Betty Crocker™ Peanut Butter Cookie Mix
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Directions
You will need: 2 Tablespoons Vegetable Oil 3 Tablespoons Water 1 Egg Time to bake! 1. Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet). Stir Cookie Mix, oil, water and egg in a medium bowl, until soft dough forms. 2. Shape dough into 42 balls, about 1 inch each (or 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. Cool completely; store in airtight container. COOKIE SIZE | REGULAR | LARGE BAKE TIME | 8-10 minutes | 9-11 minutes Allow cookie sheet to cool between batches. Makes: 3 1/2 dozen 2 inch cookies High Altitude (3500-6500 ft): Bake regular cookies 7-9 min, large cookies 8-10 min.
Nutrition Facts
Serving Size: 3.0 tbsp
Servings per Container: 21
| Title | Per 3 tbsp mix |
| Serving Size Full Txt | 3 tbsp mix (28g)makes 2 cookies |
| Energy | 120 |
| Total Fat | 3.5 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 150 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | <1 g |
| Sugars | 12 g |
| Added Sugars | 12 g |
| Iron | 0.8 mg |
| Protein | 2 g |
| Daily Percent Of Iron | 4 |
| Daily Percent Of Added Sugars | 24 |
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.Warnings
Do not eat raw cookie dough.May contain egg, milk and soy ingredients.
Distributor
UPC
00016000473645