Krusteaz Triple Chocolate Chunk Cookie Mix

15.5 oz

$2.06 each($0.13 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Nothing connects people more than a classic chocolate chip cookie. Sure, your grandpa and your nephew might not have much in common, but they can bond over their love for a Krusteaz Triple Chocolate Chunk Cookie. So crank your oven up to 375°F and stir the Krusteaz mix with an egg and butter. You’ll have these crowd pleasing cookies in no time. This order includes one 15.5-ounce box and contains no artificial flavors and no artificial preservatives.

Highlights

Nutrition Facts
About 21 servings per container
Serving Size
1.00 cookie
- Amount Per Serving
  Calories
  90
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  95mg
  4%
- Potassium
  30mg
  0%
- Calcium
  10mg
  0%
- Iron
  0.8mg
  4%
^* The % Daily Value (DV) 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.
Ingredients
Enriched Bleached Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Bittersweet Chocolate Chunks (Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin, Vanilla Extract, Milk), Sugar, Semisweet Chocolate Chunks (Sugar, Unsweetened Chocolate, Cocoa Butter, Dextrose, Soy Lecithin, Vanilla Extract), Milk Chocolate Chunks (Sugar, Cocoa Butter, Unsweetened Chocolate, Nonfat Dry Milk, Milkfat, Soy Lecithin, Vanilla Extract), Soybean Oil, Modified Wheat Starch, Baking Soda, Salt, Natural Flavor, Molasses Powder (Molasses, Wheat Starch), Caramel Color.
Allergens and safety warnings
Contains: wheat, milk, soy. May contain eggs and tree nuts.
You'll Need: 1 Egg; 1 stick (1/2 cup) butter or margarine (Real butter works best. If using margarine, use one that contains more than 65% oil), softened (not melted). Tip: Stir in 2-1/2 tbsp unsweetened cocoa powder for quadruple chocolate chunk cookies. 1. Heat oven to 375 degrees F. If necessary, soften cold butter in microwave on high power for 10-15 seconds. 2. Stir with a spoon. Stir egg, butter and cookie mix until dough forms, hand kneading if necessary. Scoop dough and place 2 inches apart onto ungreased cookie sheet. For cookie bars, press dough into lightly greased 8x8-inch pan. 3. Bake until golden. Bake as directed below or until edges are light golden brown. Cool 5 minutes and remove from cookie sheet. For cookie bars, cool thoroughly before cutting. Store cooled cookies in airtight container. Yield: 21-2 1/4-inch cookies; Dough Quantity: 1 rounded tbsp; Bake Time: 8-10 minutes; Yield: 12, 13-inch cookies; Dough Quantity: 2 rounded tbsp; Bake Time: 9-11 minutes; Yield: Cookie bars; Dough Quantity: 8x8-inch pan; Bake Time: 21-23 minutes. High altitude (over 5,000 feet): Prepare as directed, adding 2 tablespoons all-purpose flour. Do not eat raw dough.