This version of the twice-baked Italian cookie features a triple dose of chocolate — cocoa powder, chocolate morsels and Kellogg’s Cocoa Krispies cereal.
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 12 servings |
Ingredients
- 1 cup sugar
- 6 tablespoons unsalted butter*, softened
- 1 teaspoon vanilla
- 2 eggs
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons miniature semi-sweet chocolate morsels
- 2 teaspoons baking powder
- 1/2 teaspoon salt*
- 2 cups Kellogg’s® Cocoa Krispies® cereal
Instructions
- 1. In large mixing bowl combine sugar, butter and vanilla. Beat on medium speed of electric mixer until creamy. Add eggs, one at a time, beating well after each addition.
- 2. Add flour, cocoa powder, chocolate morsels, baking powder and salt. Beat on low speed until combined. Stir in KELLOGG’S COCOA KRISPIES cereal.
- 3. Shape dough into two 8-inch-long rolls. Place on 2 baking sheets lined with foil. Bake at 350 degrees F for 30 minutes. Cool slightly.
- 4. Diagonally cut each roll into 3/4-inch-thick slices. Place slices, cut side down, on baking sheets lined with foil. Bake at 300 degrees F for 10 minutes. Turn slices. Bake at 300 degrees F about 10 minutes more or until firm. Transfer to wire rack. Cool completely.
- *Note: If desired, instead of using unsalted butter, use lightly salted butter and decrease the salt to 1/4 teaspoon.
- For more great recipes, visit www.Kelloggs.com.
- ®, ™, © 2010 Kellogg NA Co.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 246 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 3 g |
| Sugar | 19 g |
| Protein | 5 g |
| Cholesterol | 42 mg |
| Sodium | 152 mg |