The Great Food Blogger Cookie Swap!


This year I am so excited to be participating in The Great Food Blogger Cookie Swap. I mean, how much fun??? The concept is this: food bloggers from all across the US (world?) all submit their names to the organizers, then you are assigned 3 other bloggers to send cookies to and 3 other bloggers somewhere are out there sending you cookies too! Plus everyone who participated made a donation to the group Cookies for Kids Cancer and OXO matched each donation! Win/Win/Win!

When it came time to plan my cookies I thought back to the Christmas cookies I’ve made in the past. One recipe I kept thinking about was a Rachel Ray recipe I made last year. It was a hot chocolate cookie. The most memorable part was chocolate and a marshmallow placed on top right at the end of the baking process. It yielded a toasted marshmallow and melted chocolate center that was so good!

I decided to take that element but come up with my own chocolate cookie dough, because I kept thinking of this Mexican Hot Chocolate I used to get when I was in college. It was chocolatey and cinnamony and soooo good!

Mexican Hot Chocolate Cookies

1 1/2 cups all purpose flour

1/2 cup white whole wheat flour
3/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon baking soda
1 cup butter
1 cup brown sugar
1/2 cup sugar
2 tsp vanilla
2 eggs

Hershey bars/Hershey kisses/your favorite chocolate

Large marshmallows (cut in half on the diagonal)

In one bowl, combine all purpose flour, whole wheat flour, cocoa powder, salt, cinnamon, and baking soda. Whisk together.

In mixer combine butter and sugars. Mix with paddle attachment until creamy. Add in vanilla and eggs. Mix to combine. Gradually add in dry ingredients. Mix thoroughly.

I use my hands to roll out balls of dough which I place on my nonstick cookie sheet. Bake at 350 for 7 minutes. While cookies are baking either break up your candy bars or unwrap your kisses. Cut marshmallows across on the diagonal. At 7 minutes take the cookies out of the oven. Place your chocolate piece in center of cookie then top that with marshmallow. Place back in oven for an additional 5 minutes.

Let cool, enjoy!


I sent my cookies off to Vicki over at Wilde in the Kitchen, Brenda at Meal Planning Magic, and Renee at The Way to My Family’s Heart.  I hope you ladies enjoyed them!


I received some “Better Than Hot Chocolate Cookies” from Twice Cooked Half Baked. They were delicious! I received them right before going over to a friend’s home and took them with me! Everyone could not get enough! We were so sad that there were only a dozen!

I received some super soft ginger molasses cookies from Jennifer at Not Your Mommas Cookies. These cookies stayed so incredibly moist… I have to admit that I had a slight mix up with these. They arrived with a slew of boxes from Amazon and I didn’t open them for a day or two because I thought they were Christmas presents I ordered for the kiddos! Imagine my surprise when I discovered such a soft cookie treat! Amazing!

I also received some peanut butter cookies from Rachel at Simply Fresh Cooking.  I am experiencing some circumstances that made these extra irresistible. You see, I’m in the midst of my first trimester of pregnancy and simultaneously starving yet nauseated. My midwife said I should eat peanut butter (one of my favorite foods) to help with my morning sickness. So, these cookies really hit the spot!



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