Double Chocolate Snowball Cookies
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These double chocolate snowball cookies are rich, fudgy, rolled in powdered sugar and melt-in-your-mouth with their soft texture. They are an easy, festive addition to any Christmas cookie tray.
Chocolate Snowball Cookies Recipe
We love chocolate around here, so it’s no surprise these double chocolate snowball cookies became an instant favorite. They have the same soft, fudgy texture we adore in our chocolate Halloween cookies and are just as easy to mix together with simple pantry ingredients.
They’re also the perfect addition to any holiday cookie baking line-up. The snowy powdered sugar coating looks so festive next to treats like my Grinch Oreo balls and reindeer linzer cookies, and the rich cocoa flavor makes them a hit with chocolate lovers. They’re quick to prep, fun to roll, and always disappear fast!
Ingredient Notes
Find the full printable recipe with directions below.
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- Unsalted butter: Use softened butter so it creams smoothly with the powdered sugar.
- Powdered sugar: You’ll use powdered sugar twice. A little goes into the dough for sweetness and structure, and the rest is for rolling the warm cookies to get that classic snowy finish.
- Vanilla extract: A splash of vanilla adds warmth and balances the rich cocoa flavor.
- Flour: All-purpose flour gives these cookies their shape without making them too dense.
- Cocoa powder: Use natural unsweetened cocoa powder for the best flavor and color. It adds deep chocolate notes that keep these snowballs rich and fudgy.
- Salt: A small pinch brings out the chocolate and balances the sweetness.
- Mini chocolate chips: Mini chips mix in evenly and give you a little chocolate in every bite. You can also use finely chopped chocolate if that’s what you have on hand.
How to Make Double Chocolate Snowball Cookies
Start by beating the softened butter with the powdered sugar until it looks light and creamy. Mix in the vanilla and scrape down the bowl so everything blends together smoothly.
Stir in the flour, cocoa powder, and salt. The dough may look a little dry at first, but keep mixing until it comes together. Fold in the mini chocolate chips so they’re evenly distributed.
Scoop the dough into small balls, about one and a half tablespoons each, and place them on a parchment-lined baking sheet. Bake just until the bottoms are set. These cookies should stay soft and not brown on top.
Let the cookies cool on the pan for a few minutes, then roll each warm cookie in powdered sugar. Cool cookies completely then give them a second roll in powdered sugar for that thick, snowy coating.
Recipe Tips
- Soften the butter properly: Room temperature butter blends smoothly with the powdered sugar and helps the dough come together without cracking.
- Don’t overbake: These chocolate snowball cookies should stay soft and pale on top. Pull them from the oven as soon as the bottoms are set to keep that melt-in-your-mouth texture.
- Roll while warm: The first coating of powdered sugar should go on when the cookies are still warm. It melts slightly and creates a base layer that helps the final coating stick.
- Cool completely before the second roll: Let the cookies cool all the way so the final coat of powdered sugar stays thick and powdery instead of melting in.
- Use mini chocolate chips: Mini chips distribute better throughout the chocolate chip snowball cookies dough and give you chocolate in every bite.
- Chill briefly if needed: If you are short on time, a quick 10-minute chill in the freezer works in place of a longer room temperature cool.
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Double Chocolate Snowball Cookies
Ingredients
- 1/2 cup unsalted butter , room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup flour
- 2 1/2 Tablespoons cocoa powder , unsweetened natural
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips , I used mini
- 3/4 cup powdered sugar , for rolling cookies
Instructions
- Prep. Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream. In a large mixing bowl, using a stand mixer or handheld mixer cream softened butter with 1/4 cup powdered sugar. Add in vanilla extract and continue mixing until combined, scraping down sides of bowl as needed.
- Dry ingredients. Add flour, cocoa powder and salt. Mix to combine. Your mixture may look dry. Continue to mix with a spatula until all ingredients are combined then stir in 1/2 cup chocolate chips.
- Scoop and bake. Use a cookie scoop or spoon to form dough balls that are about 1 1/2 Tablespoons each. Bake for 10-12 minutes.
- Roll in powdered sugar. While cookies bake, place 3/4 cup powdered sugar in small bowl. Remove cookies from oven and let cool on baking sheet for about 5-10 minutes then while cookies are still warm to the touch, carefully roll each cookie in the bowl of powdered sugar.
- Cool completely. Transfer the rolled cookies back onto the baking sheet. Let them cool for 30 to 45 minutes, or chill them in the freezer for about 10 minutes if you want to speed things along.
- 2nd roll in powdered sugar. Once your cookies are cool to the touch, roll your cookies for a second time in your remaining powdered sugar. Enjoy!
Notes
Nutrition
FAQs
Store the cooled cookies in an airtight container at room temperature for up to 5 days. Keep extra powdered sugar on hand to dust them again before serving if needed.
Yes. Freeze the cookies after the first powdered sugar roll. Let them cool completely, flash freeze on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and roll again in powdered sugar before serving.
Absolutely. Prepare the dough and store it tightly covered in the refrigerator for up to 2 days. You can also scoop the dough into balls and freeze them. Bake from frozen, adding an extra minute if needed.
Yes, just make sure to chop any larger pieces finely. Mini white chocolate chips or regular chocolate chips will work, but larger chips or chunks may not distribute as evenly, so you may not get chocolate in every bite.
