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Test Kitchen Approved

Chocolate Peppermint Snowballs

Recipe By Debbie Akyurek, adapted from Pillsbury


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.


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 cocoa kissed possibilities of this sugar are limitless. Featuring our rich Black Onyx Cocoa Powder, this sugar is decadent with brownie-like fl...

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  • Natural Peppermint Extract

    As soon as you open a bottle and smell our Natural Peppermint Extract, you will know why so many customers believe it is the best tasting peppermi...

    View full details
  • 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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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.