Double Chocolate Snowball Cookies

These double chocolate snowball cookies are rich, fudgy, rolled in powdered sugar and melt-in-your-mouth with their soft texture.

Prep Time10

Cook Time10

Cooling Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: chocolate snowball cookies

Servings:

Calories: 153kcal

Author: Sarah Hayes

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

I made 15 snowball cookies and baked them for 10 minutes.

Rolling cookies in powdered sugar: I placed the cookie into the powdered sugar and then used a spoon to scoop the sugar over the cookie. The powdered sugar will melt a bit into your cookies, that is totally normal. Using a spoon is best as your hands will melt the powdered sugar while touching the cookie.

Store cookies in an airtight container at room temperature up to 5 days.

Freeze the cookies after the first powdered sugar roll. Cool completely then flash freeze in a single layer. Transfer to a freezer safe bag and store up to 3 months. Thaw then roll again in powdered sugar. You can freeze dough balls and bake from frozen.

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