Magic Cookie Bar Cookies

The following is a guest post from regular contributor, Melanie at Melanie Makes.

magic cookie bar cookies recipe at orgjunkie.com

Are you a fan of butterscotch?  It’s never going to rank highest on my list of must have dessert flavors like chocolate or caramel, but if I spy a bag of butterscotch chips in the baking aisle while grocery shopping, I always seem to snag one.  My first thought of what to do with them?  Magic Cookie Bar Cookies!

magic cookie bar cookies 3

Are you familiar with Magic Cookie Bars?  I remember my mom making them growing up and I’ve had a few variations from friends before.  A graham cracker crust that’s loaded with chocolate, butterscotch and coconut.  It’s just as good as it sounds, except it’s not exactly a portable dessert to eat while walking around your house (Of course, I don’t do that!) and it tends to be a bit messy so I consider it a plate and fork type of dessert.  Until now!

magic cookie bar cookies 5

I’ve transformed these magical bars into an actual cookie and filled my cookie jar to the brim!   All the star ingredients from the original recipe are present and accounted for in my cookies.  No one was left out!  They’re soft and chewy and a bit addictive.  But in a good way!

magic cookie bar cookies 4

Magic Cookie Bar Cookies
 
Ingredients
  • 1 cup shortening
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons hot water
  • 2 teaspoons vanilla
  • 14 ounces sweetened condensed milk
  • 3 cups flour
  • 1 cup graham cracker crumbs
  • 1 cup shredded coconut
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup butterscotch chips
  • 1 cup chocolate chips
  • 1 cup pecans, chopped
Instructions
  1. Preheat oven to 375 degrees.
  2. In the bowl of an electric mixer, cream together shortening and sugars.
  3. Add eggs, water and vanilla and beat until fluffy. Mix in sweetened condense milk.
  4. Add flour, graham cracker crumbs, coconut, salt and baking soda and mix until just combined.
  5. Stir in butterscotch chips, chocolate chips and pecans.
  6. Using a medium cookie scoop, scoop cookies onto parchment or silicone lined baking sheet.
  7. Bake for 10-12 minutes or until just golden and set.
  8. Allow to cool 5 minutes on baking sheet before removing to cooling rack to cool completely.

 

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This recipe makes nearly 4 dozen cookies.  Perfect to feed a crowd, or just my family as we seem to go through cookies at an alarming rate.  For my American friends, these would be the perfect treat to take to a Memorial Day get together with friends and neighbors this weekend, although I have a feeling they wouldn’t last long!

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Looking for additional recipes to add to your menu plan?  Here are a few new favorites:

Sweet and Smoky Bacon Brat Burger | Melanie Makes Snickerdoodle Cheesecake Brownie Bars | Melanie Makes melaniemakes.com Bacon Double Cheeseburger Pizza | Melanie Makes melaniemakes.com Easy Roasted Vegetable Salsa | Melanie Makes melaniemakes.com

I’d love to connect with you online!  You can find Melanie Makes on TwitterInstagramFacebook and Pinterest.

See you next month!

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You can find Melanie online at Melanie Makes where she documents cooking, creating and caring for her family.  Repeat.  Melanie lives in Cleveland, OH, with her husband, three children, two cats and Lizzie, the 15 year old turtle.

Linking up: Thirty Handmade DaysDesign Dining and Diapers, Skip to My Lou, Your Homebased Mom, Our Table for Seven, The Recipe CriticSix Sisters Stuff

Filed under: Guest Bloggers, Melanie, Recipes
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Comments

3 Responses to Magic Cookie Bar Cookies

  1. 1
    gloria gonzalez says

    okay, where does the milk fit in?

    • 1.1
      Melanie says

      Hi, Gloria –

      This should help!

      Preheat oven to 375 degrees.
      In the bowl of an electric mixer, cream together shortening and sugars.
      Add eggs, water and vanilla and beat until fluffy. Mix in sweetened condense milk.
      Add flour, graham cracker crumbs, coconut, salt and baking soda and mix until just combined.
      Stir in butterscotch chips, chocolate chips and pecans.
      Using a medium cookie scoop, scoop cookies onto parchment or silicone lined baking sheet.
      Bake for 10-12 minutes or until just golden and set.
      Allow to cool 5 minutes on baking sheet before removing to cooling rack to cool completely.

  2. 2
    Charla says

    Thanks for the correction! Has anyone made these without the coconut? If so, how were your results?

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