Chocolate Filled Snowball Cookies Recipes

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CHOCOLATE SNOWBALL COOKIES



Chocolate Snowball Cookies image

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

3/4 cup butter, softened
3/4 cup packed brown sugar
1 large egg, room temperature
1/4 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
Confectioners' sugar

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



Chocolate Snowballs image

This is my favorite Christmas cookie recipe. The cookies remind me of the snowballs I'd pack as a child during winters here in Wisconsin. -Dee Derezinski, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 4 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon salt
1 large egg, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup chopped pecans or walnuts
1 cup (6 ounces) chocolate chips
Confectioners' sugar

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.

Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 49mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE-FILLED MERINGUE SNOWBALLS



Chocolate-Filled Meringue Snowballs image

Mmm...Hidden inside these unassuming meringue cookies is a wealth of pecans and chocolate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 9

1/2 cup powdered sugar
1/2 cup chocolate creme-filled cookie crumbs
1/2 cup finely chopped pecans
1/4 cup miniature semisweet chocolate chips
2 tablespoons bourbon or water
1 teaspoon light corn syrup
2 egg whites
2/3 cup sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 250° F. Generously grease cookie sheets with shortening.
  • In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
  • In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
  • Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
  • Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.

Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 5 mg, Sugar 5 g, TransFat 0 g

CHOCOLATE FILLED SNOWBALLS



Chocolate Filled Snowballs image

A holiday favorite in our family. Pop them in the microwave for 10 seconds and get a pleasant surprise! Make sure you get one, they go fast!!

Provided by Nunzios Daughter

Categories     Dessert

Time 12m

Yield 60 cookies, 20-30 serving(s)

Number Of Ingredients 7

1/2 lb butter, softened
1 teaspoon vanilla
1 cup pecans, finely chopped or ground
1/2 cup sugar
2 cups flour, sifted
1 (10 ounce) package chocolate Hershey chocolate kisses (about 60 kisses)
powdered sugar, for dusting

Steps:

  • Beat butter, sugar, and vanilla until light and fluffy.
  • Add sifted flour and pecans; blend well.
  • Chill dough while unwrapping kisses.
  • Shape dough around each kiss to form a ball; about 1 teaspoon. Make sure the kiss is completely covered.
  • Place on an ungreased cookie sheet. They dont spread, but make sure there is space between them.
  • Bake at 375°F four about 12 minutes until set but not brown.
  • Cool slightly on cookie sheet then transfer to a rack to cool completely. Be careful, they are very delicate when they first come out.
  • Sprinkle with powdered sugar to complete the "snowball" effect.
  • Store in an airtight container.

CHOCOLATE-HAZELNUT SNOWBALL COOKIES



Chocolate-Hazelnut Snowball Cookies image

These bite-sized buttery, nutty cookies coated generously in confectioners' sugar are a holiday classic. This version is loaded with chopped chocolate and cocoa because we can't resist that chocolate-hazelnut combo.

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield About 24 chocolate-hazelnut snowball cookies

Number Of Ingredients 8

1/2 cup blanched hazelnuts
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder, plus more for dusting
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate, finely chopped

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Spread the hazelnuts on a baking sheet and bake on the lower rack until lightly toasted, about 10 minutes. Let cool completely, about 20 minutes.
  • Pulse the hazelnuts in a food processor until finely ground. Add the flour, cocoa powder and salt and pulse to combine.
  • Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/2 cup confectioners' sugar and the vanilla; beat on low speed until combined, then increase the speed to medium high and beat until well combined. Reduce the speed to low again, add the flour mixture and beat until combined. Beat in the chopped chocolate. Cover the dough and refrigerate until slightly firm, about 30 minutes.
  • Scoop heaping tablespoonfuls of dough and roll into balls. Arrange about 2 inches apart on 2 unlined baking sheets. Bake, switching the pans halfway through, until the cookies spread slightly, have a matte finish and look slightly darker around the edges, 18 to 24 minutes. Let the cookies cool 5 minutes on the pans, then transfer to a rack to cool completely.
  • Put the remaining 1 cup confectioners' sugar in a medium bowl. Gently roll the cookies in the sugar to coat completely, rerolling as needed. Dust the tops of the cookies with cocoa powder.

CHOCOLATE WALNUT SNOWBALL COOKIES



Chocolate Walnut Snowball Cookies image

These festive cookies have chocolatey interiors, but the stars of the show are the walnuts, which are both ground fine and hand chopped for extra nutty flavor.

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield about 3 dozen cookies

Number Of Ingredients 8

1 1/4 cups walnut halves and pieces (about 5 ounces)
1 1/4 cups confectioners' sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour (see Cook's Note)
3 tablespoons unsweetened cocoa powder
1/2 teaspoon fine salt
1/4 cup semisweet mini chocolate chips

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
  • Finely chop 1/2 cup of the walnuts and set aside. Process the remaining 3/4 cup walnuts with 1/2 cup of the sugar in a food processor until very finely ground, about 1 minute. Add the butter and vanilla and process until smooth, 30 seconds to 1 minute. Add the flour, cocoa powder and salt and process until most of the dough forms a ball and is completely combined. Scrape the dough into a bowl with a rubber spatula and fold in the chocolate chips and reserved chopped walnuts.
  • Roll mounded teaspoons of the dough into 1-inch balls and space evenly apart on the prepared baking sheet. Bake the cookies, rotating the baking sheet halfway through, until cracked on top and mostly firm but still slightly springy when pressed, about 18 minutes (they will firm up out of the oven). Cool the cookies on the baking sheet for 5 minutes; you want them to be slightly warm for the first tossing in sugar.
  • Meanwhile, put the remaining 3/4 cup sugar in a shallow bowl or pie plate. Toss the warm cookies very gently in the sugar until evenly coated. Transfer the cookies to a wire rack to cool completely, about 30 minutes, then toss again in the sugar so they are very white. The cookies will keep in a little bit of extra sugar in an airtight container for up to 1 week.

SURPRISE SNOWBALL COOKIES



Surprise Snowball Cookies image

Time 22m

Number Of Ingredients 8

1 cup butter
1 cup + 1 cup powdered sugar
1 egg
1 cup diced pecans
1 teaspoon vanilla
1/4 teaspoon salt
2 1/2 cups all-purpose flour
24 chocolate Kisses, unwrapped

Steps:

  • Preheat oven to 350*F In a bowl, cream together butter and 1 cup powdered sugar. Add egg and mix well, scraping sides of bowl. Add vanilla and salt and mix well. Add pecans and blend again. Finally add flour 1/2 cup at a time blending after each addition until all flour has been added. Scoop out a tablespoon of dough and flatten in your hand. Place a chocolate kiss in the center of flat dough and wrap dough around kiss. Once wrapped, gently roll in your hands to create a ball. Place on a greased cookie sheet. Bake for 10 - 12 minutes or until a hint of golden. Allow to cool completely. Once cooled, toss in a large plastic bag with 1 cup powdered sugar. Seal bag and shake well until all cookies are covered in powdered sugar. This may require multiple batches. Will keep in a sealed container for up to a week.

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