Betty Crocker Peanut Butter Cookie Mix, 17.5 oz
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Directions
You will need: 3 Tablespoons Vegetable Oil 1 Tablespoon 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 36 balls, about 1 inch each (or drop dough by rounded teaspoonfuls).* Place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork. *For 2 dozen larger cookies, shape dough into 24 balls, about 1 1/2 inches each (or drop dough by tablespoonfuls). 3. Bake as directed below or until edges are light golden brown. 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 dozen 2 inch cookies High Altitude (3500-6500 ft): No change.
Nutrition Facts
Serving Size: 3.0 tbsp mix
Servings per Container: 18
| Title | 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 |
| Potassium | 25 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | <1 g |
| Sugars | 12 g |
| Protein | 2 g |
| Daily Percent Of Iron | 2 |
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), Palm Oil, Corn Syrup, Baking Soda, Salt.UPC
00016000305700