Fudge Filled Double Cruncher Cookies

Fudge Filled Double Cruncher Cookies

Yield: 24 sandwich cookies

Prep Time: 15

Cook Time: 10

Total Time: 25

Ingredients

Cookies:

1 cup (227 g) salted butter, 2 sticks, softened to room temperature
1 cup (212 g) granulated sugar
1 cup (212 g) packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (284 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups (250 g) rolled oats
2 cups crushed cornflakes
1 cup (85 g) sweetened, shredded coconut

Filling:

8 ounces (227 g) cream cheese, softened
1 ¾ cups (200 g) powdered sugar
2 cups (340 g) semisweet chocolate chips

Instructions

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.
Remove to wire rack to cool completely.
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.
Spread frosting on the underside of half the cookies and top with the other half of the cookies (pretty sides facing out). Store in the refrigerator until ready to serve.

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