My magic cookies are soft, chewy, and inspired by the classic dessert bar you know and love. They’re easy to make (and require only 4 ingredients!), super customizable, and perfect for the holidays. I love making these to bring to friends and family around the holidays because they’re unexpected and a little different than classic Christmas cookies.
- “Magical” flavor inspired by the classic cookie bars: I grew up loving my grandma’s magic bars, and these cookies bring me right back! They’re chewy, yummy and just so dang nostalgic.
- Freezer-friendly: These magic cookies freeze incredibly well! I made a big batch for Thanksgiving, and popped the extras in the freezer to pull out for Christmas.
- Great for the holidays: Cookie swaps, hostess gifts, cookie tins for friends and family — the options are endless!
Key Ingredients
- Chocolate chunks: I love using semi-sweet chocolate chunks instead chocolate chips because of how they look in these cookies. Feel free to choose your own adventure here with flavor and variety of chocolate chips!
- Unsweetened coconut: Make sure you use unsweetened coconut flakes or these cookies will be much, much sweeter.
- Chopped nuts: Any variety of roughly chopped nuts will work here! I like to use a variety of mixed nuts for flavor and texture variety, but you can also do 100% one nut like cashews or peanuts if you prefer.
- Sweetened condensed milk: I’ve tested these cookies with sweetened condensed milk and sweetened condensed coconut milk. Both work great! It can be tough to find sweetened condensed coconut milk in major grocers in the US, so I explain how to make your own at the bottom as well.
How to Make Magic Cookies
- Combine the ingredients: Add all the ingredients to a large mixing bowl and stir to coat them in the sweetened condensed milk. Feel free to taste test .
- Scoop cookie dough: Using a 2 tbsp. scoop, scoop 12 cookies onto the lined baking sheet, and press lightly down with fingers.
- Bake cookies: Bake the magic cookies at 350℉ or until the tops are golden brown.
- Allow to cool: It’s important to make sure to let these cookies cool before transferring as they will set and harden as they cool. If you try and move them to a wire cooling rack before they cool, you risk them falling apart.
- Serve and enjoy! Enjoy as a sweet snack or treat with family and friends!
How to Make Sweetened Condensed Coconut Milk
Sometimes I make my own sweetened condensed coconut milk if I have extra time and can’t find it in stores. To make your own, whisk together 13.5 oz. can of coconut milk and 3 tablespoons of maple syrup in a saucepan.
Place over high heat and bring to a boil. Reduce the heat to a simmer and simmer for 30 minutes or until the liquid has reduced by half. Cool the liquid and then follow the steps in the recipe card.
When to Serve These Cookies
- With a cup of coffee or hot cocoa
- For a sweet treat any time during the holidays
- Leave them out for Santa
Storage Notes
Store these cookies in an airtight container in a cool, dark place for up to 5 days. Want to keep them fresh for longer? Store them in an airtight container in the freezer for up to 3 months.
More of My Favorite Holiday Cookie Recipes
FAQs
Are magic cookies gluten-free?
Yes! These magic cookies contain 4 ingredients, all of which are naturally gluten free. If you’re using a seasoned variety of mixed nuts, you’ll want to make sure they are gluten free.
What should I do if the cookie dough is sticky?
This cookie dough is sticky by nature due to the sweetened condensed milk, so I recommend using a cookie scoop to scoop the cookie dough onto the baking sheet. If your hands get too sticky, rinse them in between scooping cookie dough balls.
Is there a nut-free substitution for pecans or cashews, or can I simply omit them?
You can substitute any of the nuts for seeds like pumpkin seeds or sunflower seeds. You could also replace them with pretzel chunks, which would also be delicious!
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Preheat the oven to 350℉. Line a baking sheet with parchment paper. Set aside.
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Add all the ingredients to a large mixing bowl and stir to coat them in the sweetened condensed milk.
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Using a 2-tablespoon scoop, scoop 12 cookies onto the lined baking sheet. Lightly press down with fingers.
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Bake for 10 minutes at 350℉ or until the tops are golden brown.
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Let cool for 30 minutes before transferring to a wire rack to cool completely.
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Store in an airtight container.
- Coconut condensed milk options: I tested this recipe with sweetened condensed milk and coconut sweetened condensed milk. Coconut sweetened condensed milk can be harder to find at major grocers, so feel free to make your own (below) or replace with sweetened condensed milk. HERE is the coconut condensed milk brand we prefer!
- To make your own sweetened coconut condensed milk, whisk together 13.5 oz. can of coconut milk and 3 tablespoons of maple syrup to a saucepan. Place over high heat and bring to a boil. Reduce the heat to a simmer and simmer for 30 minutes or until the liquid has reduced by half. Cool the liquid and then follow the steps above.
Calories: 332 kcal, Carbohydrates: 21 g, Protein: 7 g, Fat: 26 g, Fiber: 5 g, Sugar: 11 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
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