Throw a Hot Cocoa and Cookie Party! + My Favorite Holiday Cookie Recipes

Throw a festive party with an abundance of sweets!

The weather here in New England is getting a lot colder, and people are in need of hot cocoa.  That’s why, today, I am sharing my tips and tricks on how to throw a cute holiday hot cocoa and cookie party.

I knew I had to share my favorite hot cocoa recipe – my mom’s!  It is the perfect darkness (I don’t like mine super dark, but if you like richer hot chocolate, feel free to add more cocoa powder) and just the right sweetness.

One tip when throwing a cookie party is to have different shaped and sized cookies.  Therefore, I’ve chosen three of my favorite cookie recipes for you to choose from (or of course make all three 😀 ): Chocolate, Coconut, Rum “Snowballs,” my Aunt Anita’s Cinnamon Walnut Crescents, and a spin on the classic gingerbread men – Dark Chocolate Peppermint Gingerbread Babies!  And of course you can throw in a round cookie (my Chocolate Walnut Truffle Cookies are the best!).

Have fun adding and mixing and matching different styles and textures as decorations.  I went for the more rustic look, but try winter wonderland, red plaid, or a Vermont cabin style!

Call it what you want – Hot Chocolate Bar, Hot Cocoa Party, Cookie Smorgasbord – have fun throwing a party this holiday season!

Happy Holidays!

xoxo

Anessa

My Favorite Hot Cocoa.

Hot Cocoa

  • 4 cups of milk ((any kind))
  • 4 tbsp of unsweetened cocoa powder
  • 4 tbsp of white, granulated sugar

Toppings

  • jumbo and mini marshmallows
  • sprinkles assortment
  • candy canes
  • peppermint sticks
  • peppermint stirrers
  1. In a cup, combine cocoa powder and sugar. Stir in 5-6 tbsp of cold milk until cocoa and sugar have dissolved.
  2. Pour remaining milk in medium saucepan. Over medium-low heat, bring milk to a boil. Add cocoa powder and sugar mixture until completely dissolved. If you prefer darker hot cocoa, add 1-2 more tbsp of cocoa powder, and stir well until completely dissolved. Serve, and top with an assortment of toppings!

Aunt Anita's Cinnamon Walnut Crescents

  • 1/2 lb unsalted butter, softened
  • 1 egg yolk
  • 3/4 cup of sour cream
  • 2 cups of all-purpose flour

Filling

  • 1 cup of white, granulated sugar
  • 2 tbsp of ground cinnamon
  • 2 cups of chopped walnuts
  1. In a large bowl, beat butter and egg yolk until well combined. Alternate adding sour cream and flour. Add slightly more flour (about ½ tbsp.) if the dough is too sticky. Form dough into disk, wrap in plastic wrap, and refrigerate overnight.
  2. Preheat oven to 375? F. Mix all filling ingredients in a small bowl.
  3. Remove dough from fridge, and divide into eight equal sections. Roll each section into a circle like pie crust. Spread filling to cover dough completely, and cut into wedges (approximately 8 wedges per round). Roll each wedge into crescents. Place crescents on baking sheet, and bake for 10-12 minutes until slightly golden brown. Serve, and enjoy!

Chocolate, Coconut, Rum "Snowballs"

  • 1 cup of unsalted butter, softened
  • 1-1/4 cup of ground butter cookies ((I used Petit-Beurre.))
  • 9 tbsp of white, granulated sugar
  • 6 tbsp of unsweetened cocoa powder
  • 5 tsp of rum
  • confectioner's sugar ((for coating))
  1. Mix all ingredients except confectioner’s sugar well in a medium saucepan over low heat until everything is well incorporated.
  2. Form mixture into balls (about 1 tbsp each). Refrigerate for 20 minutes until firm. Remove from fridge, and coat each in confectioner’s sugar. Serve immediately. Store in fridge for up to 3 days or in freezer for up to 1 week.

Dark Chocolate Peppermint Gingerbread Babies

  • 2 cups of all-purpose flour
  • 1 tsp of baking soda
  • 1/4 cup of unsweetened cocoa powder
  • 2 tsp of ground ginger
  • 1 tsp of ground cinnamon
  • 1-1/4 cup of unsalted butter, softened
  • 1/2 cup of light, packed brown sugar
  • 2/3 cup of molasses
  • 1 tsp of vanilla extract
  • 6 oz of semisweet or dark chocolate, melted
  • crushed peppermint ((topping))
  1. In a small bowl, whisk together flour, baking soda, cocoa powder, ginger, and cinnamon. Set aside.
  2. In the bowl of an electric mixer, cream butter and brown sugar until light and fluffy. Add the molasses and vanilla extract, and beat well. Gradually add flour mixture, and beat until just incorporated. Do not overmix. On a well-floured surface, roll dough out until it is about 1/2″ thick. Cut into cookies using cookie cutters. Place cookies on baking sheet lined with parchment paper. Place cookies in freezer to rest and firm up for 25 minutes.
  3. Preheat oven to 350? F . Remove cookies from freezer, and bake for 5-7 minutes until soft. Do not overbake since they will firm on when cooling on baking sheet. Dip each in dark chocolate, sprinkle with crushed peppermint, and enjoy!

 

 

Back to Top