Ingredients for Mexican Chocolate Snowball Cookies
- Unsalted Butter
- 1 ⅔ cups powdered sugar
- 1 teaspoon pure vanilla extract
- All Purpose Flour
- ¼ cup unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- Ground Ancho Chili Pepper
- ½ teaspoon salt
- Toasted Almond
- Dark Chocolate
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How to Make Mexican Chocolate Snowball Cookies
- Preheat oven to 325°F (160°C).
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and ⅔ cup powdered sugar using an electric mixer on medium speed until light and fluffy.
- Beat in 1 teaspoon pure vanilla extract.
- In a separate medium bowl, whisk together 3 cups all-purpose flour, ¼ cup unsweetened cocoa powder, 2 teaspoons ground cinnamon, ½ teaspoon ancho chile powder (or to taste), and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup chopped almonds and 1 cup semi-sweet chocolate chips until evenly distributed.
- In a shallow dish, combine 1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon ground cinnamon.
- Roll 1 tablespoon of dough into balls.
- Place cookies onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 15-20 minutes, or until the edges are lightly browned. Avoid overbaking.
- Let cookies cool on baking sheets for 1-2 minutes before rolling in the cocoa-sugar mixture.
- Once the cookies have cooled completely on a wire rack, roll them in the cocoa-sugar mixture a second time for an extra coating.
- Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
270g
Fat
229g
Carbs
49g
