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Mexican Chocolate Snowball Cookies


"A new twist on an old favorite with almonds, dark chocolate, cinnamon, and ancho chile pepper."
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56 m servings 115 cals
Serving size has been adjusted!
Original recipe yields 36 servings


  • Calories:
  • 115 kcal
  • 6%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 13.1g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. 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.
  4. Shape 1 tablespoon of dough into a ball; place on a lined baking sheet. Repeat with remaining dough.
  5. 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.
  6. 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.
  7. Cool cookies completely on wire racks, about 15 minutes. Roll in sugar mixture again.

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