Wednesday, 11 December 2013

ooey gooey rolo-stuffed chocolate peppermint snowballs

It's Chriiiistmas time! My very favourite time of year. Here in Australia, the days are getting longer and hotter. Christmas decos have appeared out of nowhere into every shop imaginable. Mince pies and puddings are being sold. Summer stone fruits are in overabundance. Carols are playing from overhead speakers. It's a jolly time of year indeed.

Christmas time is also a good excuse for baking - peppermint-flavoured sweets, gingerbread, and even red, white, and green-coloured goodies seem to be everywhere.

So I made these. These are Rolo-stuffed ooey gooey peppermint chocolate snowballs. Mouthful, yes? Well, you're going to want to have a mouthful of these yourself in just a minute. Take a little looksy at what the inside looks like:

This is a simple 6-step recipe.

1. Make dough.
2. Taste dough to make sure it tastes okay
3. Chill dough
4. Re-taste mixture to make sure it hasn't lost any flavour
5. Roll into balls, cover with icing and place onto baking pan
6. Try not to eat all the mixture before it has the chance to bake

Seriously. These are so good.

Rolo-stuffed Chocolate Peppermint Snowballs
makes approx. 20

1 cup unsweetened cocoa powder
2 cups white sugar
115g butter, softened
4 eggs
1 tsp peppermint extract
2 cups plain flour
2 tspbaking powder
1/2 cup icing sugar
1 block Rolo chocolate

Beat cream together sugar and butter until fluffy and light. Beat in eggs one at a time, and then stir in the peppermint essence. Once mixed, add in the cocoa powder slowly making sure to mix very well.
Add the flour and baking powder into the cocoa mixture. Mix very well – the batter will be very sticky. Cover the dough and place in the freezer for 20 minutes to chill. The longer the dough is chilled, the easier it will be to handle.
Preheat the oven to 180C and line 2 baking trays with baking paper.
Roll dough into golf-sized balls and place a Rolo into the centre of each one. Make sure to entirely cover the Rolo piece. Put the icing sugar in a bowl and roll each dough ball in the sugar, making sure to coat the cookie as much as possible. Place the balls on the baking trays, leaving room between the balls as they will spread a little.

Bake for 8-12 minutes. They will be done when the top is still soft and looks moist. Do not overbake or they will get very hard. Once done, stand in the tray for 5 minutes before carefully transferring to wire racks to cool. Store in an airtight container for up to 5 days (if they will last that long!)


  1. :O these look amazing! Printing for future reference! xox

  2. Yum! On my holiday baking list.

  3. Oh my, these look so yummy! Makes me want to make a quick run to the store for Rolos, so I can make these. Thank you for sharing on Inspire Me Wednesday. Featuring you in next week's issue.:)

  4. Our Rolos look different then yours but im sure they are just as good, I even happen to have some at home! Would love for you to come over and share at our link party!

    This is a before or after dinner mint that packs a lot more than a refreshing feeling after you consume it. This is pure delight for your taste buds.