Chewy, rich dark chocolate cookies, dipped in creamy white chocolate and topped with crushed candy canes.
I am so excited to be a part of this year’s Great Food Blogger Cookie Swap, the brainchild of two people whom I absolutely adore: Julie and Lindsay.
If you want to learn more about the Great Food Blogger Cookie Swap, Heidi, of FoodieCrush, did a feature on Julie and Lindsay and the cookie swap for the Holiday Issue of The Foodie Crush Magazine <<< go get one!
I was so excited to participate and I knew immediately that I was going to make a twist on my favorite Dark Chocolate Cookies with a Candy Cane Swirl
I felt like a kid waiting for Christmas as I eagerly waited for the names and addresses of the bloggers that I’d be shipping these cookies off, too! I think I was more excited about this, than receiving cookies from my own Cookie Secret Santas!
Once the names arrived, I made the cookies, packaged them up, and gave them to Nathan to run by the post office.
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The first batch of cookies arrived at our house and as we eagerly tore into them, Nathan got a strange look on his face and walked outside.
About 5 minutes later he came back in with a really odd expression, and told me he was sorry.
I asked him what he was sorry for, and he told me that my cookies were in the back of his truck, at the dealership – where it had been for a week, ever since something chewed through the main wiring of his truck.
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My heart hit the floor.
I immediately e-mailed Lindsay and Julie and my matches (one of whom is Lindsay) and they were so gracious and understanding!
Because things went a bit sideways with my shipment {sigh} they’re actually getting these cookies and a little southern bonus <3
I snagged this bit about this year’s cookie swap from Lindsay –
The final tally is in, and this year we raised a total of $13,778.40 for Cookies for Kids’ Cancer! That’s a lot of cookies doing a lot of good. We initially set out to raise $10K this year, and due in part to our generous brand partners (thank you OXO, Gold Medal Flour, Dixie Crystals, and Grandma’s Molasses), we were able to meet that goal and then some!
Cookies for Kids’ Cancer is a national non-profit organization dedicated to funding research to find safer, more effective treatments for pediatric cancer. They have provided over $5 million in research grants to pediatric cancer centers since they were founded in 2008. Cookies for Kids’ Cancer is truly making a difference and we are so proud and honored to support them with this event. If you are looking for additional ways to contribute to this amazing organization, you can host a fundraising event, order cookies online, or make a donation directly.
This year’s Great Food Blogger Cookie Swap was our biggest yet, with 622 participants. That’s 22,392 cookies (if you care to do the math).
^^^^^^How awesome is that?!?!^^^^^^
I urge y’all to sign up for next year’s Great Food Blogger Cookie Swap and maybe you’ll get some delicious cookies like these in the mail: or like the ones that I recieved!
- Fudge Brownie Cherry Pistachio Cookies from Ambrosia Baking
- Brown Butter Pecan Sandies from Omeletta
- Double Chocolate Peppermint Cookies from Julianne
You’ll be sure to be on Santa’s Nice List if you leave him a plate of these on Christmas Eve!
Candy Cane Dipped Dark Chocolate Cookies
Ingredients
cookies
- 1 1/2 sticks 3/4 C butter
- 1 1/2 C packed dark brown sugar
- 2 Tbsp water
- 2 1/4 C dark chocolate chips
- 1/2 tsp vanilla bean paste or pure extract
- 2 eggs
- 2 1/2 C sifted all purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp salt unless you use salted butter, then omit this step
dipping
- Ghirardelli White Chocolate Melts 1/2 bag about 7 oz
- 5 oz crushed candy canes can buy pre-crushed or crush 18 to 24 candy canes
Instructions
- Place butter, dark brown sugar, and water in a large skillet over low heat. Stir until completely melted and smooth.
- Add in dark chocolate chips and continue to stir over low heat until most of the chocolate chips are melted.
- Remove from heat and continue to stir until all the chocolate is melted.
- Add in 1/2 tsp vanilla and mix well.
- Pour this mixture into a large mixing bowl and allow to cool for about 10 minutes. If you stir it a few times, it will help the cooling process.
- While the chocolate mixture is cooling: sift the flour and carefully measure out 2 1/2 Cups; add baking soda and salt to the flour mixture
- When the chocolate has cooled, put your bowl on your stand mixture with your paddle attachment.
- Add the eggs to the chocolate mixture one at a time, beating the mixture completely between each addition.
- Reduce the mixer speed to low and add in dry ingredients, scraping the sides occasionally to make sure you get it all!
- Form the dough into a ball and wrap it in plastic wrap and place it in the refrigerator to chill for an hour.
- If you're crushing the candy canes yourself - this is a good time to do that, if not.. clean up the kitchen while you wait.
- Pre-heat the oven to 350°F
- Line a large baking sheet with parchment paper
- Pinch off a bit of dough and roll into 1/2" to 1" balls (you want them to all be about the same size)
- Place the balls on your parchment lined baking sheet about 1 1/2" a part.
- Bake about 7 minutes (no longer than 9!)
- Cool on the cookie sheet for 5 minutes, then remove to cooling racks to cool completely.
Dipping and Candy Canes
- Line your counter or a large baking sheet with parchment paper
- Pour your crushed candy canes into a bowl
- Melt your white chocolate
- Dip 1/4 to 1/2 of each cookie in the white chocolate and shake gently to remove the excess
- Press the white chocolate coated part of the cookie into the crushed candy canes and place the cookie onto the parchment paper to set.
