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Pillsbury Reeses Cookies Pnt Btr - 16 Oz

Pillsbury Reeses Cookies Pnt Btr - 16 Oz

Cookie Dough, Reese's Peanut Butter

Per 2 Cookies: 160 calories; 2 g sat fat (10% DV); 170 mg sodium (7% DV); 14 g total sugars. Contains bioengineered food ingredients. Learn more at Ask.GeneralMills.com. Makes 24 cookies. Made with real Reese's peanut butter. Eat or bake. Safe to Eat Raw: Our refrigerated cookie dough is ready to eat raw because we use: Heat treated flour; pasteurized eggs; ready to eat manufacturing. To find out more visit us at pillsburry.com/SafeToEatRaw. Pillsburry.com. how2recycle.info. Questions? Save package and call 1-800-775-4777; www.Pillsbury.com. Box Tops for Education: No more clipping. Scan your receipt. See how at btfe.com.
Nutrition Facts

Serving Size: 2cookies
Servings Per Container: 12
Calories Amount Per Serving
160
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 7g 9%
Saturated Fat Amount Per serving 2g 10%
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 (-)
Protein Amount Per serving 2g 0%
Vitamin A (-)
Vitamin C (-)
Calcium (-)
Iron 4%
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 and/or Soybean Oil. Contains 2% or Less of: Molasses, Eggs, Salt, Baking Powder (Baking Soda, Sodium Aluminum Phosphate), Natural Flavor.
Product Attributes
Kosher
Warning Contains: Contains: wheat, peanuts, and egg; may contain macadamia ingredients. Do not microwave cookie dough.
Directions Thaw before opening. Baking Instructions: 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 10 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. 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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