I participated in the first ever “Great Food Blogger Cookie Swap.” A news article on the swap revealed that more than 22,500 cookies made their way between 620 bloggers. That’s a whole lotta flour.
I received 3 dozen tasty cookies in the mail from 3 amazing women. Lindsay’s Holiday Nutty Buddy Bars were full of peanut butter and M&Ms, two of my favorite combos! Alison’s Molasses Cookies were deliciously spicy. Lori’s Pink Peppercorn and Strawberry Jam Shortbread left me craving more. My belly thanks you!
I adapted my much loved Mocha Crinkles into Peppermint Mochas, inspired by Starbucks’ drink and Panera cookies. I thought they turned out beautifully, and hope that the bloggers I shared them with enjoyed the cookies. The only problem is that those bloggers have NO idea what the cookies are. See, I was so worried about the packaging and shipping, I completely forgot to tell my recipients what kind of cookies they were getting! So, ladies, I’m sorry!
Peppermint Mocha Crinkles
- 1 1/3 cups firmly packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 1 egg
- 1 tsp vanilla
- 1 1/4 tsp peppermint extract
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsps instant espresso powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/2 cup powdered sugar
- Beat brown sugar and oil in medium bowl with an electric mixer. Mix in sour cream, egg, and vanilla. Set aside.
- Mix flour, cocoa, espresso, baking soda, salt and pepper in another medium bowl.
Add flour mixture to brown sugar mixture, mix well. Refrigerate dough overnight or until firm, 3-4 hours.
- Preheat oven to 350. Pour powdered sugar into shallow bowl, set aside. Using a small scoop, scoop cookies into balls. Roll balls in powdered sugar.
- Bake on ungreased cookie sheets for 8-12 minutes or until tops of cookies are firm to touch. Be careful not to over bake. Cool completely on wire racks.