Stop & Shop, Cookie Dough With Yogurt Chips, Lemon

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Ahold Break 'N Bake Cookie Dough Red VelvetEnriched Bleached Flour (Wheat Flour, Niacin, iron, Thiamin Mononitrate [ Vitamin B1 ], Riboflavin [ Vitamin B2 ], Folic Acid), Sugar, Margarine (Palm Oil, Water, Soybean Oil, Salt, Mono- & Diglycerides, Annatto [Color], Calcium Disodium EDTA [Preservative], Artificial Flavor, vitamin a Palmitate), Molasses, Water, Carnauba Wax, Confectioner's Glaze, Contains 2% Or Less Of Eggs, Spices (Includes Cinnamon), Baking Soda, Natural And Artificial Flavors, Salt, Skim Milk.Ahold Break 'n Bake Red Velvet Cookie Dough. 12 cookies. Per 1 cookie: 160 calories. 3. 5g sat fat, 18% DV. 180mg sodium, 8% DV. 17g sugars. Directions Keep refrigerated. 3 easy steps!1. Break. 2. Bake. 3. Enjoy!Use safe food handling procedures. Baking directions:Preheat oven to 350 degrees F. To open, use scissors to cut along top seam. Remove cookie dough from wrapper. Separate squares. Place pre-portioned dough about 2 inches apart onto ungreased cookie sheet. If dough becomes too soft during use, re-chill in freezer until it becomes firm but not frozen. Bake cookies 14-17 minutes or until edges look firm and slightly darker than center of cookie. Cool slightly (about 2 minutes) . Loosen with spatula. Keep refrigerated. Use before date on package. Place unused cookie dough in a sealed container. Cookie dough can be frozen for up to 2 months if placed in freezer before use by date shown on package. Frozen dough can go straight from freezer to preheated oven-an additional 2-3 minutes of bake time may be needed. Warnings Do not consume raw cookie dough. Contains: egg, milk, soy, wheat. Produced in a facility that also processes pecans, walnuts, peanuts, and macadamia nuts.

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