Chocolate Peppermint Snowballs
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Test Kitchen Approved Recipe

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


YIELD
4 dozen

TIME
Active Prep: 10 min
Cook: 15 min

INGREDIENTS

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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.



THANKS TO
Debbie Akyurek, adapted from Pillsbury

NUTRITION



ITEMS IN THIS RECIPE

36
3 lbs  
$6.65

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