Best Double Chocolate Crunchers Recipes
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...
Provided by Kathie Carr
Categories Cookies
Time 25m
Number Of Ingredients 15
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.
DOUBLE CHOCOLATE CRACKLES
Provided by Food Network Kitchen
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
- Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.
CHOCOLATY DOUBLE CRUNCHERS
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
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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