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Pillsbury

Pillsbury Ready to Bake Cookie Dough - Chocolate Chip

24 ct
$3.83 each($0.24 / oz)

In Dairy on the Back Wall

Victoria H‑E‑B plus!
6106 N. NAVARRO

Coupon

$1.00
SAVE $1.00 ON THREE when you buy THREE any flavor/variety Pillsbury™ Refrigerated or Frozen Baked Goods Products (Excludes 5CT or smaller refrigerated Biscuits, Grands!™, and Cinnamon Rolls)
Expires 8/14/2024

Description

Home-baked cookies never came easier. Just put the cookie dough rounds on a cookie sheet and bake. No mixing, no slicing, no mess! Makes 24 cookies

Highlights

  • Nutrition Facts

    12 servings per container

    Serving Size
    2.00 cookies
    • Amount Per Serving
      Calories
      170
    • % Daily Value*
    • Cholesterol
      • 5mg
      • 2%
    • Sodium
      • 135mg
      • 6%
    • Iron
      • 0mg
    * 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 FLOUR BLEACHED (WHEAT FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CHOCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, SOY LECITHIN, NATURAL FLAVOR), PALM OIL, WATER. CONTAINS 2% OR LESS OF: MOLASSES, EGGS, BAKING POWDER (BAKING SODA, SODIUM ALUMINUM PHOSPHATE), SALT, ARTIFICIAL FLAVOR.

    Allergens and safety warnings

    Contains wheat, egg, soy; may contain peanut, macadamia and milk ingredients.
    Please do not eat raw cookie dough. Do not microwave unbaked poppin' fresh dough. Bake before enjoying.

  • PREPARATION INSTRUCTIONS TEXT: 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. BAKE 10 TO 14 MINUTES OR UNTIL LIGHT GOLDEN BROWN. COOL 2 MINUTES; REMOVE FROM COOKIE SHEET. TIP: IF BAKING FROZEN DOUGH, ADD 2 MINUTES TO THE BAKE TIME. KEEP DOUGH REFRIGERATED. PRODUCT CAN BE FROZEN UP TO 2 MONTHS IF PLACED IN FREEZER BEFORE THE USE BY DATE PRINTED ON THE PACKAGE.

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