Sunday, December 11, 2011

The Great Food Blogger Cookie Swap



I decided to participate in this cookie swap, in which we each received 3 matches, made cookies for them, and sent them off. Such a fun idea! I absolutely loved receiving cookies from such cool folks, and all were entirely delicious.

I got some amazing homemade oreos from Bethany. She sent along some store bought Oreos, as well, and asked whether to bake or buy. My vote? BAKE!

I also received some delicious gingerbread men/mitts/other assorted holiday shapes from Andrea. These were so cute!

Finally, I got some incredible lemon lavender shortbread cookies from Jamie that may be my new favorite cookies ever. I kind of have a thing for lavender - D made me lavender ricotta ice cream and a lavender cake for my birthday this year. I sort of did a happy dance when I saw these cookies because I know not everyone loves lavender and dark chocolate, but I totally thought I hit the jackpot.

Thank you thank you to you fabulous ladies!


As for me, I sent off some buckeye cookies to my recipients. I love peanut butter and chocolate together, so I thought these would be fun to try. I sneaked a taste and turned out pretty well, if I do say so myself, although I'm a failure and completely forgot to take pictures. If any of my recipients happen to have a picture, let me know. :)



Chocolate Peanut Butter Surprise Cookies (aka Buckeye Cookies)

(adapted very slightly from Sweet Pea's Kitchen)

Ingredients:

  • 1 1/2 cups all-purpose flour (I used 1 cup all-purpose and 1/2 cup whole wheat)
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (plus more for rolling)
  • 1/2 cup packed brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter, divided
  • 1 teaspoon vanilla extract
  • 1 egg
  • 3/4 cup powdered sugar

Directions:

  1. Preheat oven to 375ยบ F. Spray a baking sheet and set aside.
  2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Beat in vanilla and egg. Stir in the flour mixture, blending well.
  4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.
  5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness (I made them a little flatter because I prefer slightly crispier cookies).
  6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

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