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Cookie Exchange Parties are SO MUCH FUN – for a few simple reasons:You get together with your friends
- You make only ONE kind of cookie and finish your holiday baking, after swapping out
- You get new recipes
- You often have snacks or games!
That being said, I do one every year – in December, about 2 weeks before Christmas. (You can read about it HERE or see a TV segment I did on it http://youtu.be/-iUR7GlAiQw).
I thought it would be fun to have a collection of 30 fun recipes to try – one a day in November – so you can be prepared for that holiday baking!
Today’s recipe idea comes from Barbara Bakes
Chocolate Peppermint Crunch Cookies
1 3/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups cocoa powder
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup white chocolate chips
1 cup Andes Peppermint Crunch chips
Preheat oven to 350º and line cookie sheets with parchment or silpat liners.
In a medium bowl, combine the flour, baking soda and salt. Sift cocoa and add to flour mixture. (I like to use a fine mesh strainer and sift the cocoa right over the bowl with the flour.) Set aside.
In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add eggs and vanilla and mix until well combined.
Stir in flour mixture until just combined. Mix in Peppermint Crunch chips and white chocolate chips.
Using a medium cookie scoop, drop onto prepared baking sheets.
Bake for 9-11 minutes. Cookies will still be soft in the middle. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
(High altitude changes: I reduced the granulated sugar to 3/4 cup, add 1 tablespoon flour, and decreased the baking soda to 1 1/2 teaspoons.
3 dozen cookies