3 Homemade Cookie Mixes (plus easy recipes!)

Homemade cookies have never been simpler with these three different cookie mixes! Perfect for gift-giving or for whenever that homemade cookie-craving strikes!

I’ve been working on something pretty amazing for you guys the past couple of days…

As in, swoon-from-joy kinda amazing.

Today is officially Cookie Day on WAHO. Yep, I sincerely hope you brought your appetite with you this morning.

And your fat pants. Don’t forget those.

I’ve kinda had mine on for the past few days….yikes. Lots of cookie-baking = LOTS of tasting.

Thankfully, I have my own little handy-dandy cookie-taster, otherwise known as Rachel The Cookie Monster. It’s a perk, guys. You know, just so I don’t gain 2000 pounds…

However….don’t let her innocent sweet little face fool ‘ya—this little gal is my toughest recipe critic, so if she says something is good, you know it’s gotta be good.

And I’m pleased to report that all THREE (yes, you read that right) of these cookie recipes I’m sharing today passed Rachel’s taste-test.

You’re in for a treat today, folks.

So let’s talk about the cookie mix shall we? Seriously, guys now that I’ve discovered how quickly cookies whip up when you make your own mix ahead of time, I don’t think I’m ever gonna be able to go back to the normal cookie-baking way again!

You kinda need to hop on board this train too, guys. I’m telling ‘ya. FUN STUFF. YUM STUFF!! (sorry, cookies give me a freakish sugar-high—please bear with me)

Do you guys find it weird that an entire shelf of my pantry is now the official homemade cookie mix shelf? Now that I think of it, my mom did question where all her mason jars were disappearing to…..whoops.

Literally, you would not believe how fast cookies whip up when you use one of these handy-dandy homemade mixes. I timed myself the other day, from the time I broke out my cookie mix to the time exactly 14 minutes later when I was pulling freshly-baked cookies outta my oven.

Best part? You know exactly what is in your cookie mix. Unlike, the store bought stuff that has ingredients I seriously can’t even pronounce, yet I’m expected to eat them in my cookies?! No thank you. I’ll stick with the the stuff I know that happens to taste even better.

So let’s talk about the actual cookies shall we? The fruits of all our grueling cookie mix labor. Ha-ha.

First up is one of my new favorite twists on these amazing things. Double-Chocolate Peanut Butter Cookies. Otherwise known as the answer to all of life’s problems.

Uh-huh. They are as decadent and indulgent as they sound. Uber-soft and chewy, full of peanut butter and chocolate goodness, and lemme tell you: Rachel literally would have eaten the whole batch, had I let her.

These were clearly her absolute fav. Right up there with my favorite kind of cookie too. 🙂

Second in today’s cookie-madness, we’re going texture-crazy with Old-Fashioned Oatmeal Cashew Cranberry Cookies.—A twist on the original!

For an oatmeal cookie-lover like me, these little gems were totally a dream come true. Slightly crisp and golden on the outside, but perfectly chewy and exploding with the fun addition of toasty cashews and soft dried cranberries on the inside. — These are definitely a must-try. They’re so festive!

The last cookie recipe I have for you guys today is an oldie but a GOODIE. Also, my #1 favorite cookie, no lie.

Clearly, SNICKERDOODLES. Just a plain ‘ol, feel-good, classic snickerdoodle cookie. No embellishments, no fancy add-ins. Sometimes I like to add chopped walnuts to this recipe but most of the time I think it’s best to just let the classics speak for themselves, and boy, do these cookies do just that.

They’re loaded with tons of cinnamon-sugary goodness, unbelievably chewy (geez, this is obv my fav word today…) and so good warm from the oven with a cold glass of milk.

And on that note, this brings us to the end of today’s wild Cookie Party. Thanks for reading through all my insane cookie-rambling! Can you tell I’m a wee bit obsessed?

Seriously though, guys I’ll say this: Any one (or all three!!) of these mixes would make the BEST-EVER holiday gift. In fact, if you want I’ll leave my address just in case you decide to….well, surprise me.

Kidding! I don’t really think my pantry could hold any more cookie-mix goodness anyway. And on that note, I’m off to the kitchen to make (what else?) more cookies! 😉

Happy cookie-baking, cookie-lovers! ♥

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3 Cookie Mixes (plus easy recipes!)

Homemade cookies have never been simpler with these three different cookie mixes! Perfect for gift-giving or for whenever that homemade cookie-craving strikes!

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Ingredients

DOUBLE-CHOCOLATE PEANUT BUTTER COOKIE MIX:

• 1-1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 3/4 cup coconut sugar or brown sugar
• 1 cup semisweet chocolate chips

ADDITIONAL DOUBLE-CHOCOLATE PEANUT BUTTER COOKIE INGREDIENTS:

• 1/2 cup butter softened
• 1/4 cup creamy peanut butter
• 1 large egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract

OATMEAL CRANBERRY CASHEW COOKIE MIX:

• 3/4 cup white whole wheat flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup coconut sugar or brown sugar
• 1-1/2 cups old-fashioned rolled oats 1/2 cup coarsely chopped cashews
• 1/2 cup dried cranberries

ADDITIONAL OATMEAL CRANBERRY CASHEW COOKIE INGREDIENTS:

• 1/2 cup butter softened
• 1 tablespoon maple syrup
• 1 large egg
• 1 teaspoon vanilla extract

SNICKERDOODLE COOKIE MIX:

• 2 cups white whole wheat flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 cup coconut sugar or brown sugar
• 1/2 cup walnuts optional

ADDITIONAL SNICKERDOODLE COOKIE INGREDIENTS:

• 1 cup butter softened
• 1 large egg
• 2 teaspoons vanilla extract
• 2 tablespoons coconut sugar or brown sugar
• 1 teaspoon ground cinnamon

Instructions

• Prepare the Double-Chocolate Peanut Butter Cookie Mix: In a 2-qt mason jar, combine flour, baking soda and salt. Layer with cocoa powder, sugar, and chocolate chips. Screw on lid and store at room temperature up to 2 months.
• To make the Double-Chocolate Peanut Butter Cookies: Place softened butter and peanut butter in a large bowl. With an electric mixer, beat on medium speed until smooth. Beat in egg, milk, and vanilla until smooth. Add cookie mix to wet mixture and beat on low speed until mixture forms a dough.
• Roll dough into 1-in balls and place on parchment paper-lined baking sheets. Bake cookies at 350F 9-10 minutes (cookies will appear very soft) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack. Yields 1 dozen cookies.
• Make the Oatmeal Cranberry Cashew Cookie Mix: In a 2-qt mason jar, combine flour, baking soda, cinnamon, and salt. Layer sugar, oats, cashews, and cranberries on top. Screw on lid and store cookie mix at room temperature up to 2 months.
• To make the Oatmeal Cranberry Cashew Cookies: Place butter and syrup in a large bowl. With an electric mixer, beat on medium speed until creamy. Beat in egg and vanilla. Add cookie mix to wet ingredients and beat on low speed until mixture forms a dough.
• Roll dough into 1-in balls and place on parchment paper-lined baking sheets. Bake cookies at 350F 9-10 minutes (cookies will appear very soft) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack. Yields 1 dozen cookies.
• Make the Snickerdoodle Cookie Mix: In a 2-qt mason jar, combine flour, cream of tartar, baking soda, salt, and cinnamon. Layer sugar and walnuts (if using) over top. Screw on lid and store at room temperature up to 2 months
• To make the Snickerdoodle Cookies: Place softened butter in a large bowl. With an electric mixer, beat on medium speed until smooth. Beat in egg and vanilla until smooth. Add cookie mix to wet mixture and beat on low speed until mixture forms a dough.
• Roll dough into 1-in balls and place on parchment paper-lined baking sheets. In a small bowl, combine sugar and cinnamon. Roll cookie balls in sugar mixture, then flatten slightly. Bake cookies at 350F 10-11 minutes (cookies will appear very soft) Cool cookies 10 minute on pan before transferring to a wire cooling rack. Yields 2 dozen cookies.

Notes

Cookie mix may be stored in an airtight container at room temperature up to 2 months.
Store cookies in an airtight container at room temperature up to 1 week.

Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

 Don’t let the overwhelming ingredient list intimidate you! Remember, this is THREE different kinds of cookies we’re making!