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COOKIES! MMM, MMM, MMM

Imagine reading that title in your best Cookie Monster voice. 'Cause that's how we feel about cookies: deserving of an exclamation mark and best eaten with abandon. So many types of those delectable bites, perfectly portioned and with just enough punch in each one to satisfy and yet leave you wanting for more. Or better, eaten raw out of the bowl. But we digress. In honor of this most delectable and portable holiday treat, we present three cookie recipes that are sure to impress any holiday guest. Assuming you don't finish the bowl first! Chocolate chunk peppermint pudding cookies

Ingredients:

  • 3/4 cup butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 small package Devil's Food instant pudding mix, dry (you could also just use chocolate, too)
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 2 1/4 cups flour
  • 1 cup Andes Peppermint Crunch Baking Chips ( I could not find the chips so bought the candies and just chopped them up)
  • 1 cup semi-sweet chocolate chunks (semi-sweet chocolate chips will work)

Directions:

1. Cream together butter and sugars. 2. Beat in dry instant pudding mix. 3. Add eggs and vanilla and beat until well incorporated. 4. Add baking soda and flour and beat until well incorporated. 5. Stir in Andes Peppermint Crunch baking chips and semi-sweet chocolate chunks. 6. Roll into 1in balls and place on a greased baking sheet. 7. Bake at 350 degrees F for 8-10 minutes.

Devour! If you have any left, put them in a Ziploc pronto to keep them soft!

Pumpkin spice chocolate cookies

I know, I know...more "pumpkin spice" things? You've already got every coffee peddler and confectioner pushing these flavors at a seemingly insane rate ever since Halloween came and went. However, these cookies are delicious and the recipe is very flexible. This recipe is the definition of simple, which is often exactly what you need in the rush of the holiday season. And, where this recipe is simple, it also allows for all sorts of creativity in terms of toppings and tasty add-ins (in this variation we're using chocolate chips...of course!)

Ingredients:

  • 1 (18.25 oz) package spice cake mix
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 (15 oz) can solid pack pumpkin
  • 1/4 cup of semi-sweet morsels

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a large bowl, stir together the cake mix and pumpkin until well blended. 3. Add-in the semi-sweet morsels (or whichever delicious addition you so choose) 4. Drop by rounded spoonfuls onto the prepared cookie sheet. 5. Bake for 18 to 20 minutes in the preheated oven. 6. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Open mouth, insert cookie, proceed to smile and bask in the warm of holiday flavor deliciousness!

Holiday Snowball Cookies

Every year, my mom makes her classic sugar cookies, rolled, and cut into Christmas-y shapes. Hers are always crisp but melt-in-your-mouth perfect, and are excellent for dunking. Mine, however, usually end up a little too soft or a little too hard, burnt around the edges, or even bland. So, I've conceded defeat and moved on to my version of sugar cookies that don't require the patience for rolling and cookie cutter mastery - the snowball cookie.

I use Nestle's recipe. They are cookie experts, you know. I found the holiday morsels at Target - so you should be able to find them, too.

Ingredients:

  • 1 1/2 cups (3 sticks) butter, softened
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1 2/3 cups (10-oz. pkg.) NESTLER TOLL HOUSER Holiday Morsels
  • 1/2 cup finely chopped nuts
  • Powdered sugar

Directions:

1. Preheat oven to 375deg F. 2. Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. 3. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets. 4. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. 5. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

What's your favorite cookie recipe? We'd love to try it out!

 

[author] [author_image timthumb='on']#[/author_image] [author_info]Sarah is a friend of House Party. Sarah held a few roles during her three years with the company, most recently as our Community Manager. This is a fancy way of saying that she made sure that you were heard, helped and having fun. She also tweeted as one half of the contributors to our @HousePartyFun Twitter handle with Jared. She was born and raised in Ottawa, Canada, but has since moved to the northern corner of New York City, where she lives with her boyfriend and their sassy chinchilla, Rufus. Audiophiles at heart, they've crammed-in five guitars and way more speakers and gigabytes of music than a little apartment should hold. Her party tip: no matter the size or type of party, put on music just loud enough to cover up the sound of chewing (ew!), but not chatting. [/author_info] [/author]

Dashing through the...No!!!!

Cooking with Liz: snowed-in treats