Chocolaty Double Crunchers Recipes

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DOUBLE CHOCOLATE CRUNCHERS



Double Chocolate Crunchers image

This recipe came from a Nestle chocolate chip package back in the 1950's. I used to make them when I was 10 or 12 years old and they were my speciality. I made one cookie larger than the other and put the little one on top when I was younger. Now I make them the same size and sandwich them. PLEASE NOTE: Picture and recipe...

Provided by Kathie Carr

Categories     Cookies

Time 25m

Number Of Ingredients 15

1/2 c butter, softened
1/2 c sugar
1/2 c brown sugar, firmly packed
1 egg
1 tsp vanilla
1 c flour
1/2 tsp baking soda
1/4 tsp salt
1 c quick-cooking oats
1 c crushed cornflakes
1/2 c flaked coconut
FILLING:
2 packages (3 ounces each) cream cheese, softened
1 1/2 c powdered sugar
2 c (12 ounces) semisweet chocolate chips, melted

Steps:

  • 1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, cornflakes and coconut. Shape into 1 inch balls and place 2 inches apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  • 2. For filling, beat cream cheese and sugar until smooth. Beat in chocolate. Spread about 1 tablespoon on half of the cookies and top each with another cookie. Store in refrigerator. Yield: 2 dozen.

CHOCOLATY DOUBLE CRUNCHERS



Chocolaty Double Crunchers image

I first tried these fun crispy cookies at a family picnic when I was a child. Packed with oats, cornflakes and coconut, they quickly became a "regular" at our house. Years later, I still make them for my own family. -Cheryl Johnson, Upper Marlboro, Maryland

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1 cup crushed cornflakes
1/2 cup sweetened shredded coconut
FILLING:
6 ounces cream cheese, softened
1-1/2 cups confectioners' sugar
2 cups semisweet chocolate chips, melted

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the oats, cornflakes and coconut. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Flatten with a glass dipped lightly in flour. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. , For filling, beat cream cheese and sugar until smooth. Beat in chocolate. Spread about 1 tablespoon on half of the cookies and top each with another cookie. Store in refrigerator.

Nutrition Facts : Calories 234 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 138mg sodium, Carbohydrate 35g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

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