Walnuts, chocolate chips, butterscotch, chips, coconut, and graham crackers. These are all of the mix-ins in today’s cookie recipe!
Anyone who has ever gotten ice cream with me knows that I prefer ice cream flavors with a lot of “stuff”. This also holds true with cookies!
These Soft & Chewy 7 Layer Bar Cookies are my take on the Classic 7 Layer Bar, also known as Magic Bars. The only ingredient that is missing is sweetened condensed milk, but you can always drizzle that on top or just eat these cookies with a large glass of milk.
Soft & chewy cookies are my favorite, hands down (although I am not known to turn down any cookie). In this recipe, I figured out the trick to thick, soft and chewy cookies and I will never go back! To make these cookies extra chewy this recipe uses melted butter, dark brown sugar, and an extra egg yolk. These cookies remain soft for days due to the addition of cornstarch (who would have thought?!).
Since these cookies have so many mix-ins, 2 and ½ cups to be exact, I had to reduce the flour so that these cookies would spread properly. Many batches of cookies later I have found the perfect combination, which I hope you will love!
Here are a few tips so you can make the perfect cookies:
- I like to melt the butter in the microwave until it is just melted. If a few small chunks remain they will melt if you gently stir the butter. Cool the butter for 5 minutes so that it is no longer hot.
- This recipe uses mini chocolate chips as I think that works best, but you may use regular chocolate chips as well.
- To break up the graham crackers you can use your hand or place ~ 2 sheets of graham crackers in a sealed plastic bag. Lightly break the graham crackers into pieces. Pour all of the contents into the cookie dough including the crumbs!
- To portion the cookies you can also use a 1.5-2 tablespoon cookie scoop or portion the dough into 1.5 ounce balls.
- The cookies will seem undercooked in the center when done. They will firm up as they cool.
So it’s time to get baking! I am about to test more cookie recipes for the rest of this baking series so it’s time for a cookie snack.
If you want to make more than one type of cookie in your baking adventures check out these Cookie Butter White Chocolate Chip Cookies for a heavenly treat 🙂
Based off of the classic 7 Layer Bar, these easy cookies are loaded with graham crackers, chocolate chips, butterscotch chips, coconut, and nuts! Soft and chewy cookies loaded with mix-ins?!? Enough said!
- 8 tablespoons (1 stick) unsalted butter , melted and slightly cooled (see note)
- 1/2 cup dark brown sugar , packed
- 1/4 cup granulated sugar
- 1 large egg and 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup chopped walnuts
- 1/2 cup mini chocolate chips (see note)
- 1/2 cup shredded coconut
- 1/2 cup graham cracker pieces (see note)
- 1/2 cup butterscotch chips
In a medium bowl whisk together the melted butter, brown sugar, and granulated sugar. Add in the egg, egg yolk, and vanilla extract and mix until incorporated.
In a small bowl whisk the flour, baking soda, salt, and cornstarch.
Add the flour mixture to the wet ingredients. Once combined add the walnuts, mini chocolate chip, shredded coconut, graham cracker pieces, and butterscotch chips. Place in the refrigerator for at least 2 hours.
When ready to bake, preheat the oven to 350°F and let the cookie dough soften at room temperature for 10-15 minutes. Place 2 tablespoons of cookie dough on a lined baking sheet, 2 inches apart. Bake for 10-12 minutes or until golden brown. Let the cookies cool on the pan for 2-3 minutes then transfer to a wire rack to finish cooling. These cookies can be kept at room temperature for up to a week.
I like to melt the butter in the microwave until it is just melted. Cool the butter for 5 minutes so that it is not hot.
- The recipe uses mini chocolate chips as I think that works best in this recipe, but you may use regular chocolate chips as well.
- To break up the graham crackers you can use your hand or place the 2 sheets of graham crackers in a sealed plastic bag. Lightly break the graham crackers into pieces. Pour all of the contents into the cookie dough including the crumbs!
To portion the cookies you can also use a 1.5-2 tablespoon cookie scoop or portion the dough into 1.5 ounce balls.
The cookies will see under cooked in the center when done. They will firm up as they cool.