you know what’s better than a good cookie swap? a cookie swap that does good.
the great food blogger cookie swap was the excellent idea of the blogger authors of love & olive oil and the little kitchen. this is the fourth year that those two have organized all of us and made it all happen, though my first year to jump into the fun. to participate in this cookie swap, we were each required to make a small donation to a pretty great cause. cookies for kids’ cancer is a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. bake cookies. fight cancer. i’m in.
to add to the fun of it all, the swap organizers made the effort to match me with other gluten-free bloggers. an amazing opportunity to meet more bloggers that i hadn’t yet known, and to eat some darn delicious gluten-free homemade (not by me!) cookies. i was thrilled to receive three amazing packages in the mail, a dozen cookies each from the tomato tart, brooklyn locavore and kettler cuisine.
the cookies i chose to make for the swap came from the inspiration of these cookies (that i could not stop thinking about) and my out-and-out preoccupation with peppermint bark during the holidays. peppermint chocolate chunk marshmallow creme cookies… a very long name for some super yummy cookies.
i’ve forever been a fan of cookie swaps (the annual cookie swap when i was working at southern living/oxmoor house was epic and even featured in this christmas with southern living 2001 where i contributed these mocha-chocolate chip biscotti… ah memories!). i’m so grateful for the organizers of this fantastic blogger event for bringing us together, encouraging the sharing of (gluten-free!) cookies, and all for a great cause. this may just be the start of a new kumquat tradition!!
Peppermint Chocolate Chunk Marshmallow Creme Cookies
For Peppermint Marshmallow Creme:
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- pinch salt
- 3/4 cup sugar
- 1/4 cup water
- 1/2 teaspoon pure peppermint extract
For Cookie Dough:
- 2 teaspoon golden flaxmeal
- 4 teaspoon very hot water
- 245 grams (about 1 3/4 cups) kumquat's gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup softened butter
- 1 cup dark brown sugar
- 2 large egg yolks
- 1 large egg
- 8 ounces chopped bittersweet chocolate
- 3/4 cup coarsely chopped candy canes
To make Peppermint Marshmallow Creme:
- Combine egg whites, cream of tartar and pinch of salt in the bowl of a stand mixer fitted with a wire whisk attachment. Beat for 5 minutes or until eggs form stiff peaks.
- Meanwhile, combine sugar and water in a small saucepan fitted with a candy thermometer. Heat mixture to 242°, without stirring.
- With mixer running on medium speed, slowly and carefully pour sugar mixture into whipped eggs. Beat for 5 minutes or until mixture is glossy and thick. Add peppermint extract and beat another 30 seconds. Cover and chill.
To make Cookies:
- Combine golden flaxmeal and hot water; stir until a slurry forms. Set aside.
- Combine flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar in a large bowl with an electric mixer. Add dark brown sugar and beat until well-combined. Add egg yolks, egg and flaxmeal slurry; beat until well-combined.
- Add flour mixture; beat until well-combined. Stir in chopped chocolate and candy canes. Add half of Peppermint Marshmallow Creme to cookie dough and gently swirl. Cover and chill dough and remaining Marshmallow Creme overnight.
- Preheat oven to 375°.
- Drop dough by rounded tablespoonfuls onto a parchment-lined baking sheet, about 3 inches apart. Make a small indentation into tops of cookie dough. Add a small amount of excess Peppermint Marshmallow Creme to indentation and swirl slightly into cookie dough.
- Bake at 375° for 12 minutes or until edges are golden. Allow to cool slightly before removing to wire racks to cool completely.