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
Worth making, but better double the recipe!
I made this cookie recipe as part of my holiday gift giving, but my own family was so thrilled with them, I have to make a second batch! I did have to add an additional 10 jingles to the recipe, but still had a handful left in the bag when I finished.
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