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A 7 Layer Bar Cookie on a metal spatula near a burnt orange colored napkin.
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7 Layer Bar Cookies

We are taking the delicious 7 layer bars (or magic bars) and turning them into a cookie! This recipe highlights the delicious flavors and textures from the bars: graham crackers, shredded coconut, chocolate and butterscotch chips, and walnuts. These cookies are absolutely delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 347kcal

Ingredients

  • 1/2 cup unsalted butter softened to room temperature
  • 3/4 cup light brown sugar packed
  • 1/8 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon light corn syrup
  • 1 1/3 cups all purpose flour
  • 1 cup graham cracker crumbs
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup walnuts chopped

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat, set aside.
  • In the bowl of a stand mixer cream the butter, brown sugar, and granulated sugar, about 2-3 minutes on medium speed. Scrape down the sides of the bowl as needed.
  • Add the egg, vanilla extract, and light corn syrup and mix to combine. 
  • Add the flour, graham cracker crumbs, cornstarch, baking soda, baking powder and salt and mix until almost combined. Add the shredded coconut, chocolate chips, butterscotch chips, and walnuts and mix until combined. 
  • Using a ¼ cup, portion the dough into round balls. Place 6 balls of dough on a baking sheet. Press down on the balls *just slightly* with the palm of your hand. I like to add a few extra chocolate chips, butterscotch chips, and pieces of shredded coconut to the tops of the cookies prior to baking. This just makes them look prettier.
  • Bake for 10-12 minutes or until edges are and tops are just set. Do not overbake. 
  • Remove from the oven and let cool on pan for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for 3-4 days.

Notes

When adding dry ingredients to wet ingredients in cookie dough, you don’t want to over mix or else the dough will get tough. 
You can swap pecans for walnuts. 
Store in an airtight container at room temperature for 3-4 days.
 

Nutrition

Calories: 347kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 253mg | Potassium: 148mg | Fiber: 2g | Sugar: 27g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg