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These Mexican Hot Chocolate Snowball Cookies are a delightful twist on the traditional snowball cookies. Infused with cocoa, cinnamon, and a hint of chili powder, they offer a rich and slightly spicy flavor that complements the sweet powdered sugar coating. Perfect for winter gatherings or as a special treat any time of the year!
Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon ground cinnamon. 1/4 teaspoon chili powder. 1/4 teaspoon salt. 1 cup semisweet chocolate chips. 1/2 cup finely chopped pecans. Additional powdered sugar for rolling.
Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the powdered sugar, granulated sugar, and vanilla extract in a large bowl until the mixture is light and fluffy. All-purpose flour, unsweetened cocoa powder, ground cinnamon, chili powder, and salt should all be mixed together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are well mixed. Add the chopped pecans and semisweet chocolate chips and mix well. Put the dough in the fridge for about 30 minutes to make it easier to work with. Make a ball out of about 1 tablespoon of dough. Do it again with the rest of the dough. Put the dough balls on the baking sheet that has been prepared, and bake for 10 to 12 minutes in a hot oven. After taking the cookies out of the oven, leave them on the baking sheet to cool for a while. Roll the cookies in powdered sugar to cover them all while they are still warm. Move the cookies that have been coated to a wire rack to cool completely. After the cookies have cooled, you can coat them one last time with powdered sugar. With hot chocolate or milk, these Mexican Hot Chocolate Snowball Cookies taste great.
Prep Time: 20 minutes
Cook Time: 10 minutes
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