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Betty Crocker Peanut Butter Cookie Mix
Betty Crocker Peanut Butter Cookie Mix
Betty Crocker Peanut Butter Cookie Mix
Betty Crocker Peanut Butter Cookie Mix
Betty Crocker Peanut Butter Cookie Mix
Betty Crocker Peanut Butter Cookie Mix

Betty Crocker Peanut Butter Cookie Mix

24.5 oz
Betty Crocker Peanut Butter Cookie Mix

Betty Crocker Peanut Butter Cookie Mix

24.5 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Details

Per 3 Tbsp Mix as Packaged: 110 calories; 1 g sat fat (5% DV); 135 mg sodium (6% DV); 11 g total sugars. See Nutrition Facts for As Prepared information. Ingredients derived from bioengineered source. Learn more at Ask.GeneralMills.com. 40% More than our regular cookie mix. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy, I guarantee it. BettyCrocker.com/cookies. www.BettyCrocker.com. how2recycle.info. Ask.GeneralMills.com.

1-800-446-1898. www.BettyCrocker.com. For great baking ideas visit: BettyCrocker.com/cookies. Carbohydrate choices:1.


Ingredients

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Peanut Butter (peanuts, Dextrose, Hydrogenated Canola And Cottonseed Oil, Salt), Palm Oil, Corn Syrup, Baking Soda, Salt.


Directions

You will Need: 1/4 cup vegetable oil. 2 Eggs. Time to bake! 1. Heat: Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir cookie mix, oil and eggs in a large bowl, until dough forms. 2. Drop: Shape dough into 54 balls, about 1 inch each (or drop dough by rounded teaspoonfuls) (For 3-1/2 dozen larger cookies, shape dough into 42 balls, about 1-1/2 inches each (or drop dough by level tablespoonfuls). Place 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork. 3. Bake: Bake as directed below or until edges ore light golden brown. Let cool 2 minute before removing from cookie sheet. Cool completely; store in airtight container. Cookie Size: Regular; Bake Time: 8-10 minutes; Cookie Size: Large; Bake Time: 9-11 minutes. Allow cookie sheet to cool between batches. Makes: 4-1/2 dozen 2 inch cookies. High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry cookie mix.


Warnings

Contains wheat, peanut; May contain egg, milk and soy ingredients.

Nutrition

Nutrition Facts

Serving Size 26.00 g
Servings Per Container 27
  • Amount Per Serving
  • Calories 110
    • Total Fat 3.5g4%daily value
    • Total FatSaturated Fat 1g5%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 135mg6%daily value
    • Total Carbohydrate 19g7%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 11g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Per 3 Tbsp Mix as Packaged: 110 calories; 1 g sat fat (5% DV); 135 mg sodium (6% DV); 11 g total sugars. See Nutrition Facts for As Prepared information. Ingredients derived from bioengineered source. Learn more at Ask.GeneralMills.com. 40% More than our regular cookie mix. The Red Spoon Promise: The Red Spoon is my promise of great taste, quality and convenience. This is a product you and your family will enjoy, I guarantee it. BettyCrocker.com/cookies. www.BettyCrocker.com. how2recycle.info. Ask.GeneralMills.com.

1-800-446-1898. www.BettyCrocker.com. For great baking ideas visit: BettyCrocker.com/cookies. Carbohydrate choices:1.


Ingredients

Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Peanut Butter (peanuts, Dextrose, Hydrogenated Canola And Cottonseed Oil, Salt), Palm Oil, Corn Syrup, Baking Soda, Salt.


Directions

You will Need: 1/4 cup vegetable oil. 2 Eggs. Time to bake! 1. Heat: Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). Stir cookie mix, oil and eggs in a large bowl, until dough forms. 2. Drop: Shape dough into 54 balls, about 1 inch each (or drop dough by rounded teaspoonfuls) (For 3-1/2 dozen larger cookies, shape dough into 42 balls, about 1-1/2 inches each (or drop dough by level tablespoonfuls). Place 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork. 3. Bake: Bake as directed below or until edges ore light golden brown. Let cool 2 minute before removing from cookie sheet. Cool completely; store in airtight container. Cookie Size: Regular; Bake Time: 8-10 minutes; Cookie Size: Large; Bake Time: 9-11 minutes. Allow cookie sheet to cool between batches. Makes: 4-1/2 dozen 2 inch cookies. High Altitude (3500-6500 ft): Stir 1 Tbsp all-purpose flour into dry cookie mix.


Warnings

Contains wheat, peanut; May contain egg, milk and soy ingredients.


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