The Second Annual Cookie Exchange

I hosted the Second Annual Christmas Cookie Exchange on Sunday. I love it - it's totally dorky and housewifey but that's okay, because I'm totally dorky and housewifey.

Everyone bakes cookies. Lots of cookies. Then they bring the cookies, along with the recipes, to exchange with all the other guests. Then you leave with a bunch of different varieties. It's a neat way to sample new cookie recipes, and it gives you variety without so much baking.

We also have contests and play games...

and give out fun little Christmas-themed prizes.



And of course, the Golden Spatula Award is given out to the baker of the best cookies (she did give a good Academy-Awards type speech.)

Here's Lisa's winning recipe - Peanut Butter Cup Cookies

3/4 cup peanut butter
1/2 cup butter
1/3 cup white sugar
1/3 cup brown sugar
1 egg
2 Tbsp. milk
1 tsp. vanilla
1 1/3 c. flour
1 tsp. baking soda
30 miniature peanut butter cups, unwrapped

Preheat oven to 350. Cream together peanut butter, butter, and both sugars. Add egg, milk and vanilla and blend together. Combine flour and baking soda and gradually add to creamed mixture. Shape into balls and place on ungreased cookie sheet. Bake for 10-12 minutes. Immediately remove them from the oven a press a peanut butter cup into the center of each cookie.

And I'm going to share this one with you too, for Oreo Truffles, because Chloe loves them so much (and they were a very close runner up in the contest!)

Chloe was laying in bed yesterday at 8:30 in the morning. I asked what she was doing and she said, "Trying to go back to sleep." When I asked why on earth she was doing that, she said, "Because I was dreaming about Oreo Truffles and I wasn't ready to wake up yet."

So here's the recipe. Because they're good enough to induce chocolate-filled dreams. (Thanks Jamie, for the cookies and the recipe!)

Oreo Truffles

1 16-ounce package of Oreos
1 8-ounce package cream cheese, softened
2 8-ounce packages Semi-sweet baking chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor. Reserve for later us. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) (My note: I love smashing things with rolling pins. This part of the directions just makes these cookies that much better!) Crush remaining 36 cookies to fine crumbs. Place in a medium bowl. Add cream cheese. Mix until well blended. Roll cookie mixture into 42 balls about 1-inch in diameter.

2. Dip balls in chocolate, place on wax paper-covered baking sheet. Any leftover chocolate can e stored at room temperature for another use. Sprinkle with reserved cookie crumbs.

3. Refrigerate until firm, about 1 hour. Store leftover truffles covered in refrigerator.

Did you read all that? Then you'll notice the only ingredients are Oreos, cream cheese, and chocolate. I can't decide if that's fantastic or disgusting, but they really are very good!

Thanks to all the wonderful ladies that came and shared their cookies! I look forward to doing it again next year!