Unique little cookies, these double crunchers with fudge filling, don’t you think? I can easily say I don’t have any cookie recipe quite like them.
There is a reader of my blog named Georgia (hey, Georgia!) who is 15 years old (15!) and who does the large majority of the cooking for her family.
Are you wondering what I’m wondering? How do I get a Georgia in my life?
Anyhow, Georgia sent me the recipe for these delectable cookies after noticing I didn’t have anything like them and urged me to put them at the top of my to-try list.
I made them that night. I have so much self-control. I know.
And let me tell you, these are incredible. What you’ve got is basically an ultra-chewy cookie loaded with texture: crunchy cornflakes, hearty oats, and flaky coconut.
You take two of these buttery, golden, cookies (so-good-I-nearly-ate-them-on-their-own-sans-filling) and shovel a huge dollop of decadent yet simple fudge frosting in the middle, sandwiching everything together with a quick squeeze.
And then you die. From the burst of absolutely unreal cookie flavor and deliciousness.
You want a wow factor? Make these. You want the ultimate cookie experience? Make these. You want a cookie that will solidify your status as a rockstar in the kitchen? Make.These.Cookies.
1 cup butter (2 sticks), softened to room temperature
1 cup granulated sugar
1 cup packed light brown sugar
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
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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