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1st Annual Christmas Cookie Swap

Welcome to the 1st Annual Christmas Cookie Swap!  This swap was a little different than the typical cookie swap.  Instead of mailing our partners actual cookies, everyone picked their favorite Holiday cookie & mailed a handwritten copy of the recipe and then we baked our partners cookies!  It was so much fun getting a surprise cookie recipe in the mail & getting to bake & share another blogger’s Holiday favorite!
My cookie recipe came from Joni at Blended With Love.  She sent me this great Chocolate Mint Chip Cookies recipe!  I was a little nervous at first because I’m not a huge huge fan of mint but these cookies were great!  The chocolate mint combo was just perfect!! 
I did have to make a few changes from Joni’s original recipe simply because of what I wasn’t able to find.  Her recipe called for Dutch-process cocoa & just mint chips but I wasn’t able to find either at the store when I went shopping.  I used regular cocoa powder and a dark chocolate & mint chip combo & the cookies turned out delicious!!
Thank you Joni for sharing such a great Christmas cookie!!


Inspired by Joni Taylor
Yield: about 4 dozen cookies

  • 1 & 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2/3 cup cocoa {original recipe called for Dutch-process}
  • 1/2 cup butter, room temperature
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 & 1/2 teaspoon vanilla extract
  • 1/3 cup milk
  • 1 bag (10 ounces) dark chocolate & mint morsels {original recipe called for only mint chips}
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or non-stick foil.
Whisk together the flour, salt, baking powder & cocoa. Set aside. Beat the butter on medium-high speed until smooth. Add sugars, creaming well. Add the vanilla and beat until smooth. Add the flour mixture in two batches, alternately with the milk in one batch, mixing well. Fold in the mint chips.
Chill the dough for at least 15 minutes. You can make the dough a few hours or up to 2 days in advance & it will be fine ~ just wrap the dough & store in the refrigerator until ready to bake.
Scoop the dough into 1/2 tablespoon size balls & place on the baking sheet. Bake for 10-12 minutes. Let the cookies cool completely on the cookie sheet, they will set as they cool.
Store in an air-tight container.




  1. While these taste good, im not impressed with how these cookies look. They did not spread at all. The look like small flattened balls of cookie dough. Dont look anything like your picture.

  2. Jaime, this is such a cool idea! I hope you do it again next year so that I can participate. It looks like there were some amazing recipes swapped, including this delicious mint chocolate one. It’s definitely one of my favourite holiday flavour combinations.

  3. Those look good! I might try them if I wasn’t already planning to make those Andes Mints cookies. 😉 BTW, I made your red velvet cookies last night. I added some white chocolate chips to them- yum!

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