These Mexican wedding cookies, also known as snowball cookies, are a wonderful substitute for those who are allergic to nuts. They are so delicious that you won’t even miss the nuts. They are full of chocolate chips loaded with mint.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- ½ cup butter, softened
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup flour
- ½ cup dark chocolate and mint chips (such as Nestle® Toll House® Dark Chocolate and Mint Morsels)
- ½ cup confectioners’ sugar for rolling, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine butter, sugar, vanilla extract, and salt in a large bowl; beat using an electric mixer until smooth and creamy. Slowly add flour and mix in. Add mint chocolate chips until well incorporated. Roll dough into 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until bottom of cookies start to lightly brown, 16 to 20 minutes. Cool briefly on baking sheet until cool enough to handle, about 5 minutes. Pour confectioners’ sugar in a shallow plate and roll each cookie in the sugar while still warm.
Nutrition Facts
| Calories | 83 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 40 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
These were great! This small batch recipe let me use up the leftover Andes mint chips I had from Christmas. The whole family loved them.