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INGREDIENTS

Servings
  • 3 oz. powdered sugar
  • 1 Tbsp. cake flour
  • 1/8 tsp. salt
  • 4-1/4 oz. finely ground NUTTER BUTTER Peanut Butter Sandwich Cookies
  • 3 oz. unsalted butter, melted, cooled slightly
  • 3 oz. egg whites, slightly beaten

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 160
Total fat 9g
Saturated fat 5g
Trans fat 0.5g
Cholesterol 20mg
Sodium 90mg
Carbohydrate 18g
Dietary fiber 0g
Sugars 12g
Protein 2g
Calcium 0%DV
Iron 2%DV

DIRECTIONS

  1. Sift  sugar, flour and salt into medium mixing bowl. Stir in cookie crumbs. Combine butter and egg whites in separate bowl; add all at once to dry mixture. Mix just until combined.
  2. Portion  1/4 cup batter onto hot waffle cone maker. Close lid and cook until golden brown on both sides. Remove and immediately roll into cone shape. Hold with a towel until shape sets. Remove towel and let cone cool completely on wire rack. Repeat with remaining batter.
  3. Serving Suggestions:

    Fill cones with any flavor of ice cream.

    Dip edge of cone in melted chocolate. Let chocolate harden before filling cone.

    Instead of rolling into a cone, cut flat waffles into wedges and use to garnish ice cream sundaes or other desserts.

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