PEANUT BUTTER CHOCOLATE COOKIE MIX

1 cup packed brown sugar
1 1/2 cups packed confectioners' sugar
3/4 cup cocoa
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
In a separate bowl, mix together the flour, baking powder and salt.
Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Clean the
inside of the jar with a dry paper towel after adding the confectioners' sugar and
after adding the cocoa powder. Be sure to pack everything down firmly before adding
the flour mixture, it will be a tight fit. Store in a cool dry place away from a
heat source so condensation and clumping does not occur.
Instructions to attach to Jar:
Peanut Butter Cookies 1. Empty jar of cookie mix into large mixing bowl. Use your
hands to thoroughly blend mix. 2. Add: 1/2 cup butter or margarine, softened at
room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1
egg, slightly beaten, and 1 teaspoon of vanilla. 3. Mix until 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 lined baking sheets. DO NOT USE WAXED
PAPER. Press balls down with a fork. 5. Bake at 350 degrees F (175 degrees C) for 9
to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer
to a cooling rack to finish cooling. Makes 3 dozen cookies.

PEANUT BUTTER COOKIE MIX IN A JAR

1 cup firmly packed dark brown sugar
1 1/2 cups firmly packed powdered sugar {Clean inside of jar with a dry paper towel
after this layer}
3/4 cup cocoa powder {Clean inside of jar with a dry paper towel after adding this
layer}
1 1/2 cups flour mixed with 1 tsp. baking powder and 1/4 tsp. salt
Layer ingredients in order given in a 1 quart ''wide mouth'' canning jar. Be sure
to pack everything down firmly before adding the flour mixture, it will be a tight
fit.

Instructions to attach to Jar:
1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly
blend mix.
2. Add: 1 stick butter or margarine, softened at room temp.
1/2 cup creamy peanut butter
1 egg, slightly beaten
1 tsp. vanilla
3. Mix until 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 lined
baking sheets. DO NOT USE WAXED PAPER. press balls down with a fork.
5. Bake at 350* for 9 to 11 minutes until edges are browned. Cool 5 minutes on
baking sheet then transfer to a cooling rack to finish cooling. Makes 3 dozen
cookies