Best Chocolate Snow Cookies Recipes

CHOCOLATE MINT SNOW TOP COOKIES

Steps:

• Combine flour, baking powder, and 1/4 tsp salt, set aside.
• In a saucepan heat 1 cup of chocolate pieces over low heat until melted, stirring constantly.
• Beat butter with a mixer on medium speed for 30 seconds. Beat in granulated sugar until combined. Add in melted chocolate, eggs, vanilla, and mint flavoring. Mix until combined.
• Stir in flour mixture and remaining chocolate pieces.
• Wrap dough in plastic wrap.
• Freeze 30 minutes or until firm enough to shape.
• Preheat oven to 350°F
• Shape dough into 1" balls; roll balls in powdered sugar. Place balls about 2" apart on ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until tops are crackled.
• Cool 2 minutes on cookie sheet.
• Transfer to wire racks; cool.

SNOW-TOPPED CHOCOLATE MINT COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips; stir until smooth and set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the melted chocolate chips and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in the remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle. , Roll into 1-in. balls, then roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are set and centers are almost set. Cool for 10 minutes before removing to wire racks.

SNOW-CAPPED CHOCOLATE CRINKLE COOKIES

Steps:

• 1. Place the cake mix, eggs and thawed whipped topping in large bowl. Blend for 1 to 2 min. with mixer on med. speed or with wooden spoon until well blended and all dry ingredients are moisten(dough will be stiff) Refrigerate dough, covered for 30 min. Preheat oven to 350. Position oven rack in middle of oven, set aside ungreased cookie sheets. Place powdered sugar in a small shallow dish. Shape dough into 1 inch balls. Roll cookies in powdered sugar to coat. Place 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 min. or until cookies are puffed in appearance and firm at edges(centers will be slightly soft). Let cookies rest on cookie sheets for 2 min.(cookies will fall, giving them a cracked apperance). Transfer cookies to wire rack with metal spatula, and cool completely.

SNOW-TOPPED CHOCOLATE MINT COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips; set aside to cool.
• In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the melted chocolate chips and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in the remaining chocolate chips.
• Cover and refrigerate for 2 hours or until easy to handle.
• Roll into 1-in. balls, then roll in confectioners' sugar. Place 2 inches apart on ungreased baking sheets.
• Bake at 350 degrees F for 10-12 minutes or until edges are set and centers are almost set. Cool for 10 minutes before removing to wire racks.

CHOCOLATE MINT SNOW-TOP COOKIES

Steps:

• In bowl combine flour, baking powder and salt; set aside. Over hot (not boiling ) water, melt 1 cup mint chocolate chips; stirring until smooth. In bowl beat butter and sugar until creamy. Add melted mint chocolate chips and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint chocolate chips. Wrap dough in plastic wrap; freeze until firm. Preheat oven to 350˚F. Shape dough into 1-inch balls; coat with confectioners' sugar. Place on ungreased cookie sheet. Bake 10-12 minutes, until tops appear cracked. Let stand 5 minutes on cookie sheet. Cool completely.

CHOCOLATE MINT SNOW TOP COOKIES

Steps:

• In a bowl, combine flour, baking soda, and salt. Set aside. Over hot water (not boiling), melt 1 cup mint semi-sweet chocolate morsels, stirring until smooth. In a bowl, beat butter and sugar until creamy. Add melted chocolate and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup of mint chocolate morsels. Wrap dough in plastic wrap, and freeze until firm. Preheat oven to 350deg. Shape dough into 1" balls, and coat thoroughly with confectioners sugar. Place balls on ungreased cookie sheet. Bake 10-12 minutes, until tops appear cracked. Lot cookies stand for 5 minutes, then cool completely.

SNOW-TOPPED CHOCOLATE MINT COOKIES [13]

Steps:

• In a microwave, melt 1 cup chocolate chips; set aside to cool. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the melted chocolate chips and vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Stir in the remaining chocolate chips. Cover and refrigerate for 2 hours or until easy to handle. Roll into 1-in. balls, then roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until edges are set and centers are almost set. Cool for 10 minutes before removing to wire racks.

CHOCOLATE SNOW COOKIES

Steps:

• Ground the nuts in a food processor. In a separate bowl Whisk the eggs with the sugar until the mixture is white and form a ribbon. Melt the chocolate, the butter, the zests and the coffee in a bowl set over simmering water. Let it cool a little bit. Mix in the egg mixture. The mixture will become thick as you stir it. Stir it just until combined. n a bowl mix together the flour, salt, baking powder and ground nuts. Stir this mixture into the chocolate batter. Refrigerate the chocolate mixture until firm (around 1-2 hours). Preheat the oven to 350F. Set two bowls, one with granulated sugar and the other one with powdered sugar. Roll the dough in 1-inch balls. Roll them in the sugar to coat them, then roll them in the powdered sugar. Place the cookies 1 inch apart on a baking pan lined with parchment paper. Bake them for 15 minutes. They should still soft near the center but firm at the edges. Let them cool before taking them from the pan.