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Betty Crocker Cookie Mix, Peanut Butter, Value Size
Betty Crocker Cookie Mix, Peanut Butter, Value Size
Betty Crocker Cookie Mix, Peanut Butter, Value Size
Betty Crocker Cookie Mix, Peanut Butter, Value Size
Betty Crocker Cookie Mix, Peanut Butter, Value Size
Betty Crocker Cookie Mix, Peanut Butter, Value Size

Betty Crocker Cookie Mix, Peanut Butter, Value Size

21 oz
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Betty Crocker Cookie Mix, Peanut Butter, Value Size

Betty Crocker Cookie Mix, Peanut Butter, Value Size

21 oz
CVS Pharmacy®
CVS Pharmacy®
Available in 20149
Delivery by 2:50am


About

Highlights

Fish Free

Shellfish Free

Treenut Free


Details

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.


Ingredients

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, Corn Syrup, Baking Soda, Salt.


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.


Warnings

Contains wheat, peanut; May contain egg, milk and soy ingredients.

Nutrition

Nutrition Facts

Serving Size 28.00 g
Servings Per Container 21
  • Amount Per Serving
  • Calories 120
    • Total Fat 3.5g5%daily value
    • Total FatSaturated Fat 1g5%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 150mg6%daily value
    • Total Carbohydrate 20g7%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 12g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Highlights

Fish Free

Shellfish Free

Treenut Free


Details

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.


Ingredients

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, Corn Syrup, Baking Soda, Salt.


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.


Warnings

Contains wheat, peanut; May contain egg, milk and soy ingredients.


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