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Betty Crocker Cookie Mix Peanut Butter Snack Size - 7.2 Oz
Cookie Mix, Peanut Butter, Snack Size
Naturally flavored. Makes 12 - 2 inch cookies. Box Tops for Education. Per 4 Tbsp Mix as Packaged: 150 calories; 1 g sat fat (5% DV); 180 mg sodium (8% DV); 14 g sugars. See nutrition facts for prepared information.
|Serving size||4 tbsp mix|
|Servings Per Container||6|
|Amount Per Serving||(+)|
|Calories from Fat||80||40|
|% Daily Value*|
|Total Fat 9g||14%||7%|
|Saturated Fat 1.5g||8%||5%|
|Trans Fat 0g|
|Total Carbohydrate 24g||8%||8%|
|Dietary Fiber 0||3%||3%|
|(-) 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, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Brown Sugar, Peanut Butter (Peanuts, Dextrose, Hydrogenated Canola and Cottonseed Oil, Raft), Corn Syrup, Partially Hydrogenated Soybean and/or Cottonseed Oil, Whey, Dried Egg Yolk, Baking Soda, Salt, Natural Flavor, Color Added, Sodium Silicoaluminate.
Warning Contains: Do not eat raw cookie dough. Contains wheat, peanut, milk and egg; may contain soy ingredients.
Directions Prep Time: 9 minutes. Bake Time: 10 minutes. You Will Need: 2 tablespoons vegetable oil; 1 tablespoon water. 1. Heat oven to 375 degrees F (or 350 degrees F for dark or nonstick cookie sheet). Stir Cookie Mix, oil and water in medium bowl until soft dough forms. 2. Shape dough into 12 balls, about 1 inch each (or drop by rounded teaspoonfuls). Place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork. 3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change.
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