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Details
Get a head start on delicious homemade peanut butter cookies with Betty Crocker Cookie Mix.
Ingredients
Enriched Flour Bleached (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Peanut Butter (peanuts, Dextrose, Hydrogenated Canola And Cottonseed Oil, Salt), Corn Syrup, Partially Hydrogenated Soybean And/or Cottonseed Oil, Baking Soda, Salt, Natural Flavor, Color Added.
Directions
You Will Need: 2 tablespoons vegetable oil, 2 tablespoons water, 1 egg. Time to Bake! 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). In a medium bowl, stir Cookie Mix, oil, water and egg until soft dough forms. 2. Shape dough into 42 balls, about 1 inch each (drop dough by rounded teaspoonfuls). Place 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork. For 2-1/2 dozen larger cookies, shape dough into 30 balls, about 1-1/2 inches each (or drop dough by level tablespoonfuls). 3. Bake as directed below or until edges are light golden brown. Let cool 2 minutes before removing from cookie sheet. Place cookies on a wire rack to cool completely. Store in airtight container. Allow cookie sheet to cool between batches. Bake Time: For regular cookies, bake 8-10 minutes. For large cookies, bake 9-11 minutes. High Altitude (3500-6500 ft.): Bake regular cookies 7-9 min., large cookies 8-10 min.
Warnings
Contains wheat, peanut; May contain egg, milk, and soy ingredients.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 3.5g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 150mg7%
- Total Carbohydrate 19g7%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 2g
Details
Get a head start on delicious homemade peanut butter cookies with Betty Crocker Cookie Mix.
Ingredients
Enriched Flour Bleached (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Peanut Butter (peanuts, Dextrose, Hydrogenated Canola And Cottonseed Oil, Salt), Corn Syrup, Partially Hydrogenated Soybean And/or Cottonseed Oil, Baking Soda, Salt, Natural Flavor, Color Added.
Directions
You Will Need: 2 tablespoons vegetable oil, 2 tablespoons water, 1 egg. Time to Bake! 1. Heat your oven to 375F (or 350F for dark or nonstick cookie sheet). In a medium bowl, stir Cookie Mix, oil, water and egg until soft dough forms. 2. Shape dough into 42 balls, about 1 inch each (drop dough by rounded teaspoonfuls). Place 2 inches apart on an ungreased cookie sheet. Flatten in crisscross pattern with fork. For 2-1/2 dozen larger cookies, shape dough into 30 balls, about 1-1/2 inches each (or drop dough by level tablespoonfuls). 3. Bake as directed below or until edges are light golden brown. Let cool 2 minutes before removing from cookie sheet. Place cookies on a wire rack to cool completely. Store in airtight container. Allow cookie sheet to cool between batches. Bake Time: For regular cookies, bake 8-10 minutes. For large cookies, bake 9-11 minutes. High Altitude (3500-6500 ft.): Bake regular cookies 7-9 min., large cookies 8-10 min.
Warnings
Contains wheat, peanut; May contain egg, milk, and soy ingredients.
Common questions
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