Swig Dirt Ball Cookies - Copycat

Although Swig Sugar Cookies are one of our favorites

at the all-popular Swig cookie and soda drive through,

my new favorite is their Dirt Ball cookie.  Of course, I

had to give one a try with that crazy name, and it was 

this yummy, sugary, chocolate delight.  It reminded me

of a Texas Sheet Cake in cookie form and I decided to

try making a copy cat recipe.

The magic of Swig cookies is that they start with an extra

thick cookie, slightly underbaked and then top them with

yummy frosting.  They like to store them cold and top

them with fresh icing, but I think they are just as good

at room temperature, maybe better.  

Here they are, just waiting for their frosting to finish them off.

I guess you could eat them this way, but I am the kind of

girl that believes frosting makes everything better.

Swig Dirt Ball Cookie Recipe - Copycat

2 C. sugar

1 C. butter, softened

1 egg

1 tsp. vanilla

1/3 C. cocoa powder, sifted to remove lumps

1/4 tsp. salt

2 1/4 C. flour

1 tsp. baking soda

1/2 tsp. baking powder

Preheat oven to 350.

In a large mixing bowl, cream the butter and sugar,

 then add the egg and vanilla, and blend together. Be sure to sift

the cocoa powder so that it blends in smoothly.  Add the

sifted cocoa to the salt, flour, soda and baking powder. Add

the flour mix to the sugar mix and blend until mixed together with

the paddle of your mixer.  It will be a pretty dry mixture.

Form the dough into golf ball size patties.  Swig cookies are

nice and big.  Place the balls on a parchment lined cookie sheet.

Place some sugar in a small bowl, and dip the bottom of a

glass into the sugar and press the cookie down.  

Bake 9-10 minutes or until tops are just dry.  Let cool 

on pan for a few minutes so that you can move them

to a cooling rack without breaking them.

When cool, frost.  Makes about 18 large cookies.

Frosting

2 C. powdered sugar

1/4 C. cocoa powder, sifted

1/4 C. butter, melted

1/4 C. milk

In mixing bowl, place all of the ingredients and

whip together, using the whisk.

These are our new favorite chocolate cookies,

whether we stop in at Swig, or whip up a

batch at home.

Posting this with

Metamorphosis Monday

Swig Cookies - A Copy

Swig Cookies

They are the rage here in Utah right

now with Swig stores opening up

all over and copy cat stores opening

up just as fast.

They are a traditional sugar cookie

using a touch of cream of tartar 

and powdered sugar so they melt in

your mouth.  They serve them cold

and frost them right as they come out

of the cold and it hardens the frosting.

Swig also is popular for

Dirty Docs

a Dr. Pepper with added Torani's

Coconut Syrup.

To tell you the truth, the first time

I made them I didn't like them so I

put them on a platter and sent them off

to work with Hubby.  I kept getting texts

from work saying how much they liked them.

Later my daughter made some and I really

liked them.  Alot!  I ate three in one

sitting.  She thought maybe I had used

low fat sour cream in the frosting (and 

that was probably right as I usually have 

that on hand rather than full fat - watching

the fat where I can!!!)

The frosting has sour cream and salt in it.  She only added

1/4 tsp. of salt where the recipe adds 1 tsp.  

I especially

would not want that much salt and I loved hers

so I am going to stick with 1/4 tsp salt in the frosting.

Vintage Revivals has asked that no one

print her recipe on the web so I am going to send

you over to her site to get the cookie and frosting

recipe.  Click here.

I also made them as rolled cookies

and they were good.

I also want to try the basic

cookie with an almond flavored

buttercream - yum!

But if you are looking for a 

Swig Cookie

the experts tell me these are great.

They are supposed to be cold too,

but I prefer mine room temperature,

although with the sour cream frosting

you will need to store them in the fridge.

 Click here for printable recipe.

Bake up a batch and enjoy them!

I will be posting these with

Foodie Friday

Pink Saturday