Item #1901. Peanut butter and crunchy peanuts in every bite are the perfect combination of sweet and salty in this chewy, buttery cookie. Approximately 36 cookie dough pieces per tub.
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There's something irresistible about the combination of salty and sweet flavors, and our Peanut Butter cookie dough takes this juxtaposition to an exalted level. Imagine the soft outer crunch giving way to a chewy bite of peanut butter yumminess, and you'll be ready to order a case of this frozen cookie dough!
The only thing left is for you to leave your mark, literally -- just before baking, allow the frozen dough pieces to thaw just enough, and use a fork to press in the familiar criss-cross mark that identifies a peanut butter cookie. Or, for a more decadent twist, press a chocolate kiss into the center of each one.
Liz Greene, our Digital Marketing Manager, says, "How's this for a recipe twist? We received a tweet the other day about how U.S. soldiers in Afghanistan are making Peanut Butter cookie and jelly sandwiches using Otis Spunkmeyer cookies and home-made berry jelly from a local source. That's what I call a taste of home, and I can't wait to try out this recipe!"
Approximately 36 frozen cookie dough pieces per tub.
Ingredients: ENRICHED BLEACHED FLOUR (BLEACHED WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, PEANUT BUTTER (PEANUTS, SUGAR, PALM OIL, SALT), MARGARINE (PALM OIL, BUTTER [CREAM, SALT], WATER, CONTAINS LESS THAN 2% OF SALT, VEGETABLE MONO & DIGLYCERIDES, NATURAL FLAVOR, CITRIC ACID, VITAMIN A PALMITATE ADDED, BETA CAROTENE [COLOR]), MOLASSES, EGGS, INVERT SUGAR, CONTAINS 2% OR LESS OF: LEAVENING (BAKING SODA), SALT, NATURAL AND ARTIFICIAL FLAVOR.
Contains: Wheat, Eggs, Milk and Peanuts
Do not thaw before use. Keep frozen in original packaging. Baking time and temperature will vary from oven to oven so watch cookies closely towards the end of baking time.
PREP: Preheat oven to 350° F.
BAKE: Place cookies 2" apart on an ungreased cookie sheet. Bake at 350° F for 13-15 minutes or until the edges are golden brown.
COOL: Let cool for 15 minutes before removing from baking pan. Cookies are still baking while cooling on the pan. Properly baked cookies should have a golden brown color, and should be firm on the outside and have a soft moist interior. Underbaked cookies will appear pale, slightly gray in the center, greasy, and have a soft pliable texture. Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.
Dough: 1 year in freezer (unopened) from the date of production when stored at or below 0° F (-18° C).
Baked cookies: 2 Days if baked properly, and stored in sealed containers.
Recent success stories
Because Otis Spunkmeyer has been around a long time, everyone knows that they’re getting a quality product, which makes the annual fundraiser easier for everyone involved.
Julie set a goal to try to sell 120 tubs of dough, and she and her team surpassed that, selling 155 and raising more than $1100 for the Desmoid Research Foundation.
Recent fundraising ideas
Written 30 Jun, 2014 by Jen Johnson 0
When running a successful and dynamic Otis Spunkmeyer cookie dough fundraiser you often get so caught up in the activities and in leading your groups that you forget to monitor your cash flow. You must continually check your donations and take note of when you need to revamp your fundraising message or activities. Be sure to communicate your needs to your donors and explain what your needs are and how your donations are down. You can best do this when you know:Read the rest
Written 27 Jun, 2014 by Mary Conroy 0
It's once again for another new installment of Fundraising Photo Friday. We wanted to share with you some of the great pictures of our tasty Otis Spunkmeyer fundraising treats from across the web on Fridays.Read the rest