Chocolate Snow Flurries have a double dose of chocolate. These rich cookies make beautiful holiday treats. Dust with powdered sugar to add a festive flair.
- 25 NESTLÉ BUTTERFINGER Jingles, unwrapped and cut in quarters
- 2 cups all-purpose flour
- 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1/2 cup (1 stick) butter or margarine, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup powdered sugar (optional)
PREHEAT oven to 375° F.
COMBINE flour, cocoa, baking soda and salt in medium bowl.
BEAT granulated sugar, brown sugar, butter and vanilla extract in large mixer bowl until combined. Beat in eggs. Gradually beat in flour mixture. Stir in Nestlé Jingles. Refrigerate dough for 15 minutes for easier handling. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets.
BAKE for 8 to 10 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Dust with powdered sugar.
NOTE: Try substituting NESTLÉ Milk Chocolate Jingles.
Review This Recipe
I MADE A TRAY OF DIFFERENT COOOKIES AND CANDIES. I WANTED SOMETHING DIFFERENT. I FOUND THE RECIPE SEARCHING TRHOUGH THE WEB. OH MY GOODNESS IT WAS SO EASY TO MAKE. BUT WHAT IM MOSTLY IMPRESSED ABOUT WAS HOW EASY IT WAS TO HANDLE THE COOKIE DOUGH TO ROLL INTO BALLS, AND IT TOOK NO TIME TO BAKE. NOW THE MOST IMPORTANT PART. AFTER THE COOKIES COOL YOU HAVE A SLIGHT CHRUNCH AND OH THE SOFT CHOCOLATE IN THE MIDDLE YUMMY. THANK YOU WHO EVER HAD THIS IDEA
Read More Reviews