I just pulled a batch of chocolate chip treasure cookies out of the oven, and my kitchen smells like heaven!
Featuring a delicious blend of graham cracker crumbs, coconut, and nuts, they’re such a unique twist on the classic treat.
And did I mention they’re held together with gooey chocolate chips and sweetened condensed milk?
Oh yeah! These babies are chewy, crunchy, and oh-so-indulgent.
Why You’ll Love These Chocolate Chip Treasure Cookies
Easy Prep: You don’t even need a mixer for this cookie recipe. Just a bowl and a wooden spoon!
Irresistible Taste & Texture: The dry ingredients give you plenty of crunchy texture, while the milk and chocolate chips ensure they’re chewy. Pretty perfect if you ask me.
Egg-Free Recipe: Since these cookies are egg-free, you can safely eat the raw cookie dough. They are a fabulous option for those who enjoy nibbling on dough.
Versatile: The recipe allows customization with different nuts or toffee chips. It’s adaptable to various preferences and occasions.
Ingredients
- Graham Cracker Crumbs: The cookie base that adds a subtly sweet flavor and irresistible crunch.
- All-Purpose Flour: Essential for binding and structure, creating the perfect cookie texture.
- Baking Powder: The leavening agent that helps these cookies rise and achieve a soft, tender crumb.
- Sweetened Condensed Milk: The secret ingredient for incredibly moist, chewy cookies with a creamy richness.
- Salted Butter: Adds unbeatable flavor and helps create a crisp edge and soft, melt-in-your-mouth center.
- Sweetened Shredded Coconut: Brings tropical flair and addictive texture to every bite.
- Semi-Sweet Chocolate Chips: Generous amounts of gooey, decadent chocolate in each cookie.
- Chopped Pecans or Walnuts: Lightly toasted for a deeper flavor, adding a satisfying crunch and nutty goodness.
How to Make Chocolate Chip Treasure Cookies
I love how each bite of these fully-loaded chocolate chip cookies is a treasure trove of flavors and textures – hence the name!
But more than that, I love that these cookies are so easy to make and are sure to impress your friends and family.
Check out these easy steps:
1. PREP. Preheat the oven to 375°Fahrenheit. Line baking sheets with parchment paper or silicone baking mats.
2. MIX. Whisk the graham cracker crumbs, flour, and baking powder in a bowl. In a separate bowl, mix the sweetened condensed milk and butter.
3. COMBINE. Stir the wet and dry together, then gently mix in the coconut, chocolate chips, and chopped nuts.
4. PORTION. Scoop rounded 1 1/2 tablespoons of the dough onto the baking sheets, spacing them about 2 inches apart. Press down to flatten slightly.
5. BAKE. Bake for 8 to 10 minutes, until the edges are lightly golden brown.
6. COOL. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Tips For the Best Chocolate Chip Treasure Cookies
If you’re looking for a cookie recipe that’s a little out of the ordinary and packed with flavor, give these chocolate chip treasure cookies a try.
You won’t be disappointed – especially with these tips up your sleeve!
- Easy mixing. Use a stand or hand mixer to beat the sweetened condensed milk and butter until smooth and creamy. This makes the process easier and faster.
- Make uniform cookies. Use a cookie scoop to ensure uniform cookies.
- Don’t overbake. Bake the cookies for 8 to 10 minutes, until the edges are lightly golden brown. The centers may look undercooked, but they will set as they cool.
- Cooling time. Don’t skip the 5-minute cool on the baking sheets. Without it, the cookies will fall apart.
- Variations. Experiment with different add-ins such as butterscotch chips, peanut butter chips, or various types of nuts.
How to Store
I can’t imagine you’ll have too many of these tasty treats left over. But in case you do, here’s how to store them:
To Store: Place cooled cookies in an airtight container, separating layers with parchment paper. Keep at room temperature for up to 5 days or refrigerate for up to 2 weeks.
To Freeze: Arrange cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Frozen cookies will maintain quality for up to 3 months.
More Soft and Chewy Cookies You’ll Love
Pumpkin Chocolate Chip Cookies
Lemon White Chocolate Chip Cookies
Inside Out Chocolate Chip Cookies
Molasses Cookies
Chocolate Chip Treasure Cookies
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kcalThe unique combination of graham crackers, condensed milk, and coconut gives these chocolate chip treasure cookies incredible texture and rich flavor.
Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup all-purpose flour
2 teaspoons baking powder
1 (14-ounce) can sweetened condensed milk
1/2 cup salted butter, softened
1 1/3 cups sweetened shredded coconut
2 cups semi-sweet chocolate chips
1 cup chopped pecans or walnuts, lightly toasted
Instructions
- Preheat the oven to 375°Fahrenheit. Line 2-3 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk the graham cracker crumbs, flour, and baking powder. Set aside.
- In a large bowl, beat the sweetened condensed milk and softened butter until smooth and creamy.
- Add the dry ingredients to the butter mixture and mix until well combined. Stir in the coconut, chocolate chips, and chopped nuts.
- Scoop rounded 1 1/2 tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on the cookies to flatten them slightly.
- Bake for 8 to 10 minutes, until the edges are lightly golden brown. The centers may look a bit underbaked, that’s okay.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
- Use a cookie scoop to ensure uniform cookies.
- Don’t skip the 5-minute cool on the baking sheets. Without it, the cookies will fall apart.
These sounds so good, but I’m not a coconut fan…. is there another swap that could be added instead? If not, I’m still going to try as is…… thanks much for sharing.
Hi, Christy!
The coconut is really just an “add-in” in this recipe, so you could just leave it out. It will change the taste a little, but since you don’t like coconut, that probably won’t matter. It may also SLIGHTLY change the texture, but probably not enough that most people would notice it.
If you wanted to “replace” it, you could use an equal amount of oats for a similar chewiness. Your favorite dried fruit would also work. But again, if you aren’t concerned with the texture, just leave it out or even replace it with more chocolate or nuts. 🙂