Mexican Chocolate Snowball Cookies
Dive into the irresistible allure of Mexican Chocolate Snowball Cookies—a spiced and chocolatey twist on the classic holiday treat! These delicate, buttery cookies feature a rich combination of cocoa powder, cinnamon, and just a hint of cayenne pepper, giving them a subtle kick that pairs perfectly with the sweetness of powdered sugar. Studded with semi-sweet chocolate chips and optional chopped pecans or walnuts, each bite offers a delightful balance of crunch and melt-in-your-mouth texture. Perfect for holiday cookie platters or anytime you’re craving a unique dessert, these cookies are quick to prepare and rolled twice in powdered sugar for that signature snowy finish. Whether you’re serving them with coffee or hot chocolate, these Mexican-inspired snowballs are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 60 grams powdered sugar
- 2 teaspoons vanilla extract
- 240 grams all-purpose flour
- 30 grams cocoa powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoons cayenne pepper
- 0.5 teaspoons fine sea salt
- 60 grams semi-sweet chocolate chips
- 60 grams chopped pecans or walnuts (optional)
- 120 grams additional powdered sugar (for rolling)
Instructions
Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper or silicone mats.
In a large bowl, use an electric mixer to cream together the unsalted butter and powdered sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, cocoa powder, ground cinnamon, cayenne pepper, and fine sea salt.
Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until a dough forms.
Stir in the semi-sweet chocolate chips and chopped pecans or walnuts (if using) until evenly dispersed.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 cm apart.
Bake in the preheated oven for 10-12 minutes, or until the bottoms of the cookies are set.
Remove the baking sheets from the oven and allow the cookies to cool on the pans for 5 minutes.
While the cookies are still warm (but not hot), roll each one in the additional powdered sugar to coat. Let them cool completely on a wire rack.
Once cooled, roll the cookies in powdered sugar a second time for an extra snowy finish.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.2 g | 332% | |
| Saturated Fat | 129.7 g | 648% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 432.4 g | 157% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 215.0 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
