Betty is using her baking expertise to bring one of the most iconic flavors to life in this new REESE’S PIECES Cookie Mix filled with REESE’S PIECES Minis and mini chocolate chips. There are lots of peanut butter cookies out there, but only Betty Crocker is giving you cookie mix made with REESE’S PIECES Minis, that recognizable flavor that everyone loves. Great for birthday parties, office treats or anytime snacks, this cookie mix makes your peanut butter dreams come true. For more than a century, Betty Crocker has been a popular creator of easy, delicious recipes. Today, the Betty Crocker kitchen is still providing convenient, tasty dessert mixes, frostings, and convenient meal options and side dishes. • BETTY & REESE’S TOGETHER: The REESE’S flavor you love can be found in delectable Betty Baking Mixes • REESE’S PIECES COOKIE MIX: Bake peanut butter cookies with REESE’S PIECES Minis candy and mini chocolate chips; Treat everyone to warm, oven-baked cookies as a dessert or sweet snack • QUICK & EASY: Just follow the simple steps on the package to create an irresistible and indulgent treat to share • SPECIAL OCCASION TREATS: Serve REESE’S PIECES cookies for sweet celebrations and everyday moments • CONTAINS: One 11.9 oz pouch of Betty Crocker Cookie Mix with REESE’S PIECES Minis Candy & Mini Chocolate Chips 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), REESE’S PIECES Minis (sugar, partially defatted peanuts, hydrogenated vegetable oil [palm kernel and soybean], corn syrup, dextrose, palm kernel oil, artificial color [yellow 5 lake, yellow 6 lake, red 40 lake, blue 1 lake], salt, soy lecithin, resinous glaze, carnauba wax, artificial flavor, milk), Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, artificial flavor), Palm Oil, Baking Soda, Salt, Nonfat Milk. Directions: Makes 15 cookies. You Will Need: 2 tablespoons butter, margarine or spread* softened** (not melted); 1 egg. 1. Heat oven as directed below. Stir cookie mix, softened butter and egg in medium bowl, until dough forms. 2. Drop dough by rounded tablespoonfuls 2 inches apart on an ungreased cookie sheet. 3. Bake as directed below or until edges are light golden brown. Let cool 1 minute before removing from cookie sheet. Cool completely; store in airtight container. Number of Cookies: 15-17 regular; Oven Temperature: 375 degrees F for aluminum pan; 350 degrees F for nonstick pan; Drop Dough by: Rounded tablespoon; Bake Time: 11 to 13 minutes. Number of Cookies: 8 large; Oven Temperature: 350 degrees F for aluminum pan; 325 degrees F for nonstick pan; Drop Dough by: About 3 tablespoons; Bake Time: 17 to 19 minutes. High altitude (3500-6500 ft): No change. * Spread should have at least 60% vegetable oil. ** To soften butter directly from refrigerator, microwave on high 10-15 seconds. Warnings: Contains
