Double Cruncher Cookies with Fudge Filling

By nanasally4

Ingredients

• 1 cup butter (2 sticks), softened to room temperature
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups rolled oats
• 2 cups crushed cornflakes
• 1 cup sweetened, shredded coconut
• 8 ounces cream cheese, softened
• 1 3/4 cups powdered sugar
• 2 cups semisweet chocolate chips

Details

Servings 24
Adapted from melskitchencafe.com

Preparation

Step 1

Directions

Preheat the oven to 350 degrees F.

In a large bowl (of a stand mixer or with a handheld electric mixer), cream together the butter and both sugars until the mixture is light and fluffy, 2-3 minutes. Add eggs and vanilla and mix to combine. Stir in the flour, baking soda, and salt. Add the oats, cornflakes and coconut. Stir until combined.

Shape the dough into 1-inch balls and place about 2 inches apart on silpat or parchment-lined baking sheets (or lightly greased baking sheets). Bake for 10 minutes until lightly browned around the edges but still slightly soft in the middle.

For the filling, melt the chocolate chips in the microwave or on the stovetop over low heat. Let cool to room temperature or just slightly warm to the touch. Beat the cream cheese and powdered sugar together in a medium bowl until smooth and creamy. Stir in the melted chocolate and mix until well combined.