Ingrédients pour White Chocolate Snowballs
- Unsalted Butter
- Dark Brown Sugar
- Granulated Sugar
- ¼ cup light corn syrup
- Vanilla Extract
- 1 large egg
- All Purpose Flour
- Kosher Salt
- Baking Soda
- Sweetened Flaked Coconut
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Comment préparer White Chocolate Snowballs
- Preheat oven to 375°F (190°C).
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup packed brown sugar, ¾ cup granulated sugar, ¼ cup light corn syrup, and 1 teaspoon vanilla extract for 3 minutes using an electric mixer on medium-high speed.
- Beat in 1 large egg until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until just combined.
- Line two baking sheets with parchment paper.
- Roll the dough into 1-teaspoon sized balls.
- Spread 7 ounces of sweetened flaked coconut on a plate.
- Roll each dough ball in the coconut, pressing gently to adhere.
- Place the coconut-covered balls onto the prepared baking sheets.
- Bake for 10-12 minutes, or until lightly golden.
- Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- While cookies cool, melt 12 ounces of white chocolate chips in a heatproof bowl set over (but not touching) a pan of simmering water.
- Once cookies are completely cool, turn half of the cookies upside down and spread the flat side with melted white chocolate.
- Top with the remaining cookies to create white chocolate-filled snowballs.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
81g
Fat
45g
Carbs
11g
