Chocolate Snowball Cookies Recipe

Introduction

Chocolate Snowball Cookies are a delightful treat combining rich cocoa flavor with a tender, buttery texture. These bite-sized cookies are coated in powdered sugar, making them perfect for holiday gatherings or anytime you crave a sweet, chocolaty bite.

Ingredients

• 1 cup (226g) unsalted butter, softened
• ½ cup (57g) powdered sugar
• ¼ cup (20g) unsweetened cocoa powder (Special Dark recommended)
• 1 teaspoon vanilla extract
• 2 cups (248g) all-purpose flour (spooned and leveled, not packed)
• ½ teaspoon salt
• ¾ cup mini chocolate chips or chopped nuts
• About 1 to 1½ cups additional powdered sugar, for rolling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
2. Step 2: Using an electric mixer, cream together the softened butter, ½ cup powdered sugar, cocoa powder, and vanilla extract until the mixture is light and fluffy.
3. Step 3: Gradually add the all-purpose flour and salt, mixing until the dough just comes together. Stir in the mini chocolate chips or nuts. If the dough feels too soft to handle, chill it in the refrigerator until firm enough to scoop.
4. Step 4: Scoop tablespoon-sized portions of dough and place them evenly spaced on the prepared cookie sheets.
5. Step 5: Bake for 7 to 10 minutes, or until the bottoms are lightly browned and the tops lose their glossy sheen. Remove from the oven and allow cookies to cool on the sheet for 5 to 10 minutes until they can be handled without falling apart.
6. Step 6: Place about 1 cup powdered sugar in a small bowl and roll each warm cookie in the sugar until fully coated. Transfer the cookies to a wire rack to cool completely. Once cooled, you may roll them again in powdered sugar for extra coverage.

Tips & Variations

• If you prefer a nutty flavor, substitute mini chocolate chips with finely chopped pecans or walnuts.
• Chilling the dough makes it easier to handle and helps the cookies hold their shape during baking.
• For a more intense chocolate flavor, use Dutch-processed cocoa powder.

Storage

Store these cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, they can be frozen for up to 3 months. Let thaw at room temperature before serving. If the powdered sugar coating fades after storage, simply roll the cookies again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

What if I don’t have mini chocolate chips?

You can chop regular chocolate chips or use nuts in their place, depending on your preference.

Chocolate Snowball Cookies Recipe

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★★★★★

4.7 from 149 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: About 24 cookies 1x
• Diet: Vegetarian

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Description

These Chocolate Snowball Cookies are buttery, tender, and coated in a generous layer of powdered sugar, creating a delightful cocoa twist on the classic snowball cookie. Featuring mini chocolate chips for extra chocolatey bites, they are perfect for holiday celebrations or anytime you crave a rich, melt-in-your-mouth treat.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (226g) unsalted butter, softened
• ½ cup (57g) powdered sugar
• ¼ cup (20g) unsweetened cocoa powder (Special Dark recommended)
• 1 teaspoon vanilla extract
• 2 cups (248g) all-purpose flour (spooned and leveled)
• ½ teaspoon salt
• ¾ cup mini chocolate chips (or chopped nuts)

For Rolling

• Additional powdered sugar (about 1 to 1½ cups)

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Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking.
2. Make the Dough: In a mixing bowl, use an electric mixer to cream together the softened butter, ½ cup powdered sugar, unsweetened cocoa powder, and vanilla extract until the mixture is light and fluffy. Gradually add the flour and salt, mixing just until the dough forms. Fold in the mini chocolate chips. If the dough feels too soft to handle, chill it in the refrigerator until firm enough to scoop.
3. Shape Cookies: Using a tablespoon measure, scoop balls of dough and arrange them evenly spaced on the prepared cookie sheets.
4. Bake Cookies: Bake in the preheated oven for 7 to 10 minutes, or until the bottoms are just slightly browned and the tops have lost their glossy sheen.
5. Cool and Coat: Remove the cookies from the oven and let them cool on the sheet for 5 to 10 minutes until they are cool enough to handle. Roll each warm cookie gently in the powdered sugar until completely coated. Place them on a wire rack to cool completely. For an extra snowy effect, once cooled, you may roll the cookies in powdered sugar again.

Notes

• If the dough is too sticky to handle, chill it in the refrigerator for 15-30 minutes to firm up.
• Using an electric mixer ensures the butter and sugar become fluffy, which helps achieve a tender cookie texture.
• For added texture variation, you can substitute mini chocolate chips with chopped nuts like pecans or walnuts.
• Ensure to measure flour correctly by spooning it into the measuring cup and leveling it off—do not pack it, to avoid dense cookies.
• The cookies are best enjoyed within a week when stored in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 7-10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate snowball cookies, cocoa cookies, holiday cookies, chocolate chip cookies, powdered sugar cookies