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Chocolate Snowball Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 17  Minutes

Ingredients

  Amount Per Serving % DV *
Calories110
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium60 mg3% DV
Total Carbohydrates13 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  Amount Per Serving % DV *
Calories110
Calories from Fat50
Total Fat6 g9% DV
Saturated Fat3 g18% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium60 mg3% DV
Total Carbohydrates13 g4% DV
Dietary Fiber0.0 g0% DV
Sugars9 g
Protein1 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron2% DV
  • 3/4 cup powdered sugar for rolling
  • 1 cup butter or margarine (2 sticks) , softened
  • 3/4 cup light brown sugar packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons milk
  • 3/4 cup almonds finely chopped
  • 3/4 cup HEATH BITS 'O BRICKLE Toffee Bits
  • 60 HERSHEY'S KISSES Brand Milk Chocolates

Directions

  • 1. Beat butter, brown sugar, egg and vanilla in large bowl until blended. Stir together flour, cocoa, baking powder and baking soda; add with milk to butter mixture until well blended. Stir in nuts and toffee bits.
  • 2. Refrigerate until firm enough to handle, at least 2 hours. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Remove wrappers from chocolates. Shape dough into 1-inch balls. Press chocolate piece into each ball, covering completely with dough. Reshape into balls; place on prepared cookie sheet.
  • 3. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely; roll in powdered sugar. Makes about 5 dozen cookies.

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