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Betty Crocker ™ SpongeBob SquarePants™ Pineapple Plunge Cookie Mix
Betty Crocker ™ SpongeBob SquarePants™ Pineapple Plunge Cookie Mix
Betty Crocker ™ SpongeBob SquarePants™ Pineapple Plunge Cookie Mix
Betty Crocker ™ SpongeBob SquarePants™ Pineapple Plunge Cookie Mix
Betty Crocker ™ SpongeBob SquarePants™ Pineapple Plunge Cookie Mix
Betty Crocker ™ SpongeBob SquarePants™ Pineapple Plunge Cookie Mix

Betty Crocker ™ SpongeBob SquarePants™ Pineapple Plunge Cookie Mix

12 oz
Betty Crocker ™ SpongeBob SquarePants™ Pineapple Plunge Cookie Mix

Betty Crocker ™ SpongeBob SquarePants™ Pineapple Plunge Cookie Mix

12 oz

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About

Details

Betty Crocker Spongebob Squarepants Pineapple Plunge Cookie Mix 12 Oz. Box.Edible Images® Included! Kosher Dairy. Includes 18 Edible Images®!. Press on, Then Bake!. Kosher Dairy.


Ingredients

Enriched Flour Bleached (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Leavening (sodium Aluminum Phosphate, Baking Soda), Spongebob Edible Image (sugar, Hydroxypropyl Methylcellulose, Water, Coconut Oil, Modified Corn Starch, Maltodextrin, Polyglycerol Esters Of Fatty Acids, Glycerin, Citric Acid, Natural And Artificial Flavor, Potassium Sorbate [preservative], Color Added, Tapioca Starch, Corn Syrup Solids, Microcrystalline Cellulose, Algin, Soy Lecithin, Blue 1 Lake, Red 3, Red 40 Lake, Yellow Lakes 5 & 6), Salt, Propylene Glycol, Polysorbate 80, Natural Flavor, Niacin, Iron, Oleoresin Turmeric (color), Thiamin Mononitrate, Tricalcium Phosphate, Riboflavin, A B Vitamin (folic Acid).


Directions

You Will Need: 1/3 Cup Vegetable Oil + 1 Tablespoon Water + 1 Egg. Time to Bake! 1. Heat oven to 350degF (or 325degF for dark or nonstick cookie sheet). Stir Cookie Mix, oil, water and egg in medium bowl until soft dough forms. 2. Shape dough into 18 balls, about 11/2 inches. Place2 inches apart on ungreased cookie sheet. Flatten dough ball until about 1/2 inch thick. 3. Remove Edible Images(r) from foil pouch. With dry hands, carefully peel images from paper and place on center of cookies. (Image may hang over edge of dough; cookies will spread as they bake.) 4. Bake 11 to 13 minutes or until edges are set. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change. To prepare with butter, make dough using 1 stick (1/2 cup) softened butter and 1 egg. Allow cookie sheet to cool between batches. Makes 11/2 dozen 21/2 inch cookies.


Warnings

Contains wheat and soy ingredients.

Nutrition

Nutrition Facts

Serving Size 2.00 Tbsp
Servings Per Container 18
  • Amount Per Serving
  • Calories 70
    • Total Fat 1.5g2%daily value
    • Total FatSaturated Fat 0.5g3%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 45mg2%daily value
    • Total Carbohydrate 15g5%daily value
    • Total CarbohydrateDietary Fiber 0g0%daily value
    • Total CarbohydrateSugars 8g
    • Protein 0g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Betty Crocker Spongebob Squarepants Pineapple Plunge Cookie Mix 12 Oz. Box.Edible Images® Included! Kosher Dairy. Includes 18 Edible Images®!. Press on, Then Bake!. Kosher Dairy.


Ingredients

Enriched Flour Bleached (wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Palm Oil, Leavening (sodium Aluminum Phosphate, Baking Soda), Spongebob Edible Image (sugar, Hydroxypropyl Methylcellulose, Water, Coconut Oil, Modified Corn Starch, Maltodextrin, Polyglycerol Esters Of Fatty Acids, Glycerin, Citric Acid, Natural And Artificial Flavor, Potassium Sorbate [preservative], Color Added, Tapioca Starch, Corn Syrup Solids, Microcrystalline Cellulose, Algin, Soy Lecithin, Blue 1 Lake, Red 3, Red 40 Lake, Yellow Lakes 5 & 6), Salt, Propylene Glycol, Polysorbate 80, Natural Flavor, Niacin, Iron, Oleoresin Turmeric (color), Thiamin Mononitrate, Tricalcium Phosphate, Riboflavin, A B Vitamin (folic Acid).


Directions

You Will Need: 1/3 Cup Vegetable Oil + 1 Tablespoon Water + 1 Egg. Time to Bake! 1. Heat oven to 350degF (or 325degF for dark or nonstick cookie sheet). Stir Cookie Mix, oil, water and egg in medium bowl until soft dough forms. 2. Shape dough into 18 balls, about 11/2 inches. Place2 inches apart on ungreased cookie sheet. Flatten dough ball until about 1/2 inch thick. 3. Remove Edible Images(r) from foil pouch. With dry hands, carefully peel images from paper and place on center of cookies. (Image may hang over edge of dough; cookies will spread as they bake.) 4. Bake 11 to 13 minutes or until edges are set. Cool 2 minutes before removing from cookie sheet. Cool completely; store in airtight container. High Altitude (3500-6500 ft): No change. To prepare with butter, make dough using 1 stick (1/2 cup) softened butter and 1 egg. Allow cookie sheet to cool between batches. Makes 11/2 dozen 21/2 inch cookies.


Warnings

Contains wheat and soy ingredients.


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