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Test Kitchen Approved

Chocolate Peppermint Snowballs

Chocolate Peppermint Snowballs

Chocolate Peppermint Snowballs

Recipe By Debbie Akyurek, adapted from Pillsbury

Yields

12 cookies

Prep Time

10 Minutes

Cooking Time

15 Minutes

Recipe By Debbie Akyurek, adapted from Pillsbury

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

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

Savory Spice ingredients in this recipe

  • Black Onyx Chocolate Sugar

    The chocolate-kissed possibilities of this black sugar are limitless. Our Black Onyx Chocolate Sugar infuses our rich Black Onyx Cocoa Powder into ...

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  • Natural Peppermint Extract

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. As...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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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.