Chocolaty Double Crunchers
These sandwich cookies are made with coconut, oatmeal, & crushed Corn Flakes. They're filled with a chocolate chip and cream cheese filling to die for! Chocolaty Double Crunchers are fantastic for tailgating or office parties, potlucks or backyard barbecues. If you're a chocolate lover, these cookies will rock your world!
Ingredients
COOKIES:
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 tsp. vanilla
- 1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup oats
- 1 cup crushed Corn Flakes
- 1 cup coconut
- additional sugar when flattening the cookies with a glass before baking
CHOCOLATE FILLING:
- 8 oz. pkg. cream cheese softened
- 1 1/2 cups powdered sugar
- 12 oz. bag chocolate chips melted
Instructions
COOKIES:
- In a mixing bowl, cream butter, sugars, egg, vanilla, baking soda, and salt with an electric mixer.
- Add flour, oatmeal, Corn Flakes, and coconut and stir with a wooden spoon until combined.
- Roll into 1-inch balls and place on cookie sheets that have been sprayed with cooking spray.
- Flatten with a glass dipped lightly in sugar.
- Bake at 350° for about 15 minutes or until lightly browned.
- Remove to wire rack to cool.
- Spread a couple of tablespoons of chocolate filling on the bottom of a cookie, and top with another cookie of similar shape and size.
- Store in refrigerator.
CHOCOLATE FILLING:
- Melt chocolate chips in microwave or over low heat in saucepan stirring until chips have smoothed out.
- Meanwhile, soften cream cheese and place in medium-sized mixing bowl.
- Add sugar and whip with an electric mixer.
- Then add melted chocolate chips and whip again.
- Frost bottom of cookie with chocolaty filling and top with another cookie to make sandwich cookies.
Notes
Recipe adapted from Taste of Home.
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