Soft and Chewy Seven Layer Magic Bar Cookies

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7 Layer Cookies — These 7 layer cookies are loaded with graham crackers, coconut, butterscotch chips, and chocolate chips. Chewy around the edges, but soft in the center!

stack of 7 Layer Cookies 

Easy 7 Layer Cookies

One of my favorite desserts of all time is Seven Layer Bars, aka Magic Bars. Or Hello Dolly Bars as they’re sometimes called, depending on what potluck or bake sale you’re at.

I brought the flavors and texture of the classic Seven Layer Bars into cookies, and they’re some of my favorite cookies ever. These 7 layer cookies have some chewiness around the edges but are soft, squishy, tender and moist in the middle.

All the textures and layers of flavors just do it for me. The more, the merrier, and these cookies are loaded with graham crackers, two kinds of baking chips, and coconut. The coconut almost acts like oats would, providing heartiness, chewiness, and plenty of texture.

The cookies are a couple layers short of seven, missing nuts and sweetened condensed milk, but I don’t like nuts in bars anyway and always omit them. And sweetened condensed milk is just not cookie-friendly. Save it for these bars.

The ingredients that match up are butter, graham cracker crumbs, shredded coconut, chocolate chips, and butterscotch chips.

7 Layer Cookies surrounded by coconut flakes and butterscotch chips

I adapted my favorite chocolate chip cookie base because the cookies turn out perfectly, every time. There’s cornstarch in the dough and I highly recommend trying it if you haven’t hopped on the soft cornstarch cookie bandwagon yet.

Other cookies with cornstarch include M&M’s Cookies, Snickers Cookies, Twix Bar Cookies, Caramel Corn Chocolate Chip Cookies, Soft and Puffy Peanut Butter Coconut Oil Cookies, Soft and Chewy S’mores Cookies, and Softbatch Funfetti Sugar Cookies.

There’s something about the combination of butterscotch with coconut, chocolate with graham crackers, and tossing it all together in one recipe that’s so satisfying. Marriage of complementary flavors, at their finest.

The cookies remind me of the potlucks, church basement bake sales, Girl Scout troop meetings, graduations, and so many of the celebrations and parties I attended growing up in rural Minnesota. There was always a pan of Seven Layer Bars.

If some other lady didn’t bring a pan, it was one of my mom’s signature last-minute desserts, and one I secretly hoped would go untouched so we could bring home the leftovers. Never the case though.

I’ll always have a soft spot for the original bars, but these 7 layer cookies have my attention now. Soft, chewy, melty, tons of textures and flavors.

stack of three 7 Layer Cookies 

What’s in 7 Layer Cookies?

To make these magic bar cookies, you’ll need: 

  • Unsalted butter
  • Brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Salt
  • Graham crackers
  • Semi-sweet chocolate chips
  • Butterscotch chips
  • Sweetened shredded coconut

7 Layer Cookie on wood countertop

How to Make 7 Layer Cookies

To make these seven layer cookies, you’ll first need to cream together the butter, sugars, egg, and vanilla until light and fluffy. This will take about 5 minutes. Then, mix in the flour, cornstarch, baking soda, and salt, followed by the mix-ins. 

Scoop the cookie dough into balls, then flatten them slightly between the palms of your hands. Chill the dough for at least 2 hours, then bake for 8 to 9 minutes, or until the edges are set but the centers are still glossy. 

Do NOT bake longer than 9 minutes for soft cookies because they firm up as they cool! 

stack of seven Layer Cookies 

Can I Omit the Coconut? 

If you’re not a big fan of coconut, not to worry, it’s not a pronounced flavor and doesn’t dominate. It’s present but not overwhelming, and while you could possibly omit it and add more flour (I know I’ll be asked), it’s a key ingredient in Seven Layer Bars and something I recommend keeping for flavor, texture, and authenticity.

Can I Add Other Mix-Ins? 

I’m sure you can! Chopped nuts, peanut butter chips, white chocolate chips, and dried fruit are all options. Just make sure not to add too many mix-ins, otherwise the dough won’t form balls. 

two 7 Layer Cookies on wood surface

Do I Have to Chill the Dough? 

Yes, you MUST chill the dough. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Can I Scoop the Dough After I Chilled It? 

Technically, yes, but it’s really hard to do. Once the dough is chilled, it firms up and becomes slightly crumbly (note that it doesn’t result in crumbly cookies though!). It’s a pain to form into balls once chilled, so I recommend scooping the dough into balls and then chilling it. 

seven layer cookies

How to Store 7 Layer Cookies

Once baked, these 7 layer cookies can be kept on your counter in an airtight container for up to a week. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Can I Freeze 7 Layer Cookies? 

Yes, you can freeze the raw cookie dough as well as the baked cookies. If you freeze the dough, you can bake it directly from frozen. 

stack of magic bar cookies

Tips for Making 7 Layer Cookies

I chopped the graham crackers rather than pulverizing them into crumbs, creating some nice surprise pieces peeking out from the dough. The pieces soften while baking, but retain some crunch, adding to the texture party going on.

Keep a close eye on the cookies and don’t overbake. Coconut is prone to burning and the cookies taste best when they’re a bit underbaked, pillowy soft, and gooey.

The salt is optional in these seven layer cookies, but I highly recommend adding it in. Salt adds depth to baked goods and balances out some of the sweetness. 

Soft and Chewy Seven Layer Magic Bar Cookies - All the ingredients in the classic bars, but baked in cookies! They're loaded with graham crackers, coconut, butterscotch & chocolate!

7 Layer Cookies — These 7 layer cookies are loaded with graham crackers, coconut, butterscotch chips, and chocolate chips. Chewy around the edges, but soft in the center!

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4.32 from 38 votes

Soft and Chewy Seven Layer Magic Bar Cookies

By Averie Sunshine
These 7 layer cookies are loaded with graham crackers, coconut, butterscotch chips, and chocolate chips. Chewy around the edges, but soft in the center!
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 2 hours
Total Time: 2 hours 18 minutes
Servings: 22 medium-large cookies
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Ingredients  

  • ¾ cup 1 1/2 sticks unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 cup coarsely chopped graham crackers and crumbs, about 4 full-size cracker sheets
  • 1 cup semi-sweet chocolate chips
  • ¾ cup butterscotch chips
  • ¾ cup sweetened shredded coconut

Instructions 

  • To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
  • Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  • Add the graham crackers (include the fine crumbs too, they act as flour here and are important), chocolate chips, butterscotch chips, coconut and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  • Using a 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 22). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  • Preheat oven to 350F, line a baking sheet with a Silpat, or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  • Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes for soft cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy, gooey centers).
  • Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Notes

  • Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
  • Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Recipe adapted from my Chocolate Chip and Chunk Cookies and Soft and Chewy Smores Cookies.

Nutrition

Serving: 1, Calories: 175kcal, Carbohydrates: 29g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Cholesterol: 9mg, Sodium: 109mg, Fiber: 1g, Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Cookie Recipes: 

Hot Chocolate Cookies — These gooey hot chocolate cookies are complete with big gooey marshmallows and chunks of melted dark chocolate. This is the perfect holiday cookie recipe!

Hot Chocolate Cookies 

Frosted Soft Sugar Cookies — Super SOFT sugar cookies that just melt in your mouth!! To make things even better, they’re topped with the BEST sugar cookie frosting!

Frosted Soft Sugar Cookies

Big Soft and Chewy Peanut Butter Crinkle Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!

Big Soft and Chewy Peanut Butter Crinkle Cookies

Chocolate Chip and Chunk Cookies — These are my favorite chocolate chip cookies. They’re soft, tender, moist, with pillowy centers and chewy edges.

Chocolate Chip and Chunk Cookies 

Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 

Cowboy Cookies 

Soft and Chewy White Chocolate Cream Cheese Cookies — These soft and chewy white chocolate chip cookies use two special ingredients to achieve their pillowy texture: instant pudding mix and cream cheese!

Soft and Chewy White Chocolate Cream Cheese Cookies 

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies — There’s no butter in these soft, moist, chewy cookies that have tons of texture from shredded coconut and oats, and are loaded to the max with chocolate.

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 4 stars
    I love the cookies, and they are easy to make, but I will definitely cut the butterscotch chips from 3/4 c to 1/2c or even 1/4c because they overpowered the rest of the flavors. I tasted too much butterscotch, just the right amount of coconut, but then I got hit with butterscotch again. They are definitely ooey gooey and very yummy. One small adjustment and I think they’d better suit my pallet.

  2. 4 stars
    I love the cookies, and they are easy to make, but I will definitely cut the butterscotch chips from 3/4 c to 1/2c or even 1/4c because they overpowered the rest of the flavors. I tasted too much butterscotch, just the right amount of coconut, but then I got hit with butterscotch again. They are definitely ooey gooey and very yummy. One small adjustment and I think they’d better suit my pallet.

    1. Glad you really enjoyed them and yes if you don’t like butterscotch quite as much, cut back on that. Classic Seven Layer Bars are pretty butterscotch-ey, one of those nostalgic flavors that is in full force with these but easy to tone down!

  3. 1 star
    There are way to many adds on this web site. I cannot even find recipe. Impossible to read from smartphone. Extremely annoying. 0 star rating to this.

      1. I’m browsing all of your related recipes and need to bake all the cookies right now! Cookies and candy bars…reese’s, snickers and twix oh my! I’m going to need a gym membership 🏋️‍♀️

  4. I want to make these so bad! Probably will tomorrow but I was just wondering if I could add nuts to these. My father in law always complains when I bake without nuts lol so I want to add some in here. Would they still turn out well? And what nut would work best? Maybe I’ll just experiment…

    1. Yes you can add nuts. I’d go with maybe chopped walnuts or pecans but really you can use whatever you’d like.

  5. Hello Averie! I’ve made the 7 layer cookie bar cookies twice and taken them to work both times. Everybody absolutely loves these! I did tweak it just a bit, but only after making your softbatch chocolate chips cookies, with cream cheese in the batter. I used 1/2 cup butter and 3oz of cream cheese. And they only lasted 3 hours!

    These are the most requested cookies, so I’d like to thank you for your amazing recipes! Tina

    1. Thanks for trying the recipe and I’m glad it came out great for you! Good call on tweaking it to be more like the softbatch cream cheese cookies (I made these long before those were ever on my brain!). So glad these are the most requested cookie!

  6. On the soft and chewy 7 layer cookies, can you just refrigerate the dough a while and then just use scoop to put directly on cookie sheet instead of piling up on a plate and smashing and covering with plastic wrap?

  7. These cookies are really good. I hate when I go to the comments to try and find out if something is good and no one that commented actually made them. They are just commenting off of the pic and if it sounds good. I just made them and am happy with them. I did change one thing, I only put one teaspoon of corn starch I do not like biscuit like cookies. And I also used fresh dough without refrigerating and they turned out perfect but then again I do not like biscuit type cookies so I didn’t mind them not rising lol. They kind of remind me of the 7 layer bars but it’s still not the same but it’s a great cookie

    1. Thanks for trying the recipe and I’m glad it came out great for you without chilling the dough and with a little cornstarch! I have tons of cookie recipes that I use cornstarch in as well and it’s a great little trick, isn’t it!

  8. Bummer. made these tonight — fail :(

    Not sure what I did wrong, but the cookies were super flat and a crumbly , greasy mess. They can’t be eaten as cookies, but maybe as a crumb topping for ice cream.

    1. I’m not sure where things went wrong but I suspect it has to do with the graham cracker pieces…sounds like they may have either been too big and weren’t being held easily within the dough OR too small/too finely ground which cased it to behave more like flour, thus contributing to a crumbly cookie yet also greasy. Thanks for trying the recipe.

  9. Trying these on this snowy NY day…am out of sweetened coconut and light brown sugar so going with unsweetened and dark brown sugar. Hoping they come out still. Wondering if I should throw in some coconut oil or just more white sugar?

    1. Don’t add any coconut oil and maybe you’d want to add about 2-3 tbsp white sugar if you’re not using sweetened coconut. LMK how it goes!

  10. Oh those cookies look so sinfully delicious! I love it that you added coconut to the mix! Pinned!

  11. Another fabulous recipe. I didn’t notice that the dough should have been chilled, but they were wonderful, all the same. What a great idea!

    1. Thanks for trying them and glad they worked out for you, even without chilling the dough! I always get puffier, thicker, prettier cookies when I chill it first but if you were able to get away without chilling, great! :)

  12. In the process of making these now. First batch are looking flat so far. Are you supposed to let them come to room temperature before baking?

    1. No, you’re supposed to put them in the oven with CHILLED dough. Otherwise what would be the point of chilling it, you know? If you just wait for it to get warm again. Sometimes I have dough chilling for 4-5 days and it’s ICE cold, nearly frozen. Sometiems I let that come up to room temp, for 10-15 mins, but otherwise, no. Chilled dough! And if your dough is soft, like really soft, you may want to add 1 to 3 tbsp additional flour if you feel they’re really flat. It depends on how many crumbs vs. chunks your graham cracker pieces were. I had lots of crumbs which act like flour. If you had more chunks, you may need to bump up the flour amt just slightly.

  13. These look amazing Averie! I don’t love coconut, but I will trust you on this one, especially because I’m resisting licking the screen with these beautiful pictures!

    1. I have friends who aren’t into coconut and got rave reviews on these. And truly, it’s a background flavor and reminds me more of oats actually b/c of the texture!

  14. Yeeesssss! I love Magic Bars, but my fiance thinks they’re “gross” so I hardly make them unless I want to hear, “how can you eat those?” over and over and over again. It limits the pleasure. But these. These I could make the dough and then freeze it and then sneak eat them for weeks. Thank you Averie for being amazing (and genius).

    1. How could anyone think Magic Bars are ‘so gross’! Wow, I wish that happened to me – it would save me a lot of calories. lol

  15. Averie, you’ve turned food photography into a total art form. I literally drink in your beautiful photos with my eyes, I can’t get enough. Your cookies look incredible (as always) and I love that you’ve replicated that seven layer bar flavour into a cookie. I made blondies with a very similar taste profile that I’ll be blogging about soon – they were so addictive, I had to give away the pan before I ate it all myself. I can just imagine becoming addicted to these too!

    1. Oh I love blondies along these lines and have plenty of those recipes, too! I know what you mean about donating :) And thanks for saying you drink in my photos. What an amazing compliment. Thank you, Nancy!

  16. This is such a fantastic idea. I never would have thought to make 7 layer bars into cookies. Awesome! I love coconut in things but I don’t like it to overpower the other ingredients and this sounds like it doesn’t do that at all. No nuts, either. Duh!! Can’t wait to try these! :-)

  17. I love seven layer bars! They have the perfect combination of flavors. I can’t imagine how phenomenal they would be in cookie form. You nailed it here Averie! They look so soft and chewy :)

    1. thank you! Tossed these around for about 6 mos in my head til I finally manifested them :)

  18. I haven’t even tasted these but I just know 7 layer magic bar cookies >7 layer magic bars.

    yepps :D

  19. Sing it, sister: Magic Bars are where it’s at. I am officially obsessed, and now with this cookie version as well. What a brilliant idea!

    1. Hey lady! How’s it going! Saw your last post pop up. Hope life’s good! Mine is…chaos!

  20. These cookies look so dreamy and wonderful. Full of everything good and delicious! I can hardly imagine a dessert more satisfying right now!

  21. Hey girl! I hope you had a great weekend! It’s been so cold and windy up here. I hope you’re having better weather down there. We’re headed to MN this weekend and I can’t wait! I’m hoping that we get some traditional hot MN weather, as it has not felt like summer here. I have to drive 5-10 minutes north to get summer weather, but sometimes you just want to sit in your own backyard and feel the heat!
    Anyway, these cookies are another Averie success. I love 7 layer bars, they are actually John’s favorite bar besides lemon bars. There’s just something so satisfying eating all those different flavor combinations. You don’t feel jipped at all because you’re getting so much variety of flavor. I love coconut and would never omit that! xoxo, Jackie

    1. It’s been FREEZING here too! I thought it was just b/c we lived urban and are about 1 mile from the ocean (compared to north county san diego or inland – it can/does get much warmer) but it hasn’t felt like summer here either! I have not turned my air on at all in 2013. And although we do have sunny days, it’s not warm. Like 72 in the peak of the day, and at night I am wearing 2 shirts and a jacket to go running! I am not surprised that your MN man likes his 7 layer bars. Such a classic midwest treat!

  22. I love how gooey these cookies look. Averie you’re making me want to run to the store for the ingredients that I’m missing to make these :)

  23. I feel so out of the loop! I have never heard of 7 Layer Bars or Magic Bars or Hello Dolly Bars. Where have I been?! These sound amazing! You know cookies are my weakness.

    1. Omg YOU HAVE TO make the original bars then. It’s a must! Make the cookies too but the bars are like a rite of passage I think :)

  24. I think I would add the nuts because they are one of my favorite parts of 7-layer bars, but either way, these cookies are making me hungry!

  25. Drooling over these!! I’m always searching for unique cookie flavors- and this one hits the jackpot, all of my faves in one!! Yum!!
    -Shan

  26. Every time you post a cookie, it looks better than the last – how do you do it?! Seriously craving these beauties!

  27. Thanks for sharing and you are killing me….Everything is one, I am tempted to get up from my couch to make them…They look perfect.

  28. Averie, you are so creative! I am loving these cookies! I’m not huge with nuts in cookies, but chocolate and coconut, um yes please, plus the graham crackers, I love it!!

  29. It’s total dessert in one bite! Coconut, butterscotch, chocolate… just everything a good dessert needs.

  30. I’ve never tried a 7-layer bar, cookie, or square! I feel that the bar would probably be too sweet for me but this cookie would be perfect. I love everything from the coconut to the butterscotch chips…what great combinations. The texture of the cookie looks great too- so soft and chewy!

    1. Oh you’ve got to try the real thing once! Yes, they’re sweet but they are so, so good! The cookies are less sweet than the bars, b/c they don’t have sweet cond milk in them, which is why the bars are SO sweet! :) Plus the bars have a higher ratio of sweetened coconut, also making them sweeter. But they’re heavenly. But so are the cookies :)

  31. Oh goodness these look like they pretty much nail every craving! Can’t wait to try them!! :)

  32. Super squishy? My kind of cookie. I love this recipe and who knew there were so many different names for seven layer cookies? You have my attention too!

  33. These do look delicious, and I loved hearing all about your mom bringing a pan along to pot lucks and bake sales. Sounds like you had a really sweet upbringing!

    1. It was wholesome and family-oriented and just so different in rural MN then than what life is like today in urban San Diego – world’s apart! Both have great parts but they are sure different!

  34. I can tell this is your favorite cookie dough, Averie. All of your best cookies come from it! I love hello dolly bars. That’s what we called them growing up. Also 7 layer bars, but we never called them magic bars – even though I know that’s what most call them anyway. But I love that you put all of those flavors into cookies! How creative!! I love butterscotch and coconut, which is the main reason why I adore the bars so much. I love that you didn’t leave out the graham crackers. I made cookeis today rolled in graham cracker crumbs. :) YUM!

    1. omg your cookies sound great! Can’t wait to see that post. I’ll want them, asap! :)

      And yes this dough is so forgiving for me. I know the approx batch size I’ll get no matter how I tweak it, I know what to look for, and as you know, when you start adding things like coconut or graham crackers – you have to take into account how it bulks the dough as well as if it dries out the dough and if anything added will mimic flour (i.e. graham cracker crumbs), as to not over/under flour it. Lots to think about in the recipe development phase as you know!

      I know you would love these cookies, Sally! I wish I could donate some to you!

  35. I love that you chose to recreate this classic recipe in cookie form! More portable and less messy :)

  36. Making 7-Layer Bars into cookies?!?! I can’t believe no one has thought to do this before, but….best idea you’ve had!!! Omitting the nuts is an even better idea, since I’ve always thought that they kind of ruined the bars. And I’m not even a coconut fan. (I’m warming to it though…the taste, not the texture of the shreds.)

    As we’ve talked about in the past, these bars were constants in the Midwest potlucks, holiday dinners, bake sales, basically anytime people got together. o matter what, they were always the first dessert to go, beating out the chocolate chip cookies even. The only time they came in second was when there were peanut butter balls around.

    1. It is such a classic midwest recipe – YES! From everything from a baby shower to a funeral to a h.s. graduation party to a going away party, these bars are always in rotation! And I had been toying with this in my mind for about 6 mos. Trying to figure out how to get it to come together. I really, really, really wanted to incorporate sweet cond milk but just couldn’t find a way to get it in there without turning the whole thing into a sloppy mess and the cookies did not lack for anything by omitting it. They are chock full of texture.

      I know you’re not a coconut fan (shreds) and I will say that while I am okay with it, I am very particular about how much is used, where, when, etc. In these cookies it really acts so much more like OATS. It even surprised me! But in a good way. I dont know if there’s a way for you to make something like these given your GF situation b/c the graham crackers are really key (I know they sell GF ones but so $$), but I wish you could try these!

  37. Brilliant idea making magic bars in cookie form! I grew up eating the bars and they’ve always been one of my favorite things. Yum!

  38. Oh, cookies – come to me!! My stomach is rumbling for several of these beauties. :D Thank you for always omitting nuts!! xo

    1. Other than 1 recent cookie, in 5 yrs, I think I have 2 singular desserts/sweets with whole nuts in them. Not a fan of the marbles in my softness either!

  39. Such an awesome cookie idea Averie!!! I’m so all over the soft chewiness of these!

  40. 7 Layer Bars are some of my favorites too!! I love that the most simple bar cookies can be the BEST! I just can’t resist them :)

  41. Your cookies look marvelous. I know I would love them since I love love love seven layer magic bars. These seem much less messy to eat.

  42. You need to do a cookie recipe next, because your recipes KILL ME (in the best way possible)!! LOVE these Averie!

  43. Averie, these definitely are the perfect treat to bring to any potluck this summer. We actually have a few coming up and these are on my baking list! I love magic bars…reminds me of when I was little, too!

  44. Can you believe I’ve never had a seven layer magic bar? That being said, I MUST try it in cookie form!

    1. Whattttt??!! Girl you have to make the original version of the bars. They are so ridic easy and there is nothing like them. You will be in heaven!! And then of course make these cookies too :)

  45. Loving the addition of the graham crackers, plus it allows me to eat a few out of the box along the way!

  46. Beautiful cookies Averie! I fell in love with magic bars after visiting DisneyWorld for the first time, love the idea of making a cookie version :-)

  47. Such a great idea making these into cookies! My mom always made these growing up – we called them Hello Dollies :)

  48. I just made some bars with a seven layer theme. I am actually clueless as to what to call them, but they were so good! Anyway, I obviously love 7-layer bars and these cookies are making me drool! What a fun idea!! I love, love, love that you kept the coconut, that’s one of my favorite layers! These sound and look awesome, Averie!

    1. Can’t wait to see your bars. I am the layered and gooey bar queen :) If I could write a book with that theme, I would!

  49. These cookies are so clever, Averie! I never would have thought of this idea, but I’m not surprised you did. You come up with so many great treats!

    1. Thanks, Laura! I had been mentally playing around with this cookie for probably 6 mos or so…trying to figure out how I was going to do it, and finally figured it out :)

  50. I’ve seen so many variations of 7 layer bars, but I’ve never seen anyone turn them into cookies! What a wonderful, delicious idea!

    1. Thanks, Faith! It have never seen them as cookies, either. It was an I had and tinkered with for about 6 mos before getting it right!

  51. Seven layer bars are such a classic–it’s hard to beat that combination of graham crackers, chips and coconut. I think if I were tinkering around with the original recipe, it might be fun to swap gingersnaps for graham crackers or PB chips for butterscotch. Your cookie version looks so good–that wonderful dough base stuffed to the max!

    1. Oh gingersnaps would be excellent! And if we’re going there – then white chocolate is a must, too. Sort of like a 7 layer bar meets slightly holiday themed cookie. Hmmmm, may need to remember that one :)

  52. What a great idea to turn seven layer bars into cookies! My mom used to make those bars and I always loved them. I’ll definitely be trying these!

    1. Given we’re from the same part of the country, I am not surprised your mom used to make these :)