This was my first year participating in the Great Food Blogger Cookie Swap (GFBCS) hosted by Julie from The Little Kitchen and Lindsay from Love and Olive Oil. This is the third year that they have hosted the GFBCS and I just love the whole idea. A bunch of bloggers sign up, bake some cookies and swap them with three others bloggers. The cookie exchange is a secret Santa-like swap, so you don’t know who you are getting cookies from. Who wouldn’t like to get cookies in the mail? I also loved seeing the #fbcookieswap to see what everyone was making! It’s a great way to discover a few new blogs and spread some sugar across the country! To get involved in next year’s cookie swap, click here to sign up for the updates!
Each year, the GFBCS raises money for a charitable organization. This year, the GFBCS earned $13,778.40 for Cookies for Kids’ Cancer- which surpassed the original goal. The cookie swap is also supported by several brand partners that matched the money raised by the bloggers who participated this year. Each blogger makes a small donation in order to participate, and the donation goes directly to Cookie for Kids’ Cancer. The brand partners for this year’s GFBCS are OXO, Gold Medal Flour, Dixie Crystal Sugar and Grandma’s Molasses.
I pondered over my recipe for quite awhile, tried a couple different variations of my cookie and finally settled on Double Chocolate Candy Cane Cookies; and I am so glad I did! I LOVE the deep, dark chocolate flavor of this cookie. I used a dark chocolate cocoa powder and some white chocolate pudding- yes, white chocolate. This cookie is stuffed with white chocolate chips and Hershey’s Candy Cane kisses, which is probably my favorite holiday candy, for reals. I topped my cookies with a drizzle of white chocolate and crushed candy cane kisses. The lucky bloggers who received my cookies are Billy from Wit and Vinegar, Rachel from A Southern Fairytale and Nina from Ambrosia. Check out their posts to see what they made!
I got three completely different types of cookies!
The first cookies I received were 3 different falvors of rugelach from The Big Fat Indian Wedding. I haven’t had a good rugelach is a very long time so I was very excited to receive them! They were very tasty, but I am still intimidated to make them myself.
The second batch of cookies I got were Chocolate Candy Cane Cookies from Slow Roasted Italian. Obviously, I love peppermint and chocolate so these were right up my alley.
And the third round of cookies I got were some amazing brown butter pecan shortbread cookies from Omeletta. There was no way I was sharing these babies. I can’t wait to grab the recipe.
- Preheat oven to 350° F.
- Allow butter to soften slightly, but not so that it is melting. Combine butter with light brown and granulated sugar. Beat on medium speed until well combined. Sugar must be fully mixed into butter.
- Add eggs, one at a time, beating each egg into batter. Add vanilla and peppermint extract and beat into batter.
- In a separate bowl, combine dry ingredients: flour, baking soda, salt, pudding mix and cocoa powder. Slowly add dry mix into batter while mixer is running on low. Dough will form and become very thick. Increase speed to medium to help combine all ingredients.
- Unwrap all but 5 Hershey Candy Cane Kisses. Chop in a food processor into tiny pieces. Add to dough along with the milk and white chocolate chips. Mix until combined. The milk will help to soften the dough.
- Line a baking pan with a piece of parchment paper or baking mat. Bake for 11-14 minutes in preheated oven. Allow to cool for 10 minutes before transferring to a wire rack. I baked my cookies for 12 minutes.
- Microwave white melting chocolate for 30 seconds until melted and drizzled it on top of the cookies.
- I used the last 5 Hershey’s Candy Cane Kisses to sprinkle on top, unwrap and grind into pieces in the food processor. Sprinkle over cookies.
Here are a few more cookies for your cookie swap this year!