Today is a special recipe, because I used this recipe for the Great Food Blogger Cookie Swap!
If you haven't heard of the FB Cookie Swap, it's a pretty neat deal. If you're a food blogger and post regularly, you can participate in this awesome event. Each food blogger donates $5 to Cookies for Kids' Cancer, and then you send one dozen cookies to three different food bloggers, and you receive one dozen cookies from three different food bloggers as well! It's a win-win-win situation!
Also, I got this awesome piping set from OXO! Can't beat that.
Here are the cookies and their respective bloggers that I got this year as well. They were all great recipes and I can't wait to see them posted on the Cookie Swap page!
First was some Pomegranate Coconut Thumbprint Cookies and Bourbon Salted Caramels from A Spicy Perspective. They were great! (and they mail well, hint hint!)
Next I got these awesome Chocolate Cranberry Walnut Cookies from Garlic, My Soul. They had such a good flavor, like they were made with extra love!
Lastly I got these Cinnamon Toffee Crunch Cookies from The Marvelous Misadventures of a Foodie. They are my favorite kind of cookie, chewy and full of flavor. Yummy!
Ok, back to my recipe! It's is pretty simple, the dough base comes from this delicious cookie and for some reason, I'm drawn to chocolate recipes for this cookie swap, because last year I made these.
Nothing too fancy, but here are a few tips to help you with your cookie making!
1. If, for some reason, your cookies turn out flat as a wafer, chill the dough for 30-45 minutes. It won't hurt it, and will help revive your cookies if this does end up happening. I've had these cookies turn out perfectly and flat and haven't figured out what went wrong, but when I chilled them that ended up baking well.
2. You can switch out the add-ins for anything your heart desires: Reese's minis, more chocolate chips, Reese's chips, Andes Mint chips, butterscotch chips, white chocolate chips, and on and on!
3. The cookie dough will be sticky and that's a good thing! Don't worry about it, and if you follow the directions word for word, you should come out on the other side with perfect cookies!
Chocolate Peppermint Crunch Cookies
1 C semisweet chocolate, melted and cooled
1 C all-purpose flour
1/4 C unsweetened cocoa powder
1 tsp baking powder
3/8 tsp salt
1 tsp vanilla extract
5 tbsp unsalted butter, room temperature
3/4 C light brown sugar, packed
1/4 C granulated sugar
3/4 C semi-sweet chocolate chips
1/2 C Andes peppermint crunch baking chips
1. Melt the 1 cup of semisweet chocolate in the microwave in 30 second increments (or in a double broiler on the stove). Stir until completely melted and set aside to cool.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a small bowl, whisk together the eggs and vanilla. Set aside.
4. In a large bowl with a hand mixer, or in the bowl of a stand mixer, cream the butter, brown sugar, and granulated sugar until fully incorporated. Add in the egg mixture and beat well.
5. Slowly pour the melted chocolate into the creamed mixture and beat until well combined. Add the flour mixture and mix thoroughly.
6. Using a wooden spatular, stir in the chocolate chips and peppermint crunch pieces. Cover and let the dough sit at room temperature for 30 minutes.
7. Preheat the oven to 350F. Using a cookie dough scoop, drop the cookies 2 inches apart on a silicone baking mat (or parchment paper) lined cookie sheets. Lightly press down the dough. Bake for 10-12 minutes. Cool on the baking sheet for 10 minutes before transferring to a wire rack.