Chocolate Mint Truffle Snowball Cookies

Merry Christmas to all who celebrate! I try to make something that looks very festive for the Christmas holiday. By the time I get to Christmas, I have done a lot of baking, and then cooking for Christmas Eve and Christmas Day. We also celebrate Boxing Day, so I will be making something for that as well, but I plan that to be easy. This year I also remade a couple of recipes that were in great demand. I’m tired!

These cookies look fancy, but they really were easy to make. The dough is simple and doesn’t have any leavening, which means the cookies end up being the same size as when you start. I did add an extra egg yolk, as the dough seemed a little dry, and that was perfect. Shaping the dough around the Kisses was easy, as there was plenty of dough.

My only issue is melting the white chocolate, as I have discovered some brands melt well, and others don’t seem to melt at all. I need to remember this for the future! My first batch of melted chocolate didn’t work at all, so I tried again with different chips, and while there weren’t a lot of those chips, they were fine. I bought some fancy sprinkles so these would be extra nice, and I think they are a fun cookie for a holiday selection. Enjoy!

Chocolate Mint Truffle Snowball Cookies
24 mint truffle Hershey kisses
½ cup butter, room temperature
1 cup powdered sugar
1 egg
1 teaspoon vanilla
2 cups all flour
¼ teaspoon salt
¼ cup cocoa powder
3-4 ounces white chocolate
1 teaspoon vegetable shortening
 Sprinkles

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

Unwrap the Hershey Kisses and place in the freeze while you make the cookie dough. In a large mixer bowl, beat the butter and powdered sugar on medium until combined. Stir in the egg and vanilla. With the mixer running on low, gradually add the flour, salt, and cocoa powder; mix just until a thick dough forms.

Roll the dough into 24 balls. Flatten each dough ball slightly and place a frozen Hershey Kiss in the center of each. Wrap the dough around the Kiss and seal it in completely. Reroll the cookies and place on the prepared baking sheets.

Bake for about 10 minutes, until set. Allow to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.     

Once the cookies are cool, melt the chocolate and vegetable shortening in a small microwave bowl. Dip the tops of the cookies in the melted chocolate and finish with sprinkles.

Recipe from Inside Bru Crew Life