Ridiculously Easy Magic Cookies with Toffee and Chocolate Chips
Crisp, chewy, and loaded with chocolate chips, toffee bits, coconut, and pecans, these no-mixer Magic Cookies come together in minutes and don't require a mixer! They're gluten-free and without eggs or butter!
Servings: 24 cookies
Calories: 207kcal
Ingredients
- 3 cups rice cereal I use Rice Krispies but a generic brand will also work
- 1 cup chopped pecans I like to use "pecan chips" which you can purchase at most larger grocery stores in the baking aisle
- 1 cup toffee bits I use Heath Bits of Brickle
- 1 cup shredded unsweetened coconut I have used sweetened also
- ¾ cup semi sweet chocolate chips
- 14 ounces sweetened condensed milk 1 14-ounce can (397g)
- extra chocolate chips for garnish, if desired
- flaky sea salt for garnish, if desired (I love Maldon flaky sea salt)
Instructions
For the prep:
- Preheat the oven to 350˚F. Line 2 sheet pan with parchment paper. Spray the parchment lightly with non-stick spray and rub with a small piece of paper toweling to coat entire surface.
For the cookie dough:
- In a LARGE bowl, mix together all of the ingredients until everything is well coate with the condensed milk. At first it will look a little dry. Just keep stirring until everything is nicely coated.3 cups rice cereal, 1 cup chopped pecans, 1 cup toffee bits, 1 cup shredded unsweetened coconut, ¾ cup semi sweet chocolate chips, 14 ounces sweetened condensed milk
To bake:
- Bake the cookies for 10 minutes. Remove the pan from the oven and use a silicone spatula to reshape the cookies into nice round circles. Return to the oven for another 5-6 minutes or until golden brown.
- You can reshape them just a bit again at this point, if desired. I like to add a few extra chocolate chips and a sprinkle of flaky sea salt at this time for a pretty presentation.extra chocolate chips, flaky sea salt
- Allow the cookies to cool on the parchment lined baking sheet for 10 minutes then transfer to a wire cooling rack to cool completely.
- Don’t try to stack the cookies until they are completely cool and the chocolate chips have firmed up. Store in an airtight container.
Notes
Café Tips for making these Magic Cookies
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- If you want to make these cookies gluten-free, you'll need to use a gluten-free rice cereal.
- I share this in the recipe, but I want to emphasize that, due to the condensed milk, these cookies will spread slightly in the oven.
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- But, no worries! After the cookies bake for 10 minutes, remove the pan from the oven and use a small plastic spatula to shape them into perfect circles. Then, finish baking for an additional 5 minutes. (I've tried other types of utensils but found that anything metal will stick to the dough.)
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- This is a sticky dough, so it's important to line your sheetpan/cookie sheet with parchment paper and give it a light spray with non-stick spray (or drizzle it lightly with oil, then spread with a paper towel).
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- If you're in the market for sheet pans, I love these OXO Good Grip pans. They're sturdy and hold up well (under the abuse of a food blogger).
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- I'm also a big fan of these pre-cut parchment paper sheets, the perfect size for sheet pans.
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- For a pretty presentation, add a few extra chocolate chips as the cookies emerge from the oven.
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- I also like to sprinkle the cookies with a bit of flaky sea salt at this point as a nice balance to the sweetness.
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- Stored in an airtight container, these cookies will stay fresh for a week to 10 days.
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- We love to pop them in the microwave for 8-10 seconds for that fresh-from-the-oven melty deliciousness!
Nutrition
Serving: 1cookie | Calories: 207kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 36mg | Potassium: 141mg | Fiber: 2g | Sugar: 18g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg