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 🙂
I have tried 3 times to take my daughter to the dentist for a cleaning (she’s 3). Every single time she whines and cries, refuses to sit on the dentist chair, and instead makes the dentist just look in her mouth while sitting on my lap. Needless to say it has not worked out. She had her 6 month cleaning/check up appointment on Wednesday and I thought for sure that she would do it this time! I mean, she’s 3, she’s in preschool, she is more independent than last time. This will be good……. right??
WRONG. From the second they called her name she started doing this horrendous, ear piercing scream. Literally, screaming so bad that she was hyperventilating. And because she was screaming/crying, the baby also started crying. It was a mess, so bad so that they had to take us to an enclosed room in the back of the office. Embarrassing, right? It just gets worse. The dentist, who does not have kids, preceded to lecture me on my emotionally unstable 3 year old. Ummm, she’s 3, of course she’s emotional. He told me that they won’t want to see her again until she has gone to a child counselor to work out her emotional problems. Oh, and I was told by multiple workers in the office that next time I should really leave my baby with someone else. Yea, obviously 🙂 I wish I could. My husband had work meetings all day and we don’t live by family so that was not an option for that day.
Ugh. I told him no thank you, she’s 3, she’s tired, and it’s my fault for even thinking that she could handle this. I got up and left. I live in a smaller town and he is the only pediatric dentist so we really had no choice. We won’t be going back.
I’ve had this recipe saved for years from the back of the Eagle Brand sweetened condensed milk. Not sure why I waited so long to make these because they are crazy yummy.
Loaded with so much texture, chew, and soft-baked. All in one! Coconuts, chocolate, walnuts, graham cracker crumbs, all binded together with just a little bit of flour, no egg, and a can of sweetened condensed milk.
The taste reminds me of those 7 layer bars! Which is never a bad thing if you ask me. Those little bars are so addicting and these cookies are no different.
I did a little experiment with these cookies and found that the dough balls don’t spread much at all while baking in the oven. Which is why I like to take the bottom of a cup and gently press on them when they come out of the oven. This gets them more into that classic cookie shape and as crazy as it sounds, my husband and I both thought they tasted better when pressed out vs. a puffy, unpressed cookie.
And because these cookies are egg free promise me you’ll take a big spoonful of the dough and eat it! These cookies almost did not even make it into the oven because the dough is so crazy good. Try it and you’ll know what I am talking about.
I almost was tempted to just roll the dough into small balls and keep them in the fridge. That way there was a small treat to munch on. I should have done that because the dough balls cold would have been heaven. I think I may just have to make another batch today….. you know for recipe testing 🙂
Tips for making chocolate chip treasure cookies
- After the cookies come out of the oven, if yours have not spread much at all, take the bottom of a cup or glass cup (anything really) and gently press down to form it into the classic cookie shape. We thought the cookies tasted better this way. Weird I know, but they really did.
- Don’t skip the walnuts. They really do make these cookies amazing. They give a salty crunch that you need. You can substitute with pecans if needed. But, if you’re allergic to nuts then you may just want to skip these cookies because they really do need those walnuts.
- As tempting as it may be for some, DON’T use the low fat sweetened condensed milk. Just don’t 🙂
- My kids don’t care for the long strands of coconut so I throw the coconut in the food processor/chopper and chop it up into smaller pieces. You can do that if you want.
Enjoy friends and I truly hope that your day is much better than my horrible dentist experience. And if you have no idea what I am talking about and scrolled right through everything (it’s fine, I do it too sometimes) go back to the beginning of the post and you’ll know what I am talking about ♥
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.
- 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
Heat oven to 350 degrees. Prepare cookie sheets by spraying with cooking spray, using parchment paper, or a silpat liner.
In a small mixing bowl, add graham crackers, flour, baking powder, and salt. Whisk to combine and set aside.
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.
Add the bowl of dry ingredients, coconut, chocolate chips, and walnuts. Mix together, with the blender or a wooden spoon, just until combined.
Roll dough into balls, about a heaping tablespoon size, and place on the cookie sheet. Bake for 8-10 minutes.
Let the cookies cool for about 5 minutes before removing them to cool completely on a cooling rack.
** 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 **
I buy the box of graham cracker crumbs. Much easier! You'll find them in the baking aisle by the pie crusts and flours.