7 Layer Cookies

One of my very favorite holiday treats growing up was the 7 layer bar. Some call it a magic bar but essentially its a graham cracker crust topped with chocolate and butterscotch chips, sweetened shredded coconut, sometimes pecans and walnuts and all held together with sweetened condensed milk. The bars are baked until golden and melty and all the flavors perfectly combine for an incredibly rich and decadent dessert.

Unfortunately, my family never made them growing up because one of my siblings had a serious nut allergy. I had to wait and hope for a Christmas party where someone would bring them as a gift or some years my mother would bring a few bars home as part of her annual cookie exchange she would do with her girlfriends. I would pounce on the box as soon as she walked through the back door, hoping to snag one before they were put safely away. (Now that I think back on it, maybe my parents saved them for themselves and didn’t want to share? Where did those 7 layer bars all disappear to?)

Fast forward 25 years and I have my own home and holiday cookie traditions with my family and friends. I also do a cookie exchange with girlfriends every year and my kids love to wait up for me when I get home to pick through the box and sample all their favorites.

I couldn’t decide what to make this year. Usually I make three different cookies and I already planned to make my double chocolate peppermint cookies along with soft ginger molasses cookies that I drizzle a little white chocolate on and my kids add a few sprinkles to. Those are the two recipes we always make and then I like to try something new and different each year. In years past I’ve made dark chocolate and orange shortbread cookies and brown butter butterscotch blondies. All of these recipes are delicious and can be found in the archives or on my website, thesaltandstone.com.

But me being me, I wanted something new this year, and the memory of those 7 layer bars had my wheels turning. A little poking around the internet and a recipe for cookies with all the ingredients for 7 layer bars crossed my screen. I made a few swaps and small changes so the cookies would fit my preferences but I’m thinking these are a winner this year. The original recipe called for corn flakes cereal and marshmallows as goodies to mix into the cookies but I wanted the combination I remembered from my childhood. I added pecans to this recipe, but don’t feel obligated to add the nuts if you don’t prefer them. Whatever combination you come up with, these cookies are rich and tasty and have a touch of nostalgia to them. The cookie itself is light and fluffy and all the yummy bites of pretzel, coconut, chocolate and butterscotch just take it over the top.

7 layer Cookies

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 9 tablespoons softened unsalted butter

• 3/4 cup granulated sugar

• 3/4 cup brown sugar

• 3/4 teaspoon salt

• 1 large egg

• 1 large egg yolk

• 1 tablespoon vanilla extract

• 1 cup pretzel pieces

• 1 cup semi-sweet chocolate chips

• 1/2 cup butterscotch chips

• 1/2 cup white chocolate chips

• 1/2 cup shredded sweetened coconut

• 1/2 cup chopped pecans (optional)

• Flaky sea salt

Preheat oven to 400 degrees. Line two sheet pans with parchment paper and set aside for later.

In the bowl of a stand mixer, beat the butter, granulated sugar, brown sugar and salt on medium high until light and fluffy, about 2 minutes. Turn the mixer off and scrape down the sides. Add the egg, egg yolk and vanilla and mix until smooth.

In a separate bowl, combine the flour, baking powder and baking soda. Whisk to combine. Add the flour mixture to the wet ingredients in two parts, mixing on low after each addition.

Add the pretzel pieces, chocolate chips, white chocolate chips, butterscotch chips, shredded coconut and pecans to the batter. Mix one more time until the goodies are well-incorporated into the dough.

Form the dough into balls, about two tablespoons each, arranging them on the prepared pan with at least an inch or two of room in between each dough ball.

Bake the cookies, one pan at a time, about 10 to 11 minutes or until the cookies are slightly puffed and starting to crinkle. Remove the baking sheet from the oven and use the back of a spatula to gently press the top of each cookie to flatten it. Sprinkle the warm cookies with a pinch of flaky sea salt. Allow the cookies to cool for at least 5 minutes on the tray before transferring to a wire rack to finish cooling.

Cookies are best served immediately but can be saved in an air-tight container at room temperature for up to three days. Recipe makes 20 to 24 cookies.