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Crinkly, wrinkly, and so delicious…these Magic Chocolate Chip Cookies are some of the best. A 7 layer bar, but in cookie form. They’re rich, decadent, heavy on the chocolate, and extra gooey! Made with browned butter, vanilla, sweetened condensed milk, coconut, chocolate chips, and peanuts for a cookie that’s addictingly delicious. Every bite is slightly crisp on the edges but soft and chewy in the center. Absolutely nothing not to love about these crinkly magic cookies. Bonus? These cookies are easy to make, use simple ingredients, and take only minutes to prep. They’re so deliciously easy…they’re magical!
If there was ever a cookie to make, I think it might just be these. I know that’s a bit of a bold statement, but there’s something very special about these cookies. I wasn’t sure how they would turn out when I started testing them. But it’s safe to say I am more than excited to be telling you guys all about these easy cookies.
First off, it’s no secret that I have really been embracing more “retro” style dessert recipes. I really don’t know why, but the recipes that were made back in the day, the ones our grandmas, and even their moms, were baking up, those are the ones inspiring me most right now. Vintage cakes, old-fashioned pies, upside-down cakes, and the ever so classic 7 Layer Bars sometimes know as Magic Bars.
All are exciting me, but it was the Magic Bar that inspired these cookies.
(cookies before baking)
The Idea
Brainstorming recipes is a never-ending thing for me. When I take thirty minutes to write out all my ideas is really when I come up with my favorites. I was jotting a recipe down (ok typing recipes) when I had the idea to make a 7 Layer Bar. For as much as I love a good cookie bar, I think I love cookies just a smidge better.
So I thought about taking everything in those 7 Layer Bars and turning them into circular cookies that could ideally be those flat, crinkly cookies I love so much. I wasn’t sure the concept would work. Stirring sweetened condensed milk into a cookie sounded like it could either be, one amazing, or two totally disastrous. They really had a fifty/fifty chance of being great or a complete flop, so I took my chances…
Five plus batches of cookie dough later, I finally got to the perfect cookie. The extra effort was more than worth it.
Here are the details
The thing about magic bars? They’re EASY. Which is one part of the “magic”. Well, the same is true for a magic cookie.
Just make my favorite brown butter cookie dough, then stir in chocolate chips, the coconut, so many chocolate chunks, and salty peanuts. Then swirl in the sweetened condensed milk, now bake.
Less than an hour later you’ll have the sweetest, crinkled cookies. Simple as that.
So simple, they’re magic. But what else makes them magic…they’re chocolatey, salty, sweet, gooey, and have just the tiniest bit of CRUNCH. Basically, they’re everything you could want out of a cookie, and with pockets of chocolate too.
They’re pretty hard not to love.
Soo with that, how about some Tuesday night baking? These are easy enough to have mixed up and baked in less than an hour. And my guess is that you already have all the ingredients on hand too!
Looking for more magical cookie recipes, try these…
Soft and Crinkly Brown Sugar Peanut Butter Cookies
Salted Tahini Butter Chocolate Chip Cookies
Magic Chocolate Chip Cookies
Servings: 22 cookies
Calories Per Serving: 289 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate chunks or chips
- 1 cup sweetened or unsweetened coconut flakes
- 1/2 cup roasted peanuts (or any other toasted nut)
- 1/2 cup sweetened condensed milk
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. Place 1 stick of butter in a large mixing bowl and set aside.2. Add 1 stick of butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and pour the butter over the stick of butter in the mixing bowl. Stick in the freezer to chill, 10-15 minutes, but no longer. The butter should be chilled, but mostly melted. 3. To the mixing bowl, add the brown sugar and vanilla, beat until combined. Beat in the eggs, 1 at a time, until combined. Add the flour, baking soda, and salt. Fold in the chocolate chips, coconut, and peanuts. Drizzle over the sweetened condensed milk and mix until lightly combined, you should see streaks of condensed milk. 4. Let the dough sit 5 minutes, then roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet. Gently flatten each ball down into a disk using the palm of your hand.5. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 3-4 minutes or until the cookies begin to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days.
This post was originally published on April 13, 2021
Hi Tieghan! I tried this recipe out last night but found my cookie dough to be runny and very sticky and hard to handle when shaping. I tried adding a little more flour but the cookies came out a little more cakey than crinkley (even when I banged them on the counter in between baking). Any thoughts on what I can do next time?
Hey Stella,
So sorry you had issues with the recipe. Was there anything you may have adjusted? Adding the extra flour definitely caused them to be more cakey. Let me know how I can help! xTieghan
These look amazing! Only problem is our household is gluten free. Do you think a gluten free flour blend could be substituted?
Hey Cristina,
I would recommend using this recipe and then just adding the coconut flakes and nuts to it:
https://fett-weg.today/tahini-butter-chocolate-chip-cookies/%3C/a%3E%3Cbr /> I think that would work best for you! Please let me know if you have any other questions! xTieghan
Hi,
If I do not have sweetened condensed milk, what could I sub?
Hey Claire,
You can just skip the sweetened condensed milk. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hello! If you don’t like coconut, what can you substitute it with?
Hey Marike,
You can just omit the coconut. I hope you enjoy these cookies, please let me know if you have any other questions! xTieghan
When do I add the chilled butter?
Hey Sandria,
You are going to use the chilled butter in the mixing bowl in step 3, the ingredients will be added to this. I hope you love these cookies, please let me know if you have any other questions! xTieghan
Hi, could I reduce the amount of coconut in the recipe and completely leave out the nuts?
Thank you
Hey Al,
Yes, both of those would be totally fine to do! I hope you enjoy the recipe, please let me know if you have any other questions. xTieghan
How much cannabis butter is recommended? The recipe is missing this important detail!
Hey Rob,
Sorry, I don’t use cannabis butter, but feel free to adjust to your liking:) xTieghan
These cookies look AMAZING!!! Quick one- can we leave out the coconut? If so do we need to increase the flour ratio? Thank you! So excited to make these.
Hey Carla,
You can simply omit the coconut:) I hope you love these cookies, please let me know if you give them a try! xTieghan
Love all your recipes, make them SO often.
How do you measure your flour? Do you weigh, scoop and level or sift?
Thanks
Thanks so much Lisa! I scoop my flour:) I hope you love this recipe!! xTieghan
Hi! Just made these with my kids and everyone loves them. Only thing is that I’m not getting that crinkle look. Any suggestions on what I might or might not be doing?
Thank you and love, love, love cooking along with you!
Hey Andrea,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! Did you bang them on the counter several times? That creates the crinkle xTieghan
OMGoodness! Delicious this looks! Can I use Almond Flour instead of the all-purpose flour? Just checking. I will try these pending your reply. Thank you so much for your creative recipes! Best Ever!
Sharon
Hey Sharon,
If you want to use almond flour, I would recommend using this recipe:
https://fett-weg.today/tahini-butter-chocolate-chip-cookies/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xTieghan
These sound amazing, and seem very similar to magic cookie bars that I’ve made for many years, but not as often as I would like. My son has a sever allergy to nuts, so I am curious to know if I omit the nuts, would I still get a delicious cookie, or would it affect the outcome of the cookie.Thank you. Love your recipes. Happy Spring!
Hey Joanne,
You can simply omit the nuts with no issues. Please let me know if you have any other questions! xTieghan
Can’t wait to try all of my favorite things minus the nuts. My problem is I never know which brown sugar to use ? I get nervous and do half and half I do wish recipes would say which to use. Anyone have a preference for either when making cookies?
Hey Tina,
As stated, either light brown or dark brown sugar will work here:) I hope you love the cookies, please let me know if you give them a try! xTieghan
will be making this soon can i use vegan butter instead as am a vegan usually i dont comment on your sweet recipes only savory recipes but i had to comment on this as i love chocolate cookies soooooooooo much perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Thanks so much! Hope you love the recipe! xTieghan
Hi Tieghan, these cookies look so amazing! I am just curious about the consistency of the butter once it has been in the freezer. Should the butter be hard, softened, or still liquid and just cool? Can’t wait to try these!
Hey Avery,
The butter should still be liquid, but chilled:) I hope you love the recipe, please let me know if you give them a try! xTieghan