I am so excited about today’s post y’all! I finally get to share the cookies I made for the Great Food Blogger Cookie Swap 2013! Lindsay from Love and Olive Oil and Julie from The Little Kitchen started the Great Food Blogger Cookie Swap to connect food bloggers in a giant cookie swap, and raise money for Cookies for Kids’ Cancer. This year, the swap has over 619 confirmed participants in 8 countries! Holy cow! That is so cool! And do you know what is even more amazing? This year with the help of blogger participants, and the wonderful sponsors Grandma’s Molasses, Dixie Crystals, Oxo, and Gold Medal Flour, the event has raised $13,778.40 this year for Cookies for Kids’ Cancer. I am so happy to have been a part of this amazing adventure, and now I finally get to share the recipe for my Peppermint Hot Cocoa Cookies!
For those unfamiliar with the Great Food Blogger Cookie Swap, you can sign up to participate and donate $5.00. Then you are matched with other food bloggers. You bake three dozen cookies, and send one dozen to each of your matches. In return, you are sent one dozen cookies from three different bloggers. Cookies were to be shipped on or before Monday, December 2nd, and today we are all sharing our recipes. Of course given the Thanksgiving holiday I mailed my Peppermint Hot Cocoa cookies on December 2nd. I sure hope my new bloggy friends received their cookies. I have not seen any updates on their social media accounts.
These cookies are pretty simple to make. I adjusted Cookies and Cups recipe for Hot Chocolate Cookies, and mine totally don’t look like her gorgeous pictures, but the office sure liked the leftovers. I love the mixture of the peppermint with the touch of chocolate in the cookie. These aren’t overly chocolate-y either which I liked. They were a good balance. At least I thought they were. I wonder what my cookie recipients thought of them. Hey, Rebecca from A Dusting of Sugar, Sarah from Curious Cuisiniere, and Kristen from Capturing Joy with Kristen Duke…did you like my cookies? I hope so!
I received cookies from three amazing food bloggers too! Of course I instagrammed the deliveries. When do I not Instagram what’s going on #inthekitchen? All three deliveries had super cute packaging and were unique and delicious. Big thanks to Alyssa & Carla from AlyssaAndCarla.com, Aaron from The Hungry Hutch.com, and Christie from ASliceofccakes.tumblr.com. I love how the senders of my cookies all crossed lines with the recipients of my cookies. Lindsay and Julie, you are some crafty match makers.
This cookie swap was not only a ton of fun sending and waiting for cookies, it was so rewarding being part of a larger group driven to support one cause. I know I will definitely be participating again next year, and I suggest you give it a whirl too! You won’t be disappointed. For more info on the great food blogger cookie swap check out fbcookieswap.com, the facebook page, or if you want to sign up to be notified about the swap next year!
What is your favorite cookie to receive in a cookie swap?
- 1 cup butter, softened at room temperature
- 1 cup dark brown sugar
- ¼ cup hot chocolate mix
- ¼ cup unsweetened cocoa powder
- 2 eggs
- 1 tsp vanilla
- 2 tsp of peppermint extract
- ½ tsp salt
- 1 tsp baking soda
- 2¾ cup flour
- 1 cup Marshmallow Bits
- 1 cup Andes Peppermint Crunch baking chips
- Preheat oven to 350 degrees F
- In a large bowl, cream the butter and brown sugar.
- Add the vanilla, peppermint extract and eggs (one at a time). Beat until light and fluffy.
- Add the hot cocoa mix and cocoa powder and mix thoroughly
- In a large bowl combine the flour, baking soda, and salt
- Add flour mixture to the egg mixture and stir until well blended.
- Fold Marshmallow bits and Peppermint Crunch baking chips.
- Using a ½ inch cookie scoop, scoop and place cookie dough on ungreased baking sheet about 2 inches.
- Bake for 10-12 minutes or until dough looks set. It’s hard to tell how brown a chocolate cookie is when baking.
- Transfer cookies to wire rack to cool completely.