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Wednesday, May 18, 2011

Peanutty Double Chip Cookies in a Jar

These soft and chewy peanut butter chocolate chip cookies are sure to please your neighbors. Layering them in a jar as a gift is another fun alternative that lets them do the baking.

Start with a clean and dry 1-qt. jar. 

Layer the following ingredients into the quart jar packing down ingredients slightly before adding next layer.  It's hard to fit your hand inside a regular mouth canning jar.  So use a wooden spoon or something similar to try to smoosh the stuff into place. 

2 cups all-purpose flour-- if you're going to scoop your flour instead of measuring properly just use about 1 1/4 cups ;)
1 tsp. baking soda
3/4 c. brown sugar (be sure this is a packed 3/4 cup before adding)
3/4 c. white sugar (granulated)
3/4 c. to 1 c. chocolate chips
1/2 cup peanut butter chips (optional)

Cover top of jar with fabric circle and attach directions for mixing and baking.


Type up the following on a piece of scrapbook paper and tape to the jar.  I like to use cardstock, punch a hole, and tie with raffia around the neck of the jar.

Peanutty Double Chip Cookies

1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1 cup chunky peanut butter
1 jar Peanutty Double Chip Cookies Mix

1.  Preheat oven to 350 degrees F.  Grease cookie sheets or line with parchment paper.
2.  Beat butter in large bowl until smooth.  Beat in eggs, one at a time, until well blended.  Stir in vanilla.  (Mixture may appear curdled.)  Beat in peanut butter until well blended.  Place content of jar in another large bowl; mix well.  Stir dry ingredients into butter mixture until well blended.
3.  Shape dough into 1 1/2 inch balls; place 2 inches apart on prepared cookie sheets.  Flatten slightly with fork.  Bake 12 minutes or until just golden at edges.  Do not overbake.  Remove to wire racks to cool completely. 

Makes about 3 1/2 dozen cookies.


Now the variations:

The first time I made these cookies I used 2 cups all-purpose flour measured properly.  I also added the peanut butter chips.  They were very rich. 

Today when I made them (the ones in the pictures and my stomach), I used 3/4 c. soft white wheat flour (I had plenty left over after my bread kit fiasco), plus 1 cup all-purpose flour.  I omitted the peanut butter chips.  I liked them better this time. 

Make your own changes.  I'd love to hear what works for you!

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