CHOCOLATE SNOWBALL COOKIES
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
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 FILLED SNOWBALLS
One of my favorite holiday treats!
Provided by Megan Wood
Categories Chocolate
Time 15m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375
- 2. Cream butter, sugar and vanilla until light and fluffy. Add sifted flour and chopped nuts. Blend well.
- 3. Chill dough wile removing foil from kisses. Spoon dough around each kiss and roll so each kiss is completely covered. Bake on ungreased sheet for 12-14 min @ 375
- 4. Roll in conf. sugar while warm.
CHOCOLATE FILLED SNOWBALLS
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
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-FILLED MERINGUE SNOWBALLS
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
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 SNOWBALL COOKIES
Absolutely delicious. Chocolate lovers will go crazy!!
Provided by Meryl Hausner
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. Beat butter, sugar & vanilla until light & fluffy.
- 2. Add nuts, flour, blend well & chill.
- 3. Shape dough around kissesm using about 1/2 Tablespoon for each kiss.
- 4. Roll dough into a ball and press kiss into it covering completely.
- 5. Place balls on ungreased cookie sheet.
- 6. Bake in preheated 375 oven for 12 minutes, or until set & lightly brown.
- 7. Cool slightly & roll in confectioner's sugar while still warm.
- 8. Cool. Store in tightly covered container or freeze. Roll in sugar again if desired.
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4.8/5 (14)Category Cookies
- 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. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days.
- Meanwhile, pulse the remaining coconut in a food processor to break it down. It’s easier to coat the balls when the coconut shreds are broken up/smaller.
- Line two baking sheets with parchment paper or silicone baking mats. And make sure there is enough room in your refrigerator for the baking sheets.
CHOCOLATE SNOWBALL COOKIES RECIPE | HERSHEYLAND
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Servings 60Total Time 4 hrs
- Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits.
- Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from chocolates. Shape dough into 1-inch balls. Press chocolate piece into each ball, covering completely with dough. Reshape into balls; place on prepared cookie sheet.
- Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar.
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