Pillsbury Reeses Cookies Pnt Btr - 16 Oz
Serving Size: 2cookies
Servings Per Container: 12
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 60|
|Total Fat||Amount Per serving 7g||10%|
|Saturated Fat||Amount Per serving 2g||11%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 10mg||3%|
|Sodium||Amount Per serving 170mg||7%|
|Total Carbohydrate||Amount Per serving 23g||8%|
|Dietary Fiber||Amount Per serving <1g||2%|
|Sugars||Amount Per serving 14g|
|Protein||Amount Per serving 2g|
Sugar, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Reese's Peanut Butter (Peanuts, Sugar, Monoglycerides, Peanut Oil, Salt, Molasses, Corn Starch), Water, Palm Oil, Canola Oil. Contains 2% or Less of: Molasses, Eggs, Salt, Baking Powder (Baking Soda, Sodium Aluminum Phosphate), Natural Flavor.
Cookie Dough, Peanut Butter
Made with real Reese's peanut butter. Per 2 Cookies: 160 calories; 2 g sat fat (11% DV); 170 mg sodium (7% DV); 14 g sugars. Box Tops for Education. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. Questions? Save package and call 1-800-775-4777 (M-F 7:30-5:30 CT); www.Pillsbury.com. For great recipes & cookie ideas, visit us at www.Pillsbury.com. how2recycle.info.
Warning Contains: Contains wheat, peanut and egg ingredients. Please do not eat raw cookie dough. Do not microwave unbaked Poppin' Fresh Dough, bake before enjoying!
Directions Keep dough refrigerated. Product can be frozen up to 2 months if placed in the freezer before the use by date printed on the package. Thaw before opening. Do not eat raw cookie dough. Baking Directions: Heat oven to 350 degrees F (or 325 degrees F for nonstick cookie sheet). Place cookie dough rounds about 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern. Bake up to 14 minutes (If using nonstick cookie sheet at 325 degrees F bake 1 to 2 minutes longer) or until light golden brown. Cool 2 minutes; remove from cookie sheet. For added sparkle, use coarse sugar. Store cookies in an airtight container.
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