Description
These snowball cookies, also known as Mexican wedding cookies, are a great alternative for anyone with a nut allergy. Full of chocolate chips filled with mint, they are so tasty you won’t even miss the nuts.
Ingredients
- ½ cup butter, softened
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup flour
- ½ cup dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)
- ½ cup confectioners’ sugar for rolling, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 24