What fun this Great Blogger Cookie Swap has been!
I was so Excited to see that Lindsay from Love and Olive Oil and Julie from The Little Kitchen were going to host a Blogger Cookie Swap. I jumped at the chance to sign up!
So far I have only received 2 of my 3 boxes of cookies from fellow bloggers. I think there is a good chance the 3 dozen will show up any day now.
I received my first dozen from a blogger named Krissy @ Krissy Creations. They were a Black Forest Chocolate Crinkle Cookie. YUM.
My second dozen was from a foodie friend! I was so excited when I got the package and I saw the City/State I was like I KNOW this if from Hilary @ Baking Bad!
Which is funny because I had this gut feeling for weeks that it was going to be her!
She sent some Rain Deer Crunch Cookies. My kids loved… I told them a whole story about how I have a friend who works in Santa’s Bake Shop, and she sent us some of Santa’s Rain Deer's favorite cookies! They were over the moon excited. Someone from the NORTH POLE sent THEM something!!
Now for my cookies! I stuck to what I knew on this one… And combined 3 of my most favorite cookies of all time. So these were inspired by That Skinny Chick Can Bake Black Gold Cookies and my Own Mint Chocolate Cookies. For years I made a BHG Chocolate Ecstasy Cookie…. If ever a cookie deserved the name Ecstasy it is that cookie… as does this chocolate Mint Ecstasy cookie!
It's fudge, it's cookie, it's brownie.
All in one!
Mint Fudge Ecstasies
1 ½ cups mint chocolate chips ( I use Andes)
1 ½ cups semi sweet chocolate chips
3 oz unsweetened Bakers Chocolate
3 tbs unsalted butter
2/3 cup sugar
2/3 cup sugar
1/3 cup flour2 tsp vanilla extract
1/4 tsp salt
1/4 tsp salt
½ tsp baking powder
Pre heat oven to 350
In a sauce pan over medium/low heat melt butter, unsweetened and semi sweet chocolate together until smooth. Set aside.
In your stand mixer with the paddle attachment mix the eggs and sugar together for 4-6 minutes on med speed.
Add in the chocolate. Mix on medium speed for 30 seconds.
Sift flower, baking powder and salt together. Hand mix it into your chocolate mixture. Mix in vanilla and mint chips until just combined.
Drop 1 tbs mounds onto parchment paper lined cookie sheets.
Bake for 8-10 minutes.
Let them cool for 1 minutes on cookie sheets before transferring them to your cooling racks.
Enjoy with a LARGE glass of milk!!
MERRY CHRISTMAS BLOGGER FRIENDS!
UPDATE: I just got my 3rd box of cookies!! Thank you Jillian DNA and Dessert your Chocolate Chip Chia Bars were a hit!
This recipe was linked at....