15.1 oz box
12 servings per container
Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Artificial Flavor), Vegetable Oil (Palm, Palm Kernel), Nonfat Milk, High Fructose Corn Syrup, Water, Cocoa, Hydrogenated Palm Kernel Oil. Contains 2% Or Less Of: Corn Starch, Corn Syrup, Buttermilk, Salt, Leavening (Baking Soda, Sodium Aluminum Phosphate), Whey, Butter, Cocoa Processed With Alkali, Soy Lecithin, Milk, Sodium Alginate, Natural And Artificial Flavor, Mono And Diglycerides, Potassium Sorbate (Preservative), Egg White, Color Added.
Contains wheat, milk, soy and egg ingredients.
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
Per 3 Tbsp Mix & Topping: 140 calories; 2.5 g sat fat (14% DV); 120 mg sodium (5% DV); 17 g total sugars. Contains bioengineered food ingredients. This Kit Includes: Cookie mix; filling; drizzle; paper baking cups. Learn more at Ask.GeneralMills.com.
Chocolate chip cookie mix + fudge filling + chocolate drizzle + paper baking cups. You will need: Butter & muffin tin. Do not eat raw cookie dough. You will need: 1/3 cup butter, margarine or spread (If using spread, use one that has more than 50% vegetable oil), melted; 1 tablespoon water. Preparation: Heat oven to 375 degrees F for shiny metal pan or 350 degrees F for nonstick pan. Place paper baking cups in 12 regular-size muffin cups. Place fudge pouch in bowl of hot water (do not microwave pouch); set aside. Melt butter and let cool for 5 minutes, so chocolate chips do not melt. Stir cookie mix, melted butter and water until very well blended. Drop dough by rounded tablespoonfuls into each cup; press to flatten. Bake 12 minutes (edges will not brown). Using a spoon, press down center of cookie to create a well. Caution: Pan and cookie will be hot. Cool completely. Squeeze fudge pouch 15 seconds to soften. Cut 1/2-inch tip from corner of pouch. Squeeze about 2 teaspoons fudge into each cookie cup; spread. Empty topping into a small microwave-safe bowl. Cover; microwave 10 seconds longer if necessary. Caution: Bowl will be hot. Drizzle topping over cookie cups. Store in an airtight container. High Altitude (3500-6500 ft): Bake 13 minutes. Betty's Tip: Empty melted topping into a resealable bag and seal. Cut 1/8-inch tip from a corner of the bag. Drizzle over each bite.
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