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5 from 3 votes
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Chocolate Snowball Cookies

Created by: Courtney
Prep Time 15 minutes
Cook Time 16 minutes
Chill Time 30 minutes
Total Time 1 hour 1 minute
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

Serving: 1cookie | Calories: 190kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 51mg | Potassium: 70mg | Fiber: 1g | Sugar: 13g | Vitamin A: 240IU | Calcium: 10mg | Iron: 1mg

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