It’s time to share our recipes for the Great Food Blogger Cookie Swap which is in it’s second year with over 500 participating blogs and raising over $4400 for Cookies For Kids Cancer Fund. The task was to bake your favorite cookie and send one dozen to each of three “partner bloggers”. For those of you who know me, you’ll know that I rarely make something more than once and prefer to try new recipes all the time. So this time, I took a classic crinkle cookie which I’ve made before and pumped it up a bit with the addition of peppermint.
The magic of these cookies is the crinkly top created by chilling the dough and then rolling balls into icing sugar. As the cookie dough warms in the oven, it “melts” creating the cracked effect.
Here’s the recipe:
2 cups sugar
3/4 cup oil
1 cup unsweetened cocoa
1 tsp peppermint extract
2 1/3 cup flour
2 tsp. baking powder
- Combine sugar, oil and cocoa in a large bowl. Beat until well blended to form a paste
- Beat in eggs and vanilla
- In a small bowl, combine flour, baking powder and salt. Slowly add to cocoa mixture, beating well.
- Cover and refrigerate dough for at least one hour – I actually let mine sit overnight.
- Preheat oven to 350 degrees F and grease a cookie sheet.
- Roll dough into 1-inch balls then roll them in icing sugar Place on cookie sheet about 2 inches apart from each other.
- Bake at 350 degrees F for 10-12 minutes
This event is so much fun – you get to bake one of your favorite recipes and share it with three other food enthusiasts. And the best part is receiving yummy and delicious cookies from around the country. I’ll be sharing with you tomorrow what treats we received.