Chocolate Snowball Treats Recipes

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 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.

CHOCOLATE SNOWBALL TREATS

Steps:

• Combine the graham cracker crumbs and melted butter in a mixing bowl. Mix until evenly moistened.
• Melt the chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir the melted chocolate into the graham cracker mixture, you may need to use your hands to make sure it is evenly combined.
• Shape into 1 inch balls and roll them in the coconut. Store in an airtight container.

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.

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.)

CHOCOLATE SNOWBALL COOKIES RECIPE

Steps:

• In a mixing bowl, combine both flours, cocoa powder and salt. Mix well and keep it aside.
• Combine the unsalted butter, and powdered sugar in a bowl and mix well until it is smooth. Add the vanilla essence and combine it well.
• Add the flour mixture to the butter mixture and combine until everything is combined.
• Make a dough and wrap it with cling film.
• Refrigerate the dough for an hour or until it becomes firm.
• Preheat the oven to 180 degrees C.
• Remove the chilled dough from the refrigerator.
• Roll the dough into 1 inch small balls and place them on a greased or lined baking tray.
• Bake the cookies in the preheated oven for 15 - 18 minutes at 180 degrees C.
• Remove from the oven and cool for about 3 - 5 minutes.
• While cookies are still warm, roll them in powdered sugar.
• Transfer them to a wire rack and let them cool completely. Roll them twice in powdered sugar if needed.
• Store in an airtight container. If you want, sprinkle the top of the cookies with more powdered sugar before serving.

CHOCOLATE COCONUT SNOWBALLS

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.

CHOCOLATE KAHLUA SNOWBALLS

Steps:

• Combine first 3 ingredients; let stand 5 minutes. Stir until coffee granules dissolve.
• Combine cookie crumbs, 3/4 cup powdered sugar, and almonds; stir well. Pour coffee mixture over crumb mixture, stirring well.
• Shape into 1-inch balls; roll in powdered sugar twice to coat well. Store in airtight container up to 1 week.

CHOCOLATE SNOWBALL CAKE

Steps:

• Preheat oven to 350°. Line 10-cup ovenproof glass bowl or 10-cup metal bowl smoothly with foil. Spray foil with nonstick spray. Combine dark rum and instant coffee in small bowl or ramekin; stir to dissolve coffee.
• Combine chocolate chips and butter in large bowl. Set bowl over saucepan of simmering water. Stir until chocolate and butter are melted and smooth. Remove bowl from over water. Using electric mixer, beat in sugar, then coffee mixture. Beat until mixture cools to lukewarm, about 3 minutes. Beat in eggs 1 at a time. Transfer batter to foil-lined bowl.
• Bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 1 hour 5 minutes. Cool cake in bowl on rack 15 minutes (center of cake will fall). Press edge of cake firmly to level with center of cake. Refrigerate cake uncovered until cold, at least 6 hours and up to 2 days.
• Invert bowl with cake onto platter, allowing cake to fall onto platter. Lift off bowl; peel off foil. Beat cream in large bowl until peaks form. Spread whipped cream all over cake, mounding cream in center. Cut into wedges and serve, or refrigerate up to 6 hours.