Chocolate Peanut Butter Snowballs
Originally published at BlackTabi Blog. You can comment here or there.
I’ve had mexican wedding cookies in the past, but was never really a huge fan. The dry crumbly texture wasn’t very appealing to me, so I’d usually pass on them when I encountered them on cookie plates and dessert buffets. These chocolate peanut butter snowballs are something else altogether, though. Same dry, crumbly exterior, but a rich, chocolaty peanut buttery center? Well, sign me up!
Check out the Recipe Girl blog for the actual recipe; I’ve made some notes on the process below.
I will admit to having some trouble with this recipe. First, I didn’t let the chocolate centers cool long enough and kept trying to roll round centers from almost liquid chocolate. What a mess! It turns out that it just takes the chocolate a LOT longer to cool than I’d have thought. I had the most success letting the chocolate cool completely in the mixing bowl, the scooping out rounded chunks with a spoon rather than rolling balls of chocolate by hand.
The dough to center ratio could also use some work - it takes skill to get the dough wrapped neatly around these cookies - a skill I evidently need to work on. I think the ratio is rather sub optimal in my batch of these cookies - you’re just left longing for more chocolate. Maybe next year it will be perfected!