1 cup packed brown sugar
1 1/2 cups packed confectioners' sugar
3/4 cup cocoa
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

In a separate bowl, mix together the flour, baking powder and salt. Layer ingredients in order given in a 1-quart wide mouth canning jar. Clean the inside of the jar with a dry paper towel after adding the confectioners' sugar and after adding the cocoa powder. Be sure to pack everything down firmly before adding the flour mixture; it will be a tight fit.

Attach these instructions to the jar:

Cocoa Peanut Butter Cookies

Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE. Add 1/2 cup creamy peanut butter, 1 egg, slightly beaten, and 1 teaspoon vanilla extract. Mix until completely blended. You will need to use your hands to finish mixing. Shape into walnut-size balls and place 2 inches apart on a parchment lined baking sheets. DO NOT USE WAX PAPER. Press balls down with a fork. Bake at 350 degrees F (175 degrees C) for 9 to 11 minutes until edges are browned. Cool 5 minutes on baking sheet then transfer to a cooling rack to finish cooling.

Makes 3 dozen cookies.