The 2014 Great Food Blogger Cookie Swap Reveal: Andes Candies Cookies

Andes Candies Cookies

This is my first year participating in The Great Food Blogger Cookie Swap and I can’t even begin to tell you how much fun it has been. You sign up in the fall and receive three cookie recipient matches (fab food bloggers) like a Secret Santa swap. Send each of them one dozen homemade cookies and receive three different batches of cookies in return from other bloggers. When its time, you post your cookie recipe on your blog and then you can see all the other wonderful cookie recipes of everyone else who participated. It’s awesome cookie madness!


The other great thing about this cookie swap is the partnership with Cookies for Cancer, a national non-profit organization committed to funding therapies to fight pediatric cancer. What a way to give back and help support a good cause. 566 food bloggers signed up this year which mean over 20,000 cookies were shipped worldwide! $12,335 was raised for Cookies for Kids’ Cancer! YESSS!!!

I loved the cookies I got this year! A big thank you to

Christy from Confessions of a Culinary Diva for the Winter Dream Cookies



Kristin from Live Simply for the Brownie Cookie Bites


P from Saucy Southerner for the Tennessee Tea Cakes


These cookies did not last long in my household. My brother was also visiting this year when all of my deliveries were coming to the house. He couldn’t believe how cool this whole swap was. What is better than getting unique, yummy cookies in the mail?!? Waiting for the mail has never been more fun.

I hope that Amanda, Nick and Cheryl enjoyed the Andes Candies Cookies I shipped to them. I can’t wait to participate again next year. Thank you so much Julie and Lindsay for organizing this great event!


Andes Candies Cookies

Prep Time: 10 minutes

Cook Time: 8-10 minutes

Yield: 24-30


1 cup Butter (2 sticks)

2/3 cup of sugar

2/3 cup of brown sugar

1 Egg

1 1/2 tsp Vanilla Extract

2 cups Flour

1 1/4 tsp Baking Soda

1 tsp Salt

1 3/4 cups Andes Candies


Preheat oven to 350 degrees.

In a large bowl, cream the butter and two sugars until mixed together. Add in the egg and vanilla extract until well blended.

In another bowl, sift the flour, baking soda and the salt all together.

In small batches add the dry ingredients into the butter mixture until combined.

Fold in the Andes Candies and chill the dough for 30 min to 1 hour.

Place dough into tablespoon portions on a cookie sheet, 2-inches apart.

Bake 8-11 minutes.

About Ashley
Ashley is a freelance writer, editor and recipe developer. She is a passionate foodie and loves sharing her affinity for cuisine through her writing. She vows that nothing brings people together like a wonderful meal and great conversation. She enjoys cooking, fine dining, photography and traveling. She is also a co-host on Designed by Magic a podcast on 407 the PARX.

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