Greatest Chips: The MDK Cookie Swap

Recently, with Kay in Nashville for a hot minute, we celebrated the first-ever Team MDK cookie swap. Well, the first official—we are a team of hearty appetites, who’ve been casually swapping sweets and savories for years. Chris has been known to do a bit of light roasting in the kitchen at MDK World Headquarters, and Ann fires up the crockpot for Li’l Smokies ’n’ grape jelly when there’s a grand occasion. Yarn mongering is hungry work!

Success! Everything was delicious, and when we’re on to something good, we want to share. So today we proudly present: the recipes of the Great MDK Cookie Swap. You may already know some of these bangers, but then again, you may find a new treat for your own holiday exchanges. Enjoy!

Disclaimer: It’s possible we are just posting these recipes here so that we can find them later ourselves. They’re so good, who can blame us!

Disclaimer: No gluten-free, nut-free, or dairy-free options, after thorough polling of participants.  Feel free to shout out some good allergen-avoidin’ recipes in the comments!

Reindeer Tracks (Ashe)

1 log of Toll House chocolate chip cookie dough
1/4 cup cranberries or preferred dry fruit
1/4 cup shredded coconut
1/4 cup chopped walnuts

Make balls with cookie dough and roll in the other ingredients. Bake according to log directions.

 

Ginger Burst Cookies (Emily)

3/4 cup sugar
1/4 brown sugar
3/4 cup butter, softened
1 egg
1/4 molasses
2 1/4 cup flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 ground clove
1/4 tsp nutmeg
3/4 cup crystalized ginger, chopped
1/2 tsp salt
Sugar for rolling

In a large bowl, combine sugars, butter, egg, and molasses. Beat with electric mixer until light and fluffy. Add flour, baking soda, spices, salt and crystallized ginger. Mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling.Preheat oven to 350. Shape dough into 1 inch balls, roll in sugar. Place on cookie sheet and bake 9-12 minutes.

 

Perfect Chocolate Chip Cookies (Ashley)

Follow this recipe from the Vanilla Bean blog, but use mini semi-sweet chocolate chips; they’re cuter.

 

Melissa Clark’s Rosemary Shortbread (Ann)

Follow this recipe from the Alexandra’s Kitchen blog. 

 

Salted Peanut Butter Potato Chip Cookies (Chris)

Yield: 26-28 cookies

1.75 cups (335g) packed light brown sugar
2 large eggs, at room temperature
.5 tsp vanilla extract
2 tbs (16g) toasted milk powder (I used this guide)
1.75 cups (450g) smooth peanut butter
Sea salt kettle chips, crushed
Coarse kosher or sea salt

Preheat oven to 350°F.

Line rimmed baking sheet(s) with parchment or silpat.

In a medium bowl, combine sugar and eggs until smooth. Add the vanilla and milk powder, followed by peanut butter. Mix until smooth and fully incorporated.

Chill bowl of dough in freezer for 15 minutes, giving dough a stir halfway through.

Scoop chilled dough with a #40 scoop (or 1 2/3 tablespoons). Drop into crushed chips, gently pushing them into the surface of the dough.

Place coated dough balls on prepared baking sheet, and return these to freezer for another 15 minutes.

Just before baking top each cookie with a pinch of salt, then bake 14-15 minutes, turning halfway through.

Allow to cool on baking sheet for 2-3 minutes, then transfer to a cooling rack. Texture is best when cookie has fully cooled.

 

Cheese Cookies Wafers (Hannah)

Hannah’s family favorite nibble with tipples. We’ve shared this one in our Tidbits flyer in the past, so there’s a Hannah Jones DoodleTM!

1 stick butter, softened
8 oz sharp cheddar cheese, grated (I used Tillamook + extra smidge of Cracker Barrel Extra Sharp White Cheddar)
1/2-1 tsp red pepper flakes
1-2 tsp garlic salt (Jane’s Crazy Salt or seasoned salt works well, too)
1 c self-rising flour
1 1/2 c Rice Krispies
Optional: A few dashes of Smoked Paprika or savory spice
Preheat oven to 350.
Mix flour and spices together. Set aside.
Measure out Rice Krispies. Set aside.
Mix softened butter and cheese together with your hands (important!) until smooth. Add the flour mixture and mix well. The dough should be loose and crumbly.
Add Rice Krispies and mix lightly to combine with cheese mixture.
Roll into small balls and flatten with the tines of a fork (the uglier the better).
Bake 12-15 minutes until just lightly browned around the edges. Remove and cool on a rack.
 

Salty-Sweet Peanut Butter Sandies (DG)

Follow this recipe by Julia Moskin from the New York Times (gift link).

 

Salted Espresso Choc Chip Cookies (DG Again)

Follow this recipe from Broken Oven Baking Co.

 

Salted Tahini Chocolate Chip Cookies (Kay)

Follow this recipe by Julia Moskin from the New York Times (gift link).

 

Berry Chantilly Cake (Natasha)

For all bakers who work smarter, not harder. (It was delicious.)

Apparently, we like salt.  And no, we’re not feeling the slightest bit puffy or thirsty, we’re strong for it!

What’s your favorite cookie-swap cookie? Share it in the comments and we will bookmark it for next year.