Mix-in-a-Jar: Mint Fudge Cookies

For this recipe, we modified an existing chocolate cookie Mix-in-a-Jar recipe.  It was a chocolate walnut cookie and we wanted a mint fudge cookie. 

For a Mix-in-a-Jar, not only do you have to be concerned about how the cookies turn out but how well the mix fits the jar.  As we examined this recipe, we concluded that we wanted way more cocoa in our recipe (we doubled it).  Since we didn’t want the nuts, we felt the extra cocoa could use the space of the nuts.

The original recipe called for chilling the dough; we didn’t want to have to wait.  With a little extra flour in a recipe, often you can avoid chilling the dough since the dough is less moist.

The extra cocoa in the recipe (we did not reduce the flour as you normally would when adding more cocoa to a recipe), made the dough stiffer so that we did not have to refrigerate the dough before forming the batter.

Since we wanted a fudgy cookie, not dry, we reduced the baking time.

Mix-in-a-Jar: Mint Fudge Cookies

Dry ingredients to go in the jar:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoons baking powder
1/4 teaspoon salt

1/2 cup dark cocoa powder
1/2 cup granulated sugar
3/4 cup fine turbinado sugar (not large crystals)

1 cup chocolate mint chips

Preheat the oven to 350 degrees.

1. Mix the flour, baking soda, baking powder, and salt together in a bowl.  Add this mixture to a one-quart, wide-mouth canning jar.  Pack the flour down with kitchen tool, spice bottle, or small condiment jar.
2. Add the cocoa in a layer.
3. Add the granulated sugar in a layer.
4. Add the turbinado sugar in a layer.
5. Add the chocolate mint chips to the top.  Place the lid on the jar and decorate the jar as you desire.

To make the cookies. (Put this recipe on a card or label for the mix.)

3/4 cup butter, melted and cooled
3 large eggs
1 teaspoon vanilla extract
1 jar cookie mix

Preheat the oven to 350 degrees.

1. In a large bowl, combine the melted butter, eggs, and vanilla.
2. Stir in the cookie mix until just combined.
3. With a medium cookie scoop or ice cream scoop, drop 12 balls of dough on an ungreased cookie sheet.  The balls should be about the size of walnuts.
4. Bake for 9 to 10 minutes on a dark pan; longer on a light pan.  Remove to a wire rack to cool.