No rolling pin is needed! A cookie cutter and balls of cookie dough are the secret to lovely cookies.
Prep Time: 1 hour 0 min
Total Time: 1 hour 0 min
Makes: 22 cookies
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix |
| 1/4 | cup Gold Medal® all-purpose flour |
| 1/2 | cup butter or margarine, softened |
| 1 | egg |
| 3-inch open heart-shaped cookie cutter |
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| 1. | Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until well blended. Roll into 1 1/4-inch balls. |
| 2. | Spray cookie cutter with cooking spray; place on ungreased cookie sheet. Press dough ball evenly into cutter. Remove cutter; reshape dough if necessary. Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet. Spray cookie cutter as needed with cooking spray. |
| 3. | Bake 6 to 8 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheet. |
| High Altitude (3500-6500 ft): Increase flour to 1/3 cup. | |
| Success |
| Use shiny, heavy aluminum or gray, nonstick-coated cookie sheets for evenly browned cookies. |
| Did You Know |
| Cookie sheets should be at least 2 inches smaller than the inside of your oven to allow the heat to circulate around the cookie sheets. |
Nutrition Information:
1 Cookie: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 18g (Dietary Fiber 0g, Sugars 11g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
