Mexican Chocolate Snowball Cookies recipe

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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

Nutrition Info

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
servingSize: -
sodium: 9.3 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.

  2. 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.

  3. 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.

  4. Shape 1 tablespoon of dough into a ball, place on a lined baking sheet. Repeat with remaining dough.

  5. 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.

  6. 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.

  7. Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.

Recipe Yield

3 dozen

Recipe Note

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

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