Betty Crocker Cookie Mix Peanut Butter - 17.5 Oz
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Nutrition Facts

Serving Size: 3tbsp mix
Servings Per Container: 18
Calories Amount Per Serving
120
% Daily Value
Calories From Fat Amount Per serving 30
Total Fat Amount Per serving 3.5g 5%
Saturated Fat Amount Per serving 1g 4%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 150mg 6%
Potassium Amount Per serving 20mg 1%
Total Carbohydrate Amount Per serving 20g 7%
Dietary Fiber Amount Per serving <1g 3%
Sugars Amount Per serving 12g
Protein Amount Per serving 2g
Vitamin A (-)
Vitamin C (-)
Calcium (-)
Iron 2%
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, Corn Starch, Color Added.
Cookie Mix, Peanut Butter

Naturally flavored. Box Tops for Education. Homemade cookies in 20 minutes! Per 3 Tbsp Mix as Packaged: 120 calories; 1 g sat fat (4% DV); 150 mg sodium (6% DV); 12 g sugars. See nutrition fact for as prepared information. For great baking ideas visit: Bettycrocker.com/cookies. Tested & approved in the Betty Crocker Kitchens. Each Betty Crocker product promises delicious homemade taste every time. 1-800-446-1898 Mon.-Fri. 7:30 am-5:30 pm CT. www.Bettycrocker.com. General Mills, Box 200, Minneapolis, MN 55440. Carbohydrate Choices: 1.

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Product Attributes
Kosher
Warning Contains: Contains wheat, peanut; may contain egg, milk and soy ingredients.
Directions Do not eat raw cookie dough. You Will Need: 3 tablespoons vegetable oil; 2 teaspoons water; 1 egg. Time to bake! 1. Stir: Heat your oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). In a medium bowl, stir cookie mix, oil, water and egg until soft dough forms. 2. Drop: Drop dough into 36 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. 3. Bake: Bake as directed below or until edges are light golden brown. Let cool 2 minutes before removing from cookie sheet. Cookie Size: regular; bake time 8-10 minutes. Cookie Size: large; bake time 9-11 minutes. Place cookies on a wire rack to cool completely. Allow cookie sheet to cool between batches. store in airtight container. Makes 3 dozen 2 inch cookies. For 2 dozen larger cookies, shape dough into 24 balls, about 1-1/2 inches each (or drop dough by level tablespoonfuls). Allow cookie sheet to cool between batche
About the Producer General Mills
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