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.

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

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 WALNUT SNOWBALL COOKIES

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.

CHOCOLATE SNOWBALLS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
• Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
• Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

CHOCOLATE-HAZELNUT SNOWBALL COOKIES

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 SNOWBALL COOKIES - CHRISTMAS

Steps:

• Preheat oven to 325.
• Mix 1 cup confectionary sugar and 1 teaspoon vanilla. Set aside.
• Cream butter until fluffy.
• Beat in evaporated milk and vanilla.
• Add dry ingredients and nuts. Mix well.
• Shape into 1" balls.
• Bake for 15-20 minutes.
• Roll immediately in vanilla and confectionary sugar mixture.
• Let cool.

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.

HOLIDAY SNOWBALL COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Cream butter, powdered sugar, sour cream, milk, and vanilla in a bowl. Add flour, salt, and cinnamon; mix well. Mix in walnuts. Roll into 1-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven for 18 to 20 minutes.
• Remove from the oven and immediately roll balls in remaining powdered sugar to coat.