Healthy Mason Jar Monster Cookie Mix (recipe & instructions) (2024)

FAQs

What do I add to ready make cookie mix to make it better? ›

Add different flavors.

Dig around in your pantry or explore the baking aisle and pick out different flavor add-ins that can change up your cookie mix. You could use peppermint, lemon, or almond extract instead of vanilla, dump in plenty of rainbow sprinkles, or even mix in chopped nuts or dried fruit!

How long can you store your cookie mix in your pantry? As long as all of the ingredients are fresh, you can store your chocolate chip cookie mix in a cool, dry, and dark place for up to 6 months. If you are to use nuts in your cookie mix however, don't store it longer than 3 months.

Mix in tasty ingredients

Take plain sugar cookies up a notch with exciting mix-ins like chocolate chips, rainbow sprinkles, toasted chopped nuts, chopped dried fruit or M&M's. Add these after blending your butter and egg into the sugar cookie mix. This is our favorite hack for holiday Pillsbury cookie dough.

Easy Add-In: After creating the dough according to the sugar cookie mix instructions, Add 2 tablespoons of sour cream to create a tangier, cakier and all-around more flavorful cookie. Flavor Twist: For a punchier twist, swap the water in the sugar cookie mix instructions for rum, bourbon or coffee liqueur.

The moisture contributed by the milk will also increase spread and hydrate more of the starches in the flour. These hydrated (gelatinized) starches support the structure of the air pocket wall, keeping the cookies from collapsing once cooled. By holding more water, they also help keep the cookies softer over time.

For best results, Serious Eats recommends adding one extra yolk per whole egg the recipe calls for. Balance here is important, because too much egg yolk will incorporate too much moisture, rendering your batch spongy and cakelike rather than the texture of a traditional cookie.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

Can you use year old cookie mix? ›

Yes, provided it is properly stored and the package is undamaged - commercially packaged cookie mix will typically carry a " Best By," "Best if Used By," "Best Before", or "Best When Used By" date but this is not a safety date, it is the manufacturer's estimate of how long the cookie mix will remain at peak quality.

Flour contains naturally-occurring enzymes, which break down as the dough chills, leading to increased browning. The sugar in the dough absorbs the moisture from the flour, causing the cookie to brown and caramelize. Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer.

Sugar sweetens the cookies and makes them an enticing golden brown. Adding too little sugar can affect the taste and texture of cookies. Adding too much can cause them to be brittle. Take your time creaming the sugar and butter together at the beginning.

Sugar cookie dough mix provides many dessert options. You can enjoy your sugar cookies plain, frost them or mix in an ingredient such as peanut butter, nuts or chocolate chips to change the flavor and texture.

If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

One way to boost your store-bought cookie dough requires two simple ingredients: Brown sugar and butter. All you have to do is melt a little bit of butter and add a few teaspoons of brown sugar to it. Then, thoroughly mix the brown sugar butter into the premade cookie dough.

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Cool down your dough for a tastier, chewier cookie.

There's a few reasons why, but one important part is it gives the butter in your dough a chance to firm up before baking. The colder your dough is before it heads into the oven, the less it will spread during baking, which makes for loftier cookies.

Cold Butter – taking your butter straight from the fridge and cubing it before adding it to the mixing bowl helps the cookies stay thick and not spread while baking. Cornstarch – the cornstarch added to the dough helps the cookies be thick but not dry.