The Great Food Blogger Cookie Swap 2012

Last year I participated in the Great Food Blogger Cookie Swap hosted by Love & Olive Oil and The Little Kitchen and decided to do it again this year!

The swap also was a benefit for Cookies for Kids’ Cancer was an awesome way to give back during this holiday season! Go check out everyone who participated!

Receiving 3 dozen cookies of different kinds is awesome and such a treat and I’ve enjoyed baking my own and sending them out too.

This year I made a Double mint Double chocolate cookie.

My recipe was based on a chocolate chip recipe that I LOVE but I jazzed it up by making a chocolate base and adding white chocolate chips and peppermint pieces.

Crushing the peppermint was so hard (I later learned that using a hammer is a much easier method) but I think the cookies turned out okay.

I sent my cookies to these lovely bloggers:

Carrie @ Poet in the Pantry

Alex @ yums and loves

Alyssa @ What’s Cooking, Love?

And received some delicious cookies from the following:

Nancy @ River tree Kitchen sent me these lovely Browned Butter Bars with Chocolate Ganache

Kathia @ Pink Little Cake sent me some chocolate shortbread which really melted in my mouth

Dana @ Food for Thought sent me some delicious oatmeal cookies with cranberries and chocolate chips. These were devoured so quickly that I forget to take pictures.

I really enjoyed the exchange both for receiving cookie, baking them, and getting to interact with bloggers from all over the country!

Last but not least here’s my recipe:

Double mint Double chocolate cookies

Makes about 4 dozen cookies

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

Mix the above together

3 cups flour

1 tsp baking soda

1 tsp salt

Mix these together and then add to wet ingredients

Add about half a bag of white chocolate chips, 1 cup mint m&ms and 1 cup crushed peppermint pieces (I would also suggest Andes peppermint baking pieces, I just couldn’t find them at the time)

Mix together and drop by rounded teaspoons on a baking sheet. Bake 8-10 minutes.

Cool and enjoy!

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About Kristina

I'm a college student who's a self-proclaimed foodie, book lover, and exerciser. Balancing life, school, exercise, and my hobbies isn't easy but I'm making it work and trying to live healthy along the way.

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