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 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!