Mommy Cookie Exchange

I know that it is January.  The month of diets, resolutions and saying “NO” to sugar. But I thought I’d share a mommy cookie exchange.  It is calorie free and mouth-watering, but you can read without eating and have no caloric intake.  Yum!

A group of us who have run together and trained together while simultaneously chatting (which I hear burns more calories) got together and held a cookie exchange.  Here were the rules.

For the record, I love cookies.  I would almost say that cookies are my favorite dessert.  So, I went to the drawing board to figure out what I was going to make as well as what apron I was going to wear.

First I decided to make these…

I decide on a favorite    But then decide to take it a step further and make them into fun cake pops.

I made 120 total.  I discovered it was better to make the red velvet cake ball smaller and handle frozen when dipping in chocolate to keep gravity from creating a blob rather than a pop.  It took me two days and I would guess eight hours to put this creation all together including the packaging. Whew!

Now, the apron.  For years, I have been wanting a nice apron from Anthropologie.  I needed a reason.  Well, one lovely evening at my dear friend Hillary’s home who was hosting a Stella and Dot Trunk Show.  We (christy, shannon and I)  noticed her stylish apron hanging in the kitchen.  Well, that began the inception of the cookie exchange.

Back to the apron.  Ooo La La.  I found this lovely apron that would tie into my theme.  It had ruffles.  It was white.  It was gray.  It was perfect.

I was set for a lovely evening with the ladies.  Here’s a little video to capture the spirit of the night.

This would not be complete without the delicious recipes.

Bon Bons by Karen

2 sticks of butter (I normally use less because I’ve found 2 sticks makes the mixture too wet and it won’t form into balls.)

1 cup of graham cracker crumbs

4 oz shredded coconut

1/2 cup of peanut butter (may use 1/4-1/2 more if desired)

1 box of confectioners sugar

12 oz bag of semi-sweet chocolate chips

Mix all ingredients together by hand (except the chocolate chips) and shape into small balls.

Melt chocolate chips in double broiler or microwave and dip the balls in melted chocolate.  Place on wax paper until hard.


Chocolate Gooey Butter Cookies by Cassie

1 (8-ounce) brick cream cheese, room temperature

1 stick butter, at room temperature

1 egg

1 teaspoon vanilla extract

1 (18-ounce) box moist chocolate cake mix

Confectioners’ sugar, for dusting

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner’s sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and “gooey.” Cool completely and sprinkle with more confectioners’ sugar, if desired.

Chocolate Crinkles by Lindsey4 tablespoons unsalted butter

8 ounces  semisweet or bittersweet chocolate, coarsely chopped

1/2 cup granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder


1 cup confectioners (powdered or icing) sugar, sifted

Crispy Salted Oatmeal White Chocolate Cookies by Jaime
1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)
1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.
4. Sprinkle a flake or two of sea salt on each cookie
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Russian Tea Cakes [a.k.a. Mexican Wedding Cakes or Polvorones] by Sarah

Makes about 4 dozen

1 cup (2 sticks or 8 ounces) butter, room temperature

2 cups powdered sugar

2 teaspoons vanilla extract

2 cups all purpose flour

1 cup pecans, hazelnuts or other nuts, toasted and finely ground (if using hazelnuts, wrap in a dishtowel while still warm and roll about until most of the brown skins come off)

1/8 teaspoon ground cinnamon (optional)

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then nuts. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon, if using, in pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

Sift remaining cinnamon sugar over cookies and serve.

Mini Snickerdoodles by Stefanie


¾ cup sugar (room temp) 2 tbsp sugar
½ cup butter 2 tsp ground cinnamon
1 egg
1 ½ tsp vanilla
1 ½ cup flour
¼ tsp salt
¼ tsp baking soda
¼ tsp cream of tartar


1.    Preheat oven to 350 deg F.

2.    Cream sugar & butter

3.    Beat in egg and vanilla.

4.    In a separate bowl, mix together flour, salt, baking soda and cream of tartar.

5.    Slowly mix into wet mixture.

6.    Mix sugar and cinnamon in a small separate bowl.

7.    Roll 1” dough balls and roll in sugar/cinnamon mix.

8.    Bake at 350 for 8-10 minutes.

Butterscotch Bird’s Nests by Hillary

For a batch (which makes about a dozen depending on size)

1/2 bag mini marshmallows

1/2 bag butterscotch chips

1/2 bag chow mein noodles

In a double broiler, melt the butterscotch chips.  Once melted, add marshmallows until everything has melted together.  Gently add and fold in the noodles.  Create “bird’s nests” any size you’d like, cool on wax paper!  = )  It is messy and sticky…so I would dip my finger tips in flour to avoid the stickiness!

Peppermint Bark by Anya

Two bags Guittard, Extra Semi Sweet Chocolate Chips (12 oz)
Four bars Lindt, Lindor White Chocolate Truffles Bar (3.5 oz)
Whole box (40) of small candy canes
1 tsp. peppermint flavor

Place all candy canes in plastic bag (unwrapped) and crush with wooden spoon
In double-broiler (or microwave, stir every 30 seconds) melt chocolate chips
Stir in 1/2 tsp peppermint flavor and 1/2 cup crushed candy canes
Pour onto wax covered cookie sheet and put in fridge
In double-broiler (or microwave) melt white chocolate
Stir in 1/2 tsp peppermint flavor and 1/2 cup crushed candy canes
Pour onto of chocolate
Cover with the rest of the crushed candy canes
Put in fridge for about 2 hours (or until hardened)

Chocolate Cookie Bark by Cherie

20 Oreo’s (I used Trade Joe’s Candy Cane Jo Jo’s!)

2 1/2 cups white or semi sweet chocolate chips

1 Teaspoon vanilla extract if using semi sweet choc. chips

Line a 9inch square baking pan with waxed paper. Coat the paper with non-stick spray, set aside

In a large bowl break the cookies into small pieces by  hand or with the back of a wooden spoon

In the microwave, melt the chocolate chips according to package directions. (if using the semi-sweets, add the vanilla)

Quickly fold in the cookie pieces with a spatula.  Scrape the mixture into the prepared pan and spread about 1/2 inch thick. Refrigerate until solid about 1 hour (I did overnight, I found that 1 hour was not enough)

Christmas Spritz by Tracy

1 cup of butter

¾ cup granulated sugar

Cream above together then add

1 egg

1 tsp vanilla

Food coloring

Cream together, then add

2 ½ cups flour

¼ tsp salt

½ tsp baking powder

Use cookie press to make desired shapes. Decorate with sprinkles. Bake at 375 for 10 minutes.

Peanut Butter Fudgy Bars (don’t freeze or M&M’s will turn colors on you!) by Shannon

1 cup Jif Extra Crunchy Peanut Butter
1/2 cup water
1 large egg
1 (18.25 oz) package of Golden Butter Cake OR Yellow Cake
1 (16 oz) cacn Chocolate Fudge Frosting
1/2 cup Jiff Extra Crunch Peanut Butter
1/2 cup candy coated chocolate pieces

1) Heat oven to 350′ and lightly spray 13×9 pan.
2) Combine 1 cup peanut butter, water, and egg in large bowl, stirring until smooth.  Stir in cake mix until blended and evenly moistened.  Spread into prepared pan.
3) Bake 20-25 minutes or until puffed and light golden brown.  Cool completely.  Blend frosting with 1/2 cup peanut butter in small bowl.  Spread over cooled bars.  Top with candy pieces.

A great evening had by all!  Even though it only served as fuel for me to start training for something immediately!


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