Cookie Swaps! Love them! This is my first year participating in The Great Food Blogger Cookie Swap and I have to say I totally enjoy this and with I would have heard about it before this. You could probably go into diabetic shock just looking at all of the cookies that have been posted with the #fbcookieswap label. I can’t wait for the Round Up so I can pin every single recipe that has been posted from this wonderful event. I received 3 of the most delicious and diet-destroying cookies ever in the swap and 3 new great ladies to follow with their blogs. They were so good! More about those later.
Let me tell you a bit about this cookie swap and why I chose to participate (past the part of getting cookies to eat) and why I will do this again. To participate in the swap you are asked to donate $4.00 to Cookies for Kids’ Cancer – easy! Then you add your information to a list and not long after that you are sent your three names and addresses to send each of them one dozen cookies. Again, easy! Packaging them was so much fun as was baking the cookies.
I chose to combine two family favorites into one cookie. We like snickerdoodles and peanut butter cookies so why not join them for one heavenly taste. So good and the recipe is super easy!
Check below the recipe to see the cookies I received and yes, they were gone very quickly!
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks unsalted butter, softened
1 3/4 cups sugar, divided
2 tablespoons ground cinnamon
2 large eggs
1 large bag of miniature Reese’s Peanut Butter Cups (unwrap before making cookies)
Red and Green M&M candies
mini muffin tinsInstructions:
Preheat oven to 350 degrees. Spray mini muffin tins with nonstick spray.
In a medium bowl, sift or whisk together flour, cream of tartar, baking soda, and salt; set aside.
In another medium bowl, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine.
Add dry ingredients, and beat to combine.
Chill the cookie dough for at least 1 hour.
Shape chilled dough into 1 inch balls.
In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Roll balls in cinnamon/sugar mixture and place in mini muffin tins.
Bake at 350 degrees for 10 minutes or until set in center.
Immediately press one peanut butter cup into each cookie and cool slightly in muffin tins before removing to wire rack.
When peanut butter cups are partially set but still a bit gooey, top each with a red or green M&M.
I like to place the cookies in the freezer for a few minutes at this point speed the hardening of the chocolate again.