Chocolate Chip Treasure Cookies




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Chocolate chip treasure cookies are loaded with texture thanks to the coconut, walnuts, chocolate, graham cracker crumbs, and the special ingredient; sweetened condensed milk! These are so chewy, soft-baked, and super delicious. A fun twist to the classic chocolate chip cookie. They’re also great for allergies because they are egg-free.

I read other food blogs and I always think to myself that their life must me so exciting! Which maybe it is, maybe it isn’t, who knows?! All I know is that I like to keep this whole stay at home mom & mom think real around here. Which is why I just have to tell you about hands down the most embarrassing experience of my life 🙂 
Chocolate Chip Treasure Cookies | Chocolate chip treasure cookies are loaded with texture thanks to the coconut, walnuts, chocolate,and the special ingredient; sweetened condensed milk! It's an egg-free cookie recipe that's so chewy, soft-baked and everyone's favorite.

Ingredients
  • 1 1/2 cup graham cracker crumbs
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup (1 stick) butter, softened
  • 1 1/3 cup shredded, sweetened coconut
  • 2 cups milk chocolate chips
  • 1 cup chopped walnuts

Instructions
  1. Heat oven to 350 degrees. Prepare cookie sheets by spraying with cooking spray, using parchment paper, or a silpat liner. 
  2. In a small mixing bowl, add graham crackers, flour, baking powder, and salt. Whisk to combine and set aside. 
  3. In the bowl of a stand mixer, or use a handheld mixer, combine the sweetened condensed milk and butter. Beat together for 1-2 minutes until completely combined ad creamy. It will be chunky at first but as you beat it, it will smooth out. 
  4. Add the bowl of dry ingredients, coconut, chocolate chips, and walnuts. Mix together, with the blender or a wooden spoon, just until combined. 
  5. Roll dough into balls, about a heaping tablespoon size, and place on the cookie sheet. Bake for 8-10 minutes. 
  6. Let the cookies cool for about 5 minutes before removing them to cool completely on a cooling rack. 
  7. ** If your cookies did not spread much while baking, take the bottom of a glass cup and gently press down to form the cookie shape. This is the way we preferred the cookies **
Recipe Notes
I buy the box of graham cracker crumbs. Much easier! You'll find them in the baking aisle by the pie crusts and flours. 

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