These easy to make, fun chewy Chocolate Chip Treasure Cookies are loaded with goodies like graham cracker crumbs, sweetened condensed milk, coconut, almonds, and of course, chocolate chips!
Your family will love them.
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And you’ll love the ease of a drop cookie during the holidays. For that matter, these cookies are a great year-round treat!
Perfect for birthday parties and baby showers as well as the annual holiday cookie exchange.
I also love that these cookies are egg-free. So if you have family members who can’t have eggs, these little babies will rock it!
Also, since these are egg free you don’t have to worry about the raw eggs if you eat the cookie dough. I mean, let’s be honest, we all eat the cookie dough, right!
My guess is that this recipe first came from the Sweetened Condensed Milk people. But I’m pretty sure it’s been around for a long time.
I found it in some magazine clippings of mine and thought it sounded like perfect fun!
3-ring binder recipe
See, back when I read magazines (before Pinterest); I used to tear out recipes I wanted to make. Then, I taped those recipes to notebook paper, and put them in 3 ring binders.
Wow that was a lot of work! But I still have all those 3 ring binders.
They are actually fun to look through every-so-often.
I find new and inspiring things to try. And, I think it’s better than looking at what an algorithm wants to show me. So, I pull those binders out and flip through them.
Last time I flipped through the binders, this Treasure Cookies recipe jumped out at me and I knew I had to try it.
Can I make substitutions to the recipe?
Of course you can. These Treasure Cookies take to changes really well. Try using butterscotch or peanut butter chips instead of the chocolate chips. Or, keep half chocolate chips and try half butterscotch.
Want to try pecans or walnuts instead of almonds? Go for it. Any nuts will work great in these cookies.
I know many people who don’t like coconut. GASP! Say it isn’t so! But, alas, these people are out there. For me, these cookies would be totally different if you swapped out the coconut. It’s that coconut that gives these cookies their chewy texture. Their bite. I don’t recommend it.
Kitchen tools I highly recommend
Cookies are so much easier to scoop when I use a cookie dough scoop. They also come out uniform in size and shape which means they bake up evenly – no burning on some while some are undercooked.
I always use insulated air filled cookie trays. I love them, and I think they help my cookies stay browned and not burned.
And, do yourself a favor, buy the box of graham cracker crumbs. Yes, you can take graham crackers and crunch them in a food processor, or place them in a ziptop bag and crush them. But, why go to all that work when you can simply measure out the crumbs without doing any work at all for them!
Baking powder without aluminum – I highly recommend aluminum-free baking powder. At first I didn’t think there was a difference between regular and aluminum-free, but, I can totally taste the difference now; the aluminum free baking powder tastes so much better to me! I have found that regular baking powder has a metallic or chemical flavor to me.
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Chocolate Chip Treasure Cookies Recipe
Chocolate Chip Treasure Cookies
- 1 ½ cups graham cracker crumbs
- ½ cup all-purpose flour
- 2 teaspoon baking powder
- 14 ounces sweetened condensed milk
- ½ cup butter 1 stick, softened
- 1 1/3 cup flaked coconut
- 2 cup semi-sweet chocolate chips 12 ounces
- 1 cup slivered almonds
- Preheat oven to 375° F.
- In a small bowl, mix graham cracker crumbs, flour, and baking powder.
- Using a stand mixer, a hand mixer, or a sturdy fork, beat together sweetened condensed milk and butter until smooth.
- Add graham cracker mixture to milk mixture, and mix well. Stir in coconut, chocolate chips, and almonds.
- Drop by rounded tablespoons onto cookie sheets that have been lined with parchment paper or silpats.
- Bake 9 to 10 minutes or until lightly browned. Cool.
Store in an airtight container for up to 3 days