Cookie dough

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Nestle Toll House Dark Chocolate Peppermint Cookie Dough - 24 CTEnriched Wheat Flour (Wheat Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Peppermint Chunks (Sugar, Palm Kernel Oil, Hydrogenated Palm Oil, Peppermint Oil, Soy Lecithin, Vanilla Extract, Color Added [Including Red 40 Lake]), Shortening (Palm Oil, High Oleic Canola Oil, Beta Carotene [Color]), Nestle Toll House Semi-Sweet Chocolate Morsels (Sugar, Chocolate, Milkfat, Cocoa Butter, Soy Lecithin, Natural Flavors), Water, Cocoa Processed with Alkali, 2% or less of Eggs, Cornstarch, Molasses, Salt, Baking Soda (Contains Soy Lecithin), Sodium Aluminum Phosphate, Natural Flavor, Vanilla Extract.Nestle Toll House Dark Chocolate Peppermint Cookie Dough. New! Bake The Very Best. Since 1939. With creamy peppermint chunks. Makes 24 cookies. Per serving: 90 calories. 2. 5g sat fat, 13% DV. 65mg sodium, 3% DV. 7g sugars. Directions Keep refrigerated. Do not consume raw cookie dough. Use safe food handling procedures. Baking instructions: Directions developed using conventional ovens. Ovens vary; baking time may need to be adjusted. Preheat oven to 350 degrees F. Break along pre-scored lines. Place 12 cookies 2 apart on ungreased baking sheet (s) . Bake 10 minutes, 30 seconds - 11 minutes, 30 seconds. High altitude: bake at 350 degrees F for 11-12 minutes. Tips for better baking: Always preheat oven. Keep dough refrigerated until ready to bake. Bake one baking sheet at a time on center rack in oven. Begin with lowest time recommended and add time as needed. After baking, cool cookies 2 minutes on baking sheet, remove to cool completely. Dough may be frozen for up to 2 months if frozen before use by date on the package. Can bake frozen dough in preheated oven. Simply add 1-2 minutes of bake time. Warnings Contains: peanut, nuts, milk, egg, soy and wheat ingredients. Do not consume raw cookie dough.

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