My all-time favorite Christmas cookie is the “peanut butter ball” or traditional Buckeye.
Oh boy, oh boy, oh boy! I could go to town on those – and most certainly DID, many a day in my childhood, alongside handfuls of Peanut M&Ms.
Oh, my Merry Christmas memories will always make me smile.
While I’m definitely still up for the old peanut butter ball treat (who would not love simply sweet chocolate and peanut butter??????), this year’s Christmas treat has a little “adult” spin, with the substitution of Chocolate Espresso Almond Butter, a little dusted cocoa, and all served inside a gorgeous edible and decorative peppermint candy bowl!
Chocolate Espresso Almond Butter Balls in Peppermint Candy Bowls
Merry Christmas.
Chocolate Espresso Almond Butter Balls in Peppermint Candy Bowls
2 cups Chocolate Espresso Almond Butter (OR 2 cups almond butter + 1 Tbs. cocoa powder + 1 tsp. finely ground espresso powder + 1/2 tsp. ground cinnamon)
1 cup butter, softened
2 cups powdered sugar
1/2 tsp. vanilla extract
1 pinch sea salt
2-4 Tbs. unsweetened cocoa powder
2 cups round peppermint candies
Beat everything together into a somewhat stiff cookie dough and roll into balls.
Refrigerate or freeze, dusting with unsweetened cocoa powder.
Meanwhile, preheat the oven to 300 degrees.
Line a baking sheet with parchment paper.
Form round discs with the candies, making sure all sides connect and touch. If you want bigger “bowls,” create larger discs, spacing the the disc/flats out about 2-3″ from each other on the parchment.
Bake 10-15 minutes, until the candies are melted together.
Remove from the oven.
Transfer to cool over inverted tiny bowls or measuring cups, fluting the sides and making sure the parchment paper is the side in contact with the bowl. Form as desired while the candy is still warm.
Allow to cool, set, and dry for several hours.
Once fully hardened, invert and fill your peppermint bowls with the Chocolate Espresso Almond Butter Balls!
Make sure to enjoy with a giant cup of hot cocoa topped with plenty of whip! – and dip the bowl IN the cocoa, of course!
