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Ingredients
- 1 c. packed brown sugar
- 1 1/2 c. packed confectioners' sugar
- 3/4 c. cocoa
- 1 1/2 c. all-purpose flour
- 1 tsp baking pwdr
- 1/4 tsp salt
Directions
- Directions: In a separate bowl, mixtogether the flour, baking pwdr and salt.
- Layer ingredients in order given in a 1 qt ''wide mouth'' canning jar. Clean the inside of the jar with a dry paper towel afteradding the confectioners' sugar and after adding the cocoa pwdr. Be sure to pack everything down firmly before adding the flour mix, it will be a tight fit.
- Instructions to attach to Jar:Cocoa Peanut Butter Cookies
- 1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
- 2. Add in: 1/2 c. butter or possibly margarine, softened at room temperature. DO NOTUSE DIET MARGARINE. Add in 1/2 c. creamy peanut butter, 1 egg, slightlybeaten, and 1 tsp. of vanilla.
- 3. Mix till completely blended. You will need to use your hands to finish mixing.
- 4. Shape into walnut sized balls and place 2 inches apart on a parchment linedbaking sheets. Don't USE WAXED PAPER. Press balls down with a fork.
- 5. Bake at 350 degrees F (175 degrees C) for 9 to 11 min till edges arebrowned. Cold 5 min on baking sheet then transfer to a cooling rack to finish cooling.
- Makes 3 dozen cookies.
- NOTES: Cocoa Peanut Butter Cookie fold in a jar with tag attached with directions on how to prepare the mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 473g | |
| Calories 1759 | |
| Calories from Fat 69 | 4% |
| Total Fat 7.84g | 10% |
| Saturated Fat 0.3g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1905mg | 79% |
| Potassium 493mg | 14% |
| Total Carbs 394.88g | 105% |
| Dietary Fiber 17.1g | 57% |
| Sugars 213.95g | 143% |
| Protein 31.63g | 51% |
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