As I promised earlier this week, I’m sharing the delicious recipe for the Hot Cocoa Cookies I brought to my friend Bethany’s Cookie Exchange Party.
Normally, if I was invited to a cookie exchange I’d make some pretty decorated cookies… but I knew Bethany had that covered. I looked for something new to try, and boy am I glad I did! These Hot Cocoa Cookies are my new favorite cookie! They’re chewy, chocolaty and cute too! You could use different sprinkles for different holidays, or to match a color theme… easy peasy!
Hot Cocoa Cookies
Rich, chocolaty and delicious, these are a perfect cookie for Christmas, or any time of year!
Yield: Makes about 50 (small) cookies
For the cookies-
1/2 cup (1 stick) unsalted butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla extract
25 (apx.) large marshmallows
For the icing -
2 cups powdered sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract
Make the cookies-
1.) In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
2.) In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3.) In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
4.) Add the cooled chocolate mixture and blend until just combined.
5.) While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
6.) Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
Bake cookies about 12 minutes.
7.) While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
8.) Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
9.) Allow icing to set up about 30 minutes before serving.
Recipe source- Cookie base adapted from Rachael Ray, final cookies by Glorious Treats
Cookies can be stored in an airtight container up to 2 days. Change the sprinkles to coordinate with various holidays.
This is the perfect recipe to add to your holiday cookie trays, or bring to a cookie exchange… just be sure to save a few for yourself! =)
A Christmas Cookie Exchange Party is such a fun way to kick off the Christmas season!
Recently, my talented friend Bethany, of Auntie Bea’s Bakery hosted a fun (and delicious!) Christmas Cookie Exchange and I was one of the lucky party guests! Bethany hosted the party, and she let me help out with some of the fun set-up. The night before the party I packed up my trunk full of some of my favorite Christmas dishes and props and then Bethany and I spent the evening setting up this fun party!
The guests were each asked to bring a plate of their favorite (homemade) Christmas cookies, and then at the party the guest would get to pack up a few of each of the cookies brought and leave with a box of lots of different cookies! It’s such a fun way to try new recipes and enjoy lots of different treats!
Over the next two weeks Bethany will be sharing the recipes for all of the yummy cookies that were at the party on her site, Auntie Bea’s Bakery. Be sure to bookmark her site and keep up with all the sweetness!
Now let’s enjoy the party…
We used red fabric to create “curtains” as the backdrop for the table. Bethany made a cute cookie cutter wreath (with cookie cutters from Karen’s Cookies). White dinner plates were set out and then filled with the cookies party guests brought (more cookies were spread out in the kitchen). Bethany made several extra little treats, including cake pops and a sweet little gingerbread garland was placed along the front of the table as decoration.
I made these festive gumball trees by hot gluing gumballs (I purchased last year from Wal-Mart on clearance) onto Styrofoam cones (from Michael’s). We added a simple cookie star (made by Bethany) to finish them off.
The pretty treats toward the front (pictured above) were one of the “cookies” brought by one of the party guests. These were pumpkin spice truffles (cake balls).
Perfectly gorgeous snowflake cookies, made by Bethany (Auntie Bea’s Bakery).
Bethany also made these super cute cake pops!! She made the cake pop base (see Bakerella.com if you’re not familiar with this process), and then pressed the cake/frosting mixture into a slab and used mini cookie cutters to create the shapes.
These cookies (above) were my part of the cookie exchange. They are Hot Cocoa Cookies, and have quickly become my new favorite cookie!!
These Christmas Cake Pops (above) Bethany made were about the prettiest cake pops I’ve ever seen!
Some more cookie perfection (above) from Bethany! What’s a Christmas party without some gingerbread cookies? =)
The young party guests had fun decorating their own little gingerbread cookies. Bethany prepared some cute little gingerbread house shaped cookies, and then had a table prepared with lots of sprinkles and candies to decorate with! Here’s the Gingerbread House Cookie Cutter (from Karen’s Cookies) and my Gingerbread Cookie Recipe.
(Above) In the kitchen, we set up a Hot Cocoa Bar! Hot Chocolate, marshmallows, caramels, peppermint sticks and some pretty treats! We used the kid-sized gingerbread man mugs I purchased (from Crate and Barrel) last year for my Gingerbread House Decorating Party.
A framed printable (from Swish Printables, available on her site free!) finished off the Hot Cocoa Bar perfectly!
(Above) Treats on the Hot Cocoa table include Maple Fudge (brought by one of the guests), Gingerbread Marshmallow S’mores (from Kimberley’s Kitchen), and Chocolate Truffles (brought by one of the guests).
This Christmas Cookie Exchange Party was such a fun day for the little girls and the moms! We all enjoyed more than our fair share of sweets and had a great day with friends!
Party details -
Party Host, concept, set-up and many of the delicious treats – Auntie Bea’s Bakery
Photography, set-up help, props and Hot Cocoa Cookies – Glorious Treats (me)
Printables – Swish Printables
Whether you chose to sleep in this morning, or braved Black Friday in the stores I have an awesome giveaway today you can enter from the comfort of home!
I’m partnering with Eagle Brand to giveaway a KitchenAid 4.5 Quart Silver Stand Mixer! This is the same style mixer I keep on my counter and use almost every day! It’s really a bakers best friend!
In addition to the mixer, this giveaway includes a prize pack of Eagle Brand Sweetened Condensed Milk, perfect for so many holiday recipes! I’ve recently shared delicious Coconut Macaroons and Hot Chocolate on a Stick using Eagle Brand!
I also used Eagle Brand in 3 of the recipes in my new cookbook, Glorious Layered Desserts, including this yummy cover recipe…
Glorious Layered Desserts is available for pre-sale from Amazon, Wal-Mart, and Barnes and Noble.
In addition to the KitchenAid Mixer I’m giveaway here, you can visit Eagle Brand now through December 14 visit and re-pin your favorite recipes for a chance to win one of over 100 great prizes including (another!) KitchenAid Mixer and other baking essentials! Included the hashtag #SweetenTheSeason with your pins.
Would you like start whipping up delicious treats with Eagle Brand in your new KitchenAid Mixer?
Enter using the Rafflecopter form below (it may take a moment to load).
a Rafflecopter giveaway
Giveaway details- Giveaway open to U.S. residents. Giveaway ends December 5th, 12:00pm Pacific. Giveaway sponsored by cohn&wolfe on behalf of Eagle Brand. Approximate value of total prize pack is $250.00. I have been compensated by Eagle Brand for my work in their #SweetenTheSeason campaign. All text and opinions are my own.
************************ Giveaway Closed ***********************
Winner- Bernice Hammond!!
A sweet little gift, or a beautiful treat to serve holiday parties, this Hot Chocolate on a Stick recipe is a perfect holiday treat!
Swirl these delicious blocks of chocolate into a cup of hot milk and you create a luscious cup of hot chocolate.
This recipe would be perfect to serve as part of a hot chocolate bar at a holiday party! For a pretty display, set out a few bowls of hot cocoa toppings such as crushed peppermint candies, or mini marshmallows and you have a special display that is easy to create.
I know I’m always on the lookout for cute little gifts to give to teachers and neighbors, and a few of these Hot Chocolate on a Stick blocks, wrapped up and given with a cute mug could be a perfect little gift!
This recipe is quite simple to make and starts with just a can of Eagle Brand Sweetened Condensed Milk, and some good quality chocolate.
Hot Chocolate on a Stick
Swirl these delicious blocks of chocolate into a cup of hot milk to create hot chocolate.
Yield: Makes apx. 36 blocks
1 (14oz) can Eagle Brand sweetened condensed milk
1/2 cup heavy cream
3 cups semisweet chocolate chips
3/4 cup (or 6 oz) unsweetened chocolate, chopped (I used Ghirardelli bars)
1.) Line a 8"x8" pan with parchment paper or aluminum foil.
2.) In a medium saucepan heat the sweetened condensed milk and heavy cream together over MEDIUM-LOW heat.
Whisk slowly as it heats and heat until it is hot and is beginning to steam, but not boiling.
3.) Remove pan from heat and add the chocolate chips and chopped chocolate. Allow chocolate to slowly melt, this takes about 10 minutes.
4.) Return the pan to LOW heat and whisk vigorously until the mixture is thick and shiny.
5.) Pour the chocolate mixture into the prepared pan, and smooth the surface with an offset spatula.
Loosely cover the pan and allow the chocolate to cool slowly, on the counter OVERNIGHT.
6.) The next day, run a knife around the edge of the pan, and pull on the parchment or foil to remove the chocolate square.
Cut the chocolate into 1 1/4" cubes. Heat the knife between cuts by running the knife under hot water, then wipe dry between each cut.
7.) Add a wooden stick, then wrap the cubes as desired.
For the wooden sticks, I used these cute wooden sticks from Tomkat Studio. You could also use a wooden fork, or a wooden coffee stir stick (from your local coffee shop).
The snowman mugs pictured are from Target (this year).
Now through December 14 visit Eagle Brand and re-pin your favorite recipes for a chance to win one of over 100 great prizes including a KitchenAid Mixer and other baking essentials!
Disclosure – I was provided product and/or payment from Eagle brand in exchange for creating this post. All images, text and opinions are my own. I only share products on this site that I use and love.
These Turkey Pesto Appetizer Bites are the perfect little snack to keep guests happy while your preparing the Thanksgiving meal, or to serve at any holiday party.
I’m usually all about sweet treats… but we’ve got to have some delicious food to serve along with all the sweetness!
These little appetizers are easy to make, look great, and will keep your guests out of the kitchen while you put the finishing touches on your holiday meals. You can prepare (bake) the little Puff Pastry bites up to a day in advance, then assemble the mini sandwiches shortly before serving.
Turkey Pesto Appetizer Bites
Puff pastry makes the perfect base for these quick and easy appetizers.
Yield: 36 mini sandwiches
Pepperidge Farm Puff Pastry sheets, thawed
Turkey (thin sliced)
Provolone cheese, sliced (or cheese of your choice)
Basil Pesto (usually available in the deli section)
Fresh basil leaves (optional)
1.) Thaw the puff pastry sheets according to the package directions (this takes about 45 minutes).
2.) Unroll the sheet onto a lightly floured work surface, then use a pizza cutter to cut the pastry into 36 small squares (pictured below).
3.) Bake the little squares on a parchment paper lined baking sheet in a preheated oven at 400*F for 12-14 minutes.
4.) Once the pastry squares are baked and cooled, cut each square open (horizontally) to create a top and bottom piece of "bread" like a mini sandwich.
5.) Spread a think layer of basil pesto onto one side of the sandwich, then add a slice of turkey and a slice of cheese (I used provolone). Top with matching pastry square.
6.) Finish the mini sandwiches with a small leaf of fresh basil and a cherry tomato half, add a toothpick to hold it all together.
Recipe source - Glorious Treats
Be sure to follow the directions on the puff pastry to properly thaw the sheets before use (this takes about 45 minutes).
To save time before serving, you can bake the little pastry squares several hours (or up to 1 day) before making the mini sandwiches.
In place of the fresh basil leaf, you could use a small slice of cucumber along with the tomato, on top of the sandwich.
Thaw the puff pastry according to the package directions (about 45 minutes). Unfold pastry onto a lightly floured work surface.
Use a pizza cutter to cut the puff pastry sheet into 36 small squares.
Line a baking sheet with parchment paper and line up the little puff pastry squares (I didn’t bake all 36 on the same baking sheet).
Bake in a preheated oven at 400*F for 12-14 minutes.
Once cooled, cut each little square open and assemble the mini sandwiches. Spread a bit of basil pesto on one side of the “bread”, then add a slice of turkey and a slice of cheese (I used provolone). Top with the top piece of puff pastry, then add a small fresh basil leaf (if desired) and a cherry tomato half.
I created this recipe as part of my ongoing work for Pepperidge Farm Puff Pastry as a member of their “Puff is Spark” panel.
Last month I shared these Bubbling Cauldron Halloween Treats and asked you to share your ideas for using Puff Pastry. Over the next several months I’ll be bringing you delicious and creative recipes using Puff Pastry and choosing my “top pick” from your suggestions from the previous month. In the spring, I will chose my favorite from the highlighted “top picks” and that reader will win a grand prize trip to travel to the Pepperidge Farm Headquarters!
My top pick from last month’s suggestions is from Doreen Shea, who said she fills puff pastry cups with a “cube of Brie and tops it with homemade raspberry jam and chopped walnuts…”
So here’s your opportunity to chime in and share your original ideas for using Puff Pastry. Please share your ideas in the comment section of this blog post.