A few weeks ago I hosted a cookie swap party at my house. I KNOW. I’m clearly insane to willingly invite a billion dozen delicious cookies into my house like THREE DAYS after I signed up for Weight Watchers (update on that: I’ve lost 3lbs so far. I consider that EPIC given the number of cookies I’ve eaten. heh) but you guys, I love Christmas cookies. And I love Christmas cookie swaps. I love tasting everyone’s favorite cookies and getting new recipes and ideas for baking for the next year.

And how could you NOT love looking at a table overflowing with yummy goodness?

Cookie Swap!

I wanted to share the recipes of the ones I got from the party (somehow I missed grabbing recipes for all of them, I blame the sugar) I also took pictures of the cookies that were left… as you can see… some had only one. heh (the rest are in the freezer! I SWEAR!)

Peanut Butter Fudge
  1. 2 cups sugar
  2. 2/3 cup milk
  3. 1 cup marshmallow fluff
  4. 1 cup peanut butter
  5. 1 tsp vanilla
  1. Bring sugar and milk to a boil in medium saucepan. Cook to 235 degrees F, stirring frequently. Mix in fluff, peanut butter, and vanilla. Stir quickly until creamy. Pour into greased 8×8 pan or 2 smaller tins.
White Chocolate Chip Cranberry Cookies
Yields 60
  1. 1 cup butter, softened
  2. 1 cup brown sugar
  3. 1 cup sugar
  4. 2 eggs
  5. 2 tbsp vanilla
  6. 1 tbsp baking soda
  7. 3 cups flour
  8. 1 1/2 cup white chocolate chips
  9. 2 cups dried cranberries
  1. Cream together butter, sugar, eggs, and vanilla. Sift together baking soda and flour. Mix into butter/sugar mixture. Fold in cranberries and chocolate chips. Drop by small spoonfuls onto greased cookie sheet. Bake at 375 degrees for 8-10 minutes (or until edges are brown and center is slightly doughy)
Yields 36
  1. 2 cups butter
  2. 2/3 cup sugar
  3. 4 tsp water
  4. 4 tsp vanilla
  5. 4 cups flour
  6. 2 cups chopped walnuts
  7. Powdered sugar
  1. Cream margarine and sugar. Add water and vanilla; mix well. Add flour; mix well. Add walnuts and mix again. Chill 3-4 hours or overnight wrapped well.
  2. Preheat oven to 325 degrees. Shape into 1-inch balls and bake on ungreased cookie sheet for 20 minutes. Cool slightly and roll in powdered sugar. Cool completely and roll again.
Cinnamon Chip Gems
  1. 1 cup butter, softened
  2. 2 3oz packages cream cheese
  3. 2 cups flour
  4. 1/2 cup sugar
  5. 1/3 cup ground toasted almonds
  6. 2 eggs
  7. 14oz can sweetened condensed milk
  8. 1 tsp vanilla
  9. 1 1/3 cup cinnamon chips
  1. Beat butter and cream cheese in a large bowl until well blended. Stir in flour, sugar and almonds. Cover, refrigerate 1 hour. Divide dough into 4 equal parts. Shape each part into 12 smooth balls. Place each ball into a small muffin cup; press evenly on bottom and up the sides of the cup.
  2. Heat oven to 375 degrees. Beat eggs in small bowl. Add condensed milk and vanilla. Mix well. Put about 7 chips in the bottom of each up. Then fill each cup ¾ full with milk mixture. Bake 18-20 minutes or until the tops are puffed and just beginning to turn golden brown. Cool 3 minutes. Sprinkle about 15 chips on top of filling. Cool completely and remove from pan.
Peanut Butter Temptations
Yields 60
  1. 1/2 cup butter
  2. 1/2 cup peanut butter
  3. 1/2 cup sugar
  4. 1/2 cup brown sugar
  5. 1 egg
  6. 1 tsp vanilla
  7. 1 1/4 cup flour
  8. 3/4 tsp baking soda
  9. 1/2 tsp salt
  10. Mini peanut butter cups
  1. Cream together butter, peanut butter, sugar, and brown sugar. Add egg and vanilla; mix. Then add flour, baking soda, and salt. Roll into 1-inch balls. Put in ungreased mini-muffin pan. Bake at 375 degrees for 8-10 minutes. Immediately after removing from oven, press peanut butter cup into each cookie. Let stand for 10 minutes, then remove.
Chocolate Caramel Cookies
Yields 48
  1. 2 1/2 cups flour
  2. 1 tsp baking soda
  3. 3/4 cup unsweetened cocoa
  4. 48 Rolo candies
  5. 1 cup softened butter
  6. 1 cup sugar
  7. 1 cup brown sugar
  8. 2 tsp vanilla
  9. 2 eggs
  10. 1/2 cup finely chopped walnuts
  11. 1 tbsp sugar
  1. Preheat oven to 375 degrees. Mix together flour, baking soda, and cocoa. In a separate large bowl, mix together butter, sugars, vanilla, and eggs. Add the flour mixture to the butter/sugar mixture, and mix well. In a small bowl, mix the walnuts and the remaining sugar. Set aside.
  2. Shape approximately 1 tbsp of dough around each Rolo candy (flour your hands a bit if the dough sticks too much). Once the candy is covered in dough, press one side of the ball into the nut/sugar mixture and place nut side up on an ungreased cookie sheet. Bake 8-10 minutes until set and slightly cracked. Cool a few minutes on the cookie sheet before removing to cooling rack.
Chocolate Gooey Butter Cookies
  1. 8oz cream cheese, room temperature
  2. 1 stick butter, room temperature
  3. 1 egg
  4. 1 tsp vanilla extract
  5. 1 18oz box of moist chocolate cake mix
  6. powdered sugar
  1. In a large bowl, cream the cream cheese and butter until smooth. Beat in the egg, and then the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up the dough so it can be rolled into balls.
  2. Preheat oven to 350 degrees F. Roll the chilled batter into tablespoon-sized balls and then roll them in powdered sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft & ‘gooey’. Cool completely and sprinkle with more powdered sugar if desired.


  1. ann

    December 23, 2010 10:44 am

    OMG, those look delicious! I’m going to have to try a few of those recifpes. Thanks for sharing!

  2. Melissa

    December 24, 2010 12:10 am

    I will definitely be trying the cinnamon chip gems, chocolate caramel cookies, and chocolate gooey butter cookies. YUMMMMO. Thanks for sharing!!

    Or rather, I will make them, but GEORGE and OLIVER will be the ones trying them. Stupid insulin resistance. :(

Leave a Reply

Your email address will not be published. Required fields are marked *