These snowball cookies filled with mint chocolate chips are a variation on Mexican wedding cookies and are a great alternative for anyone with a nut allergy.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
83 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 2
Combine butter, sugar, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. Slowly add flour and mix in. Add mint chocolate chips until well incorporated. Roll dough into 1-inch balls and place on the prepared baking sheet.
Step 3
Bake in the preheated oven until bottom of cookies start to lightly brown, 16 to 20 minutes. Cool briefly on baking sheet until cool enough to handle, about 5 minutes. Pour confectioners' sugar in a shallow plate and roll each cookie in the sugar while still warm.
Ingredients
1 teaspoon vanilla extract
1 tablespoon white sugar
1 cup flour
0.5 cup butter, softened
0.125 teaspoon salt
0.5 cup dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolat
0.5 cup confectioners' sugar for rolling, or as needed
