Chocolate Snowball Treats Recipes

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CHOCOLATE SNOWBALL COOKIES



Chocolate Snowball Cookies image

Chocolate Snowball Cookies are a buttery melt in your mouth chocolate cookie featuring ground walnuts and sprinkled with powdered sugar. This is a delicious holiday classic cookie that you need to put on your baking list!

Provided by Alyssa Rivers

Number Of Ingredients 12

3/4 cup packed brown sugar
3/4 cup butter (softened)
1 egg
1/4 cup milk
1 teaspoon vanilla
2 cups all purpose flour
1/2 cup baking cocoa
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups walnuts
powdered sugar (about 1 cup)

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.

Nutrition Facts : Calories 86 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 11 mg, Sodium 59 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

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 EGG SNOWBALL



Chocolate Egg Snowball image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 5

4 ounces plain (dark) chocolate
6 eggs, separated
l/2 tablespoon caster sugar (superfine)
1 1/2 pints (24 ounces) full cream (whole) milk
4 ounces granulated sugar

Steps:

  • Melt the chocolate in a bowl over hot water.
  • Beat the egg whites until very stiff. Add the caster sugar and whisk again until stiff and the sugar is dissolved. Bring the milk to a simmering point in a wide flat pan. Shape the egg white mass into a round flat cake and poach this gently in the simmering milk for a few minutes, turn it carefully with a fish slicer or long spatula and poach the other side. Leave to drain on kitchen paper or a clean cloth.
  • Beat the egg yolks and half the sugar into the melted chocolate and pour the slightly cooled milk over the mixture. Place over hot (not boiling) water in a double boiler. Cook stirring constantly until the mixture thickens to the consistency of thin cream. Pour into a glass bowl and place the egg whites on top. Chill.
  • Ten minutes before serving, caramelize the remaining sugar in a heavy saucepan and pour over the egg whites.

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.

SNOWBALL



Snowball image

I've been making these popular treats for 40 years, much to my family's delight. They look impressive with chocolate and coconut wrapped around a chewy marshmallow center, yet they're surprisingly simple to assemble.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 7

1/2 cup butter, cubed
1 can (14 ounces) sweetened condensed milk
3 tablespoons baking cocoa
1 teaspoon vanilla extract
2 cups graham cracker crumbs (about 32 squares)
3-1/2 cups sweetened shredded coconut, divided
32 to 35 large marshmallows

Steps:

  • Line a baking sheet with waxed paper; set aside. , In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1-1/2 cups coconut. Let stand until cool enough to handle., Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.

Nutrition Facts : Calories 145 calories, Fat 7g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 95mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE SNOWBALL TREATS



Chocolate Snowball Treats image

These little chocolate treats are great for any type of occasion. I make them and give them as gifts for Eid. They taste quite sweet but are addictive. And best of all they are easy to do.

Provided by kitty_catxx

Categories     No-Bake Cookies

Time 30m

Yield 25

Number Of Ingredients 4

6 cups graham cracker crumbs
1 ½ cups butter, melted
1 cup milk chocolate or semisweet chocolate chips
1 cup flaked sweetened coconut

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.

Nutrition Facts : Calories 264.5 calories, Carbohydrate 25.4 g, Cholesterol 31.5 mg, Fat 17.6 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 9.8 g, Sodium 214.2 mg, Sugar 10.4 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 SNOWBALL CAKE



Chocolate Snowball Cake image

Provided by Kathleen Hulsy

Categories     Cake     Rum     Chocolate     Egg     Dessert     Bake     Winter     Bon Appétit     Maine     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 8

Nonstick vegetable oil spray
2 tablespoons dark rum
1 tablespoon instant coffee
2 2/3 cups semisweet chocolate chips (about 1 pound)
1 cup (2 sticks) unsalted butter, diced
1 1/2 cups sugar
6 large eggs
1 1/2 cups chilled whipping cream

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.

CHOCOLATE PEANUT BUTTER SNOWBALLS



Chocolate Peanut Butter Snowballs image

Make and share this Chocolate Peanut Butter Snowballs recipe from Food.com.

Provided by Sam 3

Categories     Dessert

Time 1h6m

Yield 22-26 serving(s)

Number Of Ingredients 4

8 semi-sweet chocolate baking squares
1/2 cup peanut butter
2 cups Cool Whip
1/4 cup icing sugar

Steps:

  • Microwave chocolate in a large microwavable bowl on medium 2 minutes or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted.
  • Stir in peanut butter until smooth. Cool to room temperature. Gently stir in the Cool Whip.
  • Chill for 1 hour.
  • Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1in balls.
  • Roll balls in icing sugar.
  • Keep stored in refrigerator.
  • *Variation: Prepare as directed, but roll in finely chopped pecans, coconut, grated chocolate, etc.

Nutrition Facts : Calories 110.8, Fat 7.8, SaturatedFat 3.9, Sodium 29.8, Carbohydrate 10.6, Fiber 1, Sugar 9.1, Protein 2

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Top Asked Questions

How do you make no-bake chocolate coconut snowballs?
These no-bake chocolate coconut snowballs are easy to make and freeze wonderfully. Place the oats and 1 cup of shredded coconut in a large bowl. Set aside. (Reserve the remaining coconut for step 3.) Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil.
What are chocolate snowball cookies?
These buttery chocolate snowball cookies melt in your mouth and are always a crowd-pleasing Christmas treat. These chocolate snowball cookies are a twist on classic snowballs, otherwise know as Mexican wedding cakes, Italian snowballs or Russian tea cakes. They have a rich chocolate flavour and are coated in powdered sugar for a festive finish!
What do you put on snowball cookies?
These festive snowball cookies use sprinkles and white chocolate chips, or mini chocolate chips, instead of nuts. Everyone loves this holiday treat! Do you have your holiday baking all planned out yet? These easy snowball cookies make a great addition to any cookie tray.
Are snowballs easy to make?
Not only are snowballs delicious, they're incredibly easy to make. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you bake these buttery snowball cookies: 1. Beat the butter, powdered sugar, and vanilla.

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