Wednesday, December 30, 2009

Peanut Butter Chocolate Snowballs

1 3/4 C. flour
3/4 C. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. cinnamon
1 stick margarine, at room temperature
3/4 cup brown sugar, firmly packed
1/4 cup sugar
2 eggs
1 tsp. rum extract
1/2 C. chocolate chips
2/3 C. peanut butter chips
1 1/4 C. powdered sugar

Heat oven to 350.

Combine flour, cocoa, baking powder, and cinnamon in a medium bowl and set aside. Cream margarine and sugars in a separate bowl. Add eggs and extract and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour.

Line 2 baking pans with wax paper and set aside. Place powdered sugar in a bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar. Place balls 2 inches apart on prepared baking sheets. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes. Transfer cookies to a wire rack and cool completely.

Yields = 4-5 dozen small cookies

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