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About
Details
Naturally and artificially flavored. Hershey's since 1894. Per 2 Tbsp Mix as Packaged: 100 calories; 1 g sat fat (6% DV); 80 mg sodium (3% DV); 12 g sugars. Makes 2 dozen 2-inch cookies. Box Tops for Education. Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. www.BettyCrocker.com. Carbohydrate Choices: 1. 100% recycled paperboard.
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Hershey's Semi-sweet Chocolate Chunks (sugar, Chocolate, Cocoa Butter, Milkfat, Soy Lecithin, Artificial Flavor And Milk), Marshmallow Bits (dextrose, Sugar, Wheat Flour, Partially Hydrogenated Cottonseed And/or Soybean Oil, Artificial Color, Natural And Artificial Flavor, Cellulose Gum), Graham Crumbs (enriched Flour [wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Whole Wheat Flour, Sugar, Soybean And/or Palm Oil, High Fructose Corn Syrup, Molasses, Honey, Salt, Baking Soda), Palm Oil, Leavening (sodium Aluminum Phosphate, Baking Soda), Salt, Color Added, Natural And Artificial Flavor.
Directions
You Will Need: 1/3 cup butter softened (not melted); 1 egg. Do not eat raw cookie dough. Betty's Tip: To prepare with vegetable oil, make dough using 2 tablespoons oil, 1 tablespoon water and 1 egg. To soften butter directly from refrigerator, microwave unwrapped butter on High 5-10 seconds. Prep time: 7 minutes; Bake time: 10 minutes. 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, softened butter and egg in medium bowl until dough forms (dough will be stiff). 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 1-1/2 dozen larger cookies, drop dough by tablespoonfuls). 3. Bake as directed below or until edges are set. Cool 1 minutes before removing from cookie sheet. Cool completely; store in airtight container. Cookie Size: Regular: Bake Time 8-10 min; Large: Bake Time 10-12 min. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): No change.
Warnings
Contains wheat, milk and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 100
- Total Fat 2g3%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 80mg3%
- Total Carbohydrate 19g7%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 1g
Details
Naturally and artificially flavored. Hershey's since 1894. Per 2 Tbsp Mix as Packaged: 100 calories; 1 g sat fat (6% DV); 80 mg sodium (3% DV); 12 g sugars. Makes 2 dozen 2-inch cookies. Box Tops for Education. Betty Crocker Kitchens tested & approved. Each Betty Crocker product promises delicious homemade taste every time. www.BettyCrocker.com. Carbohydrate Choices: 1. 100% recycled paperboard.
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Hershey's Semi-sweet Chocolate Chunks (sugar, Chocolate, Cocoa Butter, Milkfat, Soy Lecithin, Artificial Flavor And Milk), Marshmallow Bits (dextrose, Sugar, Wheat Flour, Partially Hydrogenated Cottonseed And/or Soybean Oil, Artificial Color, Natural And Artificial Flavor, Cellulose Gum), Graham Crumbs (enriched Flour [wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Whole Wheat Flour, Sugar, Soybean And/or Palm Oil, High Fructose Corn Syrup, Molasses, Honey, Salt, Baking Soda), Palm Oil, Leavening (sodium Aluminum Phosphate, Baking Soda), Salt, Color Added, Natural And Artificial Flavor.
Directions
You Will Need: 1/3 cup butter softened (not melted); 1 egg. Do not eat raw cookie dough. Betty's Tip: To prepare with vegetable oil, make dough using 2 tablespoons oil, 1 tablespoon water and 1 egg. To soften butter directly from refrigerator, microwave unwrapped butter on High 5-10 seconds. Prep time: 7 minutes; Bake time: 10 minutes. 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir cookie mix, softened butter and egg in medium bowl until dough forms (dough will be stiff). 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 1-1/2 dozen larger cookies, drop dough by tablespoonfuls). 3. Bake as directed below or until edges are set. Cool 1 minutes before removing from cookie sheet. Cool completely; store in airtight container. Cookie Size: Regular: Bake Time 8-10 min; Large: Bake Time 10-12 min. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): No change.
Warnings
Contains wheat, milk and soy ingredients.
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