Name: Chocolate Peppermint Snowballs
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 12 cookies
Ingredients: 1 cup unsalted butter, room temperature; 1/2 tsp. cornstarch; 2 cups all-purpose flour; 1 cup finely chopped pecans; 1 cup powdered sugar

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Chocolate Peppermint Snowballs

Recipe by Debbie Akyurek, adapted from Pillsbury

All-Purpose Cooking

Baking

Cooling peppermint makes these melt-in-your-mouth mounds a quintessential winter cookie.

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Serves 12 cookies

Prep Time 10 minutes

Cooking Time 15 minutes

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Ingredients

1 cup unsalted butter, room temperature

1/2 cup Black Onyx Chocolate Sugar

2 tsp. Natural Peppermint Extract

1/2 tsp. cornstarch 2 cups all-purpose flour 1 cup finely chopped pecans

1/4 tsp. Mayan Sea Salt

1 cup powdered sugar

Directions

Step 1 Preheat oven to 325 degrees and line two baking sheets with parchment paper. Add butter, Black Onyx Chocolate Sugar, Peppermint Extract, and cornstarch to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for 2 to 3 min., or until combined and slightly fluffy.

Step 2 Add flour, pecans, and salt to bowl and continue mixing just until dough holds together. Use a tablespoon measuring spoon or small scoop to form 1-inch balls.

Step 3 Place 2 dozen balls on each prepared baking sheet and bake for 13 to 15 min., or until balls are set.

Step 4 Cool slightly and roll cookies in powdered sugar. Cool completely and roll them in powdered sugar again.