Quick Homemade Dessert Kits 3 Ways

Looking for a unique gift idea this holiday season? Give the gift that keeps on giving. These homemade dessert kits are perfect to share with the ones you love this holiday!

Chocolate Chip Cookie Dessert Kit

Makes about 30 cookies

Ingredients

Kit Mix

1¾ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon kosher salt
1½ cups semisweet chocolate chips
¾ cup packed brown sugar
½ cup granulated sugar

To Bake

¾ cup (1½ sticks) unsalted butter, softened
1 large egg, room temperature
¾ teaspoon vanilla extract

Preparation

1. Make the mix: In a medium bowl, whisk together the flour, baking soda, and salt.
Transfer to a 1-quart jar and firmly press down.
2. Top the flour mixture with the chocolate chips, then brown sugar, then granulated sugar,
pressing down each layer firmly and evenly.
3. Seal the jar with the lid and decorate with a ribbon and the recipe (as written below). The
dry mix will keep for up to 6 months.
4. To bake the cookies: Preheat the oven to 375°F (190°C).
5. Add ¾ cup softened butter to a medium bowl and mix with an electric mixer on medium
speed until fluffy. Add 1 large egg and ¾ teaspoon vanilla and beat to combine. Add the
dry mix and and beat until smooth.
6. Scoop rounded tablespoons of the cookie dough onto 2 baking sheets lined with
parchment paper, spacing about 2 inches apart. Bake for 9–11 minutes, or until golden
brown. Remove from the oven and let cool on the pans for 2 minutes, then transfer to a
wire rack to cool completely.
7. Enjoy!

Brownie Dessert Kit

Makes 24 brownies

Ingredients

Kit Mix

1⅔ cups sugar
¾ cup cocoa powder
1⅓ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup semisweet chocolate chips

To Bake

¾ cup (1½ sticks) unsalted butter, melted
2 large eggs, room temperature
2 tablespoons water
2 teaspoons vanilla extract

Preparation

1. Evenly layer the sugar, cocoa powder, flour, baking powder, salt, and chocolate chips in
a 1-quart jar, pressing down each layer firmly and evenly. (Wipe out the inside of the jar
after adding the cocoa powder.)
2. Seal the jar with the lid and decorate with a ribbon and the recipe (as written below). The
dry mix will keep for up to 6 months.
3. To bake the brownies: Preheat the oven to 350°F (180°C). Line a 9 x 13-inch baking
dish with parchment paper.
4. Pour the dry mix into a large bowl and stir to combine. Add ¾ cup melted butter, 2 large
eggs, 2 tablespoons water, and 2 teaspoons vanilla and beat with an electric mixer on
medium speed until smooth.
5. Pour the batter into the prepared baking dish and spread evenly. Bake for 20–24
minutes, or until the top is dry and a toothpick inserted into the center comes out only
slightly sticky. Let the brownies cool completely in the pan, then lift out using the
parchment paper and cut into 24 pieces.
6. Enjoy!

Oatmeal Raisin Cookie Dessert Kit

Makes 24 Cookies

Ingredients

Kit Mix

⅔ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
⅓ cup packed brown sugar
⅓ cup granulated sugar
¾ cup raisins
1½ cups quick or old-fashioned oats
½ cup chopped walnuts or pecans

To Bake

½ cup (1 stick) unsalted butter, room temperature
1 large egg, room temperature
½ teaspoon vanilla extract

Preparation

1. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Transfer to
a 1-quart jar and firmly press down.
2. Top the flour mixture with the brown sugar, then granulated sugar, raisins, oats, and
walnuts, pressing down each layer firmly and evenly.
3. Seal the jar with the lid and decorate with a ribbon and the recipe (as written below). The
dry mix will keep for up to 6 months.
4. To make the cookies, preheat the oven to 375°F (190°C). Line 2 baking sheets with
parchment paper.
5. Add ½ cup softened butter to a medium bowl and mix with an electric mixer on medium
speed until fluffy. Add 1 egg and ½ teaspoon vanilla and beat to combine. Add the dry
mix and and beat until smooth.
6. Scoop rounded tablespoons of the cookie dough onto the prepared baking sheets,
spacing at least 2 inches apart. Bake for 8–10 minutes, or until set and lightly browned.
Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely
7. Enjoy!

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