until combined.

At this point, the mixture is going to get very thick, very quickly. I mixed my cookies by hand. But, by all means, if you’re not in the mood for some strong stirring, use an electric mixer.

Then, just stir in the coconut, chips and nuts and you’re ready to start scooping them onto the baking sheet.

overhead view of unbaked treasure cookies on the baking sheet

How many graham crackers makes 1 1/2 cups of crumbs?

I used 13 graham cracker sheets (the full rectangle/2 squares) to yield 1 1/2 cups of crumbs.

This can vary depending upon the graham cracker you use. I’ve found different variations of the same brand’s crackers can be slightly different sizes and yield slightly different amounts.

For instance, two of the square Honey Maid Stacks {aff. link} crackers did not yield the same as one of the regular Honey Maid rectangle {aff. link} crackers. Go figure.

So, I would simply use that 13 crackers as a guide and err on the high side. If you have crumbs leftover, you can stir them into oatmeal or even sprinkle them on buttered toast with some cinnamon.

Of course, if you want to take a short cut and make this recipe even easier, go ahead and buy graham cracker crumbs {aff. link} in a box.

I use my mini food processor {aff. link} to get the job done quickly.

Three treasure cookies resting on each other in front of a cooling rack full of baked cookies

Can I substitute chips or nuts?

Yes, of course. Substitute your favorite add-ins. But remember, this is a very chunky batter and those add-ins help support the structure of the cookie. If you omit something and don’t replace it, you’re likely to have cookies that bake up flatter.

However, let’s say you replace all of the add-ins with just chocolate chips, then you’re going to have an over abundance of chocolate in your cookie. I realize this might not be a bad thing, depending upon who you are :) Just warning you that you might end up with more chip than cookie.

I find that the beauty of the cookie is the balanced mix of textures and flavors. But by all means, feel free to experiment.

The bottom line is this…if you use the same add-ins as you do in your Magic Bars, you should be in good shape with these Treasure Cookies.

overhead close up of a stack of treasure cookies surrounded by loose coconut flakes, chocolate chips and pecans

How to know when they’re done

The cookies bake for about 8-10 minutes or until set and lightly golden around the edges. My cookies didn’t get overly golden. They’re a bit blonder than your average chocolate chip cookie.

Ovens vary, so don’t let the color fool you. Just check for lightly golden edges and a center that appears set (and not wet.)

What’s the texture like?

a close up of a treasure cookie broken in half to expose the inside texture resting on top of other cookies

They’re deliciously chewy just like Magic Bars thanks to the sweetened condensed milk. But because they’re no longer in layers as they are with the bars, you get a more homogenous bite of chewy cookie.

I think the texture is kind of addictive. So, after you most certainly go for your second cookie, I guess you could potentially describe them as “One good thing after another.” ;)

overhead close up of a stack of treasure cookies surrounded by loose coconut flakes, chocolate chips and pecans

Treasure Cookies

Yield: 28-30 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Treasure cookies are like 7 layer or Magic bars but in a delicious, chewy chocolate chip cookie form. Quick one bowl recipe. No eggs needed.


  • 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)


  1. Preheat oven to 375 degrees 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 thoroughly combined.
  4. Stir in coconut, chips and nuts.
  5. For each cookie, drop about 2 Tablespoons of dough onto ungreased cookie sheet leaving a couple of inches between cookies. (I used a cookie scoop)
  6. Bake for 8-10 minutes or cookie is set and edges are lightly golden. Cool on baking sheet for 5 minutes before removing to a cooling rack.


*I stirred this by hand, but the batter can get just a little tough to stir once the butter and sweetened condensed milk are added. Feel free to use an electric mixer (use paddle attachment if using a stand mixer) if you want to avoid the additional arm workout.

*You can sub in any kind of nuts or chips that you like.

*I used salted butter. If you use unsalted butter, increase salt from 1/4 tsp to 1/2 tsp.

*These cookies bake up a bit more pale than your average chocolate chip cookie, so don't risk overbaking them while you wait for them to get deeper in color. They should be done within that 8-10 minute time frame.

*Store cookies up to 3 days in an airtight container at room temperature. For longer storage, place in a zip top freezer bag and store in freezer for up to 3 months.

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Saturday 27th of January 2024

These were easy to make and baked perfectly. I did measure each scoop to 40 grams to keep them cookies uniform. Also, added a 1/2 teaspoon of vanilla.


Sunday 28th of January 2024

HI Aj! Thanks for the great feedback! I'm glad they baked up perfectly for you :)

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