For the second year, I’m participating in The Great Food Blogger Cookie Swap
! Last year
I was paired with two other bloggers both stationed in Europe but this year I’ve got a fabulous new group of food bloggers to send to!
You must check out these ladies & their blogs! The things they come up with are AH-MAY-ZING!
Sara Croft @ Solid Gold Eats
I didn’t even realize it, but Sara has made a cookie similar to the ones I’ve made for the cookie swap! Check out her Chocolate and Peppermint Blossoms! She also has a ton of other great dinner and side dishes ideas. I think I need to bookmark her blog for next week’s meal planning!
Audra Fullerton @ The Baker Chick
Audra is a baker after my own heart. Seriously, everything she posts on her blog… I want to bake. Recently, she posted a recipe for a Cranberry Meringue Pie. I mean, WOAH. Cranberry pie!! I think I need to make this… ASAP!
TammyJo Eckhart @ The Chocolate Cult
A blog all about chocolate? Have I died and gone to heaven? I think so! TammyJo shares so many mouth watering ideas for ways to use chocolate that I never even dreamed of… including these Chocolate Waffles!
The cookies I made for this Cookie Swap are a spin on my favorite Christmas cookie, the Chocolate Crinkle. I took Betty Crocker’s recipe from my 1963 Cooky Book and added some peppermint then topped them with a Hershey’s Candy Cane Kiss chocolate! These Candy Cane Crinkle Blossoms are the perfect combination of chocolate and peppermint for the holidays!
I can’t wait to see what TammyJo, Sara and Audra come up with!
Candy Cane Crinkle Blossoms
- 4oz unsweetened bakers chocolate, melted
- 2 cups sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp espresso powder (optional)
- 1 cup powdered sugar
- Candy Cane Hershey Kiss candies
- In the bowl of a stand mixer, mix together the sugar, oil and melted chocolate.
- One at a time, add the eggs. Mix well and scrape the sides of the bowl after each addition.
- Mix in the vanilla and peppermint extracts.
- In a medium bowl, whisk together the flour, baking powder, salt and espresso powder.
- Add the flour to the chocolate mixture and mix until smooth and combined.
- Chill at least 8 hours or overnight.
- When ready to bake, preheat oven to 350 F degrees. Line cookie sheets with parchment paper.
- Unwrap 5 dozen Candy Cane Kiss candies.
- Roll teaspoon sized balls of dough in your hand. Toss them in powdered sugar until they are coated.
- Arrange them on the cookie sheet 2 inches apart.
- Bake 8-9 minutes.
- Immediately press a Kiss into the center of each cookie. Allow cookie to cool on the cookie sheet for 2 minutes then carefully remove to a wire rack to cool completely before storing.