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Monday, December 8, 2008

You’re Invited! Virtual Cookie Exchange!

A dear friend of mine in San Diego hosts a Cookie Exchange every December.  It is the best!  Everyone bakes 10 dozen of one kind of cookie, then brings them to the exchange.  We all hang out for a few hours (eating and chatting!) and then go home with 10 dozen of all sorts of wonderful cookies!  I was able to put the cutest plates of cookies together for friends.  It was fantastic!

I wish so much I could have you all over for a real cookie exchange, but I simply don’t have room! 🙂  But how about a little “virtual” cookie exchange to get us ready for the holidays?  One of the best parts of Jen’s cookie exchange was discovering new recipes, so I thought a Cookie (Recipe) Exchange here on the blog would be fun!

So, share your favorite cookie recipe of all time.  Or your favorite holiday treat that you like to share with friends (i.e. you don’t have to “bring” cookies…just something yummy!).  I’ve got my sprinkles and cookie cutters ready to go!

Oh!  And here’s my recipe.  I discovered these at the first cookie exchange I went to.  I have no idea who made them or brought the recipe, but I will be forever grateful!

Chocolate Swirls
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ½ cup butter, softened
  • 3 oz cream cheese, softened
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup semisweet chocolate ships, melted and slightly cooled
  1. Heat oven to 350F. In large mixing bowl combine sugars, butter, cream cheese, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (do not overmix)
  2. Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10-12 mins, or until edges are light golden brown. Cool completly before storing.



  1. Those are the best cookies!! I love how they don’t look like much, but they’re honestly the best tasting cookies. I was craving some on Saturday.

    I think my favorite stand-by cookie has to be the molasses cookie. So good.

    Molasses Cookie:
    3/4 cup shortening
    1 cup brown sugar
    1 egg
    1/4 cup molasses
    2 1/4 cup flour
    1/4 teaspoon salt
    1 1/2 teaspoon soda
    1/2 teaspoon cloves
    1/2 teaspoon nutmeg
    1 teaspoon cinnamon
    1 teaspoon ginger

    Cream shortening and sugar, add egg. Beat well, add molasses. Sift together dry ingredients and add to wet. Chill. Roll into balls then into granulated sugar. Bake at 350Ëš for 10-12 minutes.

    Note: I look to undercook them just a tad, then they’re just so chewy. Oh how I love chewy cookies.

  2. Janers- I can not wait for you to have a plate of piping hot swirl cookies waiting for me when I come invade your home in January. let the chocolate and cream cheese roll!

  3. 3

    My favorite is not a cookie, but a no bake bar. Hope you you’ll enjoy as much as we do! These need to be refrigerated.

    Chocolate Peanut butter Squares

    2 Sleeves of Graham Crackers
    2 Sticks of Butter
    1 Cup of Smooth Peanut Butter
    1 1/2 Bags of Chocolate Chips (I use half dark chocolate and half milk chocolate

    Line rimmed baking sheet with wax paper so that some hangs off each end. In food processor pulse graham crackers to a fine crumb. Melt butter in microwave and add along with peanut butter to food processor. Process until it balls up. Spread onto baking sheet and refrigerate.

    In double boiler melt chocolate chips. Pour and spread onto peanut butter mixture until smooth. Return to refrigerator. After 10 – 15 minutes, remove and cut into squares. Must do before chocolate hardens to much. Return to refrigerator. When ready to serve recut squares.

    These squares are always a big hit with friends and the first to go at bake sales.

    Thanks for all the great recipes and info.

  4. What a great idea! I’m going to try your cookies for my pajama cookie exchange next week. Here’s my contribution. A delicious no-bake cookie.

    Chocolate Oreo Balls

    1 package Oreo Cookies
    1 brick of cream cheese
    Several packages of Bakers Chocolate
    Any sprinkles or decorations you want to add

    Place package of cookies in food processor or blender to make into crumbs.
    Mix crumbs with warm cream cheese until well blended.
    Roll mixture into small balls.
    Chill in fridge for ½ hour.
    Melt chocolate according to package instructions.
    Dip oreo balls in chocolate.
    Sprinkle decorations.
    Put in fridge to harden.

  5. I found this recipe on Baking Bites and have become known for them in my family. The kids especially love them. The first year I brought them to a holiday dinner they were gone before we had dinner!

    Cheesecake Cookies

    1/2 cup of cream cheese, softened
    1/2 cup butter, softenend
    1 cup sugar
    1 egg
    1/4 teaspoon salt
    1/4 teaspoon baking powder
    1 cup all purpose flour

    Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
    In a large bowl, beat together softened cream cheese and butter. Gradually beat in sugar at medium speed until light and fluffy. Beat in egg and salt.
    In a small bowl, whisk together flour and baking powder, and mixing by hand or at low speed, add to cream cheese mixture.
    Drop by rounded tablespoon full onto prepared baking sheet.
    Bake for 12-14 minutes until the bottom edge just barely turns brown.
    *In my oven I only bake for about 10 minutes, so I’d say keep a close eye starting at the 8 minute mark to judge what time works best with your oven.

  6. 6

    Great idea.. I love cookies.

    White Chocolate Cranberry Walnut Cookies
    1 cup butter (I used 1/2 butter, 1/2 shortening)
    1 c. brown sugar
    1 c. white sugar
    2 eggs
    2 t. vanilla
    1 t. baking powder
    1 t. baking soda
    1/2 t. salt
    3 c. flour
    ~3/4 cup white chocolate chips
    ~1/2 cup walnuts
    ~3/4 cup dried cranberries

    Bake at 350 for 8 to 10 minutes. You can use this as the base for any mix in — milk chocolate, semi-sweet, butterscotch chips.. but the white chocolate, cranberry and walnut is delicious and festive looking (and I’m generally not a fan of fruit in my cookies).

  7. 7

    Your cookies look great!

  8. these look delicious! i’m having a cookie party next weekend and will have to try them out. thanks!

  9. Forgot to add- I love that first pic Jane!

  10. 10

    Melissa, NO WAY. I was just going to submit almost an identical cookie. Well, here’s my second favorite, the fresh ginger cookie…the addition of fresh ginger is unbeatable.


    2-1/4 c. flour
    1 tsp. soda
    1/2 tsp. salt
    2-4 T. FRESH ginger
    3/4 c. softened butter
    1 c. + 1 c. white sugar
    1/4 c. grandma’s molasses
    1 egg

    Combine flour, soda and salt. In a separate bowl, beat fresh ginger, butter, and 1 cup of the sugar until light and fluffy. Beat in molasses and egg. Gently fold in dry ingredients until just combined. Chill for at least one hour. Preheat oven to 350F. Roll dough into balls and roll them in the other cup of sugar. Place 2 inches apart on parchment-lined baking sheets. In my oven these take about 12-13 minutes per batch; edges should just be starting to brown, centers slightly soft. Let them rest on the cookie sheets and then remove to racks to cool. DEE-LISH.

  11. 11

    One of my favorite cookies are sandies. They are a shortbread cookie with chocolate chips.

    Here’s the recipe:
    1 1/2c butter
    1/4c water
    4c flour
    3/4c white sugar
    1 tsp vanilla
    1 bag chocolate chips

    Mix butter, sugar, and vanilla together. Add water and flour. Mix in chocolate chips and stir. Bake for a half hour at 325. Prior to baking, you can roll the cookies in chopped walnuts or pecans if you wish!

  12. 12

    Sorry, forgot the 2 cups of powdered sugar to be added to the food processor along with peanut butter, butter and graham crackers.

  13. 13

    I am going to a “cookie day” on Saturday. It is like a cookie exchange except we bake all of the cookies that day. All this week, I’ve been making different batches of cookie dough. On Saturday, we’ll bake the cookies all day and then take home a variety of cookies.

  14. 14

    A friend shared these with me while I was still teaching. Very quick and easy! Another one where it doesn’t look like much, but the chocolate is over the top. I leave out the pecans.

    Palmer’s Cookies
    12 oz semi-sweet chocolate chips
    1 can Eagle Brand milk
    1/2 stick butter
    1 cup plain flour
    1 tsp vanilla
    1 cup chopped pecans (opt)

    Melt choc chips, Eagle Brand milk, and butter in a double boiler. In a mixing bowl combine melted mixture with flour, vanilla, and pecans. Drop by teaspoonfuls on a baking sheet. Bake at 350 for 7 minutes. Do not overbake.

  15. 15

    We are making Christmas cookies today so I will definitly take a really close look at all these tasty treats. Here is my favorite treat ever. I don’t think it’s considered a cookie, but it amazing. I grew up with my mom making these every Christmas and only at Christmas because it is all we eat for 2 weeks and really thats not so good for you!

    Peanut Butter Squares

    1 cup butter or margarine
    1 cup chunky peanut butter
    Graham cracker crumbs, finely Crushed (1 section of regular grahams, not honey grahams)
    2 1/2 cups confectioners sugar
    1 (12ounce) package chocolate chips

    Mix all but chocolate and 2 Tbs butter together. Pat peanut butter mixture into a 9×13″ pan. Melt chocolate bits and 2 Tbs butter and spread over mixture in pan. Put in refrigerator to cool, cut after they are cool.

    If you double the recipe you can make them in a big cookie sheet. (They also freeze really well)

  16. 16

    I am trying to make your chocolate swirl cookies right now. Is it really 1 package or 3 oz? Usually a creamcheese package comes in 8 oz. So which is it? Help!

  17. 17
    Jane Maynard

    it’s just 3 ounces! 🙂

  18. 18

    THANK YOU everyone for so many great recipes! this will keep me busy for a while…well beyond the holidays!

    and I’m happy to say I’ve benefited from two of these recipes posted by people making cookies for us for the holidays…the molassess cookies from melissa and alison’s peanut butter squares. both were AWESOME.

  19. 19

    These are my signature cookies that everyone always wants me to bring!

    Rolo Chocolate Cookies

    1 c. sugar
    1 c. firmly packed brown sugar
    1 c. margarine or butter, softened
    2 tsp. vanilla
    2 eggs
    2 1/2 c. flour
    1 tsp. baking soda
    3/4 c. unsweetened cocoa
    1 c. chopped pecans
    48 Rolo Caramels, unwrapped
    1 tbsp. sugar

    1. In large bowl, combine 1 c. sugar, brown sugar, and butter; beat until light and fluffy. Add vanilla and eggs; blend well.
    2. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking soday; mix well. Add to sugar mixture; blend well. Stir in 1/2 c. pecans. Cover with plastic wrap; refrigerate 30 min. for easier handling.
    3. Heat oven tyo 375 degrees. For each cookie, with floured hands, shape about 1 tbsp. dough, add Rolo and roll around till completely covered. In small bowl, combind remaining 1/2 c. pecans with 1 tbsp. sugar. Press once side of each ball into pecan mixture. Place nut side up on ungreased cookie sheets.
    4. Bake 7 to 10 minutes or until set and slightly cracked. cool 2 minutes; remove from cookie sheet. Let cool another 15 minutes before eating.

    4 dozen cookies

  20. 20

    I just made these for a cookie exchange I am going to tonight and they are delicious.

    Mississippi Mud Cookies

    Prep: 25 min Bake: 12 min per batch Yield: about 3 dozen

    1 cup semisweet chocolate morsels
    ½ cup butter, softened
    1 cup sugar
    2 large eggs
    1 tsp vanilla
    1 tsp baking powder
    ½ tsp salt
    1 cup chopped pecans
    ½ cup milk chocolate morsels
    1 cup plus 2 Tbsp miniature marshmallows

    Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.
    Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.
    Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and ½ cup milk chocolate morsels.
    Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
    Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks.

    Tip: Dough containing sticky ingredients, such as marshmallows and toffee bits, are best baked on parchment paper-lined baking sheets.

    3/4 c. butter
    1 1/2 c. brown sugar
    2 tbsp. water
    12 oz. chocolate chips
    2 (6 oz.) boxes Andes Creme de Menthe candies
    2 eggs
    2 1/2 c. flour
    1 1/4 tsp. baking soda
    1/4 tsp. salt

    Combine butter, brown sugar, and water in a quart measuring cup suitable for the microwave. Microwave on High power 2 minutes. Stir, add chocolate chips, and stir again until chocolate chips are melted. Let stand 10 minutes. Meanwhile, unwrap and halve each candy; set aside.

    Beat eggs in mixer bowl. Add cooled chocolate mixture. Sift together flour, soda, and salt; add to mixing bowl. Beat on low speed until ingredients are just blended. Chill dough 1 1/2 hours. Roll into balls and place on ungreased cookie sheets.

    Bake at 350 degrees for 7-8 minutes or until cookies are done. Remove from oven and immediately place half a mint on each cookie. Let stand 2 minutes or until candy will spread. Spread chocolate over cookie. Remove cookie to a cooling rack. Makes 60-70 cookies.

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