So many cookie swaps, so little time! Today it’s the FB Cookie Swap from the lovely Julie of The Little Kitchen and Lindsey of Love and Olive Oil. After last year’s fun, I could resist doing it again! Instead of peppermint + chocolate, I went with another one of my favorite pairings chocolate + peanut butter.
I sent out some great cookies, no bragging intended. But they were really, really tasty! I had to make a double batch so I would have plenty to mail out plus enough to save for photographing when I was able to get some weekend sunlight. This time of year is brutally limited for natural light. I ate at least one of these cookies everyday for breakfast without fail, I couldn’t resist. These cookies have everything a traditional buckeye has plus a brownie base. To be fair, I know they sort of look like turds, but the inside is beautiful! I’m just going to call it like I see it…A crispy, fudgy bottom with a sweet, creamy peanut butter filling is hard to resist; add chocolate on top and I’m swooning! I’m glad I had so many cookies leftover for eating and sharing with local friends! I hope Ruthy of Omeletta, Susan of That Susan Williams, and Stephanie of Steph’s Bite by Bite enjoyed them as much as I did!
When you’re receiving a dozen cookies from three different bloggers PLUS eating leftover cookies in your own kitchen, it is best to share the bounty with coworkers. Surprisingly, not everyone was okay with eating cookies from strangers. The weird thing is, even though I don’t know anyone in the swap IRL, it does not seem strange and the bloggers seem familiar. Everyone is in their kitchen doing their thing and blogging about it just like me. I love that we are able to share are goodies with others. It’s the best we have until smells and tastes can be transmitted through the interwebs!I was super fortunate to receive an amazing selection of cookies! Mieke of Mieke Z Mackay sent lovely oatmeal cookies with chocolate chips and nuts; salty sweet deliciousness! Amy of Club Narwhal sent delightfully dunk-able biscotti; chocolate and vanilla with cranberries and pistachios! Last, but not least, Tux of Brooklyn Homemaker sent some divine gingerbread linzer cookies with a white chocolate-orange ganache filling; I can’t wait until he posts the recipe so I can make another batch! A successful cookie swap for 2014, I can’t wait for 2015. As Lynn said, “I must be doing something right!”
Adapted from OMG Chocolate Desserts
Yield – 56 cookies
16 ounces bittersweet chocolate chips
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 1/4 cups sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups creamy peanut butter
2 cups powdered sugar
10 ounces semisweet chocolate chips
1 tablespoon shortening
- Preheat the oven to 350 ˚F and line cookie sheets with parchment paper.
- In a double boiler, melt the the chocolate and butter until smooth. Meanwhile, whisk together the eggs, vanilla, and sugar in a medium bowl.
- Slowly add the melted chocolate to the eggs, stirring the whole time until well incorporated.
- Sift in the flour, baking powder, and salt. Stir until completely mixed in.
- Use a 1-tablespoon scoop to portion the dough on the parchment-lined cookie sheet. The cookies do not spread much, so the dough can be fairly close together.
- Bake for 10-12 minutes or until just set. Let sit on the cookie sheet for 2 minutes before transferring to a wire rack.
- While the cookies are baking, mix together the peanut butter and powdered sugar until well combined. Roll into small balls.
- As soon as the cookies come out of the oven, while they are resting on the cookie sheet, smush a ball of peanut butter in the center of each cookie.
- Once cookies are cooled completely, melt the semisweet chocolate chips and shortening together in a double boiler until smooth.
- Dip the top of each cookie in the chocolate and let harden on a rack before packaging.