Best Chocolate Chip Cookie Mix Recipes

CHOCOLATE CHIP COOKIE CUPCAKES (GIFT MIX IN A JAR)

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, sugar, brown sugar and then chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• CHOCOLATE CHIP COOKIE CUPCAKES GIFT TAG:
• Additional ingredients to be added by the recipient: 1 cup butter, softened, 3 eggs, 1/3 cup milk and 1 tsp vanilla extract.
• CHOCOLATE CHIP COOKIE CUPCAKES INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, combine the butter, eggs, milk and extract; blend with electric mixer set on low speed.
• Add the contents of the jar and continue to blend for 2 minutes.
• Spoon the batter into papered muffin tins, filling each liner half full.
• Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
• Serve immediately or store in an airtight container for up to 5 days.

CRANBERRY-CHOCOLATE CHIP COOKIE MIX

Steps:

• In a small bowl, combine flour, baking soda, salt and cinnamon. In a 1-qt. glass container, layer flour mixture, brown sugar, 1/2 cup chocolate chips, cranberries, walnuts, oats and remaining chips. Cover and store in a cool, dry place up to 6 months. Yield: 1 batch (about 4 cups total)., To prepare cookies: Preheat oven to 350°. In a large bowl, beat butter, egg and vanilla until blended. Add cookie mix and mix well. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-15 minutes or until golden brown. Remove to wire racks.

LAZY CHOCOLATE CHIP COOKIE BARS (FROM CAKE MIX!)

Steps:

• Mix all ingredients together.
• Spread in a greased 9x13 glass dish.
• Use wet hands to spread this out evenly, batter will be THICK!
• Bake at 350 for 20 minute.
• Allow pan tyo cool on top of stove for 1 hour.
• Cut with a pizza cutter into squares.
• Great served with a dollop of vanilla ice cream, but this is one bar that can stand on its own.

HOMEMADE CHOCOLATE CHIP COOKIE MIX

Steps:

• Mix flour, baking soda, and salt together in a bowl. Pour into a 1-quart canning jar. Layer with brown sugar, white sugar, and chocolate chips (in that order), making sure to pack down all the ingredients.
• Cover and decorate the jar as desired. Copy baking instructions onto a tag and attach to the jar.

CHOCOLATE CHIP COOKIE MIX

Steps:

• In a large bowl, mix the first five ingredients. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place up to 6 months. Yield: 3 batches., To make one batch of cookies: Preheat oven to 375°. In a large bowl, beat 6 cups cookie mix, eggs and vanilla. Fold in chocolate chips. Drop dough by tablespoonfuls 1/2 in. apart onto greased baking sheets. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 5 dozen per batch.

EASY CAKE MIX COOKIE-- CHOCOLATE CHOCOLATE CHIP!

Steps:

• Preheat oven to 350 degrees.
• Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
• Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread...a melon baller works great for this step).
• Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
• Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks.

COFFEE CHOCOLATE CHIP COOKIE MIX IN A JAR

Steps:

• Mix the salt and baking soda in with the flour, then layer the ingredients except for the instant coffee, egg, margarine and water into the jar so that would be Brown sugar, sugar, chocolate chips, flour mixed with salt and baking soda.
• Place the instant coffee in a snack size baggie and seal.
• Attach a gift card with the following instructions:.
• Coffee Chocolate Chip Cookies.
• Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.
• Beat 1 cup of unsalted butter or margarine or butter flavored Crisco in a medium bowl.
• Dissolve the coffee in 2 tablespoons hot water.
• Beat sifted ingredients into butter until blended.
• In a small bowl, beat 1 egg with 1 teaspoon vanilla extract.
• Mix beaten egg mixture into butter mixture until blended.
• Add dissolved coffee and beat again.
• Stir in chocolate chips.
• Drop teaspoonsful of batter, spaced well apart, (or roll into balls) onto a greased cookie sheet.
• The cookie yield is approximate as I always make large cookies.
• Bake at 350-375 degrees F for 8 minutes or until lightly browned.

CHOCOLATE CHIP CHEESECAKE BARS (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, cut butter into cookie mix using fork or pasty blender.
• Stir in 1 egg until mixture is crumbly.
• Gently spoon 3 cups crumb mixture into pan; press into bottom of pan.
• Bake 15 minutes.
• In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust.
• Spoon remaining crumb mixture over cream cheese.
• Bake 25 to 30 minutes or until golden brown and firm to the touch.
• Cool 30 minutes.
• Refrigerate at least 2 hours or until chilled.
• For bars, cut into 9 rows by 4 rows.
• Store covered in refrigerator.

CHOCOLATE CHIP PECAN COOKIE MIX IN A JAR

Steps:

• 1. Layer ingredients in quart jar in this order: flour mixture, chocolate chips,sugar, pecans. information to attach to jar
• 2. "Chocolate Chip Pecan Cookie Mix" -Preheat oven to 375 degrees. -Empty cookie mix into mixing bowl and blend thoroughly. -Add 1/2 cup softened butter, 1 beaten egg, and 1/2 teaspoon vanilla; blend well. -Shape into 1-inch balls and place on greased cookie sheets, 2 inches apart. -Bake for 12 to 15 minutes until tops are slightly browned. -Cool for several minutes before removing to racks.

CHOCOLATE CHIP CHEESECAKE BARS (COOKIE MIX)

Steps:

• 1. Preheat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, cut butter into cookie mix using fork or pasty blender. Stir in 1 egg until mixture is crumbly. Gently spoon 3 cups crumb mixture into pan; press into bottom of pan. Bake 15 minutes.
• 2. In small bowl, beat cream cheese, sugar, 2 eggs and the vanilla with electric mixer on medium speed until smooth. Pour over cookie crust. Spoon remaining crumb mixture over cream cheese.
• 3. Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

QUICK CHOCOLATE CHIP COOKIE MIX

Steps:

• In a large bowl, combine the first 5 ingredients. Cut in shortening until crumbly. Stir in pecans and chocolate chips. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 batches (14 cups total)., To prepare cookies: In a bowl, beat eggs and vanilla. Stir in 7 cups cookie mix until well blended (if dough is dry, add 1-2 tablespoons water). Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-9 minutes or until golden brown. Cool 1-2 minutes before removing to wire racks.

VALENTINE'S DAY CHOCOLATE CHIP HEART COOKIES (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In medium bowl, stir cookie mix, flour, butter and egg until well blended.
• Roll into 1 1/4-inch balls.
• Spray cookie cutter with cooking spray; place on ungreased cookie sheet.
• Press dough ball evenly into cutter.
• Remove cutter; reshape dough if necessary.
• Continue making heart-shaped cookies, placing 2 inches apart on cookie sheet.
• Spray cookie cutter as needed with cooking spray.
• Bake 6 to 8 minutes or until light golden brown.
• Cool 2 minutes; remove from cookie sheet.

EASY BAKE OVEN CHOCOLATE CHIP COOKIE MIX

Steps:

• Combine all dry ingredients.
• Add shortening and flavorings; either cut in with pastry knife or use the whisk attachment on your stand mixer. Mixture should resemble corn meal.
• Store in air tight container. If you are really dedicated, you can store in 1/3 cup portions, but I just put it in a big Ziplock bag and measure out when needed.
• To Use: Combine 1/3 cup of mix with 2 tsp of water. Roll into little balls and cook, three at a time, in Easy Bake oven that has been pre-heated about 15 minute Bake for 8-10 minute.

FAMILY REUNION CHOCOLATE CHIP COOKIE MIX

Steps:

• 1. Thourgly combine dry ingredients, cut in shortening until crumbly. Store in an air tight container in a cool dry place, up to 6 months.
• 2. To make cookies, combine 7 cups of cookie mix, one 1-11 1/2 ounce bag chocolate chips, 1 teaspoon vanilla, and 2 beaten eggs. Mix well. Drop by tablespoonfuls, 1/2 inch apart, on a greased baking sheet. Bake in PREHEATED 375 degreee F oven for 10 to 12 minutes, or until golden brown. Remove from pans and cool on wire racks.
• 3. To make Peanut Butter cookies, use one egg, and 1 cup chunky peanut Butter . Bake as directed above.

HOMEMADE CHOCOLATE CHIP COOKIE MIX (BY AMY)

Steps:

• TO MAKE THE MIX: Line up enough jars or bags for amount of mix you are making. The above ingredients are enough for 2 mixes, as this recipe is doubled to facilitate largest sized cookies. You will need 2 small sized and 1 large sized Zip-Lock bags for each mix you are making. You will also need a piece of construction paper or card stock that you can fold over and staple the bags together with the instructions on how to make the mix.
• Distribute the ingredients for the Bag #1s into each bag, and seal. Distribute the ingredients for the Bag #2s, and seal. Repeat the process for Bag #3s, and shift around to thoroughly combine ingredients.
• Now, place the bags in order with Bag #1 on top. Place the instructions on top. Fold the card stock or construction paper in half twice, making a folded over binding for the bags. Place the top of the bags and instructions into the fold of the card stock and staple on the top (left and right sides) ensuring that you do not puncture the bags under the seal.
• TO MAKE THE COOKIES: Preheat oven to 350F. Combine butter with Bag #1; beating until creamy. Add vanilla, eggs and Bag #2. Stir just until combined.
• Add contents of Bag #3, about 1/2 at a time. Start beating slowly so as not to have all of the contents whirling onto the floor! Scrape sides of bowl as you go, with a rubber spatula if necessary. Do not beat any more than absolutely necessary. Too much beating makes cookies tough!
• Roll dough into balls about 1 1/2-2 inches in diameter. Place at least 2 inches apart on ungreased cookie sheets. Gently and evenly press each cookie down to about 1/4 of an inch with the palm of your hand.
• Bake cookies for 10-13 minutes, depending on size of the cookies. Cookies should not be brown, but need to be set and uniform in color; being especially firm around the edges. Leave on cookie sheet to cool for about 3-4 minutes, before removing to cooling racks to cool completely. Store in an air-tight container. Best eaten fresh.

CHOCOLATE CHIP COOKIE MIX

Steps:

• Combine flour, baking soda, salt and both sugars in very large bowl.
• Mix in shortening with fingers.
• Stir in pecans and chocolate chips. Store in airtight container in cool, dry place 6 months. For longer storage, refrigerate or freeze.