A few weeks ago I got invited to be part of a cookie swap.

This is where you bring a few dozen cookies to a party and “swap” them with the others who show up with cookies, too. You share your recipe, you get a few new ones, it’s a win-win all the way around.

But this cookie swap was different.

There was no real “party.” And the “swap” part wouldn’t be done in person.

This was a virtual swap — called The Great Food Blogger Cookie Swap — hosted by bloggers (and my Instagram and Twitter pals) Lindsay of Love and Olive Oil and Julie of The Little Kitchen.

Here’s how it worked: we were e-mailed the names of three other food bloggers to whom we would mail a dozen cookies. I sent my cookies — kakimochi chocolate chip sweetheart cookies — to three food bloggers: Katherine Crepeau (@katherine_june), Heather Eure (@hleure), and Monica Rodriguez (@iarethefoodsnob).

Apparently, mine were among the 22,000 cookies that were mailed around the world as part of this swap.

That’s a lot of cookies.

And as part of this “swap,” we’re sharing our recipes with you, too. (No, I’m not mailing out any more cookies!)

So here’s what I baked and shipped. Hope you enjoy them, too.

If you’re interested in participating next year, sign up here.

Kakimochi chocolate chip sweetheart cookies

Ingredients:

1 stick (1/2 cup) butter
1/2 cup brown sugar, packed
1 large egg
1 tsp. vanilla
1 cup flour
1/2 tsp. baking soda
1 cup crushed kakimochi (arare, mochi crunch or Japanese rice crackers)
1 cup mini semi-sweet chocolate chips
Enough heart-shaped kakimochi to decorate each cookie

Directions:

Preheat oven to 350 degrees. Line a 9-1/2-by-13-inch pan with parchment paper or lightly spray with cooking spray (such as Pam).

Pour about 4 ounces of kakimochi — or half an 8-ounce bag — into a plastic, sealable freezer bag. Using a rolling pin — or, like me, your hands and some brawn — crush the rice crackers into small pieces. Do NOT pulverize in a blender or food processor. Set aside.

In a bowl, cream the butter and brown sugar. Add the egg and vanilla.

In a separate bowl, whisk together the flour and baking soda. Combine this mixture with the wet ingredients. Then add the crushed kakimochi and about 6 ounces (or half a 12-ounce bag) of mini chocolate chips. Don’t overmix the batter. (If you do, the gluten would overdevelop and result in a denser cookie with an unpleasant texture.)

Spoon a small ball onto the prepped cookie sheets and press them down slightly. Place the heart-shaped kakimochi (or any shape, really) onto the middle of each flattened ball.

Bake about 8 to 10 minutes. Cool on a wire rack, then store in refrigerator.

Add kakimochi

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Next, add a cup of the crushed kakimochi. If there are pieces that aren't crushed, go ahead and use your hands to break them up.

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#TodaysGift

House of Marley Zion Earphones

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Days left: 4

House of Marley Zion Earphones

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Best for: Music lovers, eco-conscious friends — or both!