Ingredients for Cocoa Bombs
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup (1 stick) margarine, softened
- Additional powdered sugar for coating
- 2 teaspoons vanilla extract
- Cold Water
- Unsweetened Cocoa
- 4 cups all-purpose flour
- Almonds
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How to Make Cocoa Bombs
- Preheat oven to 400°F (200°C).
- Cream together 1 cup (2 sticks) butter, ½ cup (1 stick) margarine, and 3 cups powdered sugar until light and fluffy.
- Beat in 2 teaspoons vanilla extract and 2 tablespoons water until well combined.
- Add ½ cup unsweetened cocoa powder and mix until thoroughly incorporated.
- Gradually add 4 cups all-purpose flour and 1 cup chopped nuts (walnuts or pecans recommended), mixing until just combined. Do not overmix.
- Roll dough into walnut-sized balls.
- Place balls onto ungreased baking sheets.
- Gently flatten each ball slightly with a fork.
- Bake for 8-10 minutes, or until edges are set but centers are still slightly soft.
- Immediately roll warm cookies in powdered sugar.
- Once completely cooled, roll cookies in powdered sugar again for extra sweetness and a delightful coating.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
11g
Carbs
2g
