Hey there!! Do you love the idea of giving cookies out for the holidays, but don’t want all the fuss of baking 5-6 dozen to divy up amongst your friends and family? Or for your cookie exchange?
(Besides all the other baking you might be doing on the side!)
This is a little different that the normal cookie exchange, but I think a lot easier. You get to assemble cookie jar ingredients for 12 gift jars.
I get commissions for purchases made through links in this post. For more information go to my disclosure policy.)
This is how we did it.
- First, pick 6 people for your party, then pick your date, where and time, send out invitations and use the detailed instructions how to assemble the cookies. (I created an event on FB, you can see the invitation at the end.
- Next purchase your ingredients and 12 quart mason jars
. Wide mouth are the best because of adding in the ingredients, but the regular jars are fine as well. (You can use a funnel or use a large zip-lock bag by cutting a large hole in a corner and placing the hole of the zip-lock bag into the bottom of the jar, with the top overlapping over the jar.)
- Pour in ingredients by layering to make them pretty.
- Decorate the jars with your own personal touches with ribbons, embellishments or whatever you want.
- You can add a recipe label with instructions by applying on the back of the jar – printables below.
- Bake one batch of your cookies to bring to the exchange, that way everyone in the group can taste each others cookie recipes.
- When you get to the party, divide the jars up. Each recipient will get 2 jars each of 6 different cookies.
Here are the cookie recipes and instructions, label printables and at the end of the recipes you’ll find an example of the invitation, header and instructions I sent to the group of 6 for the Cookie Jar Exchange. 🙂
I’ve figured it all out for you with having my own party first. It was a hit! Read on!
Here’s Cookie #1:
Holly Jolly Cookies
12 Labels How to Make Holly Jolly Cookies
- 12 Jars / 1 wide mouth Quart Mason Jars
- 18 cups / 1 &1/2 cups all-purpose flour
- 12 teaspoons / 1 teaspoon baking soda
- 6 teaspoons / 1/2 teaspoon salt
- 6 cups / 1/2 cup firmly packed light brown sugar
- 12 tablespoons / 6 tablespoons granulated sugar
- 15 cups / 1 &1/4 cups semisweet chocolate chips
- 12 cups / 1 Cup M&Ms
- 1/2 cup + 2 tablespoons unsalted butter very softened
- 1 large egg
- 1 teaspoon vanilla extract
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Instructions
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Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray..
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Using a mixer, beat the softened butter, egg and vanilla until smooth 1-2 minutes.
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Gradually add in the jar ingredients and beat until mixed, dough will be thick.
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Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
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Small cookies bake 8-10 minutes
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Large cookies bake 12-14 minutes.
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Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
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Makes 15 - 30 cookies depending on size.
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To Package For A Gift
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Mix together flour, baking soda and salt and pour into a clean, wide-mouth canning jar, lightly packing the mix down.
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Add the brown sugar and sugar in an even layer on top of the flour mixture, lightly packing down.
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Next, add chocolate chips, then add the M&M's on top of the chocolate chips.
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Seal with the lid.
#2.
White Chocolate Cranberry Macadamia Cookies
12 Labels How to Make White Chocolate Cranberry Macadamia Cookies
- 12 Jars / 1 wide mouth Quart Mason Jars
- 18 cups or 5 lbs + 1 cup / 1&1½ cups all-purpose flour
- 6 cups or almost 3 lbs. / 1½ cup brown sugar
- 6 cups / 1½ cup white sugar
- 6 tsp / 1½ tsp baking powder
- 6 tsp / 1½ tsp baking soda
- 3 tsp / 1¼ tsp salt
- 6 cups / 1½ cup white chocolate chips
- 12 cups / 11 cup dried cranberries
- 6 cups / 1&½ cup pistachios or macadamia nuts chopped
- 1/3 cup butter softened
- 1 large egg
- 1 tsp . vanilla
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Preheat oven to 350°F.
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Line two cookie sheets with parchment paper.
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In a large bowl, beat 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla extract until fluffy. Add the entire jar of cookie mix and stir together.
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Drop by spoonfuls onto cookie sheets and bake for 10-12 minutes. Enjoy!
#3.
Reese’s Peanut Butter Chocolate Cookies
12 Labels How to Make Reese’s Peanut Butter Chocolate Cookies
- 12 Jars / 1 wide mouth Quart Mason Jars
- 12 boxes / 1 box chocolate fudge cake mix
- 6 cups / 1/2 cup semi-sweet chocolate chips
- 6 cups / 1/2 cup white chocolate chips or peanut butter chips
- 12 cups or 6 - 8 oz bags / 1 cup bag Reese's Minis Peanut Butter Cups
- 2 eggs
- 1/2 cup Canola Oil
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Preheat oven to 350 degrees.
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Combine cake mix, eggs, and oil in large mixing bowl, and beat well.
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Stir in Reese's peanut butter cups and baking chips with spoon.
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Chill dough in refrigerator for 1 hour.
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After dough has chilled, drop onto ungreased nonstick Cookie Sheet or parchment paper in rounded balls.
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Bake for approx. 7 – 9 minutes until done.
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Layer ingredients in a one quart mason jar, in the order given, starting with the cake mix, gently packing down the each layer.
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Screw the jar on the lid, and cover with a circle of fabric or a paper doily, held down with a rubber band.
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Cover the rubber band with yarn or ribbon and tie a bow.
#4.
Buttered Toffee Oatmeal Cookies
12 Labels How to Make Buttered Toffee Oatmeal Cookies
- 12 Jars / 1 wide mouth Quart Mason Jars
- 12 boxes / 1 Box White or Vanilla Cake Mix
- 9 cups or 5 - 8 oz bags / 3/4 Cup Toffee Bits
- 12 cups / 1 Cup Rolled Oats
- ½ Cup butter very softened
- 2 eggs
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Using a stand mixer, combine the cake mix, eggs and butter. *
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Gently mix in the toffee bits.
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Add the oats and stir slowly to fully incorporate (the dough will be quite thick).
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Using two small spoons, measure out and shape each cookie into a ball.
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Place on a parchment lined cookie sheet and bake for 8-9 minutes or until bottom edges are golden brown.
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Remove and cool cookies on a wire rack.
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Store in an air-tight container.
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To Package For A Gift
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Empty cake mix into a clean, wide-mouth canning jar, lightly packing the mix down.
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Add the toffee bits in an even layer on top of the cake mix.
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Next, carefully add the rolled oats.
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Seal with the lid.
#5.
Hot Chocolate Cake Mix Cookies
12 Labels How to Make Hot Chocolate Cake Mix Cookies
- 12 Jars / 1 wide mouth Quart Mason Jars
- 12 boxes / 1 Box Devil's Food Cake Mix
- 6 cups / ½ cup Mini Semi-Sweet Chocolate Chips
- 12 cups / 1 cup Mini Marshmallows
- 2 large eggs
- â…“ cup oil
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Preheat your oven to 350 degrees.
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Empty the cake mix into a mixing bowl and add the eggs and oil.*
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Stir (or mix with a mixer) until blended.
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Add the mini chocolate chips.
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Using two small spoons, measure out and shape each cookie into a small ball and place on a parchment lined baking sheet.
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Add three mini marshmallows to the top of each cookie, pushing them lightly into the raw dough.
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Bake for 8-9 minutes. Be careful not to overcook and burn the cookie!
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Remove and allow to cool for a minute until removing the cookies to a wire rack to completely cool.
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Store in an air-tight container; separate cookie layers with wax paper to avoid sticking.
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To Package For a Gift
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Pour the cake mix into a clean and dry wide-mouth canning jar, gently packing the mix down.
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Next, add the mini chocolate chips in an even layer on top of the cake mix.
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Pack the mini marshmallows into a snack-sized ziplock bag, removing as much air as possible before sealing the bag.
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Fold the bag and add it to the jar.
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Seal with the lid.
#6.
Butterscotch Cookies
12 Labels How to Make Butterscotch Cookies
- 12 Jars / 1 wide mouth Quart Mason Jars
- 18 cups or 5 lbs + 1 cup / 1-1/2 cups all-purpose flour
- 9 Tbs or 1/2 cup + 1 tablespoon / 3/4 teaspoon baking soda
- 3 teaspoons / 1/4 teaspoon baking powder
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 1/2 cup white sugar
- 6 cups or 3 - 11 oz. bags / 1/2 cup butterscotch chips
- 6 cups / 1/2 cup crispy rice cereal
- 1/2 cup butter room temperature
- 1 large egg
- 3-4 tablespoons of water
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Preheat oven to 350°F.
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In a large bowl, cream 1/2 cup butter.
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Add 1 egg and 3 to 4 tablespoons of water.
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Add entire jar of butterscotch cookie mix and stir until blended.
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Drop dough by spoonfuls onto an ungreased cookies sheet.
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Bake for 12 minutes in 350 degree F. oven.
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Remove from oven and cool.
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Combine flour, baking soda and baking powder together and add as first layer to jar.
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Next layer brown sugar, then white sugar, then oats, then butterscotch chips, then rice krispies. Screw the jar on the lid, and cover with a circle of fabric or a paper doily, held down with a rubber band. Cover the rubber band with yarn or ribbon and tie a bow.
I just made my own event on FB and this is what I posted with this cute header:
Hope you all can make it to our family Christmas Cookie Jar Exchange Party! (Add address and time)
This is a little different that the normal cookie exchange, but a lot easier. You will assemble cookie jar ingredients for 12 jars for gifts. You will also, physically make a batch of your cookies to bring so we can sample what your cookies will taste like.
In the instructions: On the left are the total amounts you need to get for 12 jars and on the right is a recipe for one jar that will actually go in each jar and for your cookies you bake.
You need to bring:
- When you get the ingredients and jars, you can go ahead in advance and assemble your cookie mixes with the directions here.
- 1 baked batch of your cookies to bring for sampling.
- If you don’t have time, just bring them, we’ll do them at the house…no worries!
(Below..I left the names of the people on here that were invited. Just change it to the name you want the recipe assigned to.)
******Here’s how to make the cookies*****
Cham – Hot Chocolate Cake Mix Cookies
12 Jars / 1 wide mouth Quart Mason Jars
12 boxes / 1 Box Devil’s Food Cake Mix
6 cups / ½ cup Mini Semi-Sweet Chocolate Chips
12 cup / s 1 cup Mini Marshmallows
2 large eggs
â…“ cup oil
Instructions
Preheat your oven to 350 degrees.
Empty the cake mix into a mixing bowl and add the eggs and oil.*
Stir (or mix with a mixer) until blended.
Add the mini chocolate chips.
Using two small spoons, measure out and shape each cookie into a small ball and place on a parchment lined baking sheet.
Add three mini marshmallows to the top of each cookie, pushing them lightly into the raw dough.
Bake for 8-9 minutes. Be careful not to overcook and burn the cookie!
Remove and allow to cool for a minute until removing the cookies to a wire rack to completely cool.
Store in an air-tight container; separate cookie layers with wax paper to avoid sticking.
To Package For a Gift
Pour the cake mix into a clean and dry wide-mouth canning jar, gently packing the mix down.
Next, add the mini chocolate chips in an even layer on top of the cake mix.
Pack the mini marshmallows into a snack-sized ziplock bag, removing as much air as possible before sealing the bag.
Fold the bag and add it to the jar.
Seal with the lid.
Kim – Santa Holly Jolly Cookies
12 Jars /1 wide mouth Quart Mason Jars
18 cups /1 1/2 cups all-purpose flour
12 teaspoons /1 teaspoon baking soda
6 teaspoons / 1/2 teaspoon salt
6 cups / 1/2 cup firmly packed light brown sugar
4.5 cups / 6 tablespoons granulated sugar
12 cups / 1 cups semisweet chocolate chips (I used Ghiradelli semi-sweet)
12 cups / 1 Cup M&Ms
1/2 cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray..
In a medium bowl, sift the flour, baking soda and salt together.
Cream together the butter, and sugars about 2 minutes and is smooth.
Add and mix in the egg and vanilla.
Gradually add the flour mixture and mix until combined. Tip: Do not overmix.
Mix in chocolate chips and M&Ms.
Chill dough if dough is warm.
Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
Small cookies bake 8-10 minutes
Large cookies bake 10-13 minutes.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Makes 15 – 30 cookies depending on size.
To Package For a Gift
Combine the flour, soda and salt together and pour into a clean and dry wide-mouth canning jar, gently packing the mix down.
Next,add the brown sugar, white sugar, chocolate chips, then m&m’s.
Seal with the lid.
Pam – White Chocolate Cranberry Cookies
12 Jars / 1 wide mouth Quart Mason Jars
6 tsp / ½ tsp baking powder
6 tsp / ½ tsp baking soda
3 tsp / ¼ tsp salt
6 cups / ½ cup brown sugar
6 cups / ½ cup white chocolate chips
12 cups / 1 cup dried cranberries
½ cup macadamia nuts, chopped
1 tsp. vanilla
Instructions
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
In a large bowl, beat 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla extract until fluffy. Add the entire jar of cookie mix and stir together. Drop by spoonfuls onto cookie sheets and bake for 10-12 minutes. Enjoy!
To Package For a Gift
Combine the flour, soda and salt together and pour into a clean and dry wide-mouth canning jar, gently packing the mix down.
Next,add the brown sugar, white sugar, chocolate chips, cranberries and then nuts.
Seal with the lid.
Amy – Reese’s Peanut Butter Chocolate Cookies
12 Jars 1 wide mouth Quart Mason Jars
12 boxes / 1 box chocolate fudge cake mix
12 cups / 1 cup semi-sweet chocolate chips
12 cups / 1 cup white chocolate chips or peanut butter chips
12 cups or 6 – 8 oz bags / 1 cup bag Reese’s Minis Peanut Butter Cups
2 eggs
1/2 cup Canola Oil
Instructions
To Package For a Gift
Pour the cake mix into a clean and dry wide-mouth canning jar, gently packing the mix down.
Next, add the chocolate chips then the white chocolate chip, then the peanut butter cups.
Seal with the lid.
Dawn – Buttered Toffee Oatmeal Cookies
12 Jars 1 wide mouth Quart Mason Jars
12 boxes / 1 Box White or Vanilla Cake Mix
9 cups or 5 – 8 oz bags / 3/4 Cup Toffee Bits
12 cups / 1 Cup Rolled Oats
½ Cup butter, very softened
2 eggs
Instructions
Using a stand mixer, combine the cake mix, eggs and butter.
Gently mix in the toffee bits.
Add the oats and stir slowly to fully incorporate (the dough will be quite thick).
Using two small spoons, measure out and shape each cookie into a ball.
Place on a parchment lined cookie sheet and bake for 8-9 minutes or until bottom edges are golden brown.
Remove and cool cookies on a wire rack.
Store in an air-tight container.
To Package For A Gift
Empty cake mix into a clean, wide-mouth canning jar, lightly packing the mix down.
Add the toffee bits in an even layer on top of the cake mix.
Next, carefully add the rolled oats.
Seal with the lid.
Hollie – Butterscotch Cookies
12 Jars 1 wide mouth Quart Mason Jars
6 cups or 3 – 11 oz. bags / 1/2 cup butterscotch chips
6 cups / 1/2 cup crispy rice cereal
18 cups or 5 lbs + 1 cup / 1-1/2 cups all-purpose flour
9 Tbs or 1/2 cup + 1 tablespoon / 3/4 teaspoon baking soda
3 teaspoons / 1/4 teaspoon baking powder
6 cups / 1/2 cup packed brown sugar
6 cups / 1/2 cup rolled oats
6 cups / 1/2 cup white sugar
1/2 cup butter, room temperature
1 large egg
3-4 tablespoons of water
Instructions:
Preheat oven to 350°F. In a large bowl, cream 1/2 cup butter. Add 1 egg and 3 to 4 tablespoons of water.
Add entire jar of butterscotch cookie mix and stir until blended.
Drop dough by spoonfuls onto an ungreased cookies sheet.
Bake for 12 minutes in 350 degree F. oven.
Remove from oven and cool.
To Make the Layered Jar Gift:
Layer ingredients in a one quart mason jar, in the order given. Screw the jar on the lid, and cover with a circle of fabric or a paper doily, held down with a rubber band. Cover the rubber band with yarn or ribbon and tie a bow.
For cookie tips, go here!
Such a great idea, and thank you for the printables and cookie recipes!
Thank you Joanne! It was a fun experience! 🙂