Monday, May 8, 2017

Treasure Cookies

I THOUGHT I had all the ingredients on hand when I started this recipe.  I ALWAYS have sweetened condensed milk in my pantry.  WRONG!  Luckily I had 2 cans of Chocolate Eagle brand and used one of those.  Everyone liked these.  I made an impromptu stop at the school I used to teach at and they all liked these, too.

Treasure Cookies
adapted from
makes about 30 cookies

½ cup butter, melted and browned
1½ cups graham cracker crumbs
½ cup flour
1 tsp baking powder
½ tsp salt
1 (14 oz) can sweetened condensed milk**Beth used Chocolate Eagle Brand
1¼ cup sweetened flaked coconut
2 cups chocolate chips

Preheat oven to 375°

Line a baking sheet with parchment paper, set aside.

In a small saucepan melt ½ cup butter oven medium-low heat. Continue cooking once melted until butter begins to brown, swirling the pan constantly so butter doesn't burn. Once butter becomes golden brown remove from heat and allow to cool slightly (about 10 or so minutes)

In a medium bowl whisk graham cracker crumbs, flour, baking powder, and salt together. Set aside.
In bowl of stand mixer beat together sweetened condensed milk and slightly cooled browned butter until combined. Add in graham cracker mixture until combined.

Add in coconut and mix until combined. Finally stir in chocolate chips.

Using a 2 Tbsp sized cookie scoop, scoop dough onto prepared sheet 2 inches apart and bake for 9-10 minutes until edges are slightly golden.

Remove from oven and allow cookies to cool on baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

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