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Snowcapped Chocolate Cookies

 Snowcapped Chocolate Cookies
If you like chocolate, you'll love these kiss-shaped, crinkled cookies. They get their "snowcapped" look from a coating of confectioners' sugar.
84 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 4 ounces unsweetened chocolate, melted
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup confectioners' sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • chocolate and vanilla. Combine the flour, baking powder and salt;
  • gradually add to creamed mixture and mix well. Cover and refrigerate
  • for 3 hours or until easy to handle.
  • Place confectioners' sugar in a shallow bowl; drop dough by rounded
  • teaspoonfuls into sugar. Coat with sugar and form into teardrop
  • shapes. Place 2 in. apart on greased baking sheets. Bake at 350°
  • for 8-10 minutes or until set. Remove to wire racks. Yield: about 7
  • dozen.