Instructions: Mix together flour, baking soda and salt. Set aside. In a 1-quart, wide-mouth canning jar, layer ingredients in this order: brown sugar, powdered sugar, cocoa. Wipe the inside of the jar with a dry paper towel after adding the powdered sugar, and again after adding the cocoa. Be sure you firmly pack down each layer before adding the next; it will be a tight fit. Add the flour mixture last.

Instructions to attach to jar: Empty contents of jar into a large mixing bowl. Use your hands to thoroughly blend the mix. Add 1/2 cup softened butter or margarine (do not use diet versions). Add 1/2 cup creamy peanut butter, 1 lightly beaten egg and 1 teaspoon vanilla. Mix until completely blended; you will probably need to finish mixing the dough with your hands.

Shape into balls the size of walnuts. Place on parchment-lined cookie sheets 2 inches apart (do not use wax paper to line cookie sheets). Press down dough balls with tines of a fork. Bake at 350 F. for 9-11 minutes, until edges are browned. Cool 5 minutes on baking sheets, then remove to baking racks to finish cooling.

Makes 3 dozen cookies.

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