Bty crk cookie mix salted caramel thumbprint

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Betty Crocker Cookie Mix Salted Caramel ThumbprintEnriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sea Salt Caramel Filling (Sweetened Condensed Skim Milk [Skim Milk, Sugar, Corn Syrup], Corn Syrup, Sugar, Water, Butter [Cream, Salt], Modified Corn Starch, Sea Salt, Gellan Gum, Mono and Diglycerides, Baking Soda, Xanthan Gum), Sugar, Palm Oil, Salt, Corn Starch, Natural Flavor.Betty Crocker Cookie Mix Salted Caramel Thumbprint. Limited edition. Per 2 tbsp mix as packaged: 80 Calories. 0. 5g Sat fat, 3% DV. 90mg Sodium, 4% DV. 6g Sugars. Net Wt 12. 2 oz (345 g) . Directions You will need:1 1/2 Sticks (3/4 cup) butter, margarine or spread*, softened (not melted). Do not eat raw cookie dough. 1. Heat oven to 375°F (or 350°F for nonstick cookie sheet). 2. Stir Cookie Mix and softened butter in medium bowl until well blended. 3. Shape dough into 21 balls (about 1 tablespoon each). Place 2 inches apart on ungreased cookie sheet. 4. Press dough with thumb to make indentation in each ball, shaping dough to make a well . Squeeze Salted Caramel pouch about 10 seconds. Cut 1/2-inch tip from corner of pouch. Squeeze a small amount (about 1/2 teaspoon) into each well . 5. Bake 10 to 13 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet. Cool completely; store in airtight container. High altitude (3500-6500 ft): No change. *If using spread, use one with more than 65% vegetable oil. To soften butter, let stand at room temperature about 1-2 hours, or microwave for 10-15 seconds until softened. Warnings Contains wheat and milk ingredients.

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