Did you know you can use jam jars to bake cookies? The mason jar has done it again and the results are pretty great; cute single servings of delicious cookies with warm, soft, ooey-gooey centers. Any cookie batter will do, but for this recipe, we baked up a buttery batch flavored with pumpkin pie spice, molasses and dark brown sugar. Don’t forget to top each jar with a scoop of Dulce de Leche ice cream, and you’ve got a seriously delicious treat your guests will go crazy for.
Makes 10 Jar Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup butter (1 1/2 sticks), softened
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- dulce de leche ice cream, to serve (or any flavor of choice)
1. Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet and 10 four-ounce jelly jars (you won’t be needing the lids and no need to grease the jars).
2. In a bowl, whisk the flour, baking soda, pumpkin pie spice and salt together.
3. In the bowl of your stand mixer, combine the softened butter, granulated sugar and dark brown sugar. Beat, with the paddle attachment, on medium speed until light and fluffy (about one minute). Then add the egg and vanilla extract and beat for another 30 seconds. In batches, add the flour-spice mixture and beat until just incorporated.
4. Scoop out the cookie batter into your prepared jelly jars, filling each jar 3/4 of the way. Place the jars on a baking sheet (this helps when transferring in and out of the oven) and bake for 10-12 minutes, or until deeply golden. Allow the jars to cool for at least 20 minutes before handling/serving (they will be super hot!). Top each jar with a scoop of ice cream and enjoy!
The perfect bite!
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