Best 18 Chocolate Snowballs Recipes

CHOCOLATE SNOWBALLS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.

CHOCOLATE SNOWBALLS

Steps:

• In a medium bowl, cream butter and sugar until light and fluffy. Stir in the vanilla. Sift together the flour, salt, and cocoa; stir into the creamed mixture. Mix in the pecans until well blended. Cover, and chill for at least 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets about 2 inches apart.
• Bake for 20 minutes in preheated oven. Roll in confectioners' sugar when cooled.

CHOCOLATE-FILLED MERINGUE SNOWBALLS

Steps:

• Heat oven to 250° F. Generously grease cookie sheets with shortening.
• In medium bowl, stir powdered sugar, cookie crumbs, pecans, chocolate chips, bourbon and corn syrup until well mixed. Shape 1/2 teaspoonfuls into balls; place on sheet of waxed paper. (If necessary, flour hands to shape balls.)
• In small bowl, beat egg whites with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla.
• Drop balls 1 at a time into meringue. With spoon, coat well to form 1-inch balls; place on cookie sheets. Swirl top of meringue with spoon.
• Bake 30 minutes or until meringue snowballs are crisp. Immediately remove from cookie sheets.

CHOCOLATE KAHLUA SNOWBALLS

Steps:

• Combine first 3 ingredients; let stand 5 minutes. Stir until coffee granules dissolve.
• Combine cookie crumbs, 3/4 cup powdered sugar, and almonds; stir well. Pour coffee mixture over crumb mixture, stirring well.
• Shape into 1-inch balls; roll in powdered sugar twice to coat well. Store in airtight container up to 1 week.

CHOCOLATE-DIPPED COCONUT SNOWBALLS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in German sweet chocolate, coconut and pecans. , Roll into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are browned. Remove to wire racks to cool., In a microwave, melt semisweet chocolate and shortening; stir until smooth. Dip tops of cookies into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with toasted coconut. Chill 1 hour or until firm.

CHOCOLATE FILLED SNOWBALLS

Steps:

• Beat butter, sugar, and vanilla until light and fluffy.
• Add sifted flour and pecans; blend well.
• Chill dough while unwrapping kisses.
• Shape dough around each kiss to form a ball; about 1 teaspoon. Make sure the kiss is completely covered.
• Place on an ungreased cookie sheet. They dont spread, but make sure there is space between them.
• Bake at 375°F four about 12 minutes until set but not brown.
• Cool slightly on cookie sheet then transfer to a rack to cool completely. Be careful, they are very delicate when they first come out.
• Sprinkle with powdered sugar to complete the "snowball" effect.
• Store in an airtight container.

CHOCOLATE-HAZELNUT SNOWBALLS

Steps:

• Melt chocolate in microwave, 2 minutes. Stir until smooth, then stir in condensed milk, vanilla, nuts, and salt. Let cool. Roll mixture into 1-inch balls. Place coconut on a plate; roll balls in coconut to coat. Chill until set, about 30 minutes or up to 5 days.

DOLLY'S CHOCOLATE SNOWBALLS

Steps:

• 1. Preheat oven to 350 degrees. Sift together flour and salt. Set aside.
• 2. Blend the butter, cane sugar, and vanilla.
• 3. Beat in egg.
• 4. Stir in flour mixture and chocolate chips.
• 5. Shape into balls about an inch in size. Place on an ungreased cookie sheet.
• 6. Bake for 15-20 minutes. Cool slightly.
• 7. Roll in confectioners sugar.

CHOCOLATE-DIPPED SNOWBALLS

Steps:

• Melt butter in large saucepan on low heat.
• Add marshmallows; cook for 5 minutes or until marshmallows are melted and mixture is well blended, stirring occasionally.
• Remove from heat.
• Stir in cereal.
• Cool slightly.
• Shape into 24 balls with moistened hands and place on wax paper-covered baking sheet.
• Cool completely.
• Heat dipping chocolate as directed on container.
• Dip top of each ball in chocolate and return to baking sheet dipped side up.
• Refrigerate for 15 mintutes or until chocolate is firm.
• These taste great with any flavor of Post Honey bunches of oats.

CHOCOLATE MUNCHKIN SNOWBALLS

Steps:

• In a double boiler melt wafers.
• Dip one Munchkin at a time into chocolate, cover all of the Munchkin.
• Place on wax paper or foil,pull out toothpick if used.
• sprinkle with edible glitter.
• Let dry and serve.

CHOCOLATE COCONUT SNOWBALLS

Steps:

• Melt chocolate squares in a double boiler.
• When melted, remove from heat and add condensed milk and graham cracker crumbs.
• Form into 1 inch balls and roll in fine coconut. Enjoy!

CHOCOLATE FILLED SNOWBALLS

Steps:

• 1. Preheat oven to 375
• 2. Cream butter, sugar and vanilla until light and fluffy. Add sifted flour and chopped nuts. Blend well.
• 3. Chill dough wile removing foil from kisses. Spoon dough around each kiss and roll so each kiss is completely covered. Bake on ungreased sheet for 12-14 min @ 375
• 4. Roll in conf. sugar while warm.

MINTY CHOCOLATE SNOWBALLS

Steps:

• In a bowl, combine the whipped cream, marshmallows, candy and pecans. Cover and chill for 3 hours or overnight. Place wafer crumbs in a shallow dish. Stir marshmallow mixture; shape by 1/2 cupfuls into balls. Roll in crumbs until coated. Chill until serving.

SNOWBALLS (WHITE CHOCOLATE COOKIE BUTTER BALLS)

Steps:

• 1. Place the cookie butter, butter and confectioners' sugar in a large bowl. Mix with your hands until a nice smooth texture is formed.
• 2. Place some waxed paper on your table. Take some of the cookie butter mixture and form into small balls. Lay each ball on the waxed paper. Let stand for about 10 minutes to firm.
• 3. Take the candiquik, break into squares, and place in a microwave safe dish. Microwave for 2 minutes. remove dish and stir. Keep microwaving for 20 seconds and stirring until the white chocolate has melted.
• 4. Either using a toothpick or a spoon (I do better with a spoon), place each ball in the white chocolate and let excess white chocolate drip back into bowl before placing the ball back onto the waxed paper. When the white chocolate has set, you can put the snowballs into an air tight container and put into refrigerator until ready to serve.

CHOCOLATE SNOWBALLS

Steps:

• Boil sugar,milk and butter gently for 5 minutes.
• Remove from heat.
• Fold in rolled oats, 1 cup coconut, cocoa and vanilla.
• Chill mixture for about 1/2-1 hour. Form into balls and roll into remaining coconut.
• Some tips for getting the texture of these correct:.
• -- Be precise with your measurements.
• -- Boil for no more than 5 minutes and time it from point it starts to boil.
• -- Do not stir the mixture as it boils. This can cause crystallization of the sugar and results in a hard end product.

CHOCOLATE SNOWBALLS

Steps:

• 1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms. 2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet. 3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes. 4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered. High Altitude (3500-6500 ft): No change.

CHOCOLATE SNOWBALLS

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
• Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
• Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

CHOCOLATE SNOWBALLS

Steps:

• 1. Cream butter and sugar until light and fluffy. Add vanilla, stir. Add flour, salt, cocoa, and nuts, mix well.
• 2. Chill for about 2 1/2 - 3 hours. Form into balls about the size of small marbles.
• 3. Place on ungreased cookie sheet and bake at 350F for about 15 minutes.
• 4. Cool and roll in confectioners' sugar. This is where the kids can help and have some fun!! ENJOY!