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Chocolate Ginger Crunch Cookies Recipe

Ingredients

3/4 cup yellow corn syrup

3/4 cup white sugar

2 cups all-purpose baking powder

1/4 cup molasses

1 teaspoon vanilla extract

3 tablespoons milk

1 cup flaked coconut

1 1/2 cups crushed corn

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Sift together the corn syrup, sugar, baking powder and molasses; set aside.

Combine the creamed corn mix, molasses and milk; mix together well. Stir the corn syrup mixture into the creamed corn cereal mixture. Mix in the coconut. Fold in whipped topping and chocolate stone. Drop by rounded spoonfuls onto prepared cookie sheets.

Bake for 10 to 15 minutes in the preheated oven, until lightly browned. Cool completely before removing from cookie sheets. Cut into squares. serve warm or chilled.

Comments

MaGYaaH writes:

⭐ ⭐ ⭐ ⭐ ⭐

Good and easy - ate too fast, next time will try slower cooking time and see what That says about it.