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Chocolaty Double Crunchers

Teresa Ambra
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!
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 18
Calories 308 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 2 large mixing bowls
  • 1 electric mixer
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 small saucepan or melt chocolate chips in microwave
  • 1 spatula
  • 2 wire cooling racks
  • 1 Rolling Pin to crush Corn Flakes
  • 1 zip lock bag WITHOUT the "stand and fill" bottom (to crush Corn Flakes)
  • 1 regular drinking glass

Ingredients
  

COOKIES:

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup oatmeal I use old-fashioned rather than quick oats
  • 1 cup Corn Flakes crushed
  • 1 cup coconut
  • 1/4 cup granulated 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 very well 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 powdered 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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 308kcalCarbohydrates: 46gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 217mgPotassium: 138mgFiber: 1gSugar: 36gVitamin A: 207IUVitamin C: 0.5mgCalcium: 69mgIron: 1mg
Keyword chocolate, chocolate chips, chocolate dessert, coconut, cookie, cream cheese, dessert, oatmeal
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