This year was my first year participating in the Great Food Blogger Cookie Swap. It was so much fun to be able to bake for other bloggers and wait in anticipation to see what packages would arrive.
What is the Great Food Blogger Cookie Swap? The premise is that once you sign up you receive the names of three other bloggers to send them each a dozen cookies. It’s a secret swap, until you receive your packages of course. Ideally, everyone should receive three dozen cookies and holiday wishes from fellow foodies.
The cookies I sent out were these Peanut Butter “Ravioli”.
What’s better than a peanut butter cookie? Not much in my book, except stuffing a peanut butter cookie full of more creamy peanut butter.
I started playing around a bit after my first batch and filled some with chocolate and others with peanut butter. The trick was, you couldn’t tell the difference once they were baked!
I really hope my recipients like peanut butter as much as I do, and they enjoyed finding out what was inside each cookie!
- 2¼ c flour
- ½ c sugar
- ¼ c brown sugar
- ¾ tsp baking soda
- 3/8 tsp salt
- ¾ c shortening
- ¾ c creamy peanut butter (plus additional for filling)
- 6 Tbsp milk
- 1 egg, beaten
- Dark chocolate chips for filling (optional)
- In a large bowl, combine flour, sugars, baking soda, and salt.
- Add shortening and peanut butter. Blend using a fork or pastry blender, until the mixture resembles coarse crumbs.
- Mix in milk and egg.
- Shape into 2 logs, 1½ ” diameter by approximately 10″ long. Wrap the logs in wax paper and refrigerated for 1 hour.
- Preheat oven to 350F.
- Slice dough into ¼ inch thick rounds.
- Place half of the rounds on an ungreased cookie sheet, approximately 2″ apart. Flatten slightly with the palm of your hand.
- Place a small dab of peanut butter or a few chocolate chips in the center of the bottom cookie.
- Place another round of dough on top and press slightly with your hand to mould the dough around the pocket of filling.
- Using a fork, crimp the edges to seal in the filling.
- Bake at 350F for 10 minutes. Cool on a wire rack.