Magic Cookies
Published on May 20, 2022
Quick Summary
Magic Cookies- if you like magic cookie bars (7 layer bars) you are going to love these cookies! They are filled with graham crackers, chocolate chips, butterscotch chips, coconut, and pecans.
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Pin ItMagic Cookie Bars (7 Layer Bars) are a classic dessert. We make them all of the time for potlucks and parties. The nostalgic bars are always a hit.
Since I am a cookie monster and love baking all kinds of cookies, I decided to use all of the same ingredients to make Magic Cookies! The cookies are filled with graham crackers, coconut, pecans, chocolate chips, and butterscotch chips.
The cookies are soft, chewy, and have all of the same flavors as the famous bars. They are such a treat. If you like Magic cookie bars, I know you will LOVE these cookies. There is so much goodness going on!
Cookie Ingredients
- Flour– all-purpose flour! When you measure, don't pack the flour. Fluff, spoon, and level.
- Graham cracker crumbs– to make graham cracker crumbs, place graham crackers in a food processor and process until you have fine crumbs. You will need about 8 graham cracker sheets.
- Baking powder & baking soda– always check the date. I recommend replacing baking powder and soda every 6 months.
- Sea salt– a must for cookies! I use sea salt in the dough and I sprinkle extra on top when the cookies come out of the oven.
- Butter– use unsalted butter and make sure it is at cool room temperature. You don't want the butter too soft or greasy. It should give just a little when you press it with your thumb.
- Brown sugar– always pack your brown sugar.
- Granulated sugar– so sweet!
- Eggs– use large eggs for baking.
- Vanilla extract– a few splashes!
- Chocolate chips– I prefer semi-sweet, but milk or dark chocolate chips will work too.
- Butterscotch chips– a must for magic cookies!
- Coconut-I use sweetened coconut flakes.
- Pecans– chop up the pecans and then measure them.
How to Make Magic Cookies
- In a medium bowl, whisk together the dry ingredients.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients.
- Stir in the chocolate chips, butterscotch chips, coconut, and pecans. Wrap the dough in plastic wrap and chill for at least 30 minutes, you can chill the dough for up to 72 hours.
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies until the edges are slightly golden brown, but centers are still a little soft. Don't over bake, the cookies will set up as they cool.
- Remove from oven and sprinkle each cookie with flaked sea salt. Sprinkle the cookies with a little extra coconut and gently press a few chocolate chips, butterscotch chips, and pecans onto the tops of the cookies to make them extra pretty.
- Let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
How to Store & Freeze
The cookies will keep in an airtight container on the counter for 3-4 days.
You can freeze the baked cookies for up to 3 months. Make sure they are sealed tightly in a freezer bag or freezer container so they stay fresh.
You can also freeze the cookie dough. I love keeping cookie dough balls in the freezer so I can bake fresh cookies anytime and all the time.
To freeze cookie dough, scoop the cookies into balls and place on a baking sheet or tray. Put in the freezer until the balls are firm. Transfer the balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove from the oven and add a few minutes to the baking time.
More Cookie Recipes
- Monster Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
- Kitchen Sink Cookies
- Cowboy Cookies
- Oatmeal Scotchies
- Peanut Butter Oatmeal Chocolate Chip Cookies
Find all of our cookie recipes HERE! We have lots to choose from!
Magic Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup flaked coconut
- 1 cup chopped pecans
- Garnish: Flaked sea salt coconut, chocolate chips, butterscotch chips, and pecans
Instructions
- In a medium bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, and sea salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients.
- Stir in the chocolate chips, butterscotch chips, coconut, and pecans. Wrap the dough in plastic wrap and chill for at least 30 minutes, you can chill the dough for up to 72 hours.
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
- Bake cookies for 10-14 minutes or until the edges are slightly golden brown, but centers are still a little soft. Remove from oven and sprinkle each cookie with flaked sea salt. Sprinkle the cookies with coconut and gently press a few chocolate chips, butterscotch chips, and pecans onto the tops of the cookies to make them extra pretty.
- Let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
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