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.
CHOCOLATE CRUNCHIES
I took this recipe from Good Food Cakes, Bakes and Chocolate. They are very rich and never stay in my house for long. They will keep for up to a week wrapped in foil. Cooking time is actually chilling time.
Provided by Lou van
Categories < 60 Mins
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Butter a 18cm / 7in sandwich tin.
- Melt the butter and syrup in a pan.
- Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs.
- Spoon into the tin and press down firmly.
- Melt the chocolate in a bowl over a pan of simmering water and spread over the biscuit base.
- Chill for about half an hour.
DOUBLE CHOCOLATE CHIP COOKIES
Can't decide between baking a big pan of chocolate-packed brownies or a batch of soft and chewy chocolate chip cookies with a perfectly crispy crunch? Take a page from both of these classics and try this recipe for the best double chocolate chip cookies from Betty Crocker's Heart Healthy Cookbook. These chocolate-packed cookies are not only delicious and full of decadent chocolate, but they have only 70 calories in each cookie and can be made from scratch in just about 30 minutes. So, the next time you need a little extra chocolate to sweeten your day, whip up a batch of these delightful cookies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 6 g, TransFat 0 g
CHOCOLATE CRUNCH SQUARES
I found this recipe in the Kraft Food & Family Magazine, Summer 2005 issue. It looks like something the kids could make with a little help from mom or dad.
Provided by Mindi Bunch
Categories Dessert
Time 9m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Spray bottom and sides of 8-inch square pan with cooking spray.
- Place butter and marshmallows in large microwavable bowl; microwave on high 45 seconds.
- Stir with rubber scraper; microwave additional 30 seconds or until marshmallows are melted.
- Measure 1/2 cup peanut butter. Remove 2 tablespoons peanut butter and set aside.
- Stir remaining peanut butter into marshmallow mixture.
- Immediately add cereal; stir until well-coated.
- With wet hands, press cereal into pan.
- Place chocolate squares in small microwavable bowl with remaining peanut butter.
- Microwave on high 30 to 45 seconds, or until chocolate is completely melted and mixture is smooth when stirred.
- Pour chocolate mixture over cereal treats, spread with rubber scraper to cover.
- Refrogerate 15 minutes until frosting is set. Cut into 16 squares.
Nutrition Facts : Calories 156.9, Fat 7.5, SaturatedFat 2.6, Cholesterol 1.9, Sodium 114.6, Carbohydrate 21.9, Fiber 1.4, Sugar 12.2, Protein 3.2
CRUNCHY CHOCOLATE CHIPPERS
Crispy chocolate chip cookie. This recipe may be cut in half for smaller families.
Provided by PIETILPA
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, baking soda and salt; set aside.
- In a large bowl, cream together the margarine, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla, vegetable oil and milk. Blend in the flour mixture before stirring in the oats, frosted corn flakes and chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 148.1 calories, Carbohydrate 17.1 g, Cholesterol 6.2 mg, Fat 8.7 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 129.2 mg, Sugar 9.4 g
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