Double Chocolate Crunchers

Kathie Carr


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.


★★★★★ 1 vote

15 Min
10 Min


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1/2 c
butter, softened
1/2 c
1/2 c
brown sugar, firmly packed
1 tsp
1 c
1/2 tsp
baking soda
1/4 tsp
1 c
quick-cooking oats
1 c
crushed cornflakes
1/2 c
flaked coconut


packages (3 ounces each) cream cheese, softened
1 1/2 c
powdered sugar
2 c
(12 ounces) semisweet chocolate chips, melted

How to Make Double Chocolate Crunchers


  • 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.
  • 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.

Printable Recipe Card

About Double Chocolate Crunchers

Course/Dish: Cookies

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