Made with "JIFFY" Cookie Base Mix.
This Recipe Uses:
"JIFFY" Cookie Base Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Cookie Base Mix | 2½ lb | 5 lb |
| Butter, softened | 1 cup (8 oz) | 2 cups (1 lb) |
| Sugar | 1½ cups (10½ oz) | 3 cups (21 oz) |
| Eggs | 2 | 4 |
| Red Food Coloring, gel | 2 Tbsp | 1/4 cup |
| Cocoa Powder | 1/2 cup (1½ oz) | 1 cup (3 oz) |
| Optional: Cream Cheese Frosting |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add butter and sugar into mixing bowl. Cream on medium speed* for 2 minutes. |
| 3 | Beat in eggs and red food coloring on medium speed* until blended, about 1 more minute. |
| 4 | Stop mixer. Scrape bowl and paddle. |
| 5 | Add Cookie Base Mix and cocoa powder into mixing bowl. |
| 6 | Blend on low speed** for 1 minute or until ingredients come together to form a dough. |
| 7 | Optional: When cool, frost cookies and/or bars with cream cheese frosting. |
| COOKIES | |
| 1 | Scoop dough and place onto a greased or paper-lined pan. |
| 2 | Add butter and sugar into mixing bowl. Cream on medium speed* for 2 minutes. |
| BARS | |
| 1 | Scale dough onto a greased or paper-lined pan. Using hands, press dough to fit flat into pan. |
| 2 | Bake according to the table below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Cookies | #40 scoop (1 oz) | 325°F 8 – 10 minutes | 350°F 13 – 15 minutes | 126 |
| Half sheet pan | 3 lb | 325°F 16 – 18 minutes | 350°F 17 – 19 minutes | 2 |
Baking time may vary depending on the oven and oven load.
*Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer.
**Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer.
