Treasure Cookies Recipe - Allrecipes.com
Treasure Cookies Recipe

Treasure Cookies

Recipe by  

"My niece gave me this recipe."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a small bowl mix cracker crumbs, flour and baking powder.
  3. In a large mixing bowl, beat condensed milk and margarine until smooth.
  4. Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans.
  5. Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2003

In my circles this is the favorite cookie. They're delicious and stay moist & chewy for up to a week (if they last that long). I make mine with walnuts and bake them on non greased non stick pans and they turn out great every time. One tip make sure your butter/margerine is well softened and add the condensed milk a little at a time.

 
Most Helpful Critical Review
Mar 30, 2010

Not my favourite cookie by any means. The dough was very sticky and difficult to work with and the cookies turned out quite hard once they had cooled. They are not as sweet as other cookies which is not necessarily bad, just different.

 

42 Ratings

Jan 12, 2010

This is the BEST chocolate chip cookie ever if you leave out the coconut and the pecans!! Make sure to put the dough in the refrigerator to harder before baking though or you will have flat pancake cookies. This is the only cookie I make now.

 
Sep 23, 2010

I made these cookies and they were good. If you have a food processor I put graham crackers (1 pkg)flour baking powder and a cold stick of butter and blended until every thing was mixed and crumbly. I then added the nuts for a few pulses. I added this mix to a large bowl with coconut, chips and the can of sweet and condensed milk. Not melting the butter kept the cookies from going flat.

 
Dec 23, 2010

Good! I used soft butter (not melted) and skipped the coconut. Very easy to make, soft yummy cookies, but not flat. Will definitely make again!

 
Nov 11, 2009

I personally did not like these cookies as I'm not a huge coconut fan but my roommates and co-workers all loved them. They stayed fresh for the 3 days they were around. I had trouble with them burning on the edges so I'm not sure how to alleviate that. A quick breakdown to save some people time... 1 cup of the graham crackers was equal to 5 full graham crackers crunched up.

 
May 09, 2007

These were good - similar to a chocolate chip cookie, but just with a little twist. I like that it made 5 dozen. Plenty to go around.

 
Nov 27, 2005

Very awesome! Ooey gooey goodness! My oven bakes a bit hot, so I turned the heat down to 355 for 8 minutes or so. I highly recommend not spraying the cookie sheet first. There's really no need with that much butter.

 

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Nutrition

  • Calories
  • 188 kcal
  • 9%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 107 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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