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|Serving Size: 2 tbsp (27 g)|
|Servings Per Container: about 20|
|Calories from Fat||15||60|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||2 g (3%)||7 g (10%)|
|Saturated Fat||1 g (5%)||4 g (20%)|
|Trans Fat||0 g|
|Cholesterol||0 mg (0%)||25 mg (8%)|
|Sodium||125 mg (5%)||160 mg (7%)|
|Total Carbohydrate||23 g (8%)||8%|
|Dietary Fiber||<1 g (3%)||3%|
No artificial colors or preservatives. Box Tops for Education. Per 2 Tbsp Mix as Packaged: 110 calories; 1 g sat fat (5% DV); 125 mg sodium (5% DV); 13 g sugars. See nutrition facts for as prepared information. Anything is possible with Betty. Recipes & tips. Party ideas. Inspiration. bettycrocker.com/gf. Proud sponsor of Celiac Disease Foundation. celiac.org. Made in a gluten-free processing facility. Treat your friends and family with this gluten-free chocolate chip ice cream pie. Recipe ideas at bettycrocker.com/gf. Tested & approved in the Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-446-1898 Mon.-Fri. 7:30 am-5:30 pm CST. www.BettyCrocker.com. General Mills, Box 200, Minneapolis, MN 55440. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. Partially produced with genetic engineering. Learn more at Ask.GeneralMills.com. 100% recycled paperboard. Product of Canada.
Rice Flour, Semi-Sweet Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin, Vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (Baking Soda, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Xanthan Gum, Salt.
Contains soy ingredients.
Do not eat raw cookie dough. You Will Need: 1 stick (1/2 cup) butter, softened (To soften butter directly from refrigerator, microwave unwrapped stick on high 10-15 seconds) (not melted) + 1 teaspoon gluten-free vanilla + 1 egg. 1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick cookie sheet). Stir softened butter, vanilla and egg in medium bowl. Stir in cookie mix until soft dough forms (dough will be crumbly). 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 2 dozen larger cookies, drop dough by tablespoonfuls). 3. Bake as directed below or until edges are light golden brown. Cool 2 minutes before removing from cooking sheet. Cool completely; store in airtight container. Cookie Size: Regular: Bake Time: 8-10 minutes; Large: Bake 11-13 minutes. High Altitude (3500-6500 ft): Heat oven to 325 degrees F for all cookie sheets. Bake regular cookies 10-12 min, large cookies 13-15 min. Allow cookie sheet to cool between batches.
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