These snowball cookies, also known as Mexican wedding cookies, are a great alternative for anyone with a nut allergy. Full of chocolate chips filled with mint, they are so tasty you won't even miss the nuts.

Yoly
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • 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

83 calories; 4.9 g total fat; 10 mg cholesterol; 39 mg sodium. 9.3 g carbohydrates; 0.8 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
05/30/2019
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. Read More
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/30/2019
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. Read More
Rating: 5 stars
05/30/2019
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. Read More