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Pillsbury Cookies Refrigerated Peanut Butter Value Size - 30 Oz
Cookie Dough, Peanut Butter Cookies, Value Size
Per Two 1 Inch Balls of Dough: 130 calories; 1.5 g sat fat (7% DV); 140 mg sodium (6% DV); 11 g sugars. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. For great recipes & cookie ideas, visit us at www.Pillsbury.com. Questions? Save package and call 1-800-775-4777 (M-F 7:30-5:30 CT). www.Pillsbury.com. how2recycle.info.
Serving Size: two 1in dough ball
Servings Per Container: about 26
|Calories||Amount Per Serving
|% Daily Value|
|Calories from Fat||Amount Per serving 50|
|Total Fat||Amount Per serving 6g||9%|
|Saturated Fat||Amount Per serving 1.5g||7%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 140mg||6%|
|Potassium||Amount Per serving (-)||(-)|
|Total Carbohydrate||Amount Per serving 19g||6%|
|Dietary Fiber||Amount Per serving <1g||2%|
|Total Sugars||Amount Per serving (-)|
|Added Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 2g||0%|
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Water, Peanut Butter (Peanuts, Dextrose, Hydrogenated Canola and Cottonseed Oil, Salt), Palm Oil, Canola Oil, Molasses. Contains 2% or Less of: Salt, Baking Soda, Sorghum Flour, Hydrogenated Soybean Oil, Eggs, Oat Fiber, Oat Bran, Artificial Flavor, Xanthan Gum, Algin.
Warning Contains: Contains wheat, peanut and egg ingredients. Do not use if unsealed.
Directions Keep dough refrigerated. Please do not eat raw cookie dough. Do not microwave unbaked Poppin' Fresh dough. Keep Poppin' Fresh dough refrigerated. Product can be frozen up to 2 months if placed in freezer before the use by date printed on the package. Thaw before opening. Do not eat raw cookie dough. 1. Heat oven to 350 degrees F. 2. Spoon and shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern, using fork dipped in sugar. 3. Bake 9 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet.
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