Chocolate & Peppermint Candy Cane Wedding Cookies Recipe
These delightful chocolate peppermint snowball cookies are a festive and delicious treat perfect for the holiday season. The buttery cookie dough is studded with rich bittersweet chocolate chips and crunchy candy cane pieces, creating a delightful blend of flavors and textures in every bite. Coated in a snowy layer of powdered sugar, these cookies are a joy to make and even more delightful to enjoy with a cup of hot cocoa or a glass of milk.
— Constant Cookbook
Ingredients
- 1 cup (1/2 lb.) unsalted butter, at room temperature
- 2 cups powdered sugar, divided
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/2 cup high-quality bittersweet (60% cocoa) chocolate chips
- 1/2 cup crushed candy cane pieces
Instructions
- Preheat the oven to 300 degrees F.
- In a large bowl, combine room temperature butter, ½ cup powdered sugar, and vanilla extract. Beat on medium speed until smooth.
- In a medium bowl, whisk together flour and baking powder. With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Turn the mixer to medium speed until the mixture is just blended.
- Place high-quality bittersweet chocolate chips in a metal bowl set over a bowl of simmering water, stirring until the chips are melted. Let the melted chips cool for 4 to 5 minutes and then add to the butter mixture. Beat on medium speed until blended. Stir in candy cane pieces.
- Using a scant 1 tablespoon of dough for each cookie, shape the dough into balls and place on baking sheets lined with parchment paper, about 1 inch apart.
- Bake the cookies until they are pale golden brown, 25 to 30 minutes, switching the position of the pans halfway through baking. Let the cookies stand on baking sheets for about 30 minutes. Place 1½ cups powdered sugar in a medium bowl. Working with a few cookies at a time, roll the cookies in the powdered sugar until coated. Lightly brush off an clumps of powdered sugar that may form.
- Set cookies on racks to cool completely.
Yield
Makes approximately 40 cookies
Nutrition
- Calories: 110 kcal
- Carbohydrate Content: 15 g
- Protein Content: 1 g
- Fat Content: 5 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 12 mg
- Sodium Content: 3 mg
- Fiber Content: 1 g
- Sugar Content: 9 g
- Serving Size: 1 cookie
Comments
No comments found.