Several weeks ago when I signed up for the The Great Food Blogger Cookie Swap, I knew I had to bring something special to the mix. There are so many incredible food bloggers that I wanted to make sure my baking stood up to the best of them. Of course I had to make something that would ship well but was still creative and delicious. Since peppermint is such a big flavor for the holidays and chocolate and mint go so well together, I somehow thought my way through to Peppermint Mocha Frappucino Cookies. There isn’t a strong coffee flavor, really just enough to make the chocolate nice and rich and the peppermint gives the cookies such a great fragrance that you can’t walk by a plate of them without grabbing one. They were a hit with my chocolate and mint loving friends who even compared the fudgyness to that of a brownie. How could that be bad?
The best part about the Cookie Swap was finding new bloggers. I sent my cookies out to Beth at eat.drink.smile., Leslie at It’s My Kitchen and Other Things and Amber at Amber’s Confections. Even better than new bloggers? New bloggers that send me cookies! As a part of the swap I received Chocolate Crinkle Cookies kicked up with cinnamon and chile powder from Kate at Spread the Love and Chocolate Hazelnut Crinkle Cookies from Vanessa at Life Undeveloped. And who would have guessed that out of hundreds of other bloggers, I’d also get a package from a blogger I’ve actually met in real life! Tara from Chip Chip Hooray sent me her Cranberry Almond White Chocolate Chip Cookies!
I love being a part of this community and it was so much fun participating in the cookie swap!
Peppermint Mocha Frappucino Cookies
Makes 5 dozen cookies
1/2 cup (1 stick) unsalted butter
8 ounces semi-sweet chocolate
5 ounces unsweetened chocolate
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
4 large eggs at room temperature
1 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoons vanilla
3 tablespoon brewed espresso (very strong)
1 cups semi-sweet chocolate chips
1 cup peppermint crunch baking chips (if you can’t find these, substitute crushed candy cane)
Melt butter and chocolates, set aside
Whisk flour, baking powder and salt, set aside
Beat eggs, sugar and vanilla
Mix in coffee
Mix in melted chocolate mixture
Stir in flour mixture
Stir in chocolate chips and peppermint baking chips
Chill dough in refrigerator 4 hours or overnight
Pre-heat oven to 350 degrees
Use a cookie dough scoop or tablespoon to scoop dough onto a baking
sheet lined with parchment paper, about 1 ½ tablespoon each
Bake for 8-10 minutes or until cookies puff up and no longer look wet
How many cookie swaps are you participating in this year?