Snowy Mountain Cookies Recipe

Snowy Mountain Cookies Recipe
Snowy Mountain Cookies Recipe photo by Taste of Home
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Snowy Mountain Cookies Recipe

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I was so excited to bake these with my mom after coming home from studying abroad in Germany. They remind me of the Swabian Alps I could see from my room there. Be careful not to overheat your white chocolate; it’ll lose that attractive shine. —Stephanie Bouley, North Smithfield, Rhode Island
MAKES:
84 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch. + cooling
MAKES:
84 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch. + cooling

Ingredients

  • 1-1/4 cups butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups (12 ounces) miniature semisweet chocolate chips
  • 1 cup finely chopped walnuts, optional
  • 1 package (12 ounces) white baking chips
  • White nonpareils

Directions

Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add chocolate chips and, if desired, walnuts; mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. triangle-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Meanwhile, in a microwave, melt white baking chips; stir until smooth. Dip cookie tops in melted chips; sprinkle with nonpareils. Let stand until set. Yield: about 7 dozen.
Originally published as Snowy Mountain Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 99 calories, 5g fat (3g saturated fat), 13mg cholesterol, 56mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1-1/4 cups butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 cups (12 ounces) miniature semisweet chocolate chips
  • 1 cup finely chopped walnuts, optional
  • 1 package (12 ounces) white baking chips
  • White nonpareils
  1. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add chocolate chips and, if desired, walnuts; mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
  2. Preheat oven to 325°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. triangle-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  3. Meanwhile, in a microwave, melt white baking chips; stir until smooth. Dip cookie tops in melted chips; sprinkle with nonpareils. Let stand until set. Yield: about 7 dozen.
Originally published as Snowy Mountain Cookies in Cookies & Candies Bookazine 2017

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