Chocolaty Double Crunchers
Meet your new favorite indulgence: Chocolaty Double Crunchers, a dreamy combination of crispy, chewy, and chocolaty goodness! These irresistible cookies are packed with layers of texture, featuring hearty old-fashioned oats, crunchy pecans or walnuts, and a delightful bite from crispy rice cereal. Each cookie is baked to golden perfection, then dipped in a luscious blend of semi-sweet and milk chocolate for an extra layer of decadence. Perfectly sweetened with a mix of brown and granulated sugar and infused with a hint of vanilla, these double crunch cookies strike the ideal balance between comfort and indulgence. Whether you're looking for a crowd-pleasing treat or a snack to satisfy your sweet tooth, these cookies are easy to make and utterly unforgettable. Make a batch today and enjoy the perfect combination of crunch, chew, and chocolate in every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 pieces large eggs
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 0.75 cup chopped pecans or walnuts
- 1 cup crispy rice cereal
- 1.25 cups semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 2 tablespoons butter (for chocolate mixture)
Instructions
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a large mixing bowl, cream together the 1 cup of unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Blend in the vanilla extract, then beat in the eggs one at a time until incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the rolled oats, chopped nuts, and crispy rice cereal until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underdone but will set as the cookies cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
While the cookies are cooling, melt the semi-sweet chocolate chips, milk chocolate chips, and 2 tablespoons of butter in a heatproof bowl set over a pot of simmering water. Stir until smooth and glossy.
Once completely cooled, dip the bottoms of each cookie into the melted chocolate, letting any excess drip off. Place the cookies chocolate-side-up on a parchment-lined tray.
Refrigerate the cookies for 15-20 minutes, or until the chocolate has fully set.
Store the Chocolaty Double Crunchers in an airtight container at room temperature for up to a week or freeze them for longer storage.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 129 mg | 6% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 23.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
