These cookies are easily in my top five favorite cookie recipes. Easily. I love them and they always get raving reviews. One of the reasons I am so loyal to these cookies is that they are surprisingly unique and the texture is unbelievably good. The base of the cookie dough is made from graham cracker crumbs and sweetened condensed milk (and they contain no eggs!). Strange, huh? But it is an amazing combination! The cookies are unbelievably chewy – not just soft, but really, really chewy, and the coconut adds great texture. They are simply fantastic and I love to make them when we need a change from everyday chocolate chip cookies I make all the time. (By the way, have I mentioned I’m on the hunt for the perfect chocolate chip cookie recipe? I’ve made probably five different varieties in the last few weeks and I’m bound and determined to find “the one.”)

Chocolate Chip Treasure Cookies

Chocolate Chip Treasure Cookies


  • 1 1/2 cups graham cracker crumbs (about 25-30 squares)
  • 1/2 cup flour
  • 2 teaspoons baking powder
  • 1 14 oz. can sweetened condensed milk
  • 1/2 cup butter, room temperature
  • 1 1/3 cups coconut
  • 2 cups (1 package) semisweet chocolate chips
  • 1 cup walnuts, chopped (I usually leave these out due to my husband's preference - the cookies are delicious with or without nuts)


  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large bowl, beat sweetened condensed milk and butter until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts.
  3. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9-10 minutes or until lightly browned.

Recipe Source:
from Debbie R. via Aunt Marilyn

50 Responses to Chocolate Chip Treasure Cookies

  1. Eleanore says:

    These look so good, there are on my “next to try” list! How do you think they would taste made with chocolate graham crumbs?

  2. Mangomama says:

    PS One day later from my post above: so I went ahead and baked these as a bar cookie and they are good :-)…used a glass baking dish smaller than a 9×13 but bigger than a 8×8 (weird size but it worked) and baked like a brownie/blondie– about 325 degrees for about 25 minutes. Also used “digestive biscuits” and fresh grated coconut since we can’t get graham crackers here (outside of the capital city) or dried American style coconut. In summary, a different, easy and good recipe to try especially if you are out of eggs and low on flour!

  3. Mangomama says:

    Has anyone made these into a bar cookie? It is 102 degrees in my kitchen now and I’d rather open and close my hot oven once :-).

  4. Elizabeth says:

    These cookies are awesome!

  5. Lorena says:

    OMG! I had lost this recipe and I am so happy that I googled the ingredients and found it again! I used to bake these for the holidays and give them to my 8 siblings and their kids. They’ve all been bugging me about these cookies! I remembered all the ingredients, I just needed the measurements. I’m a happy girl now. Love these! ❤️❤️

  6. Denyse says:

    Hi Mel,
    I’ve stumbled into your cookie recipe while searching for recipes to make for my kids. I too am in constant search for the ultimate recipe for chocolate chip cookies. Finding this one with a totally different ingredient mix I would say made me curious and wanting to give it a try. Just one question though, the coconut you meant is the desiccated one right?
    Thank you.

  7. Katie says:

    Oh my! I have never liked cookie dough…until now! This stuff is amazing! It would be fabulous in home-made cookie dough icecream. I used part toasted coconut I had on hand and loved the little crunch it added.

  8. Thanks! I’ve got my second batch in the oven right now. They’re honestly one of the best cookies that I’ve ever had. I used pecans instead of walnuts because I’m not a walnut lover but they’re delicious!

  9. Mel says:

    Eartha – yes, I use all-purpose flour.

  10. These sound great! I’m guessing that you use all purpose flour?

  11. Darci says:

    I made these today. So good. I made them without the coconut and extra 1/2 cup of graham cracker crumbs, worked very well. THIS is now my fav chocolate chip recipe. Thanks for posting it!

  12. Christina says:

    We made these last night substituting 1 cup of oats for the coconut. They are delicious! Thanks for another great recipe.

  13. Kristine says:

    Thank you SOOO much for highlighting this cookie! I’m allergic to eggs and I can’t WAIT to make these!

  14. Christina says:

    I’m so glad you re-highlighted these cookies! They remind me of a favorite brownie recipe my family loves that uses graham crackers and sweetened condensed milk. My husband has an aversion to coconut. Do you think it would be okay to leave it out or should I substitute something in its place?

    • Mel says:

      Christina – it will definitely affect the finished cookie to take out the coconut since it is needed for substance and texture. You could try increasing the amount of graham cracker crumbs or adding oats or something else. I haven’t tried it so you’ll have to experiment. Good luck!

  15. Jenny says:

    These look so yummy – a shape up with some ingredients is always good for a change. Question: did you use unsweetened coconut?
    Thanks! Love love your blog!

  16. Laura H. says:

    These are the coolest cookies! No eggs? No granulated sugar? What? Also, for those of us who buy boxes of graham crackers from Costco, (4 boxes in each Costco box) and then our kids decide they don’t like graham crackers as snacks anymore, we can use up some of those crackers with these cookies! I thought they were pretty tasty. I wanted to add that I omitted the coconut and increased the crumbs to just under 2 and 1/4 cups. Worked great!

  17. Mel says:

    Luda – thanks for checking back in – I’m glad to know the results!

  18. Luda says:

    Mel- I tried both, with the dulce de leche and plain condensed milk, and the ones with condensed milk came out much better. The dulce the leche was quite a bit thicker so I had to add some milk to thin it out and because I am not yet a scientist in the kitchen, I am not sure that I got the right consistency. Also it seems that the dulce the leche ones were a bit sweeter. Both tasted great, but the ones with condensed milk were amazing! Thanks!!!!

  19. Luda says:

    Mel- What do you think about using a can of Dulce de Leche instead of condensed milk with these? I have a can, laying around that I need to put to good use.

  20. Travis Giauque says:

    WOW! These are better than a “Crazy Zipper Head”!! Thanks for sharing Mel, I hope all is well with you!

  21. Kensi says:

    This is my new favorite cookie recipe! They taste perfect and are easy to make! Thanks Mel!!

  22. Natalie says:

    Every since I can remember my favorite dessert (and possibly the yummiest thing to EVER enter my mouth) has been a bar version of these cookies. The graham cracker crumbs and butter are smashed into a pan. The chocolate chips, coconut, and nuts are sprinkled on top and then the sweetened condensed milk is drizzled on top of it all. You bake them for 20-ish and they’re done. Divine. So when I saw this cookie recipe including the exact (except for the flour and soda) ingredients I was so excited to try them. I’m lucky that I even got a batch of cookies out of it because the dough was so delicious. Baked up they are absolutely divine. They taste almost exactly like the bars I grew up on and it’s fun to have another (less messy) way of eating my favorite ingredients. I will make these a billion times before I die.

  23. Christina says:

    These are really good. I made them today as they sounded different and was not disappointed. I’ve tucked some away to bring to church and for friends. Definitely a keeper!

  24. Cicily says:

    Just made these….Uh-Mazing! Not your normal cookies, but so good! These will definately make the rotation! I love your blog, it’s the only one I use for dinner (and sister’scafe) I love you all!

  25. Stacy says:

    These look great. I just happen to have all the ingredients, too. – lucky me. 🙂

  26. Melanie Anne says:

    These look great!! I LOVE cookies–definetly my favorite dessert! I will have to try these–they are a very unique recipe!

  27. Melanie says:

    Deborah – thanks for the tip on the Blackberry Pie bars. Would you suggest using something else instead of a food processor? I’ll check out your udpated post. Also, I’m so glad you liked the stroganoff – extra bonus is it is so easy!

  28. PheMom says:

    Chocolate + Sweetened Condensed Milk = SUPER YUM. Yet another recipe I’ll have to try. You amaze me – and you actually make food too!!

  29. Melanie says:

    Anonymous – I use my trusty silpat liners for all my cookies including these ones and I’ve never had trouble with them sticking – they slide right off. I would suggest silpat liners or parchment paper!

  30. Steph says:

    These sound delicious!

  31. grace says:

    i find this very interesting and enticing! when i want to splurge, i go to cold stone creamery (are you familiar with it? it’s an ice cream place that offers lots of mix-ins) and get the coconut cream pie–vanilla ice cream with coconut and graham cracker crumbs in a chocolate-dipped waffle cone. these cookies sound like a terrific (and more figure-friendly) alternative!! 🙂

  32. Melanie says:

    Rachel – thank you! I hope you like the cookies…let me know!Leigh Anne – I think the cookies would be fine without coconut if you aren’t a coconut fan but I would add an additional 1/2 cup of graham cracker crumbs to make up for the lost substance. I’ve never made them that way so if anyone experiments, let me know.Grace – amen to the love for Coldstone Creamery. I love that place and MUST try the combination you suggested. I can’t vouch for these cookies being any more figure-friendly, but they are delicious!

  33. Melanie says:

    CIA – SO glad you like these cookies! Thanks for trying them (and if you are like me, now the issue is trying not to eat the whole batch!).

  34. Deborah says:

    I’m totally a chewy cookie kind of girl. Way better than crispy!!I also wanted to let you know that I just added one thing to my post about the blackberry pie bars – the crust mixture made my food processor too full. I think I have a pretty standard size, but I just don’t want to make a mess of anyone else’s kitchen!!And one more thing – I made your stroganoff earlier this week – YUM!!

  35. Rachel says:

    I will be trying these for sure! I love your blog by the way. Great recipes! I’m glad I found ya!:)Thanks,Rachel

  36. CIA-Cooking In An Apron says:

    These are awesome and have them in the oven as we speak! DING! That’s the timer gotta go and try them out! Thanks a million for sharing!

  37. RecipeGirl says:

    Wow, these do sound really different without eggs and WITH graham cracker crumbs. How bizarre!If you’re on the hunt for the perfect CCC recipe, I have one on my site that has gotten rave reviews so you may wish to try it. It’s called Secret Recipe Chocolate Chip Cookies. Let me know if you try them!

  38. Celeste says:

    Melanie, I love reading your blog, so I’ve given you an award! Check it out here:

  39. Leigh Anne says:

    These look great – I love the idea of the graham crackers crumbs. I wonder how they would work without the coconut though? – I just don’t like the texture or flavor of coconut.

  40. Anonymous says:

    I’ve made thes cookies for years, they are always better the day after they’re baked. I just wish they weren’t so hard to get off the cookie sheet. Any suggestions on making this easier?

  41. Anonymous says:

    Made these cookies years ago and loved them. Lost the recipe and even forgot the name of the cookie. I have been on the computer for 1 hour, looking and looking. Lo and behold you saved the day for me. I am so happy to have this recipe once again. Thank you, Rachel, you are my cookie savior. Theresa

  42. Melanie says:

    Theresa – I’m glad that you found your long lost recipe. These are some of my favorites so I’m glad you like them also!

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