|Serving Size 1/18 package mix|
|Servings Per Container 18|
|Amount Per Serving|
|Calories 110||Calories from Fat|
|% Daily Value*|
|Total Fat 2*g||3%|
|Saturated Fat 0g||0%|
|Trans Fat 0g|
|Total Carbohydrate 23g||8%|
Sugar, Enriched Bleached Flour (Wheat Flour, Niacin, Iron Thiamin Mononitrate, Riboflavin, Folic Acid), Crushed Peppermint Candy (Sugar, Corn Syrup, Peppermint Oil, Red 40), Partially Hydrogenated Soybean Oil, Cocoa Processed with Alkali, contains 2% or less of: Corn Starch, Salt, Cellulose, Natural and Artificial Flavor.
1. Set oven to 375F. Set peppermint candy pouch aside. *For best results, butter should be completely softened or slightly melted. To soften butter directly from the refrigerator, heat in microwave unwrapped for 10-15 seconds. Margarine or spread may be use in place of butter. 2. Combine cookie mix, soften butter and egg in medium-size bowl. Mix until soft dough is formed. Drop dough by rounded teaspoons onto ungreased cookie sheet 2 inches apart. 3. Bake at 375F for 8-10 minutes or until edges are set. Sprinkle peppermint candy on top of cookies immediately after removing from oven. Press candy down into the cookies with bottom of glass. Allow to cool for 2 minutes before removing from cookie sheet. Store cookies in airtight container. Tip: Allow cookie sheet to cool between batches.