Get Baking With This One-Bowl, One-Pan Cookie Recipe!

A holiday favorite of our Executive Pastry Chef Andrea Schrenk, this textured cookie is a decadent mix of chocolate, flaked coconut, pecan pieces and dried cranberries. Feel free to get creative and sub in your favorite dried fruits and nuts from our Bulk Foods department and make this cookie uniquely your own!

No time to bake? Take home (or to the party) another of Chef Andrea’s favorites — Market District Buttercrisp Cookies! These rich, all-butter cookies are slowly baked in-house to a delicious browned butter flavor with a thin crispy, melt-in-your-mouth bite. Available in both milk and dark chocolate chunk, salted caramel and spiced ginger!

Recipe: Easy Holiday Layered Cookies

Bake Time: 25-30 minutes

Makes: 1½ - 2 dozen cookies

Chef's Note: These cookies really are easy to make and clean up — you’ll only need one mixing bowl! And, once cut and cooled, they freeze beautifully!


  • 1½ cups graham cracker crumbs
  • ½ cup (1 stick) unsalted butter, melted, plus 2 Tbsp. for greasing pan
  • ¼ tsp. cinnamon
  • 1 14-oz. can condensed milk
  • ½ cup coarsely chopped Market District Toffee Salted Pretzel Milk Chocolate Bar
  • ½ cup semi-sweet chocolate chips
  • ¾ cup flaked coconut
  • ½ cup pecan pieces
  • ½ cup dried cranberries

Did you know? We stock an amazing array of spies and dried fruits and nuts in our Bulk Foods department. You’ll find the cinnamon, chocolate chips, flaked coconut, pecans and cranberries right there!


Lightly grease a 13x9” baking dish with 2 tablespoons butter. You may also line bottom of pan with baking parchment paper for easy removal.

Preheat oven to 350°.

In a bowl, combine graham cracker crumbs, ground cinnamon and remaining 1 stick of butter. To incorporate, press into the bottom of the greased baking pan, making sure to firmly tamp to create an even layer.

Place remainder of ingredients (from condensed milk to pecan pieces) in the same bowl and mix to incorporate. Carefully spread across the top of the graham cracker layer.

Bake for approximately 25-30 minutes or until top is lightly golden. Loosen edges with a thin knife while warm to allow for easier removal from pan.

Once thoroughly cooled, loosen sides again and flip over onto a cutting board or cookie tray. Peel off parchment paper (if used) and carefully flip back over and cut into desired size portions.