Chocolate Dipped Snowballs Recipes
CHOCOLATE SNOWBALL COOKIES
These dainty cookies just melt in your mouth. I enjoy making them for get-togethers when there are lots of people around to enjoy them. -Mary Lou Welsh, Hinsdale, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SNOWBALLS
If you like Russian Teacakes and chocolate, you'll love these tasty, tender cookies!
Provided by CRYSTAL-BEE
Categories Desserts Cookies Chocolate Cookie Recipes
Time 3h15m
Yield 72
Number Of Ingredients 8
Steps:
- In a medium bowl, cream butter and sugar until light and fluffy. Stir in the vanilla. Sift together the flour, salt, and cocoa; stir into the creamed mixture. Mix in the pecans until well blended. Cover, and chill for at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets about 2 inches apart.
- Bake for 20 minutes in preheated oven. Roll in confectioners' sugar when cooled.
Nutrition Facts : Calories 73.8 calories, Carbohydrate 6.1 g, Cholesterol 8.5 mg, Fat 5.5 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 2.3 g, Sodium 26.9 mg, Sugar 2.8 g
CHOCOLATE-DIPPED COCONUT SNOWBALLS
If you like the taste of coconut and chocolate, you can't help but love these fancy and festive-looking cookies.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in German sweet chocolate, coconut and pecans. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are browned. Remove to wire racks to cool., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill 1 hour or until firm.
Nutrition Facts : Calories 133 calories, Fat 8g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 75mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE COCONUT SNOWBALLS
This recipe is from the back of an old bag of "M & M's" Semi-Sweet Chocolate Baking Bits. I am glad I saved it, because these are great cookies and the recipe is no longer available, even on their website. This recipe is one of thirty or so varieties that I make every Christmas and it is always a favorite. *Added 12/30/07: I don't add the M & M baking bits AFTER the dough is refrigerated. I never understood why that was necessary and since I stopped doing it I've noticed no difference. I couldn't find the M & M's this year, so used a 10 oz. bag of Hershey Kissables and they came out just as good.* --K
Provided by Karen..
Categories Dessert
Time 27m
Yield 4-5 dozen cookies
Number Of Ingredients 11
Steps:
- In large bowl, cream butter, cream cheese and sugar.
- Add egg yolk, almond extract and orange juice, beat well.
- Combine flour, baking powder and salt and gradually add to creamed mixture.
- Stir in 3 CUPS of the coconut.
- Cover and chill for an hour.
- Preheat oven to 350 degrees.
- Stir M& M's Baking Bits into dough.
- Shape dough into 1" balls and roll each in remaining coconut.
- Place on ungreased cookie sheets and bake for 10-12 minutes or until light brown.
Nutrition Facts : Calories 1172.5, Fat 88.2, SaturatedFat 71.6, Cholesterol 111.2, Sodium 538.2, Carbohydrate 92.6, Fiber 17.2, Sugar 45.4, Protein 13.3
CHOCOLATE-DIPPED SNOWBALLS
This recipe comes from the Holiday 2007 Kraft food and family issue. The 45 minutes includes refrigerating time also.
Provided by KaraRN
Categories Dessert
Time 45m
Yield 24 balls, 24 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in large saucepan on low heat.
- Add marshmallows; cook for 5 minutes or until marshmallows are melted and mixture is well blended, stirring occasionally.
- Remove from heat.
- Stir in cereal.
- Cool slightly.
- Shape into 24 balls with moistened hands and place on wax paper-covered baking sheet.
- Cool completely.
- Heat dipping chocolate as directed on container.
- Dip top of each ball in chocolate and return to baking sheet dipped side up.
- Refrigerate for 15 mintutes or until chocolate is firm.
- These taste great with any flavor of Post Honey bunches of oats.
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- Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.)
- Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days.
- Meanwhile, pulse the remaining coconut in a food processor to break it down. It’s easier to coat the balls when the coconut shreds are broken up/smaller.
- Line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
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Reviews 15Estimated Reading Time 6 minsCategory DessertTotal Time 43 mins
- Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts or chocolate chips, if using. If dough is too soft, chill it until you can work it easily with your hands. It will come together fast with a stand mixer, slower with a hand mixer.
- Scoop 1 tablespoon balls of dough onto prepared cookie sheets. Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool completely.
- Melt chocolate according to package directions. I like to melt it in paper bowls because it's easy clean up. Dip each cookie into the chocolate, roll and tap off excess. Place on a cookie sheet lined with wax paper and chill to harden. You can add sprinkles while the chocolate is wet if you want.
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- Pulse half of cookies in a food processor 3 or 4 times or until crumb consistency. Add remaining cookies to crumbs in food processor, and pulse until crumb consistency. Cut cream cheese into 4 pieces; add to food processor, 1 piece at a time, processing well after each addition.
- Roll cream cheese mixture into 1-inch balls. Push one chocolate-covered mint into the center of each ball; roll each ball smooth.
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