Chocolaty Double Crunchers Food

CHOCOLATY DOUBLE CRUNCHERS

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.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
• Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

CHOCOLATE CRUNCH COOKIES

Steps:

• Preheat oven to 350°F.
• Mix butter, sugars, eggs and vanilla together in a large bowl until well blended. I just did this with a wooden spoon rather than a mixer.
• Blend flour, baking powder, baking soda and salt together and add to the bowl, then oats, Rice Krispies, chocolate chips and pecans. Stir well.
• Drop batter on parchment covered baking sheets in mounds of about 3 T., 3 inches apart, and flatten well with your hand.
• Bake for about 10 minutes until pale gold and let rest on sheets for a few minutes before removing to a cooling rack.

DOUBLE CHOCOLATE CHIP CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
• In a large bowl, beat butter until light and fluffy, about 1 minute. Add in both granulated and brown sugars, beating until well combined.
• Add in the egg and vanilla extract, and beat until combined.
• Add in salt, espresso powder, and baking soda; mix until combined.
• In a separate bowl, mix flour and cocoa powder together. Slowly incorporate the dry ingredients into the wet ingredients, mixing until combined.
• Add in white chocolate chips, semi-sweet chocolate chips and Buncha Crunch Baking Bits; mix until combined.
• With a medium cookie scoop (about 2 Tbsp of dough per cookie), scoop the dough and spread evenly on the cookie sheets, about 2 inches apart.
• Bake for 14-15 minutes, or until cookies are done.
• Enjoy!

DOUBLE CHOCOLATE CRUNCHERS

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.

CHOCOLATY DOUBLE CRUNCHERS

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.