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Seven Layer Cookie Cups Recipe

   
 

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     Seven Layer Cookie Cups

Category   Desserts - Breads
Sub Category   None
Servings   Various
Preptime   40 min

Ingredients
1 tube refrigerated sugar cookie dough
1 cup finely crushed graham cracker crumbs
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1/4 cup butterscotch chips
1 cup shredded coconut
1 can sweetened condensed milk
 

Instructions
Preheat oven to 350 degrees. Using clean hands, knead together graham cracker crumbs and cookie dough until all crumbs are incorporated. Divide dough evenly among 12 (standard size) muffin cups. Bake at 350 degrees for 12 to 14 minutes Press centers of baked cookies in, forming a cup. I use a mini tart shaper for this and it makes it SO easy- you can use the end of a wooden spoon too, if you want. The inside of the cookies might still be a little undercooked at this point — that is ok! Layer the remaining dry ingredients in each cookie cup, saving some coconut aside.
Place sweetened condensed milk in a zip top bag, clip a corner and drizzle the condensed milk into each cup over and around all the ingredients. I went to each cup twice, as the liquid seeped down into all the layers there was room for more on top. Sprinkle top with shredded coconut and place back in the oven at 350 degrees for about 10-15 minutes. Watch for your coconut to brown on top– that is your cue to pull them out! Cool completely in pan. Use a small knife to run around edge of each cup and pop it out of pan when cooled.


Originally Submitted
3/29/2015





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