Turn my popular one-bowl chocolate chip cookie recipe into easy DIY cookie mixes. Measure the dry ingredients into a bag, store in the pantry, and you’ll have warm cookies in under 20 minutes — no mixer or extra mess required.
Why I Love Homemade Cookie Mixes
- Save time & cleanup: Having the dry ingredients pre-measured saves you the hassle of pulling out multiple ingredients and dirtying extra dishes when a cookie craving hits.
- Better flavor than store-bought mixes: These mixes deliver the taste of homemade cookies without the full prep work.
- Fully customizable: You can add M&M’s, extra chocolate, nuts, dried fruit, or swap in your favorite gluten-free flour to suit dietary needs and preferences.
Ingredient Notes & Substitutions
- Granulated & brown sugar: Use light or dark brown sugar — dark adds a deeper, caramel-like flavor.
- Leavening & salt: This mix uses baking soda, baking powder, and salt for balanced rise and flavor.
- Flour: All-purpose flour works great. For a gluten-free version, substitute a 1:1 gluten-free baking flour.
- Chocolate & mix-ins: Any chips or candy pieces work. For a bakery-style texture, try chopping half the chocolate chips so cookies spread and look speckled.
- To finish the mix: When you’re ready to bake, add melted butter, an egg, and vanilla. Because this recipe uses melted butter, no mixer is required; avoid margarine, which can make the dough too loose.
How to Make DIY Cookie Mixes
These mixes are quick to assemble. Use quart-sized zipper bags and make extras to keep on hand for fast baking or gifting.
Step 1: Label the Bag or Print Tags
If you plan to write instructions directly on the bag, write them before filling the bag so the surface is flat and easy to write on.
Write on the bag: “Add: 1 egg, 1 teaspoon vanilla extract, and ½ cup (1 stick) melted butter. Roll into 2-tablespoon balls, gently flatten, and bake at 350°F for 8–10 minutes.”
Printable DIY Cookie Mix Tags
Use printable tags if you prefer a polished label for gifting. Check the original recipe source for printable options if needed.
Step 2: Add Dry Ingredients
Add the dry ingredients to a quart-sized bag in this order for easy filling: ½ cup light or dark brown sugar, ¼ cup granulated sugar, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 1¼ cups all-purpose flour (scooped and leveled), and 1 cup chocolate chips or mix-ins (about half whole chips and half chopped, if desired).
Tip: Fold the top of the bag down a couple of inches while filling; add the sugars first so the bag stays open and stable.
Gifting Idea: Wrap in Parchment
For gifting, wrap each filled bag in parchment and tie with string. Attach a tag with baking instructions for an attractive, homemade present — perfect for new parents, students, or holiday gifts.
Mix-In Ideas
- Chocolate chips — semi-sweet, dark, milk, or white.
- Baking chips — peanut butter, butterscotch, or toffee.
- Chopped nuts — walnuts, pecans, or almonds.
- Dried fruit — raisins, cranberries, or cherries.
- Candy pieces — M&M’s, Reese’s Pieces, or chopped candy bars.
More Make-Ahead Recipes
- Better-Than-Box Fudgy Brownies
- Freezer Cookie Dough
- Fluffy Sheet Pan Pancakes
- DIY Cookie Dough Mix
Did you make this recipe? If so, please consider leaving a review and rating — your feedback helps small creators continue to share free, high-quality recipes.
DIY Cookie Mixes
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Ingredients
- ½ cup light or dark brown sugar
- ¼ cup granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups all-purpose flour (scooped and leveled)
- 1 cup chocolate chips, M&M’s, or other mix-ins
- ½ cup melted butter (1 stick)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
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Add the dry ingredients to the bag in this order: ½ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt, 1¼ cups all-purpose flour, and 1 cup chocolate chips or mix-ins.
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Write the baking instructions on the bag (or attach a printable tag): “Add 1 large egg, 1 teaspoon vanilla extract, and ½ cup melted butter (1 stick). Roll into 2-tablespoon balls, gently flatten, and bake at 350°F for 8–10 minutes.”
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Store the sealed bag in the pantry for 1–2 months. When ready, follow the written instructions — each bag makes about 1 dozen cookies.
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