It’s that time of year — Cookie Swap time! This year I’ve partnered with The Food Blogger Love Cookie Exchange #FBLCookieExchange to benefit No Kid Hungry, an organization dedicated to ending childhood hunger, a worthy endeavor and one I’m very happy to promote.
Here’s how it works: I bake 3 dozen cookies and send them out to three other participating food bloggers that I’ve been matched to from across the U.S. In return, I receive 3 dozen cookies from fellow cookie monsters/food bloggers. Fun, right?
For my cookies this year, I went ALL CHOCOLATE and ALL MINT!
I sent my Chocolate Chocolate Mint Mint cookies to:
In return, I received these hefty Chocolate Peanut Butter Buckeye Cookies from Nicole Hood at 4 the Love of Food! Chocolatey nuggets filled with a yummy peanut butter center – like a Reeses Peanut Butter Cup in cookie form, Wow!
Coming from the Central Coast of California, Camilla from Culinary Adventures with Cam sent these (Gluten-Free) Spiced Brown Butter – Boiled Cider Cookies! They were soft and chewy and perfectly spiced with cinnamon, nutmeg and allspice and her secret boiled cider recipe.
Unfortunately, that’s where the fun stopped for me… my other match didn’t come through with his/her cookies — which is probably for the best — given the snug fit of my jeans.
That said, I made a boatload of these Chocolate Chocolate Mint Mint cookies and since I already had the bubble wrap and shipping tape out, I thought my daughter, a hard-working college Junior and my retired mother-in-law, would enjoy these minty delights.
I actually made two versions of the same cookie. The first had chocolate chips and those addictive Andes Mints – plus a minty glaze. The second had white chocolate chunks and Andes Peppermint Crunch dipped in sparkling sugar. #doesn’tsuck! They are crispy, deeply chocolatey with a cool minty flavor that reminds me of those York peppermint patty commercials. What are you waiting for? Get your holiday baking on!
- 2 1/2 cups all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup + 2 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 1 cup light brown sugar (lightly packed)
- 2 extra large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- 1/2 cup Andes Mints (regular), roughly chopped
- 1/2 cup Andes Peppermint Crunch, roughly chopped
- 1 cup confectioners sugar
- 3/4 teaspoon peppermint extract
- 2-3 tablespoons cream or half and half
- 1/3 cup sparkling sugar
- Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
- In a medium bowl combine the flour, cocoa, baking soda and salt -- whisk together to combine.
- In a large bowl using a hand or stand mixer - cream the sugar and butter together until light and fluffy. Add the eggs, vanilla and peppermint and mix to combine.
- Add the dry ingredients a little at a time to the butter mixture and mix on low speed (to avoid a giant cocoa/flour cloud).
- Transfer half of the batter to another bowl.
- Add the chocolate chips and Andes Mints to one bowl of the batter and mix to combine.
- roll into 1" balls and place 2 inches apart on the cookie sheet.
- Bake for 10-12 minutes. Cool on a wire rack.
- Mix together the powdered sugar, peppermint extract and cream until smooth. Drizzle over the cooled traditional Andes mint cookies and let the glaze set.
- Add the white chocolate chips and the Andes Peppermint Crunch. Mix to combine.
- Add the sparkling sugar to a shallow bowl. Roll dough into 1 1/2" balls and dip the top of the ball into the sparkling sugar. Place on the cookie sheet -- sugar side up and bake for 15-16 minutes.
- Cool cookies on a wire rack.
- Store in airtight containers.