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Betty Crocker Cookie Mix Peanut Butter Snack Size - 7.2 Oz
Per 4 Tbsp Mix as Packaged: 150 calories; 1.5 g sat fat (7% DV); 180 mg sodium (8% DV); 15 g total sugars. See nutrition facts for as prepared information. Ingredients derived from a bioengineered source. Learn more at Ask.GeneralMills.com. Ready in 3 easy steps. Makes 12 2-inches cookies. This package is sold by weight, not by volume. You can be assured of proper weight even though some settling of contents normally occurs during shipment and handling. Ask.GeneralMills.com. how2recycle.info. www.BettyCrocker.com. Instagram. Follow us for more! (at)bettycrocker. 1-800-828-3291. www.BettyCrocker.com. Box Tops for Education: Download the app. Scan your receipt. Earn cash for schools.
Nutrition Facts, heading | ||
| ||
Amount per serving Calories150 | ||
% Daily Value* | ||
Total Fat of 4.5g daily value 5 percentincludes Saturated Fat of 1.5g daily value7percent, includes Trans Fat of 0g | ||
Cholesterol 0mg daily value0percent, | ||
Sodium 180mg daily value8percent, | ||
Total Carbohydrate of 25g daily value 9 percentincludes Dietary Fiber of 1g daily value2percent, includes Total Sugars of 15g includes 15g of Added Sugars and daily value of 29percent | ||
Protein 2g | ||
Iron 0.9mg Daily Value 6% | ||
* The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains wheat, peanut, and milk ingredients.,Do not eat raw cookie dough.
You will need: 2 Tablespoons Vegetable Oil 1 Tablespoon Water Instructions: 1 heat Heat oven to 375°F (or 350°F for nonstick cookie sheet). 2 stir Stir Cookie Mix, oil and water in medium bowl until dough forms. Shape dough into 12 balls, about 1 inch each. Place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork. 3 bake Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes before removing from cookie sheet. High Altitude (3500-6500 ft): No change.
General Mills Sales, Inc.
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