Magic Bar Cookies by Katie
Based on seven-layer magic bars, these cookies have graham cracker crumbs, coconut, butterscotch chips, chocolate chips, and M&M’S.
Makes: ~2 dozen large cookies | Last updated:
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 2½ cups (300g) | all-purpose flour | high altitude: 337g |
| ½ cup (63g) | graham cracker crumbs | |
| 1 Tbsp | cornstarch | |
| 2 tsp | baking soda | high altitude: 1 tsp |
| 1 tsp | salt | I use Diamond Crystal Kosher salt. |
| 1 cup (230g) | unsalted butter | softened |
| 1 cup (200g) | dark brown sugar | high altitude: 188g |
| ½ cup (100g) | granulated sugar | high altitude: 94g |
| 2 | eggs | room temperature |
| 1 Tbsp | imitation vanilla extract | |
| ½ Tbsp | glucose syrup | optional; improves texture and shelf life |
| ¾ cup (128g) | semi-sweet chocolate chips | |
| ½ cup (85g) | butterscotch chips | |
| ½ cup (85g) | M&M’S | I prefer mini M&M’S, but any variety will work. For a more traditional take on seven-layer magic bars, use chopped pecans in place of the M&M’S. |
| ½ cup (60g) | sweetened shredded coconut |
Directions
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In a large mixing bowl, combine flour, graham cracker crumbs, corn starch, baking soda, and salt. Set aside.
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In a mixer fitted with a paddle attachment, cream the butter and sugars. Add eggs and vanilla and beat until light and fluffy.
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Add flour mixture. Pulse the mixer a few times to combine dry ingredients, then mix on low until thoroughly combined. Stir in chocolate chips, butterscotch chips, M&M’S, and shredded coconut.
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Line a baking sheet or a container with parchment paper (optional—this is for easy clean-up). Using a cookie scoop or a spoon, portion out dough. Cover and refrigerate for at least 2 hours, ideally 24–36 hours. (Dough will keep in the fridge for up to 5 days, or may be frozen for up to 3 months.)
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Heat oven to 375°F. Line a baking sheet with parchment paper. Place dough mounds a few inches apart on the baking sheet. Cookies are done baking when tops are beginning to brown, but the middle still looks slightly underdone (about 6–7 minutes for little cookies, 10–12 minutes for large cookies)—they will continue to bake on the cookie sheet after they’re out of the oven.
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Cool cookies on cookie sheet.
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