This holiday season The Vegetable Life took place in The Great Food Blogger Cookie Swap hosted by Love & Olive Oil and The Little Kitchen.
The rules were simple, bake three dozen homemade, new-to-me cookies and have them shipped to three fellow food bloggers by December 5th. In return, I too would receive a dozen cookies from three different food bloggers within the first few weeks of December.
Who wouldn't love to swap and share cookies around the holidays with fellow bloggers that are just as crazy about food as I?!
Well, come the first of the month I got a little crazy in the kitchen.
And these delicious, chocolatey cookies sent from the heavens above were created...
Double Chocolate Pretzel Cookies with Sea Salt
2.5 Cup Flour
1/2 Cup Cocoa Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt1 Cup Milk
1 Cup Chocolate Chips
1 Stick Butter, Softened
1 1/2 Cup Sugar
1 Tsp. Vanilla
1 Cup Crushed Pretzel Pieces
2 Tbsp. Sea Salt
1. Cream sugar, butter, and eggs until well blended; add flour, baking soda, salt, milk and vanilla and mix to combine (Batter should be smooth at this point).
The hardest part of this task was saving enough to ship out and not eating them all myself.
There is something truly magical about the combination of chocolate and sea salt. The sweetness and the saltiness are a match made in heaven. Out.Of.This.World.
So these were the cookies that I sent out to three lovely bloggers.
...And in return, let's see what I received!
Not only do I get excited about receiving traditional packages in the mail like a 5 year old, but when the package contains cookies...
...Nothing is better than that!