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That’s what this swap is all about. Lots and lots of cookies. Last year, around this time, I saw all these posts full of cookies and that’s when I discovered the Great Food Blogger Swap! I knew I had to participate the next time around, if only to get my hands on three dozen cookies from other food bloggers. Because, really, who doesn’t like cookies?

In early November, the time had come. I was emailed the names and addresses of my matches and it was time to devise a cookie! I settled on a Double Chocolate Cherry Pistachio cookie. Maybe a bit too complicated sounding, yet delicious. After I did a Thanksgiving test run and experimented on my friends I was ready to go.

Now, I must apologize for the appearance of my cookies. I realize that they look a bit…err, um, unsightly? And there is an easy explanation for this. I am lazy. I couldn’t be bothered to let them chill, then roll them into pretty little balls and flatten them. If you want pretty cookies – do that. I, however, just plopped them on the cookie sheet and let ’em fly! Fortunately for me, laziness does not preclude deliciousness.


I started out by shelling an annoying amount of salted pistachios. If you are not cheap, like I am, I would recommend buying them previously shelled. Unless you have a front porch and rocking chair and take joy in doing such things as shucking corn, shelling beans, cracking open pistachios, etc. In which case, carry on with your old-timey soul! After shelling my pistachios and gathering my other mix-ins I got down to business with my stand mixer.


First, I creamed the butter and sugar together. Softened butter is key to this step! And patience. You need to cream it until it turns light in color, which is a pretty obvious transition since I used dark brown sugar! Once the butter and sugar are creamed, I added an egg and mixed until it was incorporated. Then added all the dry stuff. Then the vanilla! And, finally, the pistachios, cherries, and chocolate chips!


Once I slowly mixed these babies in there, it was time to plop them on the cookie sheet. I honestly eyeballed the cookies. Probably a couple of tablespoons each? I really need a cookie scoop. Or two. Whatever you do, do NOT use your hands on these if you haven’t chilled the dough. It just creates an impossibly messy sticky mess. I wouldn’t know. I mean, it’s not like I did that with the first batch. Or anything…….SO ANYWAYS, here are the pre-baked cookies in all their imperfect wonder.


Mmm clumps of misshapen dough! I baked these at 350ΒΊF for about 12 minutes. They’ll be soft when they come out so let them cool on the baking sheet for five minutes.


Then, carefully move them to a cooling rack and allow them to cool entirely. And I mean carefully. I used a combination of hands and spatula. The spatula itself will smoosh them, so I had to lift them on. I learned from experience (sorry blogger with one broken cookie – I made exactly three dozen!!!)


Speaking of spatulas, I was gifted this great little “be a good cookie” one by OXO! OXO is promoting Cookies for Kids’ Cancer and sent each blogger these adorable spatulas as a thank you for supporting the charity!

Hm, so, I completely neglected to take a photo of my packaged cookies! Whoops! Bad blogger, bad! I did, however, take a picture of the delicious cookies I got from the lovely blogger Meghan at Stir & Scribble! She sent me delicious Chai Spiced Snickerdoodles! And that little overachiever sent home-made vanilla extract! Awesome! I love overachievers πŸ™‚

food blogger cookies1

There are only two cookies in the picture…because…that’s all I had left. Did I mention they were delicious?

While, unfortunately, I only received cookies from 1 2 (I just got word that I have more cookies coming, yay!  Thanks, Sarah!) out of 3 bloggers, this was all in all a great experience! I hope the three bloggers who received my cookies enjoyed them as much as I enjoyed the ones I received!!

Double Chocolate Cherry Pistachio Cookies


(makes 18 cookies)

8 tbsps (1 stick) of unsalted butter, softened
1/2 C dark brown sugar
1/3 C white granulated sugar
1 large egg
1 C flour
1 tsp baking soda
1/2 C Cocoa Powder
1/2 tsp salt
1 tsp vanilla
1/2 C pistachios, salted
1/2 C semi-sweet chocolate chips
1/4 C dried cherries


1. Preheat oven to 350ΒΊF.
2. Mix all sugar and softened butter in mixer on medium for approximately five minutes, or until lightened in color.
3. On low, mix in the egg until incorporated.
4. In a large bowl, sift together the flour, baking soda, cocoa, powder and salt. Slowly mix into the sugar/butter/egg mixture.
5. Add vanilla and mix to incorporate.
6. Add the pistachios, dried cherries, and chocolate chips and fold to incorporate.
7. Using your favorite method (spoons, cookie scoops, etc) scoop approx. 2 tbsp of dough onto a baking sheet, approx 2 inches apart.
8. Place on middle rack of oven and let bake for 12 minutes.
9. Allow to cool for five minutes on the baking sheet.
10. Gently transfer to cooling rack and cool fully.