These chocolate chip treasure cookies are egg-free and unbelievably soft and chewy thanks to an every day secret ingredient. They are some of the best cookies you’ll ever eat!

This might be the most unusual cookie dough you’ll ever make…but I promise it’ll be some of the best cookie dough you’ll ever make (or eat!).

Stack of four baked cookies on wood board.

The cookie dough for these treasure cookies is unique in many ways. Notably: there are no eggs in the recipe. Additionally, there are a few unique ingredients that help these cookies take shape.

  • Sweetened condensed milk: you’ll use an entire 14-ounce can; any brand will do.
  • Graham cracker crumbs: adds a little bit of crunch and delicious flavor to the cookies.
  • Coconut: enhances the already-yummy texture of the cookies; see the note below the recipe for coconut substitutions.

When fully mixed, the cookie dough is thick and a bit stickier than a more traditional chocolate chip cookie dough.

Glass bowl with sweetened condensed milk, graham cracker crumbs and flour.
Cookie dough with chocolate chips and coconut.
Glass bowl with soft, sticky cookie dough.
Cookie dough ball on parchment paper.

Under Bake Just Slightly

These cookies benefit from a short baking time – just 8 or 9 minutes in my oven.

Ensuring the cookies don’t over bake means they will be super soft and super chewy. The unbelievably delicious texture of these cookies is what makes them so phenomenal!

Thanks to the sweetened condensed milk, there is a light hint of creaminess to the cookies. Combined with the sweet crunch of the graham crackers and coconut and richness of the chocolate, these cookies are to-die for.

Baked chocolate chip coconut cookies on parchment lined baking sheet.

We’ve been making and loving this chocolate chip treasure cookie recipe for many years! I love hearing from those of you who have also fallen in love with these cookies. They really are the best!

⭐️⭐️⭐️⭐️⭐️ I’ve made a LOT of cookies. And I’ve just re-entered the cookie baking scene as a grandmother… and I have to say, these are one of the BEST cookies I’ve ever made. Thank you! Thank you again!!! -Valerie

⭐️⭐️⭐️⭐️⭐️ Yum! By far one of the best cookies I’ve made.Totally reminded me of Mounds candy bar, my ultimate fave! Thanks for another stunner of a recipe! -Ellen

⭐️⭐️⭐️⭐️⭐️ Oh.My.Gosh. These are the BEST! Just made them last night and my family couldn’t get enough! -Karen

⭐️⭐️⭐️⭐️⭐️ Mel, I don’t bake cookies often but decided to tackle these over the weekend. They turned out SO GOOD. I’d like to mention that, as someone who doesn’t mind coconut but doesn’t love it, these cookies are divine and I wouldn’t change a thing. -Angie

Bite taken out of top chocolate chip treasure cookie on stack of cookies.
Stack of four chocolate chip treasure cookies.

Chocolate Chip Treasure Cookies

Yield: 36 Cookies (2 to 3 Dozen Depending on Size)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
4.67 stars (53 ratings)
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Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup (113 g) salted butter, softened to room temperature
  • 1 ½ cups (150 g) graham cracker crumbs (about 13 rectangle graham crackers)
  • ½ cup (71 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ⅓ cups sweetened, shredded coconut (113 g) or 3/4 cup (75 g) old-fashioned oats
  • 2 cups (340 g) semisweet chocolate chips
  • 1 cup (120 g) chopped walnuts or pecans (optional)

Instructions 

  • Preheat the oven to 350 degrees F. Line half sheet pans with parchment paper and set aside.
  • In a large bowl with a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the sweetened condensed milk and butter until smooth and creamy, 1-2 minutes.
  • Add the graham cracker crumbs, flour, baking powder and salt and mix until mostly combined. It's ok if a few dry streaks remain.
  • Stir in the chocolate chips, coconut, and nuts (if using).
  • Drop the cookie dough by rounded tablespoons onto ungreased cookie sheets (I use a #40 medium cookie scoop).
  • Bake for 8 to 10 minutes.
  • Let the cookie rest on the baking sheet for 1-2 minutes before removing to cool completely on a wire rack.

Notes

Oven Temp: if you find your cookies are spreading while baking, try using a convection oven set to 325 degrees (if you have one) OR bake at 375 degrees instead of 350 degrees (see Instagram experiment here). 
Oats: the original recipe only ever called for coconut, but over the years, I’ve found oats to be an acceptable substitute for coconut-haters. The cookies aren’t quite as soft and chewy as the oats absorb more liquid than coconut, but they are still terribly delicious. I’ve found old-fashioned rolled oats work best as compared to quick oats.
Author: Mel
Course: Dessert
Cuisine: American
Method: Bake
Serving: 1 Cookie, Calories: 158kcal, Carbohydrates: 16g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 11mg, Sodium: 101mg, Fiber: 1g, Sugar: 11g

Recommended Products

Cookie Sheet {Half Sheet Pans}
#40 Medium Cookie Scoop
KitchenAid Stand Mixer

Recipe originally posted March 2017; updated June 2025 with new photos, recipe notes, etc.

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