If you are looking for holiday cookies
with a double-dose of chocolate, these Chocolate Snow Flurries
might be just the thing.
Chocolate
Snow Flurries
- 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
(190°C).
- 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.
Makes 5 dozen cookies.
Note: Also try this recipe
with NESTLÉ Milk Chocolate Jingles.
* NESTLÉ Jingles
are available mid-November through December.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
