Double Chocolate Snowballs Cookies Recipes

DOUBLE CHOCOLATE SNOWBALLS

Steps:

• Whisk together flour, salt, and cocoa; set aside.
• Cream together butter and sugar with an electric mixer until pale and fluffy, about 1 minute. Add the vanilla and rum extract and mix. Gradually mix in flour mixture. Mix in mini chocolate chips until evenly incorporated. Cover and chill dough for at least 2 hours.
• Preheat oven to 350 degrees. Roll dough into 1 inch balls. Place dough on a silicone baking mat about 2 inches apart.
• Bake in preheated oven for 20 minutes. When cookies are still very warm, but cool enough to handle, roll in powdered sugar. Cool cookies completely then roll cookies a second time in 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.)

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg white.
• Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips. Onto ungreased cookie sheet, drop dough by teaspoonfuls about 2 inches apart.
• Bake 8 to 9 minutes or until set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack.

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 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, 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.

DOUBLE CHOCOLATE SNOWBALL COOKIES

Steps:

• Preheat oven to 375°F and line two cookie sheets with parchment paper.
• Mix Earth Balance, 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. Chill for 15 minutes to make the dough easier to work with.
• Scoop dough in 1-tablespoon portions, roll into a balls and place on prepared cookie sheet.
• Bake 7 to 10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5 to 10 minutes.
• Fill a small bowl with 1 cup powdered sugar and roll or sprinkle each cookie in the sugar until coated. Place on a rack to cool