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Enchanting Magic Cookies: The Ultimate Recipe for Sweet Perfection

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Magic Cookie Bars, also known as 7 Layer Bars, are a classic dessert that never fails to impress at potlucks and parties.These cookies are filled with all the same delicious ingredients as the original bars, including graham crackers, coconut, pecans, chocolate chips, and butterscotch chips.

The result is a delectable treat that combines nostalgic flavors with a fun, new presentation. For anyone who loves baking cookies and experimenting with different recipes, these Magic Cookies are a must-try.

These cookies are just like the famous bars in texture and flavour. They are delicious. I’m confident you’ll adore these cookies if you enjoy Magic cookie bars. So much wonderfulness is occurring right now.

Ingredients for Cookies

  • Durum wheat flour! Never pack flour into a measuring cup. Toss, spoon, and even it out.
  • Graham cracker crumbs can be made by processing graham crackers in a food processor until they resemble fine crumbs. There should be about 8 graham cracker sheets used.
  • Always use up-to-date baking powder and baking soda. Baking powder and baking soda should be replaced every 6 months.
  • It’s not a cookie without sea salt. When the cookies come out of the oven, I sprinkle some more sea salt on top and add some to the dough as well.
  • Make sure the butter is at room temperature and use unsalted butter. The butter must be firm; otherwise, it will be too greasy. Pressing it with your thumb should result in a slight give.
  • Brown sugar—don’t forget to bring brown sugar.
  • How delicious is granulated sugar?
  • When baking, it’s best to use large eggs.
  • A few drops of vanilla extract, please.
  • Semisweet chocolate chips are my favorite, but milk or dark chips will do in a pinch.
  • Magic cookies can’t be made without butterscotch chips.
  • When using coconut, I prefer to use flakes that have already been sweetened.
  • Prepare a pecan measurement by chopping up the nuts.

The Secret to Magic Cookies

  • Mix the dry ingredients in a medium bowl.
  • Butter and sugars should be creamed together for about a minute in a stand mixer. Combine the eggs and vanilla extract. Add the dry ingredients gradually while the mixer is on low speed.
  • Mix in the butterscotch chips, chocolate chips, coconut, and nuts. Plastic wrap the dough and chill it for at least 30 minutes and up to 72 hours.
  • Bake at 350 degrees F. Prepare a silpat mat or parchment paper-lined baking sheet for a large baking project.
  • Roll heaping tablespoonfuls of dough (the equivalent of one cookie) into balls. Arrange in a single layer, about 2 inches apart, on the baking sheet.
  • Cook cookies until they are just beginning to brown around the edges and are still soft in the centre. Don’t worry about overbaking the cookies; they’ll harden as they cool.
  • Take them out of the oven and salt flake each one. Add some extra coconut and decorate the cookies with chocolate chips, butterscotch chips, and pecans by pressing them gently into the dough.
  • Allow cookies to cool for two to three minutes on the baking sheet. Place on a cooling rack to cool to room temperature.

Tips for Storing and Freezing

The cookies can be stored for up to four days in an airtight container on the kitchen counter.

The baked cookies will keep for up to three months if frozen. Make sure they are airtight by placing them in a freezer bag or container.

Cookie dough can be frozen for later use. I love to roll my cookie dough into balls and store them in the freezer so that I can always have freshly baked cookies on hand.

Form the dough into balls and place on a tray or baking sheet to freeze. Roll into balls and freeze until solid. Put the balls in a freezer-safe bag or container and store them there for up to three months. Take it out of the oven a few minutes before it’s done baking.

You can download this recipe in pdf format.