Chocolate Snowball Cookies

5 from 3 votes

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Created by: Courtney

Prep Time 15

Cook Time 16

Chill Time 30

Total Time 1 1

Yield: 24 cookies

These chocolate snowball cookies are rich, buttery, and melt-in-your-mouth delicious. Made with chocolate shortbread dough packed full of mini chocolate chips, they’re rolled in powdered sugar for a perfectly sweet, snowy finish. Easy to make and impossible to resist, they’re a must for any holiday cookie tray.

Equipment

Ingredients

▢ 1 cup (227 g) unsalted butter (room temperature)
▢ ½ cup (60 g) powdered sugar
▢ 2 tsp (2 tsp) vanilla extract
▢ ½ tsp (0.5 tsp) salt
▢ 2 cups (250 g) all-purpose flour
▢ ¼ cup (22 g) dark cocoa powder
▢ ¾ cup (180 g) mini semisweet chocolate chips
▢ 1 ½ cups (180 g) powdered sugar (for coating the cookies)

Instructions

In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter, powdered sugar, vanilla extract, and salt on medium speed until smooth. Add in the all-purpose flour and dark cocoa powder and mix on low speed until the dough becomes crumbly. Add the mini chocolate chips and continue to mix until the dough comes together.
Portion the cookie dough using a medium cookie scoop. and place the cookie dough balls on a parchment-lined baking sheet pan. Chill the cookie dough balls for 30 minutes.
Preheat the oven to 350℉ (177℃). Line a baking sheet pan with a silicone baking mat or parchment paper.
Place the chilled cookie dough balls on the prepared baking sheet pan and bake the cookies for 16 to 18 minutes. Cool the cookies on the pan for 5 to 10 minutes.
Gently roll the warm cookies in powdered sugar and transfer the cookies to a wire rack to cool completely. Once the cookies have reached room temperature, roll them in the powdered sugar again.

Notes

Storing & Serving:

Room temperature: Store the cookies in an airtight container or in a resealable storage bag at room temperature for up to 4 days.
Refrigerator: Store the portioned cookie dough balls in an airtight container or resealable storage bag in the refrigerator for up to 2 weeks. Bake as directed.
Freezer: Store the portioned cookie dough balls in an airtight container or resealable storage bag in the freezer for up to 3 months. Thaw the cookie dough for 1 hour and then bake as directed. Store the baked cookies in the freezer for up to 3 months.

Baking Tools & Supplies (affiliate links): Baking sheet pan | Silicone baking mats or parchment paper | Cooling rack | Stand mixer or electric hand mixer | Medium cookie scoop

Recipe Tips: Scroll up the blog post to see more expert cookie baking tips and frequently asked questions to make the most out of this recipe.

Note: Metric conversions and nutritional information are calculated automatically. I cannot guarantee the accuracy of this information.

Nutrition

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