Cinnamon-Chocolate Chip Butterballs

When I was flipping through my Betty Crocker Christmas Cookie cookbook, this recipe just begged me to be made. I could almost taste them through the paper. Just kidding!

I was slightly worried when I pulled the butterballs out of the oven, but once I rolled them in a powdered sugar mixture, they were perfect-o!

Cinnamon-Chocolate Chip Butterballs

  • 1 3/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/1 2 t. ground cinnamon
  • 1/2 t. salt
  • 1 cup cold butter
  • 1 cup mini semi-sweet chocolate chips (I chopped regular chips in the food processor)
  • 1 t. vanilla
  • 1/2 cup powdered sugar
  • 1 t. ground cinnamon

Heat oven to 400 degrees. In a large bowl, mix flour, 1/2 cup powdered sugar, 1 1/2 teaspoons cinnamon and salt. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs. (Note: I dumped all these ingredients in the food processor and let it work for me!) Stir in chocolate chips and vanilla (mixture will be crumbly). (Note: when done in the food processor, the mixture will be doughy, not crumbly).

Using hands, shape dough into 1 inch balls. On greased cookie sheets, place balls 1 inch apart.

Bake 6-8 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 20 minutes.

In small bowl, stir together 1/2 cup powdered sugar and 1 teaspoon cinnamon. Roll cookies in sugar mixture, shaking off excess back into bowl. Cool completely, about 30 minutes. Yield: about 3 dozen.

Enjoy these lovely treats with a hot cup of coffee or tea!

Linked to: Short Stop Cookie Exchange and the Ultimate Recipe Swap

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Comments

  1. JessieLeigh says

    These sound perfect for with my ever-present coffee! Kind of like a grown-up cinnamon-sugar donut :) Thanks for sharing and thanks also for letting us know you used your food processor– I always do that too!

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