Cookies in a Jar

Sally's baking Addiction! Click here for FREE gift tags to use when giving this away for Christmas

There are two different kinds of cookies included. Christmas M&M Cookies in a Jar and Chocolate Peppermint Cookies in a Jar

Christmas M&M Cookies in a Jar

·  1 and 3/4 cups (215g) all-purpose flour 

·  1/2 teaspoon baking soda

·  1/2 teaspoon salt

·  3/4 cup (150g) packed light or dark brown sugar

·  1/4 cup (50g) granulated sugar

·  1/2 cup (90g) semi-sweet chocolate chips

·  1/2 cup (100g) plain mini or regular size M&Ms

·  *Gift recipient will add: 10 Tablespoons (145g) softened unsalted butter, 1 large egg, 1 teaspoon vanilla extract

Chocolate Peppermint Cookies in a Jar

·  1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)

·  3/4 teaspoon baking soda

·  1/2 teaspoon salt

·  1/4 cup (20g) unsweetened natural cocoa powder

·  3/4 cup (150g) packed light or dark brown sugar

·  1/4 cup (50g) granulated sugar

·  1/2 cup (90g) semi-sweet chocolate chips

·  1/2 cup (90g) chopped peppermint bark*

·  *Gift recipient will add: 10 Tablespoons (145g) softened unsalted butter, 1 large egg, 1 teaspoon vanilla extract

Directions:

To make the jars: Whichever cookie jar recipe you're making, combine the first 3 ingredients (flour, baking soda, salt). Now it's time to layer the ingredients in 32 ounce mason jars. I suggest layering the dry ingredients into the jars in a thoughtful way so each layer stands out. Dark (cocoa powder), light (granulated sugar), dark (brown sugar), light (flour + baking soda + salt), dark (chocolate chips), then the peppermint bark or M&Ms. Use a spoon to layer or, if you're particular like I am, use a funnel so the layers are extra neat. Seal the lids, decorate with ribbon, and gift with the free printable tags.

To bake the cookies: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, egg, and vanilla extract together on high speed until combined. Don't worry if the egg isn't fully combining with the butter; it'll all come together with the dry ingredients. Add all of the jar ingredients and mix on low speed until combined. Cookie dough does NOT require chilling. Drop by rounded Tablespoonfuls onto parchment paper or silicone baking mat lined baking sheets, about 3 inches apart. Bake in a 350°F (177°C) oven for about 10 minutes until the edges are set. Each recipe yields about 2 dozen cookies. Cookies stay fresh in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months. Cookie dough balls freeze well for up to 3 months. 

Recipe Notes:

1.   These recipes fit into 32 ounce mason jars.

2.   I like using the Ghirardelli peppermint bark squares for the Chocolate Peppermint Cookies.