Best Mexican Chocolate Snowball Cookies Recipes

MEXICAN CHOCOLATE SNOWBALL COOKIES

Mexican Chocolate Snowball Cookies image

A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper.

Provided by snappygourmet

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 56m

Yield 36

Number Of Ingredients 11

Ingredients

1 cup butter, softened
1 ⅔ cups confectioners' sugar, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup unsweetened dark cocoa powder
1 tablespoon ground cinnamon, divided
½ teaspoon ground ancho chile pepper
⅛ teaspoon salt
⅔ cup finely chopped toasted almonds
⅓ cup finely chopped dark chocolate
2 tablespoons unsweetened dark cocoa powder

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.
Combine butter and 2/3 cup confectioners' sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Beat in vanilla extract.
Mix flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt together in a bowl. Beat into the butter mixture. Stir in almonds and dark chocolate until dough comes together.
Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.
Bake in the preheated oven until lightly browned on the bottom, 15 to 20 minutes. Cool for 1 to 2 minutes on the baking sheets.
Mix remaining 1 cup confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder in a bowl. Roll cookies in sugar mixture while still warm.
Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 13.1 g, Cholesterol 13.6 mg, Fat 6.7 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.5 g, Sodium 9.3 mg, Sugar 6.6 g

MEXICAN CHOCOLATE SNOWBALL COOKIES

Mexican Chocolate Snowball Cookies image

A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper. Recipe is from my blog snappygourmet.com"

Provided by snappygourmet

Categories Dessert

Time 50m

Yield 3 dozen

Number Of Ingredients 10

Ingredients

1 cup unsalted butter, softened
1 2/3 cups powdered sugar, divided
1 teaspoon vanilla
2 cups all-purpose flour
6 tablespoons unsweetened dark cocoa powder, divided
1 tablespoon cinnamon, divided
1/2 teaspoon ground ancho chili pepper
1/8 teaspoon salt
2/3 cup toasted almond, finely chopped
1/3 cup dark chocolate, finely chopped

Steps:

Preheat oven to 325 degrees F.
In a large mixing bowl, beat together butter and 2/3 cup powdered sugar with electric mixer on medium speed until well combined. Beat in vanilla.
In a separate small mixing bowl, mix together flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt until well combined. Beat into butter/sugar mixture. Stir in almonds and chocolate until well combined and dough forms.
In a large shallow bowl, whisk together remaining 1 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined. Set aside.
Form dough into 1 tablespoon balls. Place cookies on ungreased cookie sheets (or silpats or parchment paper). Bake cookies at 325 degrees F for about 15-20 minutes or until lightly browned on the bottom being careful not to overbake. Cookies will harden as they cool. Cool cookies about 1-2 minutes then roll in sugar mixture while still warm. Cool completely on wire rack then roll cookies in sugar mixture again.