This version of the twice-baked Italian cookie features a triple dose of chocolate — cocoa powder, chocolate morsels and Kellogg's Cocoa Krispies cereal.
Recipe courtesy of Melissa d'Arabian
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Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
12 servings

Ingredients

Directions

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.

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