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Duncan Hines Cookie Kit, Chocolate Peppermint
Duncan Hines Cookie Kit, Chocolate Peppermint
21.7 oz
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About
Details
• Each kit includes: cookie mix, frosting, peppermint candy cane sprinkles and detailed directions on how to make a yummy dessert
• Makes the perfect holiday baking kit for beginners or pros, kids and adults
• Get creative and make something unique, or follow the directions on the package for guidance
• Stock your pantry with these delicious baking kits for a tasty treat anytime, or a snow day baking activity with the kids
Ingredients
Cocoa Cookie Mix (sugar, Wheat Flour, Cocoa Processed With Alkali, Palm Oil, Contains Less Than 2% Of: Leavening [sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate], Salt), Frosting (sugar, Palm Oil, Water, Corn Syrup, Contains Less Than 2% Of: Corn Starch, Mono- And Diglycerides, Modified Corn Starch, Salt, Titanium Dioxide [color], Potassium Sorbate [preservative], Polysorbate 60, Nonfat Dry Milk, Antioxidants (ascorbyl Palmitate, Mixed Tocopherols, Chamomile Extract, Rosemary Extract], Lactic Acid), Sprinkle (powdered Sugar [sugar, Corn Starch], Rice Flour, Vegetable Oil [palm, Palm Kernel], Natural And Artificial Flavors, Cellulose Gum, Red 40 Lake, Carrageenan, Titanium Dioxide [color], Soy Lecithin).
Directions
You Will Need: 4 Tablespoons melted butter. 1 Large egg. 1 Tablespoon water. High altitude (Over 3,500 ft): Preheat oven to 375 degrees F. Grease baking sheet. Stir together cookie mix, 4 tablespoons melted butter and 1 egg until well blended. Shape, bake and fill according to the steps to the right. Bake Time: Larger Cookies (Makes 12): 12-15 min. Mini Cookies (Makes 24): 11-13 min. Get festive with mini chocolate peppermint cookies. 1. Prep: Preheat oven to 375 degrees F. Grease large baking sheet with Pam. Stir together cookie mix, melted butter, egg and water in a medium bowl until well blended. 2. Shape: Divide dough into 12 even portions, about 2 tablespoons each, and roll each into a ball. Pour sprinkles onto a plate and dip top of each ball. Place on baking sheet leaving at least 1-inch between cookies. For mini sandwich cookies: Divide dough into 24 even portions, about 1 tablespoon each. 3. Bake: Bake on rack in center of oven according to chart, until edges are set but centers are still soft. Cool on pan 2 minutes before removing to wire rack to cool completely. 4. Fill: Spread frosting on flat side of half of the cookies. Top frosted cookie with another cookie to create sandwiches. Enjoy! Do not eat raw cookie dough.
Warnings
Contains: milk, soy, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 210
- Total Fat 5g6%
- Saturated Fat 2.5g13%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 2g
- Cholesterol 0mg0%
- Sodium 170mg7%
- Total Carbohydrate 38g14%
- Dietary Fiber 1g4%
- Sugars 28g
- Protein 2g
Details
• Each kit includes: cookie mix, frosting, peppermint candy cane sprinkles and detailed directions on how to make a yummy dessert
• Makes the perfect holiday baking kit for beginners or pros, kids and adults
• Get creative and make something unique, or follow the directions on the package for guidance
• Stock your pantry with these delicious baking kits for a tasty treat anytime, or a snow day baking activity with the kids
Ingredients
Cocoa Cookie Mix (sugar, Wheat Flour, Cocoa Processed With Alkali, Palm Oil, Contains Less Than 2% Of: Leavening [sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate], Salt), Frosting (sugar, Palm Oil, Water, Corn Syrup, Contains Less Than 2% Of: Corn Starch, Mono- And Diglycerides, Modified Corn Starch, Salt, Titanium Dioxide [color], Potassium Sorbate [preservative], Polysorbate 60, Nonfat Dry Milk, Antioxidants (ascorbyl Palmitate, Mixed Tocopherols, Chamomile Extract, Rosemary Extract], Lactic Acid), Sprinkle (powdered Sugar [sugar, Corn Starch], Rice Flour, Vegetable Oil [palm, Palm Kernel], Natural And Artificial Flavors, Cellulose Gum, Red 40 Lake, Carrageenan, Titanium Dioxide [color], Soy Lecithin).
Directions
You Will Need: 4 Tablespoons melted butter. 1 Large egg. 1 Tablespoon water. High altitude (Over 3,500 ft): Preheat oven to 375 degrees F. Grease baking sheet. Stir together cookie mix, 4 tablespoons melted butter and 1 egg until well blended. Shape, bake and fill according to the steps to the right. Bake Time: Larger Cookies (Makes 12): 12-15 min. Mini Cookies (Makes 24): 11-13 min. Get festive with mini chocolate peppermint cookies. 1. Prep: Preheat oven to 375 degrees F. Grease large baking sheet with Pam. Stir together cookie mix, melted butter, egg and water in a medium bowl until well blended. 2. Shape: Divide dough into 12 even portions, about 2 tablespoons each, and roll each into a ball. Pour sprinkles onto a plate and dip top of each ball. Place on baking sheet leaving at least 1-inch between cookies. For mini sandwich cookies: Divide dough into 24 even portions, about 1 tablespoon each. 3. Bake: Bake on rack in center of oven according to chart, until edges are set but centers are still soft. Cool on pan 2 minutes before removing to wire rack to cool completely. 4. Fill: Spread frosting on flat side of half of the cookies. Top frosted cookie with another cookie to create sandwiches. Enjoy! Do not eat raw cookie dough.
Warnings
Contains: milk, soy, wheat.
Common questions
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