Graham Cracker Chocolate Chip Cookies
All the flavors of classic seven layer bars in cookie form. No eggs in the dough, and no mixer needed. Just stir and bake!
Equipment
Ingredients
- 1 ½ cups graham cracker crumbs about 9 full crackers
- ½ cup all purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 14 ounce can sweetened condensed milk
- ½ cup salted butter softened to room temperature
- 1 ⅓ cups sweetened flaked coconut
- 2 cups semi sweet chocolate chips
- 1 cup chopped pecans
Instructions
- Soften your butter. Use a food processor to crush your graham crackers. Line cookie sheets with silicone liners or spray with cooking spray.
- Dump all ingredients in a large mixing bowl and stir really well till thoroughly combined.
- Drop by spoonfuls onto silpat lined or greased cookie sheets. Flatten slightly. For bakery style cookies, roll them into balls and press a few chocolate chips into the tops of each dough ball.
- Bake at 350° for 8-10 minutes, or until edges are light golden brown and centers are set.
- Let cool on pans 3-5 minutes, then remove to cooling racks.
Notes
- If you don't have a food processor, you can use a blender, or place crackers in a ziplock bag and smash them with a rolling pin.
- My dough balls weighed about an ounce. If yours are larger or smaller, you may need to adjust the baking time.
Nutrition
Serving: 1gCalories: 148kcalCarbohydrates: 15gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 10mgSodium: 92mgPotassium: 112mgFiber: 1gSugar: 10gVitamin A: 99IUVitamin C: 0.3mgCalcium: 49mgIron: 1mg
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