The Burgh Mom cookie swap was a huge success. Not that I had any doubt in my mind. How bad could it possibly be? Amazing women and cookies. Oh, and a really cute baby. And a really cute little girl. And a really wonderful 13-year old (they exist! It’s a miracle!). And did I mention lots of cookies? ‘Nuff said.
I made two types of cookies: Peanut butter peanut butter cup cookies and cranberry white chocolate chip cookies. Both pack some serious yum into them. (Although, to be honest, I was disappointed with my peanut butter cookies. They were not their usual “oh-my-god-my-mouth-is-in-heaven” love bites. I blame my probably poor attempt at tripling the recipe.)
I still don’t have a working camera, so I can’t share pictures of the baking processes. Instead, I will simply share the recipes and the iPhone picture of the finished products.
Cranberry White Chocolate Chip Cookies:
Ingredients
Directions
- Mix flour, baking powder, salt and baking soda. Set aside.
- Cream the butter and sugar together, beating well. Add eggs, one at a time, beating until well blended after each addition. Add vanilla.
- Add flour mixture to butter mixture gradually, beating well until blended.
- Add white chocolate chips and craisins until blended. (Hint: coat the white chocolate chips and craisins in flour before mixing into the batter so that they don’t all sink the bottom of the cookie.)
- Drop cookies onto lightly greased baking sheet.
- Bake at 350 for 12 minutes or until lightly browned on the bottom.
- Let cool on wire racks.
- Eat while warm for maximum enjoyment.
Peanut Butter Peanut Butter Cup Cookies:
Ingredients
Directions
- Mix flour, baking soda and salt. Set aside.
- Cream the butter and both sugars together. Add eggs, one at a time, beating until well blended after each addition. Add vanilla.
- Add flour mixture to butter mixture gradually, beating well until blended.
- Drop cookies onto lightly greased baking sheet.
- Bake at 325 for 8-10 minutes or until lightly browned on the bottom.
- Push unwrapped reese’s cups into cookie immediately upon removal from oven.
- Let cool on wire racks.
- Eat while warm for maximum enjoyment.
YUMMMMM!!!! I am so jealous! That sounded like such a good time!
And thanks for sharing the recipes! They both look amazing and I definitely will try them both!! I can’t wait!
oh YESSS! I love the cranberry chocolate chip ones. Thanks for the recipe!!
I’m adding the cranberry chocolate chip ones to my usual Christmas Cookie chaos. LOVE them. A lot. If you don’t believe me, just ask my scale.
I am all over the peanut butter recipe! Thanks for sharing!
Mind if I use your recipes for my little girlys recipe cards?
May I borrow your pictures? I’d like to include the pictures for her on the recipe cards I’m making – I love pictures of finished products and I don’t want to have to MAKE everything BEFORE I do these cards.
if not, TOTALLY understand.
Thanks much – YOU ROCK!
Umm, hey, so how do you feel about coming down here to louisiana and baking me some of those?
Those look yum! I am not missing the event next year. It sounds like everyone had much fun. And many, many delicious cookies!
ciao,
rpm