These hello dolly cookies, aka 7 layer bar cookies, are the cookie form of the popular cookie bar. They've got graham cracker crumbs, butterscotch and chocolate chips, coconut and a drizzle of sweetened condensed milk on top.
Hello dolly cookies are a buttery, chewy cookie loaded with all the same things you would find in the classic hello dolly cookie bars, magic cookie bars or 7 layer cookie bars, depending on what you call them. Growing up my Grandma always made these at Christmas time and I looked forward to going to her house to have them.
If you're looking for some other holiday classics to make I'd suggest my Gingerbread Snickerdoodles, Puppy Chow Cookies, or Peppermint Chocolate Chip Cookies.
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Why You Will Love These Cookies
- Graham Cracker Cookie: I love the sweet flavor the graham cracker crumbs give to the base of these cookies.
- No Chill Time: These can be made in less than 30 minutes with no need to chill the dough.
- Gooey Top: The sweetened condensed milk drizzled on top makes the chocolate and coconut so chewy and gooey.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I always use salted butter, but unsalted works great too.
- Turbinado Sugar: I love using this coarse sugar to add a bit more texture to the dough, but you can sub in granulated if you prefer.
- Graham Cracker Crumbs: I just throw 8 full graham cracker sheets in my blender and make my own crumbs.
- Chips: Butterscotch and chocolate are the traditional chips used, but I think any flavor you wanted to use would be great in these.
- Sweetened Condensed Milk: This squeeze bottle made it so easy to drizzle, but the cans work great too.
- Flaked Salt: The little flaked salt on top is the perfect balance to the sweet drizzle.
Step by Step Instructions
- Step 1: Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and vanilla and mix in completely.
- Step 2: Slowly mix in baking powder, baking soda, salt, graham cracker crumbs and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Step 3: Fold in butterscotch chips, chocolate chips and coconut.
- Step 4: Scoop the dough into large balls, I like to use the 3 tablespoon cookie scoop. Place 6-8 cookies on a baking sheet at a time. Top cookie balls with a few extra chips and coconut flakes.
- Step 5: Bake the cookies for 11-13 minutes, or until golden brown around the edges. Allow the cookies to cool on your baking sheets.
- Step 6: Once cookies are cooled, drizzle with sweetened condensed milk and a sprinkle of flaked salt. Enjoy!
Expert Baking Tips
- I know the traditional bars also have nuts in them. You can add ½ cup of chopped nuts with the chocolate and coconut if you like.
- I buy the nestle sweetened condensed milk that has a pop top and can drizzle, but a can also works.
- If your cookies seem to spread more than you wanted just use a spatula or spoon to push them back in to a perfect circle while they are warm from the oven.
FAQ
You can sub in gluten free flour and gluten free graham crackers to make these gluten free.
Cookies that don't spread much usually have too much flour in them. I always suggest weighing your ingredients to make sure it's the correct amount.
Yes, you can skip the coconut and keep the rest of the recipe as is.
Storing & Freezing
Hello dolly cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Hello Dolly Cookies
Ingredients
- ½ cup (113.5 g) salted butter room temperature
- ¾ cup (165 g) brown sugar
- 2 tablespoons turbinado sugar can sub granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ teaspoon (0.25 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (120 g) graham cracker crumbs 8 full sheets
- 1 cup (140 g) all-purpose flour
- ½ cup (90 g) chocolate chips
- ½ cup (85 g) butterscotch chips
- ½ cup (60 g) shredded sweetened coconut
- sweetened condensed milk for drizzling
- flaked sea salt for topping
Instructions
- Preheat your oven to 350 and line 2 baking sheets with parchment paper.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add egg and vanilla and mix in completely.
- Slowly mix in baking powder, baking soda, salt, graham cracker crumbs and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Fold in butterscotch chips, chocolate chips and coconut.
- Scoop the dough into large balls, I like to use the 3 tablespoon cookie scoop. Place 6-8 cookies on a baking sheet at a time. Top cookie balls with a few extra chips and coconut flakes.
- Bake the cookies for 11-13 minutes, or until golden brown around the edges. Allow the cookies to cool on your baking sheets.
- Once cookies are cooled, drizzle with sweetened condensed milk and a sprinkle of flaked salt. Enjoy!
Sandy
These cookies are perfect for those who love the bars! They are chewy and the combo of both kinds of chips and coconut are so so good! The sweetened condensed milk on top is so perfect! Yum!!
Bailey
Everything you want in a cookie! These are amazing!
Marissa
One of our favorite cookie recipes! My husband asks for these ones specifically. Most of the time we forget to drizzle the sweetened condensed milk on top & they are still great. Thanks!