I recently signed up to be a part of the first ever Great Food Blogger Cookie Swap. You may have seen the badge on the right side of my blog. The idea was that each person who signed up would receive 3 names of other participants, make each of them a dozen cookies and ship them off for them to enjoy. Sounds like fun, right? I thought so. So I made up some of these Dark Chocolate Caramel Bit Cookies, popped them in the mail, then I waited for my doorbell to ring.
The first batch of cookies that showed up were from Melanee at The Best Life I’ve Lived. Melanee calls her cookies “Pumpkin Suicide Cookies”. Let’s just say….I’m stoked that she’s posting the recipe because they were GONE lickety split! Like so fast that I think I had a total of 1/2 of one cookie. Thanks kids and Hubs. I need the recipe to make more as soon as humanly possible.
The second batch of deliciousness came from Lillian at Sweets by Sillianah. They were Coconut Dried Cranberry Oatmeal cookies and they were amazingly delish! Again, not much time went by before they were goooooone.
So far these are the 2 batches of cookies that I receive during the swap. There’s still time for the 3rd to show – or maybe it would be a blessing for my waistline that they don’t. Either way, it’s all good.
If you think you’d like to participate in the next Great Food Blogger Cookie Swap, I’ve already heard chirping that there will be a 2nd Annual.
Dark Chocolate Caramel Bit Cookies
8 oz dark chocolate chips
4 tablespoons butter
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup light brown sugar
1 teaspoon vanilla
10 ounces Caramel bits (located in the chocolate chip aisle)
1 Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2 Using a double boiler, add the dark chocolate and butter and heat until just melted. Stir to combine. Set aside.
3 In a medium bowl, add the flour, baking powder and salt and whisk to combine.
4 In the bowl of a stand mixer, cream the eggs, brown sugar and vanilla. Add the melted dark chocolate and mix well to combine. Mix in the flour. Add the caramel bits and mix just until combined.
5 Use a hinged scoop and scoop cookie dough on the prepared cookie sheet. Bake 12-15 minutes. Don’t overcook. Cool on a wire rack.
Makes 2 Dozen Cookies