Homemade Butterfinger Cookies In A Jar Mix Food

COOKIE MIX IN A JAR VI

Steps:

• Mix together the flour, baking soda and baking powder and salt. Set aside.
• Layer ingredients in order in a 1 quart wide mouth canning jar. Make sure you pack all down firmly before adding the flour mixture - it will be a tight fit. NOTE: Wipe down the inside of the jar after you add the cocoa powder.
• Instructions to attach to jar: Chunky Chocolate Cookies 1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 3/4 cup butter or margarine softened at room temp. DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten, and 1 teaspoon vanilla. 3. Mix until completely blended. The dough is sticky. you will need to finish mixing with your hands. 4. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets. DO NOT USE WAXED PAPER. 5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes . Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 3 dozen cookies.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°F degrees.
• In a mixing bowl, cream butter and sugars.
• Add egg whites; beat well.
• Blend in peanut butter and vanilla.
• Combine flour, baking soda and salt; add to creamed mixture and mix well.
• Stir in candy bars.
• Shape into 1 1/2-inch balls and place on a baking sheet.
• Bake at 350° for 10-12 minutes, or until cookies just start to turn brown.
• Do not over bake!
• Let sit on cookie sheet for a few minutes, before transfering to a wire rack.
• Cool completely.

COOKIE MIX IN A JAR I

Steps:

• Mix the salt and baking soda with the flour, then layer the ingredients into a 1 quart, wide mouth jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid, and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.
• Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, cream 1 cup of unsalted butter or margarine until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla. Mix in cookie mix. Drop teaspoonfuls of dough, spaced well apart, onto a greased cookie sheet. 3. Bake for 8 to 10 minutes in preheated oven, or until lightly browned. Cool on wire racks.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg whites. Beat in peanut butter and vanilla. In another bowl, combine flour, baking soda and salt; gradually beat into creamed mixture. Stir in candy bars. , Shape into 1-1/2-in. balls and place 2 in. apart on greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool.

SPECIAL BUTTERSCOTCH CHIP COOKIES IN A JAR

Steps:

• Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card to the ribbon or raffia with the following mixing and baking directions:
• Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.

BUTTERFINGER COOKIE MIX (GIFT IN A JAR)

Steps:

• If you are using vanilla powder, combing powder and baking soda with the flour. If using extract, combine soda with flour and extract with the brown sugar.
• To prepare the gift jar, layer the ingredients as listed, tapping down after adding each layer.
• Attach card with the additional ingredient list and cooking direcions.
• Attach Tag:.
• Butterfinger Cookies.
• 3/4 cup butter, softened.
• 1/4 cup shortening, butter flavor is best.
• 1 large egg.
• 1 Jar Mix.
• Preheat oven to 350 degrees F.
• Beat together the butter and shortening. Add the egg and mix until combined. Pour the baking mix into the bowl and mix by hand.
• Shape into small 1 " balls, pressing them down with a fork in a cross-hatch.
• Bake at 350 F for 10-12 on greased cookies sheets.

COOKIE MIX IN A JAR VII

Steps:

• 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.
• 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.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 375.
• Combine flour, baking soda and salt in small bowl.
• Set aside.
• Beat sugar and butter in mixer bowl until creamy.
• Beat in egg.
• Gradually add flour mixture.
• Hand stir in butterfingers.
• Drop by tablespoons onto ungreased cookie sheet.
• Bake for 10-12 minutes.

MINI BUTTERFINGER PIES IN A JAR RECIPE - (4.4/5)

Steps:

• Make the crust: 1.Preheat oven to 350°. 2.Use a food processor to crush crackers to fine crumbs. Add brown sugar and melted butter, Pulse a few more times to combine. 3.Press 1 1/2 Tablespoons of the crumb mixture into the bottom of 12 4 oz. jelly jars. Place jars on a baking sheet and bake for 6 minutes. Cool completely before filling. Make the filling: 4.Beat cream cheese until smooth, add sugars and beat again. Mix in peanut butter and vanilla until incorporated. 5.In a separate bowl, beat cream until stiff peaks form. Add 1 cup of the whipped cream to the peanut butter mixture, mix briefly at low speed. Then use a rubber spatula to fold the mixture together completely. Refrigerate remaining whipped cream. Assemble the pies: 6.Sprinkle a little of the chopped butterfinger candy bar onto each crust. Divide filling among jars and sprinkle with remaining candy bar. Chill jars for at least 2 hours or overnight. Top with a dollop of whipped cream before serving.

BUTTERFINGER CANDY BROWNIE MIX IN A JAR

Steps:

• Layer ingredients in order given in a 1 quart wide mouth canning jar. Mix flour with baking powder and salt.When placing in jar, to keep flour mixture from sifting down through the other ingredients, it helps to put flour mixture into a thin sandwich bag.or place flour mixture into bottom of jar and layer other ingredients on top.I try not to place "white on white" in the jars.looks prettier that way.Sometimes I lay jar on its side after and layer ingredients that way -- makes a pretty "sand art" type of gift.use your imagination. Place these instructions on your gift jar:.
• Empty mix into large bowl. Empty flour mixture into jar contents.Mix thoroughly.
• Add: 2 sticks butter, or margarine, melted.(do not use diet).4 large eggs and 2 tsps vanilla.
• Mix until blended.
• Pour batter into sprayed 9" X 13" pan.
• Bake at 350* for 25 minutes.
• Cool. Cut into squares.
• Makes 24-30 brownies.

GIFT IN JAR: BUTTERFINGER COOKIES

Steps:

• In a jar layer the above ingredients IN ORDER.....Seal Jar tightly.
• If giving as a gift, attaching the following instructions: Butterfinger Cookies: 1 cup unsalted butter 1 large egg Contents of jar or tin Heat oven to 350 degrees F. Beat butter until smooth with electric mixer. Add egg, and beat until combined. Add contents of the jar or tin, and blend on low. Form cookies into 1 1/2-inch balls and place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes until edges are golden. Remove from oven; let rest 2 minutes, then transfer to a wire rack to cool. Makes 3 dozen cookies.

BUTTERFINGER BITS COOKIE RECIPE BY TASTY

Steps:

• Cream butter with the sugars until fluffy. Then, beat in the egg and vanilla.
• Add the dry ingredients and beat into the butter mixture.
• Stir in Butterfinger bits. Then, refrigerate the dough for 4 hours.
• Bake at 375°F for 8-10 min.
• Serve warm.

BUTTERFINGER COOKIES

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 cookie sheets.
• In a food processor, blend sugars, butter, egg whites, and vanilla until light and fluffy, stopping once to scrape down the sides of the work bowl, about 1 minute.
• Add the peanut butter and process using on/off pulses until combined, about 20 seconds.
• Add flour, salt and baking soda and blend until just combined using 2 to 3 on/off turns; do not over process.
• Transfer mixture to a large bowl.
• Cut candy bars into 1/2 inch pieces and stir into dough.
• Mound dough by 1 1/2 tablespoons onto prepared sheets, spacing 2 inches apart.
• Flatten slightly using fingers.
• Bake until dry in appearance and centers are slightly soft to touch, about 15 minutes.
• Cool on cookie sheets 3 minutes before removing (they will fall apart until the candy hardens up a bit).
• Transfer to wire racks to cool completely.

BUTTERFINGER-CHUNK COOKIES

Steps:

• Using electric mixer, beat butter and both sugars in large bowl until well blended. Add egg and vanilla and beat until fluffy. Beat in flour, salt and baking soda. Stir in Butterfinger BB's (dough will be moist). Chill cookie dough at least 30 minutes and up to 1 hour.
• Preheat oven to 350°F. Line baking sheets with parchment paper. Using 1 rounded tablespoon dough for each cookie, drop cookie dough in mounds onto prepared baking sheets, spacing 3 inches apart (about 8 cookies per sheet; cookies will spread). Bake cookies until golden brown, about 12 minutes. Transfer parchment with cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)