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

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. 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. Place 2 dozen balls on each prepared baking sheet and bake for 13 to 15 min., or until balls are set. Cool slightly and roll cookies in powdered sugar. Cool completely and roll them in powdered sugar again.