Betty Crocker Reese's Peanut Butter and Chocolate Chunk Cookie Mix 12.5oz
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Betty Crocker Reese's Peanut Butter and Chocolate Chunk Premium Cookie Mix helps you make delicious fresh out of the oven cookies that everyone will love. It goes from bowl to oven in minutes for that home baked cookie experience.
Betty Crocker Hershey's Cookie Mix Reese's Peanut Butter & Chocolate Chunk 12.5 oz Box.
- Betty Crocker Reese's peanut butter and chocolate chunk cookie mix is delicious and packed with flavor that both kids and adults will love
- Contains no artificial flavors and no preservatives
- Versatile cookie mix that yields great cookies every time
- Made in a gluten-free processing facility
- 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
Do not eat raw cookie dough.
Ingredients: Enriched Flour Bleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Brown Sugar, Peanut Butter Flavored Chips [Partially Defatted Peanuts, Sugar, Hydrogenated Vegetable Oil (Palm Kernel And Soybean), Corn Syrup Solids, Dextrose, Reduced Protein Whey, Palm Kernel Oil, Salt, Vanillin, Soy Lecithin], Sugar, Reese's Peanut Butter (Peanuts, Sugar, Monoglycerides, Peanut Oil, Salt, Molasses, Corn Starch), Hershey's Semi-Sweet Chocolate Chunks (Sugar, Chocolate, Cocoa Butter, Milk Fat, Soy Lecithin, Artificial Flavor And Milk), Palm Oil, Corn Starch, Baking Soda, Salt.
Instructions: You Will Need: 3 Tablespoons Butter, Softened (Not Melted) + 1 Egg To soften butter directly from refrigerator, microwave unwrapped butter on High 5-10 seconds. Betty's Tip: To prepare with vegetable oil, make dough using 3 tablespoons oil and 1 egg. Prep time: 7 minutes Bake time: 10 minutes 1. Heat oven to 375degF (or 350degF for dark or nonstick cookie sheet). Stir Cookie Mix, softened butter and egg in medium bowl until dough forms. 2. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. (For 1 dozen larger cookies, drop dough by tablespoonfuls). 3. Bake as directed below or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. For regular size cookies, bake for 8-10 minutes. For large size cookies, bake for 9-11 minutes. Allow cookie sheet to cool between batches. High Altitude (3500-6500 ft): Bake large cookies 10-12 min.