Chocolate Snowtops Recipes

SNOW TOP COOKIES

Steps:

• Mix butter and sugar together. Add cocoa, baking powder, milk, vanilla, salt, and eggs. Last add flour slowly. Refrigerate for 1 hour or until mixture can be rolled into balls. Roll into small balls and coat with powdered sugar. Bake at 350 for 8 to 10 minutes.

CHOCOLATE COVERED SNOW PEAKS

Steps:

• Preheat the oven to 225 degrees F. Line two baking sheets with parchment paper.
• In the bowl of an electric mixer, beat the egg whites on medium speed with the whisk attachment until the whites become foamy. Add the cream of tartar and turn up the speed to medium, beating until just fluffy. Add the sugar gradually, while whisking, so it incorporates into the whites slowly without collapsing them. Once all the sugar has been added, add the vanilla and increase the speed to high, whisking until the meringue is firm and glossy, 5 to 7 minutes.
• Place the meringue into a piping bag with a medium-size round tip attached. Pipe 48 bite-size tear-drop-shaped meringues onto the sheets and place in the oven. Bake for 1 hour undisturbed, and then turn off the heat and leave in the oven overnight to really dry out.
• Melt the chocolate over a double-boiler or in the microwave on medium power for 30 seconds. Holding each meringue by the peak, dip the bases in chocolate so the bottom half of the meringue is coated. Let any excess chocolate drip off before placing on a baking sheet lined with wax paper. Allow to set at room temperature; do not put in the fridge. Once set, store in an airtight container.

CHOCOLATE MINT SNOW TOP COOKIES

Steps:

• Combine flour, baking powder, and 1/4 tsp salt, set aside.
• In a saucepan heat 1 cup of chocolate pieces over low heat until melted, stirring constantly.
• Beat butter with a mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Add in melted chocolate, eggs, vanilla, and mint flavoring. Mix until combined.
• Stir in flour mixture and remaining chocolate pieces.
• Wrap dough in plastic wrap.
• Freeze 30 minutes or until firm enough to shape.
• Preheat oven to 350°F
• Shape dough into 1" balls; roll balls in powdered sugar. Place balls about 2" apart on ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until tops are crackled.
• Cool 2 minutes on cookie sheet.
• Transfer to wire racks; cool.

ALMOND CHOCOLATE CHIP FUDGE SNOWTOPS

Steps:

• Place cake mix, eggs, Cool Whip, and almond extract into large mixing bowl.
• Blend on low speed for 30 seconds, then scrape sides down.
• Increase speed to medium and blend for 1-2 minutes more, or until dough is smooth and thick.
• Stir in chocolate chips and almonds.
• Cover bowl with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350.
• Spoon powdered sugar into shallow dish.
• Roll dough into 1 inch balls, then roll in powdered sugar until they are coated.
• Place balls about 2 inches apart on ungreased cookie sheet.
• Bake for 10-12 minutes. Remove from oven and let cool on baking sheets for 2 minutes before removing to wire rack to finish cooling.

CHOCOLATE MINT SNOWCAPS

Steps:

• Heat oven to 350 degrees.
• With a spoon, mix dry cake mix, oil and eggs in a large bowl until dough forms. Work out any clumps of mix with spoon.
• Stir in mint chocolate chips.
• Using a tablespoon, scoop dough and shape into 1 inch balls. Roll in confectioner's sugar.
• Place cookies about 2 inches apart on an ungreased cookie sheet.
• Bake 8 to 10 minutes until set. Tops will appear cracked.
• After one minute, remove cookies from baking sheet and place on a wire rack to cool.