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Betty Crocker Cookie Kit, Bats
Betty Crocker Cookie Kit, Bats
1 each
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About
Details
This fun, Betty Crocker cookie kit is the perfect family-friendly activity this holiday season. The kit makes 8 cookies and includes food items to both bake and decorate!
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Peanut Butter (peanuts, Dextrose, Hydrogenated Canola And Cottonseed Oil, Salt), Palm Oil, Mini Reese's Pieces Candies (sugar, Partially Defatted Peanuts, Hydrogenated Vegetable Oil [palm Kernel And Soybean], Corn Syrup, Dextrose, Palm Kernel Oil, Artificial Color [yellow 5 Lake, Yellow 6 Lake, Red 40 Lake, Blue 1 Lake], Salt, Soy Lecithin, Resinous Glaze, Carnauba Wax, Artificial Flavor, Milk), Water, Corn Syrup, Cocoa Processed With Alkali, Candy Eyes (dextrose, Maltodextrin, Corn Starch, Corn Syrup, Magnesium Stearate, Artificial Flavor, Gum Arabic, Shellac, Sugar, Red 40, Carnauba Wax, Yellow 5, Soy Protein, Blue 1, Titanium Dioxide, Soy Lecithin). Contains 2% Or Less Of: Whey, Baking Soda, Salt, Monoglycerides, Polysorbate 60, Citric Acid, Potassium Sorbate (preservative), Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Artificial Flavor.
Directions
You will need: 2 tablespoons vegetable oil. 1 tablespoon water. 1 Heat: Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). 2. Stir: Stir cookie mix, oil and water in medium bowl until dough forms. Shape dough into 16 balls, about 2 teaspoons each. Place 2 inches apart on ungreased cookie sheet. Flatten with glass dipped in sugar. 3. Bake: Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely. 4. Squeeze: Squeeze frosting pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of frosting squeeze pouch squeeze about 2 teaspoons of frosting on each cookie; spread evenly. 5 Decorate: Cut 8 cookies in half. Place 2 of the halves on a whole cookie to create the bat. Place 2 candy eyes in corner of each wing. Decorate decorate with mini Reese's pieces as desired. High altitude (3500-6500 ft): no change. Do not eat raw cookie dough.
Betty's tip: Stir Reese's pieces into the cookie dough.
Warnings
Contains wheat, peanut, soy and milk ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 190
- Total Fat 6g8%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 180mg8%
- Total Carbohydrate 31g11%
- Dietary Fiber 1g4%
- Sugars 22g
- Protein 2g
Details
This fun, Betty Crocker cookie kit is the perfect family-friendly activity this holiday season. The kit makes 8 cookies and includes food items to both bake and decorate!
Ingredients
Sugar, Enriched Flour Bleached (wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Peanut Butter (peanuts, Dextrose, Hydrogenated Canola And Cottonseed Oil, Salt), Palm Oil, Mini Reese's Pieces Candies (sugar, Partially Defatted Peanuts, Hydrogenated Vegetable Oil [palm Kernel And Soybean], Corn Syrup, Dextrose, Palm Kernel Oil, Artificial Color [yellow 5 Lake, Yellow 6 Lake, Red 40 Lake, Blue 1 Lake], Salt, Soy Lecithin, Resinous Glaze, Carnauba Wax, Artificial Flavor, Milk), Water, Corn Syrup, Cocoa Processed With Alkali, Candy Eyes (dextrose, Maltodextrin, Corn Starch, Corn Syrup, Magnesium Stearate, Artificial Flavor, Gum Arabic, Shellac, Sugar, Red 40, Carnauba Wax, Yellow 5, Soy Protein, Blue 1, Titanium Dioxide, Soy Lecithin). Contains 2% Or Less Of: Whey, Baking Soda, Salt, Monoglycerides, Polysorbate 60, Citric Acid, Potassium Sorbate (preservative), Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Artificial Flavor.
Directions
You will need: 2 tablespoons vegetable oil. 1 tablespoon water. 1 Heat: Heat oven to 375 degrees F (or 350 degrees F for nonstick cookie sheet). 2. Stir: Stir cookie mix, oil and water in medium bowl until dough forms. Shape dough into 16 balls, about 2 teaspoons each. Place 2 inches apart on ungreased cookie sheet. Flatten with glass dipped in sugar. 3. Bake: Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely. 4. Squeeze: Squeeze frosting pouch for 10 seconds to soften (do not microwave pouch). Cut 1/2-inch tip from corner of frosting squeeze pouch squeeze about 2 teaspoons of frosting on each cookie; spread evenly. 5 Decorate: Cut 8 cookies in half. Place 2 of the halves on a whole cookie to create the bat. Place 2 candy eyes in corner of each wing. Decorate decorate with mini Reese's pieces as desired. High altitude (3500-6500 ft): no change. Do not eat raw cookie dough.
Betty's tip: Stir Reese's pieces into the cookie dough.
Warnings
Contains wheat, peanut, soy and milk ingredients.
Common questions
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