Menu
  • Save
  • Pinterest
  • Email
  • Facebook

Betty Crocker™ Peanut Butter Cookie Mix

Betty Crocker™ Peanut Butter Cookie Mix - Front

About This Item

With NO artificial flavors and NO colors Betty Crocker peanut butter cookie mix is delicious and packed with flavor that both kids and adults will love
  • COOKIE MIX: Delicious cookie mix that makes a warm, sweet treat packed with flavor that both kids and adults will love.
  • QUICK AND EASY: Make cookies without the usual mess; just add a few simple ingredients as directed and pop in the oven for a sweet treat any time of day.
  • ENDLESS OPTIONS: Prepare cookie mix as is or head to BettyCrocker.com for creative dessert recipes the whole family will love.
  • GREAT TASTE: 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 - Betty Crocker.
  • BOX CONTAINS: 1 box, 17.5 oz

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, Baking Soda, Salt.

Allergy Information

CONTAINS WHEAT, PEANUT; MAY CONTAIN EGG, MILK AND SOY INGREDIENTS.

Nutrition Facts

Serving Size
2.5 tbsp mix (23g) makes 1 cookie
Amount Per Serving As Packaged Calories
100
% Daily Value
Total Fat  3g4%
Saturated Fat  1g4%
Trans Fat  0g
Cholesterol  0mg0%
Sodium  120mg5%
Total Carbohydrate  17g6%
Sugars  10g
Incl. 10g Added Sugars  20%
Protein  1g
Iron  0.6mg4%
Not a significant source of Vitamin D, Calcium, and Potassium

Prep Instructions

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.