NO-BAKE CHOCOLATE SNOWBALL COOKIES
Make something sweet without turning on the oven with these No-Bake Chocolate Snowball Cookies! With flaked coconut, crumbled graham crackers, marshmallows and more, these delicious no-bake chocolate snowball cookies are easy to make and fun to share.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 12 servings, 1 cookie each
Number Of Ingredients 8
Steps:
- Combine first 4 ingredients in large bowl. Add milk and corn syrup; mix well.
- Use moistened fingers to press 2 Tbsp. graham crumb mixture into ball; flatten into 3-inch round. Wrap dough around marshmallow to completely enclose marshmallow, then re-roll into ball. Repeat with remaining dough and marshmallows.
- Cover plate with waxed paper. Place coconut in medium bowl. Roll balls, 1 at a time, in coconut until evenly coated with coconut; place on prepared plate.
- Refrigerate 1 hour.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHOCOLATE-HAZELNUT SNOWBALL COOKIES
These bite-sized buttery, nutty cookies coated generously in confectioners' sugar are a holiday classic. This version is loaded with chopped chocolate and cocoa because we can't resist that chocolate-hazelnut combo.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield About 24 chocolate-hazelnut snowball cookies
Number Of Ingredients 8
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Spread the hazelnuts on a baking sheet and bake on the lower rack until lightly toasted, about 10 minutes. Let cool completely, about 20 minutes.
- Pulse the hazelnuts in a food processor until finely ground. Add the flour, cocoa powder and salt and pulse to combine.
- Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add 1/2 cup confectioners' sugar and the vanilla; beat on low speed until combined, then increase the speed to medium high and beat until well combined. Reduce the speed to low again, add the flour mixture and beat until combined. Beat in the chopped chocolate. Cover the dough and refrigerate until slightly firm, about 30 minutes.
- Scoop heaping tablespoonfuls of dough and roll into balls. Arrange about 2 inches apart on 2 unlined baking sheets. Bake, switching the pans halfway through, until the cookies spread slightly, have a matte finish and look slightly darker around the edges, 18 to 24 minutes. Let the cookies cool 5 minutes on the pans, then transfer to a rack to cool completely.
- Put the remaining 1 cup confectioners' sugar in a medium bowl. Gently roll the cookies in the sugar to coat completely, rerolling as needed. Dust the tops of the cookies with cocoa powder.
CHOCOLATE SNOWBALL COOKIES
These dainty cookies just melt in your mouth. I enjoy making them for get-togethers when there are lots of people around to enjoy them. -Mary Lou Welsh, Hinsdale, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add the egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate overnight. , Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake at 350° until tops are crackled, 7-8 minutes. Remove to wire racks to cool completely. Roll in confectioners' sugar.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 45mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
FLOURLESS CHOCOLATE SNOWBALL COOKIES
A wonderful, chewy chocolate cookie for those who can't eat wheat or gluten... though no one would guess that they are flourless. Guaranteed you'll fall in love with them if you like chocolate as much as I do! They are also beautiful and a unique addition to a Christmas cookie tray.
Provided by pastawendy
Categories Dessert
Time 45m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Mix first four ingredients in a small bowl.
- In a separate bowl, cream butter and brown sugar until light and fluffy.
- Beat in egg and vanilla.
- Stir in cooled chocolate.
- Fold in almond mixture until thoroughly combined.
- Cover and refrigerate until dough is firm; about 10 - 20 minutes.
- Preheat oven to 350°F Line 2 baking sheets with parchment paper.
- Place icing sugar in a bowl. Scoop dough with a tablespoon and roll into balls. Coat with icing sugar. Place on baking sheets.
- Bake 12-14 minutes. Remove sheets from oven and leave for 2 minutes. Cookies will set up a bit firmer as they sit. Remove to a rack to cool completely.
Nutrition Facts : Calories 88.1, Fat 5.9, SaturatedFat 3.1, Cholesterol 12.8, Sodium 50.4, Carbohydrate 10.2, Fiber 1.6, Sugar 7.3, Protein 1.7
NAN MAY'S SNOWBALLS
Growing up in Newfoundland, I looked forward to Christmas each year for the huge family get-togethers, and of course the food that went along with them. This recipe is one that my Grandmother made every year. Definitely one of my favourite Christmas cookies.
Provided by Brad&Kt
Categories Desserts Cookies No-Bake Cookie Recipes
Time 20m
Yield 24
Number Of Ingredients 7
Steps:
- Combine milk, sugar, butter, and cocoa powder in a large pot; bring to a boil for 3 minutes. Stir vanilla extract into the milk mixture; boil another 2 minutes. Remove pot from heat.
- Stir oats and 2 cups coconut into the milk mixture until thoroughly mixed; cool for 5 minutes.
- Spread 1/2 cup coconut onto a plate. Roll the mixture into 24 balls and roll in the coconut. Set on a sheet of parchment paper until finished.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 16.2 g, Cholesterol 5.9 mg, Fat 8.9 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 7 g, Sodium 22 mg, Sugar 9.6 g
NO BAKE CHOCOLATE COOKIES
Make and share this No Bake Chocolate Cookies recipe from Food.com.
Provided by Lu Ann
Categories Drop Cookies
Time 15m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Bring first 4 ingredients to a boil.
- Cook for 1 minute.
- Remove from heat.
- Add remaining ingredients.
- Mix well and drop by teaspoon onto wax paper.
- Let cool.
- Note: After I have let them cool, I put them in the fridge.
- They seem to harden better, plus they taste good that way.
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- Combine the butter, sugar, milk, cocoa, and salt together in a large saucepan over medium heat. Whisk until the butter melts, then bring to a boil. Allow to boil for 1 minute without whisking. Remove from heat, stir in the vanilla extract, then pour over the oats/coconut. Stir until combined. Cover tightly with aluminum foil or plastic wrap and chill for at least 45 minutes and up to 2-3 days.
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