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Butterless Chocolate Chip Cookies

 1 Ratings
1 Comments
  • Prep Time 30 min
  • Total Time 45 min
  • Servings 24
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These chocolate chip cookies swap butter for a surprise, better-for-you ingredient.

Ingredients

1
pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1
pouch (4 oz) butternut squash purée
1
egg

Directions

  • 1 Make cookies as directed on cookie mix pouch following directions for larger cookies--except substitute squash purée for the butter.

Expert Tips

Store cookies in resealable food-storage plastic bag or airtight container at room temperature up to 1 week or in freezer up to 3 months.

Stir 1/2 cup coarsely chopped walnuts or pecans into the dough.

You can also make the cookies with 1/4 cup butter and the pouch of squash purée for a more crisp result.

Nutrition Information

No nutrition information available for this recipe.

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