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Peppermint Snowball Cookies with Chocolate Dipped Pretzels

Peppermint Snowball Cookies with
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Peppermint Snowball Cookies with Chocolate Dipped Pretzels are a festive treat. These cookies are soft and buttery, with a hint of peppermint, topped with crushed candy canes. The dipped pretzels add a crunchy texture and extra flavor.

Ingredients

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  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 cups all-purpose flour
  • 1 cup finely chopped nuts (walnuts or pecans)
  • ½ teaspoon salt
  • ½ cup crushed candy canes (for topping)
  • 1 cup semi-sweet chocolate chips (for dipping)
  • 1 cup small pretzels (for dipping)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter and powdered sugar until light and fluffy.
  3. Mix in the vanilla extract and peppermint extract until well combined.
  4. In another bowl, whisk together the flour, chopped nuts, and salt.
  5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
  6. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring until smooth.
  10. Dip the pretzels halfway into the melted chocolate and place them on parchment paper to set.
  11. While the chocolate is still wet, sprinkle crushed candy canes over the chocolate-dipped pretzels.
  12. Once the cookies are completely cool, roll them in powdered sugar for a snowy effect.

Notes

  • Store cookies in an airtight container.
  • These cookies freeze well.
  • Use different nuts for variation.

Nutrition

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