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!
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.
Store cookies in an airtight container at room temperature up to 1 week.