Simple Way to Chocolate Syrup Cookies Recipe

Mexican Chocolate Snowball Cookies

Use this chocolate syrup recipe to make your own homemade dessert topping.

Recipe Summary Mexican Chocolate Snowball Cookies

A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper.

Ingredients | Chocolate Syrup Cookies Recipe

1 cup butter, softened

1 ⅔ cups confectioners' sugar, divided

1 teaspoon vanilla extract

2 cups all-purpose flour

¼ cup unsweetened dark cocoa powder

1 tablespoon ground cinnamon, divided

½ teaspoon ground ancho chile pepper

⅛ teaspoon salt

⅔ cup finely chopped toasted almonds

⅓ cup finely chopped dark chocolate

2 tablespoons unsweetened dark cocoa powder

Directions

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.

Combine butter and 2/3 cup confectioners' sugar in a large bowl; beat with an electric mixer on medium speed until well combined. Beat in vanilla extract.

Mix flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt together in a bowl. Beat into the butter mixture. Stir in almonds and dark chocolate until dough comes together.

Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.

Bake in the preheated oven until lightly browned on the bottom, 15 to 20 minutes. Cool for 1 to 2 minutes on the baking sheets.

Mix remaining 1 cup confectioners' sugar, 1 teaspoon cinnamon, and 2 tablespoons cocoa powder in a bowl. Roll cookies in sugar mixture while still warm.

Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.

Info | Chocolate Syrup Cookies Recipe

prep: 25 mins cook: 15 mins additional: 16 mins total: 56 mins Servings: 36 Yield: 3 dozen

TAG : Mexican Chocolate Snowball Cookies

Desserts, Chocolate Dessert Recipes, Dark Chocolate,