chocolatecookie

Chocolate Pecan Snowball Cookies

Name: Chocolate Pecan Snowball Cookies
Ingredients: Salted butter: 1 cup (2 sticks or 226 g); Powdered sugar (for the batter): ½ cup (60 g); Salt: ½ teaspoon (3 g); Vanilla extract: 1 teaspoon (4 g); All-purpose flour: 1¾ cups (220 g); Unsweetened cocoa powder: ¼ cup (25 g); Chopped pecans: ½ cup (50 g); Semi-sweet chocolate chips: ½ cup (90 g); Powdered sugar (for dusting): ¼ cup (30 g)

by Josephine

Crumbly cocoa pecan snowball cookies rolled in powdered sugar for a classic melt-in-your-mouth texture. A simple no-chill cookie recipe made with pantry.

Ingredients

Salted butter1 cup (2 sticks or 226 g)
Powdered sugar (for the batter)½ cup (60 g)
Salt½ teaspoon (3 g)
Vanilla extract1 teaspoon (4 g)
All-purpose flour1¾ cups (220 g)
Unsweetened cocoa powder¼ cup (25 g)
Chopped pecans½ cup (50 g)
Semi-sweet chocolate chips½ cup (90 g)
Powdered sugar (for dusting)¼ cup (30 g)

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream the softened butter and ½ cup of powdered sugar until light and fluffy. Add the vanilla extract and salt and mix until well combined. Add in the flour, cocoa powder, chocolate chips, and chopped pecans. Fold the dry ingredients into the batter until just combined.

Scoop 1-tablespoon portions of cookie dough onto the baking sheets, at about 1 inch apart.

Bake for 11-13 minutes, or until the edges are set.

Let the cookies cool on the baking sheet for 30 minutes. Once the cookies are room temperature, dust the rest of the powdered sugar on top of the cookies. This recipe made 18 cookies.

Chocolate Pecan Snowball Cookies

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