Wipe the inside of the jar after adding
ingredients like cocoa, brown sugar, etc. Be sure to do this before adding the
next ingredient so you don't get a smeared look on the outside.
Peanut Butter Chocolate Cookies in a Jar
1-1/2 C. all-purpose flour
1 t. baking soda
1/4 t. salt
1 C. packed brown sugar
1 1/2 C. packed powdered sugar
3/4 C. unsweetened cocoa powder
Mix together flour, baking soda and salt. Set aside. In a 1-quart, wide-mouth
canning jar, layer ingredients in this order: brown sugar, powdered sugar,
cocoa. Wipe the inside of the jar with a dry paper towel after adding the
powdered sugar, and again after adding the cocoa. Be sure you firmly pack down
each layer before adding the next; it will be a tight fit. Add the flour mixture
Instructions to attach to jar:
Empty contents of jar into a large mixing bowl. Use your hands to thoroughly
blend the mix. Add 1/2 C. softened butter or margarine (do not use diet
versions). Add 1/2 C. creamy peanut butter, 1 lightly beaten egg and 1 t.
vanilla. Mix until completely blended; you will probably need to finish mixing
the dough with your hands.
Shape into balls the size of walnuts. Place on parchment-lined cookie sheets 2
inches apart (do not use wax paper to line cookie sheets). Press down dough
balls with tines of a fork.
Bake at 350°F. for 9-11 minutes, until edges are browned. Cool 5 minutes on
baking sheets, then remove to baking racks to finish cooling.
Makes about 3 dozen cookies.