double chocolate crunchers
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 courtesy of Nestle company.
prep time
15 Min
cook time
10 Min
method
---
yield
Ingredients
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 1 - egg
- 1 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup quick-cooking oats
- 1 cup crushed cornflakes
- 1/2 cup flaked coconut
- FILLING:
- 2 - packages (3 ounces each) cream cheese, softened
- 1 1/2 cups powdered sugar
- 2 cups (12 ounces) semisweet chocolate chips, melted
How To Make double chocolate crunchers
-
Step 1In 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.
-
Step 2For 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.
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