Tag: Cookies

Banana Muffin Mix Recipe

Banana Surprise Cookies

(15 – 18 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 2 Tbsp. margarine or butter
  • 1 Tbsp. sugar
  • 1 Tbsp. instant vanilla pudding mix
  • 1 egg
  • 15-18 chocolate candy kisses
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Banana Muffin Mix

Directions:

Preheat oven to 350°F.

Combine muffin mix, margarine or butter, sugar, pudding mix and egg. Remove wrapper from chocolate pieces. Press 1 rounded teaspoon of mixture around each. Place on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned. Remove from baking sheet and cool.

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Raspberry Muffin Mix Recipe

Raspberry Cookies

(10 – 12 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Raspberry Muffin Mix
  • 1 Tbsp. instant vanilla pudding mix
  • 2 Tbsp. quick oats
  • 1 Tbsp. margarine or butter, softened
  • 1 egg
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Raspberry Muffin Mix

Directions:

Preheat oven to 375°F. Grease a baking sheet.

Combine muffin mix, pudding mix and oats. Cut in margarine or butter until mixture resembles fine crumbs. Mix in egg until well blended. Roll into 1” balls. Place on baking sheet and flatten slightly with fork. Bake 10 – 12 minutes or until lightly browned.

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Golden Yellow Cake Mix Recipe

Gingersnaps

(15 – 20 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/8 tsp. cloves
  • 2 Tbsp. margarine or butter, melted
  • 2 Tbsp. dark molasses
  • 1 Tbsp. water
  • 1/2 cup sugar
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Combine cake mix, ginger, cinnamon and cloves. With fork, blend in margarine or butter, molasses and water. Chill dough for easier handling (optional). Roll into balls the size of walnuts. Dip in sugar and place on ungreased cookie sheet. Bake 10 – 12 minutes.

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Golden Yellow Cake Mix Recipe

Cinnamon Chip Cookies

(30 – 32 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 2 tsp. cinnamon
  • 1 pkg. (3.4 oz.) instant vanilla pudding mix
  • 1/2 cup margarine or butter, softened
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup cinnamon chips
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Lightly grease a baking sheet.

Combine cake mix, cinnamon and pudding mix. Cream in margarine or butter. Add eggs and vanilla. Blend well. Fold in cinnamon chips. Bake 12 – 14 minutes. Cool 1 – 2 minutes on baking sheet.

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Chocolate Muffin Mix Recipe

Double Chocolate Cookies

(30 – 34 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Chocolate Muffin Mix
  • 1/4 cup instant chocolate pudding mix
  • 1/3 cup margarine or butter, softened
  • 2 eggs
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Chocolate Muffin Mix

Directions:

Preheat oven to 350°F.

Combine all ingredients. Blend well. Drop by teaspoon on ungreased baking sheet. Bake 10 – 12 minutes. Allow cookies to cool slightly before removing from baking sheet.

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Buttermilk Pancake and Waffle Mix Recipe

Cashew Cherry Cookies

(60 – 72 Cookies)

Ingredients:

  • 2-3/4 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 1 cup margarine or butter
  • 3/4 cup sugar
  • 3/4 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup flour
  • 1 pkg. (12 oz.) white chocolate chips
  • 1-1/2 cups dried cherries
  • 1 cup lightly salted cashews, chopped
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Buttermilk Pancake & Waffle Mix

Directions:

Preheat oven to 375°F.

Combine margarine or butter with sugars. Add eggs and vanilla. Mix until smooth. Stir in remaining ingredients. Drop by teaspoon on ungreased baking sheet. Bake 11 – 14 minutes or until lightly browned.

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Buttermilk Biscuit Mix Recipe

Oatmeal Raisin Cookies

(20 – 24 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 1/2 cup margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp. vanilla extract
  • 1-1/4 cups quick oats
  • 1/4 tsp. cinnamon
  • 1 cup raisins
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Cream margarine or butter, sugars, egg and vanilla. Slowly add biscuit mix, oats, cinnamon and raisins. Drop by tablespoon on baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Buttermilk Biscuit Mix Recipe

Buttermilk Chocolate Chip Cookies

(30 – 36 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Buttermilk Biscuit Mix
  • 7 Tbsp. margarine or butter, softened
  • 1/3 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup quick oats
  • 1 cup chocolate chips
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 350°F.

Cream margarine or butter, sugars, egg and vanilla. Slowly add biscuit mix and oats. Blend well. Stir in chocolate chips. Drop by tablespoon on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Banana Muffin Mix Recipe

Banana Muffin Mix Cookies

(12-18 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 2 Tbsp. milk
  • 1 egg
  • 2 Tbsp. margarine or butter, softened
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Banana Muffin Mix

Directions:

Preheat oven to 350°.

Combine all ingredients and blend well. Drop by tablespoon on ungreased baking sheet. Bake 10-12 minutes. Remove from baking sheet while still warm.

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Banana Muffin Mix Recipe

Banana Cookies

(12 – 18 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Banana Muffin Mix
  • 2 Tbsp. milk
  • 1 egg
  • 2 Tbsp. margarine or butter, softened
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Banana Muffin Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Combine ingredients. Blend well. Drop by teaspoon on baking sheet. Bake 10 – 12 minutes. Remove from baking sheet while still warm.

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Baking Mix Recipe

Peanut Butter Drop Cookies

(30-36 Cookies)

Ingredients:

  • 2-1/2 cups “JIFFY” Baking Mix
  • 1 cup sugar
  • 1/2 cup peanut butter
  • 1/3 cup milk
  • 1 egg
  • 1 tsp. oil
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F.

Combine all ingredients. Stir until well blended. Drop by teaspoon on ungreased baking sheet. Sprinkle with sugar (optional). Bake 10-15 minutes.

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Baking Mix Recipe

Oatmeal Cookies

(36 – 42 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1 cup margarine or butter, softened
  • 1 cup brown sugar, firmly packed
  • 1 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 2 tsp. cinnamon
  • 3 cups quick oats
  • 1 cup nuts, chopped (optional)
  • 1 cup raisins (optional)

Directions:

Preheat oven to 375°F. Grease a baking sheet.

Cream margarine or butter and sugars. Add eggs and vanilla. Beat well. Blend in baking mix, cinnamon and oats. Mix well. Add nuts and raisins (optional). Drop by tablespoon on baking sheet. Bake 10 – 12 minutes. Remove from baking sheet and place on cooling rack.

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Baking Mix Recipe

Oatmeal Chocolate Chip Cookies

(35-40 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 1/2 cup margarine or butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 egg
  • 1 tsp. vanilla extract
  • 3/4 cup quick oats
  • 1 pkg. (12 oz.) chocolate chips

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Cream margarine or butter, sugars, egg and vanilla. Slowly add baking mix and oats until blended. Stir in chocolate chips. Drop by tablespoon on prepared baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Baking Mix Recipe

Chocolate Chip Cookies

(40-48 Cookies)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 1 cup margarine or butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 pkg. (12 oz.) chocolate chips

Directions:

Preheat oven to 350°F.

Cream together margarine or butter and sugars. Add eggs and vanilla. Blend in baking mix just until combined. Add chocolate chips. Drop by spoonful on ungreased baking sheet. Bake 10 – 12 minutes or until lightly browned.

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Cookies

(10 – 12 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 2 Tbsp. milk
  • 1 egg
  • 1 Tbsp. margarine or butter, melted
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Combine ingredients. Blend well. Drop by teaspoon on baking sheet. Bake 10 – 12 minutes. Remove from baking sheet while still warm.

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Apple Cinnamon Muffin Mix Recipe

Apple Cinnamon Chip Cookies

(18 – 20 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Apple Cinnamon Muffin Mix
  • 1 Tbsp. instant vanilla pudding mix
  • 2 Tbsp. quick oats
  • 1 Tbsp. margarine or butter, softened
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1/3 cup cinnamon chips
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Apple Cinnamon Muffin Mix

Directions:

Preheat oven to 375°F. Lightly grease a baking sheet.

Combine muffin mix, pudding mix and oats. Blend in margarine or butter until crumbly. Add egg and vanilla. Blend well. Stir in cinnamon chips. Drop by teaspoon on baking sheet. Bake 10 – 12 minutes.

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Fudge Brownie Mix Recipe

"JIFFY" Pinwheel Cookies

(36 – 38 Cookies)

Ingredients:

White Batter

  • 2 pkgs. “JIFFY” Pie Crust Mix
  • 1 cup powdered sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 Tbsp. sour cream
  • 2 Tbsp. margarine or butter

Chocolate Batter

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 1 tsp. baking powder
  • 1/2 cup flour
  • 1 egg
  • 1/4 cup margarine or butter, softened
  • 1/3 cup chocolate chips, melted
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Pie Crust Mix
Fudge Brownie Mix

Directions:

Preheat oven to 375°F.

Combine white batter ingredients. Chill for 1 hour. For chocolate batter, combine brownie mix, baking powder and flour. Add egg, margarine or butter and melted chocolate chips. Blend well. Chill for 1 hour. On floured surface, roll out white batter and chocolate batter, separately, to 11” x 9” rectangles. Place chocolate batter on white batter. Roll together half way. Slice off roll and wrap in plastic wrap. Roll together remaining batter and wrap in plastic wrap. Chill for 1 hour. Cut in 1/2” slices and place on ungreased baking sheet. Bake 12 – 14 minutes or until lightly browned.

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Blueberry Lemon Biscotti

Blueberry Lemon Biscotti

(32 – 34 Pieces)

Ingredients:

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 1/4 cup instant lemon puddng mix
  • 1/4 cup flour
  • 1/4 cup margarine or butter, softened
  • 2 eggs
  • white chocolate (optional)
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Blueberry Muffin Mix

Directions:

Preheat oven to 375°F. Line baking sheet with parchment paper.

Combine muffin mixes, pudding mix, flour and margarine or butter. Add eggs and stir until blended. Divide in half and form each into 12” long by 2” wide strip. Place on baking sheet. Bake 20 – 25 minutes. Cool completely. On cutting board, cut diagonally into 3/4” thick strips. Place on sides on a parchment lined baking sheet. Bake an additional 7 – 10 minutes. Cool. Melt white chocolate and spread on tops (optional).

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Pie Crust Mix Recipe

"JIFFY" Pecan Cookies

(25 – 30 Cokies)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1 egg yolk
  • 2 oz. cream cheese
  • 2 tsp. vanilla extract
  • 1 cup powdered sugar
  • 1 cup pecans, chopped
  • 3/4 cup chocolate chips (optional)
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Pie Crust Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Cream egg yolk, cream cheese and vanilla. Add pie crust mix and powdered sugar. Blend well. Stir in pecans and chocolate chips (optional). Roll into 2” balls and place on baking sheet. Bake 12 – 14 minutes.

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Quick and Easy Chocolate Cookies

Quick and Easy Chocolate Cookies

(12 – 15 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 2 Tbsp. instant chocolate pudding mix
  • 1/4 cup margarine or butter, softened
  • 2 Tbsp. peanut butter
  • 2 tsp. sugar
  • 1 egg
  • 1/2 cup chocolate chips
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Chocolate Muffin Mix

Directions:

Preheat oven to 375°F.

Combine muffin mix and pudding mix and set aside. Cream margarine or butter and peanut butter. Add sugar and egg. Stir in dry mixture. Add chocolate chips. Drop by tablespoon on ungreased baking sheet. Bake 12 – 14 minutes.

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Golden Yellow Cake Mix Recipe

Lemon Crinkle Top Cookies

(20 – 24 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup oil
  • 1 egg
  • 2 tsp. lemon extract
  • 1/2 cup flaked coconut (optional)
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Combine ingredients. Blend until moist. Drop by teaspoon on baking sheet. Bake 11 – 13 minutes or until edges are lightly browned.

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Mini Fruit Pizza Cookies

Mini Fruit Pizza Cookies

(15 – 18 Cookies)

Ingredients:

Crust

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/2 cup powdered sugar
  • 2 tsp. sour cream
  • 1 egg
  • 1 tsp. imitation butter flavor

Frosting

  • 8 oz. cream cheese, softened
  • 1 jar (7 oz) marshmallow creme

Topping

  • assorted fresh fruit of your choice, peeled and sliced
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Pie Crust Mix

Directions:

Preheat oven to 350°F.  Lightly grease a baking sheet.

Combine all crust ingredients and blend well.  Chill for 1 hour.  On floured surface, roll out to an 1/8” thickness.  Cut in desired shapes with cutter and place on baking sheet.  Bake 8 – 10 minutes or until lightly browned.  Cool.  For frosting, combine ingredients.  Blend well.  Spread over cookies.  Top with fruit.

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Blueberry Muffin Mix Recipe

Blueberry Cream Cheese Cookies

(30 – 32 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Blueberry Muffin Mix
  • 4 oz. cream cheese, softened
  • 1/2 cup margarine or butter, softened
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 3/4 cup flour
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Blueberry Muffin Mix

Directions:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Cream together cream cheese, margarine or butter and brown sugar. Add eggs. Blend well. Scrap bowl and add remaining ingredients. Mix until blended. Drop by teaspoon on baking sheet. Bake 14 – 16 minutes. Cool before removing from baking sheet.

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Buttermilk Pancake and Waffle Mix Recipe

Chocolate Drop Cookies

(24 – 30 Cookies)

Ingredients:

  • 1-1/2 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 1/2 cup caramel ice cream topping
  • 1/2 cup peanut butter
  • 1/4 cup margarine or butter, softened
  • 1 egg
  • 1 cup chocolate chips
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Buttermilk Pancake & Waffle Mix

Directions:

Preheat oven to 350°F.  Combine topping, peanut butter, margarine or butter and egg.  Add pancake & waffle mix.  Fold in chocolate chips.  Drop by tablespoon on ungreased baking sheet.  Bake 10 – 12 minutes.

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Golden Yellow Cake Mix Recipe

Lemon Cookies

(10 – 12 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 2 Tbsp. instant lemon pudding mix
  • 1/4 cup margarine or butter, softened
  • 1 tsp. lemon extract
  • 1 egg
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Grease baking sheet.

Combine cake mix, pudding mix and margarine or butter.  Add lemon extract and egg.  Drop by teaspoon on baking sheet.  Bake 10 – 13 minutes.  Remove from baking sheet after 1 minute.

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Holiday Sugar Cookies

Holiday Sugar Cookies

(12 – 24 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/2 cup powdered sugar
  • 1 egg
  • 2 tsp. sour cream
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
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Pie Crust Mix

Directions:

Preheat oven to 350°F.  Combine all ingredients.  Blend well.  Chill 1 hour.  On floured surface, roll out to 1/8” thickness.  Cut in desired shapes and place on ungreased baking sheet.  Bake 8 – 10 minutes or until lightly browned.  Cool and frost (optional).

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Pie Pops

Pie Pops

(8 – 10 Pops)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 4 – 5 Tbsp. cold water
  • Approx. 1/4 cup pie filling of your choice
  • 8 – 10 lollipop sticks
  • 1 egg
  • 3 Tbsp. sugar (optional)
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Pie Crust Mix

Directions:

Preheat oven to 425°F. Grease a baking sheet.

Prepare pie crust as directed on package. On floured surface, roll out to 1/8” thickness. Using a 3” circular cutter, cut out 16 – 20 pieces. Place half on baking sheet. Place 1 teaspoon of filling on each. Gently press one stick onto each, about 1/4 inch from the top. Using your finger, wet the edge with water. Place other half of dough piece over filling. With fork, gently press together around entire edge. In separate bowl, beat egg. Brush pies with egg and sprinkle with sugar (optional). Cut two slits in tops for venting. Bake 14 – 15 minutes.

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Baking Mix Recipe

Sugar Cookies

(24 – 28 Cookies)

Ingredients:

  • 2 cups “JIFFY” Baking Mix
  • 2/3 cup sugar
  • 1/3 cup milk
  • 5 Tbsp. margarine or butter, softened
  • 1 egg
  • 1 tsp. vanilla extract

Directions:

Preheat oven to 350°F.

Grease a baking sheet.  Combine all ingredients until blended.  Drop by tablespoon on baking sheet.  Bake 8 – 10 minutes.  Remove from baking sheet.  Sprinkle with sugar (optional). 

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Blueberry Muffin Mix Recipe

Blueberry Cookies

(10 – 12 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Blueberry Muffin Mix
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. margarine or butter, melted
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Blueberry Muffin Mix

Directions:

Preheat oven to 350°F.  Grease a baking sheet.

Combine ingredients.  Blend well.  Drop by teaspoon on baking sheet.  Bake 10 – 13 minutes.  Remove from baking sheet after 1 minute.

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Chocolate Muffin Mix Recipe

Turtle Cookies

(12 – 15 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Chocolate Muffin Mix
  • 1/4 cup margarine or butter, softened
  • 1/3 cup instant chocolate pudding mix
  • 1 egg
  • 1 tsp. vanilla extract
  • 10 chocolate caramel candies, chopped
  • 1/2 cup pecans, chopped
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Chocolate Muffin Mix

Directions:

Preheat oven to 350°F.  Grease baking sheet.  Blend ingredients.  Drop by teaspoon on baking sheet.  Bake 12 – 14 minutes.  Remove from baking sheet and cool.

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Golden Yellow Cake Mix Recipe

"JIFFY" Peanut Butter Cookies

(20 – 24 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 cup peanut butter
  • 1/2 cup margarine or butter, softened
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1/4 cup flour
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.

Combine ingredients until blended.  Roll into 1” balls and place on ungreased baking sheet 1” apart.  Press with fork in criss-cross pattern.  Bake 10 – 12 minutes.

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Golden Yellow Cake Mix Recipe

Chocolate Cookies

(15 – 18 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Golden Yellow Cake Mix
  • 1/4 cup cocoa powder
  • 1 Tbsp. sugar
  • 1 Tbsp. margarine or butter, softened
  • 1 egg
  • 1/4 cup water
  • 1/2 cup chocolate chips
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F. Lightly grease a baking sheet.

Combine cake mix, cocoa, sugar, margarine or butter, egg and water.  Mix until blended.  Fold in chocolate chips.  Drop by tablespoon onto baking sheet.  Bake 11 – 13 minutes.

 

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Buttermilk Pancake and Waffle Mix Recipe

Peanut Butter Chocolate Chip Cookies

(30 – 36 Cookies)

Ingredients:

  • 2 cups “JIFFY” Buttermilk Pancake & Waffle Mix
  • 1/2 cup margarine or butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup quick oats
  • 1/2 cup flour
  • 2 cups mini chocolate chips
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Buttermilk Pancake & Waffle Mix

Directions:

Preheat oven to 350°F.

Combine margarine or butter, sugars and peanut butter. Blend until creamy. Add eggs and vanilla. Mix in pancake & waffle mix, oats and flour. Stir until smooth. Add chocolate chips. Drop by teaspoon on ungreased baking sheet. Bake 12 – 15 minutes. Do not over bake.

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Old Fashion Peanut Butter Cookies

Old Fashion Peanut Butter Cookies

(35 – 38 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” Pie Crust Mix
  • 3/4 cup brown sugar, firmly packed
  • 3/4 cup white sugar, reserve 1/4 cup
  • 1 cup peanut butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
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Pie Crust Mix

Directions:

Preheat oven to 375°F.  Lightly grease a baking sheet.

Cream brown sugar, 1/2 cup white sugar and peanut butter. Add remaining ingredients. Blend well. Roll into balls the size of a walnut. Roll in reserved sugar and place on baking sheet. With a fork, flatten in a crisscross pattern. Bake 10 – 12 minutes.

Spider Cookies – In addition to the ingredients above, you will need:

  • 3 dozen chocolate truffle balls
  • 1/2 cup chocolate chips
  • candy eyes

Prepare cookies as directed on package, except do not flatten. Bake 12 – 14 minutes. After removing from oven, let cool 1 – 2 minutes. Press a round cavity in the center of each cookie. Remove from baking sheet to a wire rack. Cool completely. In a microwave bowl, melt chocolate chips for 30 seconds; stir. If chips are not melted, microwave for an additional 30 seconds. Transfer to piping bag. Put a small amount of chocolate in center of each cookie. Place 1 chocolate truffle ball onto chocolate. Attach eyes with a small dot of chocolate. Use remaining chocolate to pipe legs, 8 on each.

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Old Fashioned Sugar Cookies

Old Fashioned Sugar Cookies

(12 – 18 Cookies)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 2/3 cup sugar
  • 1/3 cup sour cream
  • 5 Tbsp. margarine or butter, softened
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 tsp. nutmeg
  • 1/3 cup milk

Directions:

Preheat oven to 350°F. Lightly grease a baking sheet.

Combine ingredients. Blend well. Wrap in plastic wrap and refrigerate for at least 1 hour. On floured surface, knead dough 10 – 15 times.  Roll out to 1/4” thickness. Dough will be sticky. Cut into desired shapes. Bake 8 – 10 minutes. Cool and decorate (optional).

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Thumbprint Cookies

Thumbprint Cookies

(22 – 24 Cookies)

Ingredients:

Cookies

  • 2 cups “JIFFY” Baking Mix
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 egg yolk
  • 1/2 tsp. imitation butter flavor
  • course sugar (optional)
  • assorted jam

Glaze

  • 1 cup powdered sugar
  • 2 – 3 Tbsp. milk

Directions:

Preheat oven to 350°F. Line baking sheet with parchment paper.

For cookies, cream butter and 1/2 cup sugar.  Add egg yolk and butter flavor.  Mix until combined.  Add baking mix 1 cup at a time, mixing after each addition. Combine well.  Roll into 1 inch balls.  Roll in course sugar (optional).  Keep dough covered with plastic wrap when not in use.  Place balls 2 inches apart on baking pan.  With a small rounded measuring spoon or your thumb, make an indentation on top of each ball.  Fill with 1/4 to 1/2 teaspoon of jam (thicker jam works best).  Bake 8 – 10 minutes.  Cool several minutes before removing from baking sheet and placing on wire rack.  Cool completely.  For glaze, combine ingredients and mix with whisk.  Drizzle over cookies (optional).

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"JIFFY" Chocolate Sandwich Pies

"JIFFY" Chocolate Sandwich Pies

(12 – 18 Cookies)

Ingredients:

Cookies

  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 6 Tbsp. instant chocolate pudding mix
  • 1/2 cup cocoa powder
  • 3 eggs
  • 1/4 cup milk
  • 1/4 cup oil

Filling

  • 1-1/2 cups marshmallow cream
  • 1-1/4 cups shortening
  • 1 cup powdered sugar
  • 1 Tbsp. vanilla extract
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Golden Yellow Cake Mix

Directions:

Preheat oven to 350°F.  Lightly grease a baking sheet.

For batter, combine cake mix, pudding mix and cocoa until most lumps are gone. Add eggs, milk and oil. Mix on low for 30 seconds. Scrape bowl and mix an additional 1 minute on medium. Drop 2 tablespoons of batter on baking sheet about 2″ apart. Bake 13 – 16 minutes. Cool 2 minutes before removing from baking sheet. Place on cooling racks and cool completely. For filling, combine ingredients. Beat until combined. Spread evenly on flat side of half of pies. Top with remaining pies.

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Baking Mix Recipe

"JIFFY" Chocolate Cookies

(30 – 35 Cookies)

Ingredients:

  • 1-1/2 cups “JIFFY” Baking Mix
  • 1 cup brown sugar, firmly packed
  • 1/4 cup margarine or butter, softened
  • 1 egg, beaten
  • 1/2 cup cocoa powder
  • 1/3 cup milk
  • 1 tsp. vanilla extract
  • 1/2 cup nuts, chopped (optional)

Directions:

Preheat oven to 350°F.  Lightly grease a baking sheet.

Combine brown sugar and margarine or butter until creamy.  Add egg, cocoa, milk and baking mix.  Blend well.  Add vanilla and nuts (optional) until combined.  Drop by tablespoon on baking sheet.  Bake 13 – 14 minutes.

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Gingerbread Cookies

Gingerbread Cookies

(12 – 14 Cookies)

Ingredients:

Cookies

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/2 cup powdered sugar
  • 1 tsp. ginger
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 egg
  • 3 Tbsp. dark molasses

Royal Icing

  • 2 pasteurized egg whites
  • 1/2 tsp. cream of tartar
  • 2 tsp. water
  • 3-3/4 cups powdered sugar
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Pie Crust Mix

Directions:

Preheat oven to 350°F.

Combine pie crust mix, powdered sugar, ginger, cinnamon and nutmeg. Add egg and molasses. Mix until blended. Wrap in plastic wrap and refrigerate for at least 1 hour. On floured surface, roll out to 1/4” thickness. Cut into desired shapes and place on ungreased baking pan. Bake 7 – 10 minutes. Cool cookies on wire rack. Decorate with royal icing. 

Variation: Gingerbread Men can be turned upside down and made into reindeer.

Combine all ingredients. Beat on low until stiff peaks form. Add a few drops of water if too stiff or a small amount of powdered sugar if too runny. Color with food coloring (optional). Use immediately or cover with a damp cloth to keep from drying out.

 

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White Chocolate Raspberry Cookies

White Chocolate Raspberry Cookies

(34 – 36 Cookies)

Ingredients:

  • 2 pkgs “JIFFY” Raspberry Muffin Mix
  • 4 oz cream cheese, softened
  • 1/2 cup margarine or butter, softened
  • 2 Tbsp. shortening
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 1 cup flour
  • 1 pkg. (11 oz) white chocolate chips
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Raspberry Muffin Mix

Directions:

Preheat oven to 350°F.

Beat cream cheese, margarine or butter, shortening and brown sugar. Add eggs one at a time, beating after each addition until well combined.  Add muffin mix and flour. Beat until just combined.  Stir in white chocolate chips.  Drop by teaspoon on ungreased baking sheet.  Bake 10 – 12 minutes.

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Pie Crust Mix Recipe

Peanut Butter Cups

(35 – 40 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 3/4 cup brown sugar, firmly packed
  • 1/3 cup peanut butter
  • 1 egg
  • 35 – 40 mini peanut butter cup candies
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Pie Crust Mix

Directions:

Preheat oven to 350°F. Grease a mini muffin pan.

Combine pie crust mix, brown sugar, peanut butter and egg. Blend well. Roll into 1” balls. Press into bottom of muffin cups. Bake 10 – 12 minutes. Remove from oven and immediately place peanut butter cup in the center of each. Cool slightly before removing from pan.

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White Cake Mix Recipe

Easy Peanut Butter Chocolate Chip Cookies

(35 – 40 Cookies)

Ingredients:

  • 2 pkgs. “JIFFY” White Cake Mix
  • 1/4 cup instant vanilla pudding mix
  • 1/4 cup water
  • 1/3 cup margarine or butter, softened
  • 3/4 cup peanut butter
  • 2 eggs
  • 1 pkg. (12 oz) chocolate chips
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White Cake Mix

Directions:

Preheat oven to 375°F.

Combine cake mixes and pudding mix.  Add water, margarine or butter, peanut butter and eggs.  Blend until smooth.  Stir in chocolate chips.  Drop by tablespoon on ungreased baking sheet.  Bake 10 – 12 minutes.

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Baking Mix Recipe

"JIFFY" Chippers

(45 – 48 Cookies)

Ingredients:

  • 2-1/2 cups “JIFFY” Baking Mix
  • 1/2 cup rolled oats, process in blender to a powder
  • 1/2 tsp. baking soda
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup margarine or butter, softened
  • 2 Tbsp. vanilla extract
  • 1 egg
  • 1 cup chocolate chips

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Combine baking mix, oats, baking soda and sugars. Add margarine or butter, vanilla and egg. Blend well. Stir in chocolate chips. Roll into 1” balls and place on baking sheet. Bake 10 – 12 minutes.

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Ice Cream and Chocolate Chip Cookies

Chocolate Chip Ice Cream Cookies

(17 – 20 Cookies)

Ingredients:

  • 3 cups “JIFFY” Baking Mix
  • 3/4 cups margarine or butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 pkg. (12 oz.) mini chocolate chips
  • ice cream of your choice, slightly softened
  • assorted garnishments of your choice (optional)

Directions:

Preheat oven to 350°F.

Cream margarine or butter and sugars.  Add egg and vanilla.  Blend well.  Add baking mix; blend until combined.  Add chocolate chips.  Drop dough by spoonful on ungreased baking sheet.  Bake 10 – 12 minutes or until lightly browned.  Set aside to cool.

For ice cream sandwich, let ice cream soften slightly at room temperature.  Place a scoop of ice cream between two cookies.  Gently press together until ice cream spreads to edge of cookies.  Roll edges in sprinkles, mini chocolate chips and/or other desired toppings (optional).  Individually wrap sandwiches in plastic wrap and freeze for at least 2 hours.  Let stand at room temperature for 15 minutes before serving.

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Melting Snowmen Cookies

Easy Fudge Drop Cookies

(10 – 12 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Fudge Brownie Mix
  • 2 Tbsp. cocoa powder
  • 1 Tbsp. margarine or butter, softened
  • 1 egg
  • 1/2 cup chocolate chips or peanut butter chips
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Fudge Brownie Mix

Directions:

Preheat oven to 350°F. Grease a baking sheet.

Combine brownie mix and cocoa. Blend in margarine or butter. Add egg and chocolate chips or peanut butter chips. Blend well. Drop by tablespoon on baking sheet. Bake 10 – 12 minutes.

Melting Snowmen Cookies – In addition to the ingredients above, you will need:

1 lb. vanilla flavored candy coating
6 bite-size peanut butter cups, unwrapped and cut in half
orange sprinkles for nose
black dot candy or mini chocolate chips for eyes

For cookies, follow recipe as directed above, except drop by tablespoon on baking sheet. After cookies have cooled, place on wax paper. For frosting, in microwave safe bowl, melt candy coating on 50% power, stirring every 30 seconds until smooth. Spoon mixture over each cookie to resemble a melting snowman. While coating is still wet, add peanut butter cup for a top hat, orange sprinkle for a nose and black dot candy or mini chocolate chips for eyes. Let stand until set.

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Pie Crust Mix Recipe

Easy Coconut Cookies

(25 – 29 Cookies)

Ingredients:

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1-1/2 cups powdered sugar
  • 1/4 cup flour
  • 1/4 tsp. almond or vanilla extract
  • 1 egg
  • 2 cups flaked coconut
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Pie Crust Mix

Directions:

Preheat oven to 350°F.

Mix all ingredients on low until combined. Roll into 1” balls. Place on ungreased baking sheet 1” apart. Bake 14 – 16 minutes or until lightly browned.

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Chocolate Sandwich Cookies

Chocolate Sandwich Cookies

(10 – 12 Servings)

Ingredients:

Cookies

  • 1 pkg. “JIFFY” Pie Crust Mix
  • 1/4 cup butter, melted
  • 1/4 cup cocoa powder
  • 1/2 tsp. instant coffee or espresso
  • 2/3 cup powdered sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 Tbsp. sour cream

Simple Syrup

  • 1/4 cup water
  • 1/4 cup sugar

Filling

  • 1-1/2 cups marshmallow creme
  • 1-1/4 cups shortening
  • 1 cup powdered sugar
  • 1 Tbsp. vanilla extract
  • assorted sprinkles

Chocolate Glaze

  • 1 cup chocolate chips
  • 1/2 cup heavy cream
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Pie Crust Mix

Directions:

Preheat oven to 350°F.  Grease a baking sheet.

For cookies, combine butter, cocoa and coffee or espresso powder.  Stir well and set aside for 15 minutes.  In separate bowl, combine pie crust mix and powdered sugar.  Add cocoa mixture, egg, vanilla and sour cream.  Mix until dough forms.  On floured surface, roll out to 1/4” thickness.  Cut into desired shapes.  Bake 8 – 10 minutes.  Cool.  In saucepan, combine simple syrup ingredients.  Over medium heat, bring to a boil, stirring until sugar has dissolved.  Brush tops of cookies with syrup.  For filling, cream marshmallow crème and shortening.  Add powdered sugar and vanilla.  Mix well.  Spread on flat side of half of cookies.  Top with remaining cookies.  Dip edge in sprinkles (sprinkles will stick to filling).  For glaze, place chocolate chips in bowl.  Heat cream and pour over chocolate chips.  Let set for 1 minute to melt.  Using a whisk, stir well.  Drizzle over cookies.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.