Chocolate Snowball Cookies Recipes

CHOCOLATE SNOWBALLS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.

MEXICAN CHOCOLATE SNOWBALL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.
• Combine butter and 2/3 cup confectioners' sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Beat in vanilla extract.
• Mix flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt together in a bowl. Beat into the butter mixture. Stir in almonds and dark chocolate until dough comes together.
• Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until lightly browned on the bottom, 15 to 20 minutes. Cool for 1 to 2 minutes on the baking sheets.
• Mix remaining 1 cup confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder in a bowl. Roll cookies in sugar mixture while still warm.
• Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.

CHOCOLATE SNOWBALL COOKIES

Steps:

• In a large bowl or stand mixer, add the brown sugar and butter and cream until light and fluffy. Add the egg, milk and vanilla. Mix until combined.
• In a medium sized bowl add the flour, cocoa, baking soda, baking powder, and salt. Slowly add the mixture to the creamed mixture until incorporated.
• Add walnuts to a food processor and pulse until finely ground. Add the walnuts to the dough and stir until incorporated. Cover the dough and chill overnight.
• Preheat oven to 350 degrees. Shape the dough into 1 inch balls and place on ungreased cookie sheets. Bake for 8-9 minutes or until the tops start to crack. Let cool completely on wire racks. Roll in the powdered sugar.

SNOWBALL COOKIES

Steps:

• Heat oven to 325°F.
• Process pecans in food processor until finely chopped. Transfer chopped pecans to bowl; stir in flour and salt. Set aside.
• Cream butter and granulated sugar in medium bowl 2 minutes or until fluffy. Beat in vanilla. Reduce speed to low; add nut mixture. Beat just until dough is combined.
• Working with 1 tablespoon dough, shape dough into 1-inch balls. Place, 1 inch apart, onto ungreased cookie sheets. Bake 16-18 minutes or until very lightly browned. Let cookies cool on cookie sheet 5 minutes; transfer to cooling rack to cool completely.
• Place powdered sugar into shallow bowl; roll cooled cookies in sugar to coat. Store in airtight container. If necessary, re-roll cookies in powdered sugar before serving.

CHOCOLATE SNOWBALL COOKIES

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.

CHOCOLATE SNOWBALLS

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.

CHOCOLATE SNOWBALL COOKIES RECIPE

Steps:

• Preaheat oven to 350°. Line two cookie sheets with parchment paper.
• Mix butter, 1/2 cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
• Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
• Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)