These Chocolate Mint Truffle Snowball Cookies have a fun hidden candy center inside. Adding a chocolate coating and sprinkles will make them stand out on the holiday cookie trays.
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Our winter has been very mild so far this year. We are talking 50-60 degrees mild. Totally strange for a midwest winter, that for sure.
Although, you will not hear me complaining at all. I’m not a winter/cold weather fan at all. The only day I am cool with snow is on Christmas day. There is something so relaxing about a white Christmas morning. After that it can melt and stay away until next year. Yes, I’m a snow grinch!
My husband was singing about dreaming of a white Christmas this morning on the way home from the gym. Nope, not me. The only snow I dream about is in the shape of a cookie. These peppermint snowball cookies are on my holiday baking list every single year!
I decided to change things up and make a chocolate mint cookies last year. But these cookies had to wait an entire year to show up here. I made them, loved them, and then my computer crashed last December taking the cookie pictures with them. By that point, I was so upset and frustrated over the computer that I never made the cookies again.
Fast forward to last month, and I couldn’t wait any longer to make another batch of these chocolate mint truffle snowball cookies.
I also couldn’t wait any longer to eat all the leftover mint truffle kisses. Seriously! These are one of my absolute favorites! It’s a good thing they are not around all year long!
Now I like to dip my snowball cookies in white chocolate and sprinkles, but you can also roll them in powdered sugar to make them a true snowball cookie.
I actually did a batch with half of them rolled in powdered sugar. Any guesses which ones my family ate first? Yup, the powdered ones…because they are aliens and don’t like sprinkles.
Oh, well! More sprinkle goodness for my fat pants!
One quick tip for these cookies is to freeze the kisses while you make the dough. It just helps them not flatten and melt so much in the oven.
If you are going to roll them in sugar, do it while they are still warm. Then roll them again after they cool off. If you are dipping them in chocolate, let them cool first. Then dip and sprinkle away.
Either way you top your cookies, they will get eaten in a hurry. Something about a hidden candy center makes everyone smile.
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- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 1/4 cups flour
- 1/4 cup dark cocoa powder
- 24 mint truffle Hershey kisses
- 1/2 cup white candy melting melts
- Preheat the oven to 350 degrees.
- Unwrap the Hershey kisses and place in a bowl in the freezer while you make the dough.
- Beat together the butter and sugar. Add the egg and vanilla and beat again.
- Stir together the salt, flour, and cocoa powder. Slowly beat in to the butter mixture. It will be thick.
- Roll into 24 even dough balls. Flatten each one individually and place a mint kiss in the center.
- Wrap the dough around it and roll again. Repeat for each dough ball.
- Bake for 10 minutes. Remove and cool.
- Melt the chocolate and dip the tops of each cookie. Top with sprinkles. Let set. Store in a tightly sealed container.
*Optional topping: Roll the warm cookies in powdered sugar. Let them cool and roll again. Skip the chocolate topping if you do the cookies this way.
Amount Per Serving: Calories: 140 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 19mg Sodium: 60mg Carbohydrates: 22g Fiber: 1g Sugar: 10g Protein: 2g
More fun cookies to make at the holidays: