Ingredients Jump to Instructions ↓

  1. 1 C. packed brown sugar

  2. 1 1/2 C. packed confectioners' sugar

  3. 3/4 C. cocoa

  4. 1 1/2 C. all−purpose flour

  5. 1 tsp. baking powder

  6. 1/4 tsp. salt

  7. In a separate bowl, mix together the flour, baking powder and salt. Layer

  8. ingredients in order given in a 1−quart wide mouth canning jar. Clean the inside of

  9. the jar with a dry paper towel after adding the confectioners' sugar and after

  10. adding the cocoa powder. Be sure to pack everything down firmly before adding

  11. the flour mixture; it will be a tight fit.

  12. Attach these instructions to the jar:

  13. Cocoa Peanut Butter Cookies

  14. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend

  15. mix. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT

  16. 1/2 cup creamy peanut butter,

  17. 1 egg, slightly

  18. beaten, and 1 teaspoon vanilla extract. Mix until completely blended. You will need

  19. to use your hands to finish mixing. Shape into walnut size balls and place 2 inches

  20. apart on a parchment lined baking sheets. DO NOT USE WAX PAPER. Press

  21. 350 degrees F (175 degrees C) for 9 to 11 minutes

  22. until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling

  23. rack to finish cooling. Makes 3 dozen cookies.


Send feedback