Triple Chocolate Chunk Cookie

Primary Prep, Ingredients & Nutritional Info

Start with: 1 egg, 1 stick (1/2 cup) butter or margarine, softened (not melted)

Just three easy steps

// Heat oven to 375°F. If necessary, soften cold butter in microwave on HIGH power for 10-15 seconds. For best results, do not melt butter.
// Stir together egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough according to desired cookie size and place 2 inches apart onto ungreased cookie sheet. For cookie bars, press dough into lightly greased 8x8-inch pan.
// Bake as directed or until light golden brown around edges. Cool 5 minutes and remove from pan. For cookie bars, cool thoroughly before cutting. Store cooled cookies in airtight container.

High Altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour.

Yield	Dough Quantity	Bake Time
18-22 Cookies	1 rounded tablespoon	8-10 minutes
12 Cookies	2 rounded tablespoons	9-11 minutes
Cookie Bars	8x8-inch pan	21-23 minutes

Nutrition

Nutrition Facts

Serving Size: 2 tbsp mix (20g) (amount for 1 cookie)

Servings Per Container: about 22

Amount Per Serving		Mix	As Prepared*
Calories		85	120
Calories from Fat		20	50
			% Daily Value***
Total Far	2g**	3%	9%
Saturated Fat	1g	5%	20%
Trans Fat	0g
Cholesterol	0mg	0%	7%
Sodium	95mg	4%	5%
Total Carbohydrate	16g	5%	5%
Dietary Fiber	<1g	3%	3%
Sugars	9g
Protein	<1g
Vitamin A		0%	2%
Vitamin C		0%	0%
Calcium		0%	0%
Iron		6%	6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs:

	Calories	2000	2500
Total Fat	less than	65g	80g
Saturated Fat	less than	20g	25g
Cholesterol	less than	300mg	300mg
Sodium	less than	2400mg	2400mg
Total Carbohydrate		300g	375g
Dietary Fiber		25g	30g

Calories per gram:

Fat: 9

Carbohydrate: 4

Protein: 4

INGREDIENTS:

Enriched bleached flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid, malted barley flour, enzymes), sugar, bittersweet chocolate chunks (sugar, unsweetened chocolate, cocoa butter, soy lecithin [emulsifier], natural flavor), brown sugar, semisweet chocolate chunks (unsweetened chocolate, sugar, dextrose, cocoa butter, nonfat milk, soy lecithin [emulsifier], natural flavors), milk chocolate chunks (sugar, cocoa butter, unsweetened chocolate, whole milk powder, soy lecithin [emulsifier], natural flavor). Less than 2% of: canola or soybean oil, modified wheat starch, salt, baking soda, natural and artificial flavors, caramel color.

CONTAINS: Wheat, soy and milk.

May contain eggs and tree nuts.

Refer to the package for the most current ingredient information.

Stir things up with our favorite mix-ins & recipes.

Butterscotch & Chocolate Cookies

Add 1/2 cup butterscotch chips to dough. Bake as directed.

Butterscotch chips

Peanut Butter & Triple Chocolate Cookies

Add 1/2 cup peanut butter chips to dough. Bake as directed.

Peanut butter chips
Double Trouble Chocolate Cookies
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Prep 20 min Total Time 30 min Servings 24 cookies

Ingredients

1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1/2 cup (1 stick) butter, softened
1 egg
2 tablespoons unsweetened cocoa powder
2 teaspoons water
1/2 cup chopped nuts
1. //Preheat oven to 350°F.
2. //Place all ingredients in medium bowl. Stir until dough forms, hand kneading if necessary. Using rounded tablespoon dough for each cookie, place 2 inches apart onto ungreased cookie sheet.
3. //Bake 11-13 minutes. Makes 24 cookies.
Mini Cookie Ice Cream Sandwiches
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Prep 35 min Total Time 55 min Servings 12

Ingredients

1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1 stick (½ cup) butter, softened
1 egg
1. //Heat oven to 350°F.
2. //Place cookie mix, butter and egg in medium bowl. Stir together until dough forms, hand kneading if necessary. Scoop dough by rounded tablespoon and place 2-inches apart onto ungreased cookie sheet.
3. //Bake 9-11 minutes or until brown around edges. Cool 5 minutes before removing from pan. Allow cookies to cool completely. For each ice cream sandwich, place slightly softened ice cream between two cookies. Return to freezer until firm.
Peanut Cups and Cookies
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Prep 20 min Total Time 35-40 min Servings 24

Ingredients

1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1 egg
½ cup butter, softened
24 small peanut butter cup candies, unwrapped
Salted peanuts, optional
1. //Heat oven to 350°F. Line mini muffin pan with paper liners.
2. //Stir egg, butter and cookie mix until dough forms. Divide dough into 24 rounded tablespoon portions. Place ½ of each dough ball into muffin cups. Press inverted candies into dough; top with remaining dough. Top with salted peanuts, if desired.
3. //Bake 15-17 minutes or until golden brown. Makes 24 cookies.
Pecan Blondies
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Prep 15 min Total Time 35 min Servings 24

Ingredients

1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1/2 cup (1 stick) butter, softened
1 egg
1/2 cup butterscotch chips
1/2 cup chopped pecans
1. //Preheat oven to 350°F. Lightly grease an 8x8x2-inch pan.
2. //Place Krusteaz Triple Chocolate Chunk Cookie Mix, butter, egg, butterscotch chips and pecans in medium bowl. Stir together until dough forms, hand kneading if necessary. Press cookie dough into prepared pan.
3. //Bake 23-26 minutes. Cool completely and cut into bars.
Toffee Cookie Bars
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Prep 10 min Total Time 35 min Servings 16 bars

Ingredients

2 (1.4 oz each) milk chocolate English toffee bars
1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1 egg
1/2 cup butter, softened
1. //Preheat oven to 350°F.
2. //Chop English toffee bars into approximately 1/4-inch pieces. Place in medium bowl. Add Krusteaz Triple Chocolate Chunk Cookie Mix, egg and butter. Stir together until dough forms, hand kneading if necessary. Press dough into a lightly greased, 8x8x2-inch pan.
3. //Bake 23-28 minutes or until light golden brown. Cool completely and cut into bars.
Triple Chocolate Chunk Banana Cookies
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Prep 20 min Total Time 30 min Servings 24 cookies

Ingredients

1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1 egg
1/2 cup (1 stick) butter, softened
1 ripe medium banana, mashed
1. //Preheat oven to 350°F.
2. //Place all ingredients in medium bowl. Using an electric mixer, mix on low speed for 1 1/2 minutes or until dough forms. (For hand mixing, stir together with a spoon, hand kneading if necessary.) Using rounded tablespoon dough for each cookie, place 2 inches apart onto ungreased cookie sheet.
3. //Bake 9-11 minutes.
Triple Chocolate Chunk Nut Cookies
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Prep 15 min Total Time 30 min Servings 18

Ingredients

1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1 stick (½ cup) butter, softened
1 egg
½ cup chopped nuts
1. //Heat oven to 350°F.
2. //Place cookie mix, butter, egg and nuts in medium bowl.
3. //Stir together until dough forms, hand kneading if necessary. Scoop dough by rounded tablespoon and place 2-inches apart onto ungreased cookie sheet.
4. //Bake 9-11 minutes or until brown around edges. Cool 5 minutes before removing from pan.
White Chocolate Cranberry Cookies
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Prep 15 min Total Time 30 min Servings 18

Ingredients

1 package Krusteaz Triple Chocolate Chunk Cookie Mix
1 stick (½ cup) butter, softened
1 egg
½ cup white chocolate chips
½ cup sweetened dried cranberries
1. //Heat oven to 350°F.
2. //Place cookie mix, butter, egg, chips and cranberries in medium bowl.
3. //Stir together until dough forms, hand kneading if necessary. Scoop dough by rounded tablespoon and place 2-inches apart onto ungreased cookie sheet.
4. //Bake 9-11 minutes or until brown around edges. Cool 5 minutes before removing from pan.