The Great Food Blogger Cookie Swap 2012: Peppermint Mocha Blossoms

I am so happy to take part in the 2nd Annual Great Food Blogger Cookie Swap. I had such a blast participating in it last year with my Pumpkin Snickerdoodles so I couldn’t wait to participate in this year’s swap as well.

The basic idea of this cookie swap is to send out 1 dozen cookies to 3 food bloggers that you’ve been matched up with, and then you get to receive 3 different types of cookies from 3 different people that have been assigned to you. But the best part about this year’s swap is that both Lindsay and Julie organized all this to partner up with OXO, a huge supporter for Cookies for Kids’ Cancer. So with a cookie swap registration fee of $4.00, every dollar goes directly to this charity. How awesome is that?

So with this year’s swap, I tried to go really festive with HERSHEY’S KISSES Candy Cane Flavored Candies in a pepperminty-mocha cookie base. It was my first time attempting a blossom-type cookie and it was so much more easier to make than I had thought, and I was pleasantly surprised to see that the candy cane kisses melted in your mouth with every bite, complementing the cookie base so perfectly.

It’s a cookie that is sure to get you in the spirit of Christmas!

Also, don’t forget to enter my giveaway! The winner of the $100 gift certificate to Freund Container & Supply will be picked on Wednesday, December 12th, and announced Thursday.

One year ago: The Great Food Blogger Cookie Swap 2012: Pumpkin Snickerdoodles

Peppermint Mocha Blossoms (adapted from My Kitchen Addiction):

Yields 34 cookies

INGREDIENTS:

• 3 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups sugar, divided
• 2 tablespoons instant espresso powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 34 HERSHEY’S KISSES Candy Cane Flavored Candies, unwrapped

DIRECTIONS:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

In a medium bowl, combine flour, cocoa powder, baking soda and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 1 1/4 cups sugar and espresso powder on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, until well combined. Beat in vanilla and peppermint extract until well combined.  Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.

Roll tablespoons of dough into 1-inch balls and coat in remaining 1/2 cup sugar. Place onto baking sheet and bake until outside is crackly, but center is still moist, about 9-10 minutes

Remove from oven and let cool 2-3 minutes before topping with a Candy Cane Kiss in the center of each cookie. Let cool completely on a wire rack.

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