If you need a quick jar mix that bakes up into sweet, slightly crunchy cookies without a mile-long ingredient list, this Black & White Chip Cookie Mix gets the job done. It layers neatly in a pint jar for gifting, stores well in the pantry, and turns into 24 small cookies with one egg and butter-flavored shortening.
The mix leans sweet, with little pops of chocolate chips, white chips, oats, crisp rice cereal, pecans, and a few M&M’s for color. It is the kind of cookie mix that looks cheerful on the shelf and disappears fast once baked. Also, fair warning, raw flour is still raw flour, so skip the dough tasting and bake the batch through, as explained by the FDA’s flour safety guidance.
Ingredients for Black & White Chip Cookie Mix
This pint-jar mix uses pantry basics with just enough extras to make the finished cookies look and taste more interesting than plain chocolate chip dough.
- 2 1/3 cups sugar
- 1/3 cup packed brown sugar
- 1/3 cup quick oats
- 2/3 cup flour mixed with 1 teaspoon baking powder
- 2 tablespoons chopped pecans
- 2 tablespoons M&M’s
- 1/3 cup Rice Krispies
- 1/4 cup chocolate chips
- 1/4 cup white chips
If you like make-ahead cookie gifts, you might also want to tuck away a batch of White Chocolate Chip Macadamia Cookie Mix or Chocolate Chip Oatmeal Cookie Mix for the same pantry shelf.
How to Assemble the Mix
Layer each ingredient into a clean pint jar if you’re gifting it, or pour everything into a large zip-top bag or vacuum-seal bag if you just want a ready-to-bake pantry mix. Press each layer lightly as you go so the jar stays tidy and the lid actually fits. Nobody enjoys wrestling a decorative cookie jar shut.
For the neatest look, add the heavier ingredients first and the chips and candy near the top where they show off a bit. The finished mix fits a pint jar.
How to Bake the Cookies
When you’re ready to bake, combine the dry mix with 1 beaten egg and 1/2 cup butter-flavored shortening. The dough should be soft enough to roll, but not sticky enough to smear all over your hands like a bad craft project.
- Preheat the oven to 350°F and lightly spray a cookie sheet.
- Empty the cookie mix into a mixing bowl.
- Add 1 beaten egg and 1/2 cup butter-flavored shortening.
- Mix until a soft dough forms and the dry ingredients are fully incorporated.
- Shape the dough into walnut-size balls.
- Place the dough balls 2 inches apart on the prepared cookie sheet.
- Bake for 10 to 12 minutes, until the cookies are set and lightly golden at the edges.
- Cool briefly on the pan, then transfer to a rack to finish cooling.
This batch makes about 24 cookies.
Tips for the Best Cookies
- Beat the egg before adding it so it distributes evenly through the dry mix.
- Use walnut-size portions if you want to stay close to the original 24-cookie yield.
- Keep the cookies 2 inches apart because the sugar-heavy dough will spread as it bakes.
- Do not overbake. Pull them when the edges are lightly golden and the centers look just set.
- Let them cool on the sheet for a minute or two before moving them so they do not break while still soft.
Easy Variations
You can keep the basic look and still make a few small swaps without changing the whole personality of the mix.
- Swap the pecans for chopped walnuts if that is what you have.
- Use plain shortening if you cannot find butter-flavored shortening. The cookies will still bake properly, but the flavor will be a little less buttery.
- Replace the M&M’s with more chocolate chips if you want a less colorful cookie.
- Turn the batch into a gift set with a tag and a second jar of Cranberry Chocolate Chip Cookie Mix for variety.
Storage and Shelf Life
Dry mix: Store the sealed jar or bag in a cool, dry pantry away from heat and moisture. Because baking powder is the shortest-lived ingredient for quality, a conservative estimate is about 3 months after opening the baking powder package for best rise and flavor, or up to 6 months if all ingredients were freshly opened and the mix stays airtight. That is a quality estimate, not a laboratory shelf-life test.
Prepared dough: Once you add the egg and shortening, refrigerate the dough promptly and bake it within 2 days, or freeze portioned dough balls for up to 3 months for best quality.
Baked cookies: Keep the cooled cookies in an airtight container at room temperature for about 3 to 4 days. For longer storage, freeze them well wrapped for up to 1 month for best texture.
Serving Suggestions
These cookies work well as lunchbox treats, holiday cookie tray fillers, or simple afternoon snacks with coffee or milk. Since the batch makes about two dozen small cookies, it is also a handy choice when you want something homemade without ending up with four cooling racks and a sink full of bowls.
💸 Budget101® Price Breakdown: Black & White Chip Cookie Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Sugar |
$2.98 |
2 1/3 C. |
$0.77 |
|
Packed brown sugar |
$2.24 |
1/3 C. |
$0.18 |
|
Quick oats |
$3.98 |
1/3 C. |
$0.09 |
|
Flour |
$2.96 |
2/3 C. |
$0.10 |
|
Baking powder |
$1.24 |
1 t. |
$0.02 |
|
Chopped pecans |
$4.48 |
2 T. |
$0.27 |
|
M&M's |
$3.98 |
2 T. |
$0.35 |
|
Rice Krispies |
$3.42 |
1/3 C. |
$0.09 |
|
Chocolate chips |
$2.32 |
1/4 C. |
$0.29 |
|
White chips |
$2.68 |
1/4 C. |
$0.33 |
|
Egg |
$1.47 |
1 |
$0.12 |
|
Butter flavor shortening |
$3.98 |
1/2 C. |
$0.30 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.91 |
👨👩👧👦 Cost Per Serving |
$0.12 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Granulated Sugar, 4 lb
- Light Brown Sugar, 2 lb
- Quick Oats, 18 oz
- All-Purpose Flour, 5 lb
- Pecan Halves, 8 oz
- Milk Chocolate Candies, 10 oz
- Rice Krispies Cereal, 12 oz
- Semi-Sweet Chocolate Baking Chips, 12 oz
- White Baking Chips, 11 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Black & White Chip Cookie Mix
You can, but expect a slightly flatter cookie. Shortening holds its shape better at baking temperature, so if you swap in 1/2 cup butter, chill the dough for 20 to 30 minutes first to slow the spread and help the cookies keep a rounder shape.
Think about 1 tablespoon of dough per cookie. That size gives you roughly 24 cookies from the batch, and it helps the centers bake through in the stated 10 to 12 minutes instead of leaving you with underdone middles and overbrowned edges.
Absolutely. Leave out the pecans and replace them with the same amount of extra chocolate chips, white chips, or crisp rice cereal so the jar still fills properly and the texture stays balanced.
Too much spread usually means the shortening was too soft, the dough was overmixed, or the sheet was too warm. Start with a cool baking sheet, measure the 1/2 cup shortening carefully, and if the dough feels loose, chill it for 15 to 20 minutes before baking.
Yes, and it works best if you portion the dough first. Roll it into walnut-size balls, freeze them on a tray until firm, then store them in a freezer bag and bake within 3 months for the best texture and flavor.
No, not for this batch. The high sugar content helps the cookies spread on their own, so rounded dough balls are enough. If you flatten them first, you are more likely to get thin cookies with crisp edges all the way through.
You can, just double every ingredient exactly and divide the finished mix between two pint jars or one larger airtight container. For the tag directions, also double the add-ins to 2 eggs and 1 cup butter-flavored shortening if you plan to bake the whole batch at once.
An airtight pint jar or a well-sealed freezer-weight bag is your best bet. The goal is to keep out moisture, because the cereal can go stale and the baking powder loses strength faster once humidity gets to it.
You can, but the texture will be a little rougher and the dough may hold together less neatly. If that is your only option, give the oats a quick pulse in a blender or food processor first so they behave more like quick oats in a small cookie mix like this one.
Look at the edges, not the very center. When the edges are lightly golden and the tops look set, they are ready to come out. They will finish firming up on the hot pan as they cool, which is baking’s little trick for keeping cookies from turning into gravel.
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🖨️ Print-Friendly Black & White Chip Cookie Mix
Black & White Chip Cookie Mix
Ingredients
- 2 ⅓ cups sugar
- ⅓ cup packed brown sugar
- ⅓ cup quick oats
- ⅔ cup flour
- 1 teaspoon baking powder
- 2 tablespoons chopped pecans
- 2 tablespoons M&M's
- ⅓ cup Rice Krispies
- ¼ cup chocolate chips
- ¼ cup white chips
- 1 egg beaten
- ½ cup butter flavor shortening
Equipment
Instructions
- Layer the sugar, brown sugar, oats, flour mixed with baking powder, pecans, M&M's, Rice Krispies, chocolate chips, and white chips in a pint jar, or combine them in a large zip-top bag or vacuum seal bag and seal.
- Preheat the oven to 350°F and lightly spray a cookie sheet.
- Empty the mix into a bowl and add the beaten egg and butter flavor shortening.
- Mix until a soft dough forms.
- Shape the dough into walnut-size balls and place them 2 inches apart on the prepared cookie sheet.
- Bake for 10 to 12 minutes.
- Cool briefly on the pan, then transfer the cookies to a rack.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is estimated from assembling the mix, combining the dough, and shaping 24 cookies.
Store the dry mix airtight in a cool, dry pantry for about 3 months for best quality after the baking powder package is opened, or up to 6 months if all ingredients were freshly opened and kept dry. This is a quality estimate.
Once mixed with egg and shortening, refrigerate the dough and bake within 2 days, or freeze portioned dough for up to 3 months.
Store baked cookies in an airtight container at room temperature for 3 to 4 days, or freeze for up to 1 month for best quality.
