Buy it Again
Betty Crocker Cookie Mix Peanut Butter Value Size - 21 Oz
Cookie Mix, Peanut Butter, Value Size
No artificial flavors. Per 3 Tbsp Mix as Packaged: 120 calories; 1 g sat fat (5% DV); 150 mg sodium (6% DV); 13 g total sugars. See nutrition facts for as prepared information. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. 20% more than our regular cookie mix. No colors. No preservatives. 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. www.BettyCrocker.com. how2recycle.info. For great baking ideas visit: BettyCrocker.com/cookies. Carbohydrate Choices: 1-1/2.
|Serving size||3 tbsp mix|
|Servings Per Container||21|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 3.5g||4%||8%|
|Saturated Fat 1g||5%||7%|
|Trans Fat 0g|
|Total Carbohydrate 21g||8%||8%|
|Dietary Fiber <1g||2%||2%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
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, Baking Soda, Salt.
Warning Contains: Contains wheat, peanuts; May contain egg, milk and soy ingredients. Do not eat raw cookie dough.
Directions You Will Need: 2 tablespoons vegetable oil + 3 tablespoons water + 1 egg. Time to bake! 1. Heat oven to 375 degrees F (or 350 degrees 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. (For 2 1/2 dozen larger cookies, shape dough into 30 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 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; 8-10 minutes bake time. Cookie Size: Regular (8-10 minutes bake time). Large (9-11 minutes). Allow cookies 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.