Chocolaty Double Crunchers

My mom and I found this recipe in an old Taste of Home magazine.  We were actually supposed to make Midnight Mint Bars, but we couldn’t because we were out of mint extract.

Plus, my mom and I both have always sort of wanted to make sandwich cookies.

The chocolate filling is really yummy, and the oatmeal cookies are good because they’re crunchy and chewy.  You should make some!

First, mix the butter and sugars together in a mixer bowl.

(actually, first you should turn your oven on to 350° F so that it’s hot when your cookies are ready to bake.)

Mix the flour, baking soda, and salt together in a separate bowl.

Add to the butter/sugar mixture, and mix well.

Now it’s time for some goodies….crushed cornflakes, coconut, and oatmeal.

To make the cornflake crumbs, put cornflakes in a bag and crush them with a rolling pin. It was fun to squish them!

Add the cornflakes, coconut, and oatmeal to the cookie dough and mix well.

Shape the dough into one-inch balls and place on a cookie sheet.

Find a glass with a flat bottom.  Dip it into a bit of flour, and use it to squash the cookies.  They’re a little hard to squash, but it’s fun.

Bake for 8-10 minutes. They’ll be more yummy if they’re a little soft when you take them out of the oven.

Use a spatula to take them off the pan and place them on a counter to cool.

(Kristen here: I’m sorry we don’t have any pictures of the baked cookies. Whoops.  Use your imagination??)

Now it’s time to make the chocolate filling.

First, mix the cream cheese and confectioner’s sugar.  At first, it will seem like it won’t come together, but it will eventually.

If you haven’t already melted your chocolate chips, you should now.  We melted ours in the microwave.

Add to the cream cheese mixture and mix well.

Spread a tablespoon of the filling on one cookie, then place another cookie on top.  The filling doesn’t spread very easily, so when you add the top cookie, you might want to press down a bit to make the filling more even.

Since there’s cream cheese in the filling, you’re supposed to store these in the fridge.

We ended up with leftover filling, but if that happens to you, don’t worry!

If you roll it into small balls and dust the balls with cocoa powder, they’re kind of like chocolate truffles.

I hope you like making these!

Chocolaty Double Crunchers-makes two dozen
Printable Chocolaty Double Crunchers Recipe

1/2 cup butter or margarine, Softened
½ cup sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup quick cooking oats
1 cup crushed cornflakes
½ cup flaked coconut

Filling:
2 packages (3 ounces each) cream cheese, softened
1-1/2 cups confectioners’ sugar
2 cups (12 ounces) semisweet chocolate chips, melted

Mix butter and sugars in a bowl until creamy. Add the vanilla and egg; mix well.

In a small bowl, combine the flour, baking soda, and salt.  Add to the butter mixture and mix well.

Add the oats, cornflakes, and coconut. Mix well. Roll into one-inch balls. Place the balls two inches apart on baking sheets.

Dip a glass in flour and flatten the balls. Bake at 350 degrees for about 8-10 minutes. Remove from cookie sheet to cool.

To make the filling, mix cream cheese and sugar until smooth. Add the melted chocolate. Mix well. Spread one tablespoon on one cookie and put another cookie on top. Store in the refrigerator.