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Double Chocolate Snowball Cookies

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Indulge in these rich and chocolatey snowball cookies that melt in your mouth with every bite! Packed with mini chocolate chips and cocoa powder, they’re perfect for the holidays or any chocolate lover’s dream. Finished with a snowy coating of powdered sugar, they’re a festive treat.

Ingredients

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For the Cookies:

  • 1 ¾ cups all-purpose flour, sifted
  • ¾ cup mini chocolate chips or finely chopped chocolate
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp salt
  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar, sifted
  • 1 tsp vanilla extract

For Coating:

  • ½ cup powdered sugar

Instructions

  • Prepare the Dough:
    In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
    In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy.
    Add the vanilla extract and mix until combined.
    Gradually add the dry ingredients to the butter mixture, mixing until just combined.
    Fold in the mini chocolate chips or finely chopped chocolate.
  • Chill the Dough:
    Cover the dough and refrigerate for 30-60 minutes, or until firm.
  • Shape and Bake:
    Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
    Roll the chilled dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
    Bake for 10-12 minutes, or until the cookies are set but not browned.
    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  • Coat the Cookies:
    Once the cookies have cooled completely, roll them in powdered sugar until fully coated.
    For a snowy appearance, roll the cookies in powdered sugar a second time just before serving.

Notes

  • For extra richness, you can use a combination of milk and dark chocolate in the dough.
  • These cookies can be stored in an airtight container for up to 1 week.

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