Chocolate Chip Cookies in a Jar

Ann Fulton

By Ann Fulton

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 A delicious cookie-in-a-jar recipe was harder to devise than I expected.  Not only did the cookie have to taste great, the mix had to fit in a standard size jar!

While layering the ingredients creates a pretty effect, the dry ingredients will fit better when mixed as described below.  It makes for an easier prep, too, and the brown sugar won’t clump if the mix isn’t made right away.

As an added bonus, this recipe can be made in one 32 oz. jar or two 16 oz. jars.  Half batches allow for economical gift giving and freshly baked treats with minimal effort.

Chocolate Chip Cookies in a Jar
For twice as many gifts, divide the dry mixture evenly between two pint-size (16-ounce) jars. If you do this, remember to cut the additional ingredient amounts in half in the instruction card that follows.
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 cups semisweet chocolate chips
  1. In a mixing bowl, combine all of the ingredients and pack firmly into a quart-size jar.
  2. Cover with the lid.
Attach an index or other decorative card with the following directions
  1. Preheat the oven to 375 degrees F.
  2. In a mixing bowl, combine 3/4 cup softened butter, 2 eggs, and 1 teaspoon vanilla extract.
  3. Beat until creamy.
  4. Add the contents of the jar to the mixing bowl.
  5. Mix until just combined.
  6. Drop by tablespoonfuls onto an ungreased cookie sheet.
  7. Bake for approximately 8 minutes or until just set.
  8. Enjoy with a glass of milk, coffee, or tea!
  • If making a half batch, use 6 tablespoons softened butter, 1 egg, and 1/2 teaspoon vanilla extract.
The Fountain Avenue Kitchen

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