Double Chocolate Christmas Cookies – Pantry Dry Mix
This Double Chocolate Christmas Cookie – Pantry Dry Mix is the sister to the plain chocolate cookie recipe. This cookie however has added cocoa powder and crushed candy canes. The cookie is perfect for giving as gifts or just to share with the family. Get a few jars ready in time for Christmas and save yourself time.
Pantry Dry Mixes
I like to use dry pantry mixes not only for convenience but also pantry preparedness as well.
They are perfect to have prepared for children as well. Just make sure you have either a sticker on the jar with the instructions or you could write on a tag.
They also make wonderful gifts in the holiday season or as a teacher gift.
You could use different flavoured candy canes to have several types of variations of the pantry dry mix. If you aren’t making them at Christmas time you can add dried fruit or some nuts like macadamia or pecans would be a nice addition.
Freezing the cookie dough
This recipe is freezer friendly. Simply place the made-up cookies onto a lined tray, cover loosely with glad-wrap or baking paper and flash freeze. Once frozen, transfer the cookies into a suitable freezer container. Follow the recipe card below. The cooking time will increase by five minutes if cooking from frozen.
Other Links and Recipes
If you would like to make some other flavoured cookies, try my Chocolate Chip Cookies – Pantry Dry Mix
Or you may like to try my Homemade Pancake Mix
My Best scone mix is so great to also have on hand, they are extremely popular.
You can also watch on my YouTube Channel where I show you how I prepare these different dry-mixes 5 Homemade pantry baking mixes – VLOGMAS Day 2
Double Chocolate Christmas Cookies Dry Mix
Ingredients
Dry Ingredients
- 2 1/4 cups flour
- 1 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp cocoa powder
- 1/2 cup chocolate chips milk, white or dark or a combination if desired
- 2 candy canes crushed
- 1/2 tsp salt
Wet Ingredients
- 150 g butter softened
- 2 eggs
- 1 tsp vanilla essence
Instructions
- Combine all dry ingredients and store in airtight container.
- Beat together eggs, butter and vanilla in a bowl till creamy.
- Add dry mix to wet ingredients and use a spoon or spatula to combine.
- Roll into medium sized balls and place on prepared trays.
- Bake at 180°C for 12 minutes.
- Leave to cool on tray for a few minutes, before transferring to a wire cooling rack.
