Chocolate Sugar Cookie Mix

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Chocolate Sugar Cookie Mix Recipe

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This chocolate sugar cookie mix makes the absolute BEST cookies. They smell and taste as chocolatey as a brownie, but bake up smooth and hold their shape, just like a good sugar cookie should. You can use this cookie mix to make cut-out cookies or slice-and-bake-cookies. It also works well for thumbprint cookies.

I developed this mix to be the chocolate companion to my sugar cookie mix. Both mixes produce sweet, buttery cookies with a flat, sturdy surface that’s perfect for decorating.

Keep a jar of this chocolate sugar cookie mix in your pantry, and you’ll never be more than a few ingredients away from a batch of homemade cookies.

Stack of Chocolate Sugar Cookies

I’ve included free, printable labels, with baking instructions; so, you can even gift this mix, if you want to. Sometimes, I think a jar of cookie mix is more appreciated around the holidays than a tray of fresh baked cookies because it allows the recipient to decide when they want to enjoy them.

Bowl of Chocolate Sugar Cookie Mix

Chocolate Sugar Cookie Mix Recipe

This recipe has been sized to fit a quart jar. One batch of mix makes approximately 2-3 dozen medium chocolate sugar cookies.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened natural cocoa powder (or Dutch-processed cocoa powder)
  • 1/2 tsp baking powder

You can use either unsweetened natural cocoa powder or Dutch-processed cocoa powder in this recipe, either will do the job. But for the deepest chocolate color and flavor, I recommend using Dutch-processed cocoa powder. You can order it online, if your grocery store doesn’t carry it. It’s the secret ingredient in my hot cocoa mix, mocha hot cocoa mix and chocolate ice cream recipe.

What You Do:

Combine the ingredients in a large bowl. Mix, until well combined. Then, transfer to a quart jar, or similarly-sized container. Seal tightly; label; and store, until you’re ready to use.

Free Printable Chocolate Sugar Cookie Mix Labels

Printable Chocolate Sugar Cookie Mix Labels

Print Chocolate Sugar Cookie Mix Labels
As promised, here are some free, printable labels that you can use to label your chocolate sugar cookie mix. The back label includes complete baking instructions.

I designed these labels to print on full-sheet shipping labels (i.e. sticker sheet). Use Avery 8165, for an inkjet, or Avery 5265, for a laser printer.

I like to refill the mix jars in my pantry again and again, so I print my labels on vinyl sticker sheet. This makes them washable, and saves me the hassle of having to relabel my jars each time I fill them. If you decide to go this route, here’s what I recommend using:

Vinyl Sheet for Inkjet Printers | Vinyl Sheet for Laser Printers

Most mason jars have raised letters, which makes them difficult to label. I use these smooth jars from Ball for all my mixes.

If you’re using Google’s Chrome browser, our printables may not print properly. Click here for printing help.

Ready to make your first batch of chocolate sugar cookies, using this mix? Let’s do it!

Chocolate Sugar Cookies

Chocolate Sugar Cookie Recipe

One batch of cookie mix makes approximately 2-3 dozen medium-sized cookies.

  • 1 batch My Frugal Home Chocolate Sugar Cookie Mix
  • 2 sticks butter, softened
  • 1 egg, beaten
  • 1 tsp vanilla extract

What You Do:

Using a hand mixer, or stand mixer, beat the butter on high, until creamy, about 2 minutes.

Add the egg and vanilla extract; and continue beating on high speed, until combined, about 1 minute. Scrap down the sides and bottom of the bowl. Mix to incorporate the stuck-on ingredients.

Chocolate Sugar Cookie Dough in the Mixer

Add cookie mix in batches, and mix on low, until dough forms.

Chocolate Sugar Cookie Dough

Divide your dough in half, and flatten it into disks (for cut-out cookies), or roll it into a log (for slice-and-bake cookies). Then, wrap your cookie dough tightly, and refrigerate it for at least an hour (longer is fine). Chilled dough is the trick to sugar cookies that hold their shape in the oven.

When you’re ready to make your cookies, preheat the oven to 375 degrees.

Roll Out Chocolate Sugar Cookie Dough

Unbaked Cut-Out Chocolate Sugar Cookies on a Baking Sheet

For Cut-Out Cookies: Sprinkle a bit of cocoa powder on your work surface. Then, roll your dough to a 1/4″ thickness (go 1/2″, if you want softer cookies).

Cut out your cookies with cookie cutters, and space them 2-3″ inches apart on baking sheets.

For Slice-and-Bake Cookies: Simply slice 1/2″ cookies off your cookie dough log, and space them 2-3″ apart on baking sheets.

Bake for 8-10 minutes. You may need to increase the time for thicker or larger cookies.

Normally, you judge the doneness of a sugar cookie by watching for the edges to turn golden brown. You can’t really do that with these chocolate sugar cookies, since they’re so dark in color, so watch for textural changes in the cookie instead. The dough will be perfectly smooth when it goes in, but will have developed that signature sugar cookie texture, when the cookies are done.

Allow cookies to cool completely, before decorating.

Sugar Cookie Freezing Instructions:

Both the dough and cookies freeze beautifully, so if you want to get ahead on your baking, or keep a cookie stash on hand for cravings, go for it. Here’s what you do:

To Freeze the Dough: Flatten it into a disk; wrap it tightly in a freezer bag, or plastic wrap. Then, pop it in the freezer. To use, thaw your dough overnight in the fridge, or simply leave it out on the counter for a couple hours.
To Freeze Unbaked Sugar Cookies: Flash-freeze your unbaked cookies on parchment, or Silpat-lined trays. Transfer the cookies to freezer bags, once they’re fully frozen. To bake your cookies: thaw them in fridge overnight; allow them to thaw on the counter for a couple hours; or bake them while they’re still frozen, and add 2-5 minutes to the bake time.
To Freeze Baked Cookies: Bake your cookies; allow them cool completely; then, flash-freeze them on their cookie sheets. Transfer the cookies to freezer bags, once they’re frozen. Thaw them overnight in the fridge, or leave them on the counter for a couple hours, before decorating or serving.

Sugar Cookie Decorating Ideas

How to Make Buttercream Frosting

Use this buttercream frosting to frost your cookies. You can change the color and flavor to suit your needs.

Buttercream Frosting Recipe
How to Make Colored Sugar

This colored sugar can be sprinkled over frosted sugar cookies, or it can be rolled into the cookie dough, before you bake your cookies. It’s really fun and easy to make.

How to Make Colored Sugar

Print

Chocolate Sugar Cookie Mix

This chocolate sugar cookie mix is a fun alternative to regular sugar cookies. Use it to make cut-out cookies, slice-and-bake cookies and thumbprints.

  • Author: Erin Huffstetler, MyFrugalHome.com
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 2-3 dozen chocolate sugar cookies 1x
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

To Make Chocolate Sugar Cookie Mix:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened natural cocoa powder (or Dutch-processed cocoa powder)
  • 1/2 tsp baking powder

To Make Chocolate Sugar Cookies:

  • 1 batch of chocolate sugar cookie mix
  • 2 sticks butter, softened
  • 1 egg, beaten
  • 1 tsp vanilla extract

Instructions

To Make Chocolate Sugar Cookie Mix:

Combine ingredients in a large bowl. Store in an air-tight container, if you won’t be using immediately. Fits in a one quart jar.

To Make Chocolate Sugar Cookies:

With a hand mixer or stand mixer, beat butter, until creamy, about 2 minutes.

Add egg and vanilla extract, and beat 1 more minute. Scrape down sides and bottom of bowl. Mix to incorporate.

Add cookie mix in batches; beat on low, until dough forms.

For cut-out cookies, divide dough in half; flatten into disks; and wrap. For slice-and-bake cookies, roll dough into a log, and wrap. Chill dough for at least an hour (longer is fine).

When you’re ready to make cookies, preheat oven to 375 degrees. Then, roll dough to 1/4″ thickness, and use cookie cutters to cut out cookies, or slice 1/2″ cookies off your cookie log.

Space 2-3″ apart on cookie sheets, and bake 8-10 minutes. You may need to increase the time, for thicker or larger cookies. Cookies are done when they develop that signature sugar cookie texture (these cookies are too dark to watch for golden edges).

Allow cookies to cool completely, before decorating.

Notes

  • You can use unsweetened natural cocoa powder or Dutch-processed cocoa powder in this recipe, but Dutch-process will give you the best chocolate flavor and color.
  • Both the cookie dough and cookies freeze well.
  • Nutrition facts are for prepared cookies.

Keywords: chocolate sugar cookie mix recipe, chocolate sugar cookie recipe, how to make chocolate sugar cookies

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2 Comments

  1. In the “how to make” part, it says add sugar and vanilla….. should that be egg rather than sugar? Looks like a yummy recipe, thank you!

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