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Krusteaz Bakery Style Cookie Mix Peanut Butter
Krusteaz Bakery Style Cookie Mix Peanut Butter

Krusteaz Bakery Style Cookie Mix Peanut Butter

17.5 oz
Krusteaz Bakery Style Cookie Mix Peanut Butter

Krusteaz Bakery Style Cookie Mix Peanut Butter

17.5 oz

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About

Details

Krusteaz� Peanut Butter Bakery Style Cookie Mix. Makes 3 dozen. Bakery style.


Ingredients

Flour Enriched Bleached (Wheat Flour, Niacin Vitamin B3, Iron Reduced, Thiamine Mononitrate Vitamin B1, Riboflavin Vitamin B2, Folic Acid Vitamin B9), Sugar, Peanuts Butter (Peanuts Roasted, Corn Syrup Solids, Vegetables Oil Hydrogenated [Rapeseed Oil, Cottonseed Oil, and/or, Soybeans Oil], Salt), Sugar Brown, Soybeans Oil Partially Hydrogenated, Sodium Bicarbonate, Corn Syrup Solids, Food Starch Modified, Salt, Sodium Caseinate (Milk Protein), Flavors Artificial, Mono Diglycerides, Caramel Color


Directions

Easy recipe ideas: Peanut butter & candy cookies: Prepare as directed, adding 1/2 cup candy coated chocolate pieces to dough. Bake as directed. Double peanut butter cookies: Prepare as directed, adding 1/2 cup chopped peanuts to dough. Bake as directed. Chocolate chip & peanut butter cookies: Prepare as directed, adding 1/2 cup chocolate chips to dough. Bake as directed. You will need: 1 tablespoon water. 1 egg. 3 tablespoons vegetable oil. Before you begin: Preheat oven to 375 degrees F. (If using an insulated cookie sheet, set oven temperature to 400 degrees F.) 1. Blend together water, egg and oil. Add cookie mix and stir until dough forms, hand kneading if necessary. 2. Scoop dough according to desired cookie sire and place 2 inches apart onto ungreased cookie sheet. Use a fork to form a criss-cross pattern on each cookie. 3. Bake as directed below or until light golden brown around edges. Yield - dough quantity - bake time. 36, 2-inch cookies - 2 teaspoons - 6-8 minutes. 24, 2 1/2-inch cookies - 1 rounded tablespoon - 8-10 minutes. 12, 3-inch cookies - 2 rounded tablespoons - 10-12 minutes. Cool cookies 5 minutes before removing from cookie sheet. Cool completely; store in a tightly covered container. High altitude (over 5,000 feet): prepare as directed, adding 2 tablespoons all-purpose flour.


Warnings

Contains: wheat, peanuts and milk. Made on equipment that makes products containing eggs, soy and tree nuts.

Nutrition

Nutrition Facts

Serving Size 3
Servings Per Container 18
  • Amount Per Serving
  • Calories 120
    • Total Fat 5g6%daily value
    • Total FatSaturated Fat 1g5%daily value
    • Total FatTrans Fat 1g
    • Cholesterol 0mg0%daily value
    • Sodium 230mg10%daily value
    • Total Carbohydrate 19g7%daily value
    • Total CarbohydrateDietary Fiber 1g4%daily value
    • Total CarbohydrateSugars 11g
    • Protein 2g
Percent Daily Values are based on a 2,000 calorie diet.

Details

Krusteaz� Peanut Butter Bakery Style Cookie Mix. Makes 3 dozen. Bakery style.


Ingredients

Flour Enriched Bleached (Wheat Flour, Niacin Vitamin B3, Iron Reduced, Thiamine Mononitrate Vitamin B1, Riboflavin Vitamin B2, Folic Acid Vitamin B9), Sugar, Peanuts Butter (Peanuts Roasted, Corn Syrup Solids, Vegetables Oil Hydrogenated [Rapeseed Oil, Cottonseed Oil, and/or, Soybeans Oil], Salt), Sugar Brown, Soybeans Oil Partially Hydrogenated, Sodium Bicarbonate, Corn Syrup Solids, Food Starch Modified, Salt, Sodium Caseinate (Milk Protein), Flavors Artificial, Mono Diglycerides, Caramel Color


Directions

Easy recipe ideas: Peanut butter & candy cookies: Prepare as directed, adding 1/2 cup candy coated chocolate pieces to dough. Bake as directed. Double peanut butter cookies: Prepare as directed, adding 1/2 cup chopped peanuts to dough. Bake as directed. Chocolate chip & peanut butter cookies: Prepare as directed, adding 1/2 cup chocolate chips to dough. Bake as directed. You will need: 1 tablespoon water. 1 egg. 3 tablespoons vegetable oil. Before you begin: Preheat oven to 375 degrees F. (If using an insulated cookie sheet, set oven temperature to 400 degrees F.) 1. Blend together water, egg and oil. Add cookie mix and stir until dough forms, hand kneading if necessary. 2. Scoop dough according to desired cookie sire and place 2 inches apart onto ungreased cookie sheet. Use a fork to form a criss-cross pattern on each cookie. 3. Bake as directed below or until light golden brown around edges. Yield - dough quantity - bake time. 36, 2-inch cookies - 2 teaspoons - 6-8 minutes. 24, 2 1/2-inch cookies - 1 rounded tablespoon - 8-10 minutes. 12, 3-inch cookies - 2 rounded tablespoons - 10-12 minutes. Cool cookies 5 minutes before removing from cookie sheet. Cool completely; store in a tightly covered container. High altitude (over 5,000 feet): prepare as directed, adding 2 tablespoons all-purpose flour.


Warnings

Contains: wheat, peanuts and milk. Made on equipment that makes products containing eggs, soy and tree nuts.


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