Flourless Chocolate Snowball Cookies Recipes

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.

FLOURLESS CHOCOLATE SNOWBALL COOKIES

Steps:

• Mix first four ingredients in a small bowl.
• In a separate bowl, cream butter and brown sugar until light and fluffy.
• Beat in egg and vanilla.
• Stir in cooled chocolate.
• Fold in almond mixture until thoroughly combined.
• Cover and refrigerate until dough is firm; about 10 - 20 minutes.
• Preheat oven to 350°F Line 2 baking sheets with parchment paper.
• Place icing sugar in a bowl. Scoop dough with a tablespoon and roll into balls. Coat with icing sugar. Place on baking sheets.
• Bake 12-14 minutes. Remove sheets from oven and leave for 2 minutes. Cookies will set up a bit firmer as they sit. Remove to a rack to cool completely.

FLOURLESS CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat egg whites with an electric mixer on medium-low speed until well combined and foamy, but not stiff, about 2 minutes. Beat in vanilla extract.
• Stir powdered sugar, 1/2 cup plus 3 tablespoons cocoa powder, pecans, and salt together in a medium bowl. Add to the beaten egg whites and stir with a spatula until just combined; the batter will look similar to brownie batter.
• Scoop mounds of the batter onto the baking sheets using a 2-tablespoon cookie scoop. Space the mounds several inches apart, so there are 6 on each sheet.
• Bake in the preheated oven until puffed, shiny, and cracked, 13 to 17 minutes. Cool on the baking sheets for 3 to 5 minutes. Gently peel the cookies off the parchment paper and move to a cooling rack. Repeat with remaining batter once the baking sheets have cooled.

NO-BAKE CHOCOLATE SNOWBALL COOKIES

Steps:

• Combine first 4 ingredients in large bowl. Add milk and corn syrup; mix well.
• Use moistened fingers to press 2 Tbsp. graham crumb mixture into ball; flatten into 3-inch round. Wrap dough around marshmallow to completely enclose marshmallow, then re-roll into ball. Repeat with remaining dough and marshmallows.
• Cover plate with waxed paper. Place coconut in medium bowl. Roll balls, 1 at a time, in coconut until evenly coated with coconut; place on prepared plate.
• Refrigerate 1 hour.

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.