Almond Chocolate Chip Fudge Snowtops

It's beginning to look a lot like Christmas. 🎵🎵🎵🎵 We put our trees up over the weekend. The village has started to become assembled under the tree. Our outdoor lights are even gathered together and ready to go up once the rain stops. That means it's time to move on to holiday baking.

These yummy little cookies are brought to you courtesy of the Cake Mix Doctor. They are called Almond Chocolate Chip Fudge Snowtops. The almond seemed a little lost, but the fudginess was definitely there. Just think, you can make yummy seasonal cookies just by using a Devil's food cake mix.

I found the recipe in the this book, Chocolate from the Cake Mix Doctor. I'm pretty sure I own must of her cookbooks, thanks to my former mother in law. I just never got around to really using them before now.

Using a Devil's Food Cake mix, you are going to add eggs, Cool Whip, almond extract, chopped almonds and chocolate chips to make a batter. Then you will let your batter chill for at least 30 minutes to give it a thicker consistency and make it easier to roll it into balls. Then you roll the balls in confectioners' sugar and move them to a cookie sheet. Bake 10 minutes, and you are done.

Almond Chocolate Chip Fudge Snowtops

Ingredients

• 1 box Duncan Hines Devil's Food Cake mix
• 2 large eggs
• 1 3/4 c Cool Whip frozen topping
• 1/2 tsp pure almond extract
• 1/4 c mini chocolate chips
• 1/4 c chopped almonds
• 1/2 c confectioners' sugar

Directions

1. Mix together cake mix, eggs Cool Whip and almond extract in a large bowl with an electric mixer on low for 2 minutes, scraping down the sides as needed. (There should be no visible powder when you are done.) 
2. Using a rubber spatula, fold in the chocolate chips and almonds. Cover the dough with foil or plastic wrap and allow it to chill in the fridge for at least 30 minutes. 
3. Preheat your oven to 350-degrees F. 
4. Pour the confectioners' sugar into a bowl. Scoop a tablespoon of chilled dough from the mixing bowl and then roll it into a ball. Gently roll the dough ball in the sugar and then place it on the cookie sheet. Repeat with the remaining dough, making sure to keep your cookie balls 2 inches apart on the sheet. 
5. Bake the cookies in the center rack of your oven until the are puffy and firm, about 10 minutes. Remove them to a cooling rack and repeat with the remaining cookie dough, until you run out. 

Nutrition Facts
Servings: 36
Amount per serving
Calories	94
% Daily Value*
Total Fat 3.2g	4%
Saturated Fat 1.7g	9%
Cholesterol 10mg	3%
Sodium 128mg	6%
Total Carbohydrate 15.4g	6%
Dietary Fiber 0.4g	1%
Total Sugars 10.1g
Protein 1.2g
Vitamin D 1mcg	5%
Calcium 24mg	2%
Iron 1mg	4%
Potassium 9mg	0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

If you have this book at home, you know it says you make 5 dozen cookies from this recipe. It also tells you to scoop the dough balls with a teaspoon. I am not that disciplined. I like to have a nice palm sized cookie, get my chocolate fix and move on with my day. That's why my way only makes 3 dozen cookies. 

Please share your favorite holiday cookie recipes in the comments. Happy baking.

Kristie