Posted Dec 17, 2021, Updated Feb 20, 2024 Snowball cookies are one of the most nostalgic Christmas cookies for me personally. My mom made them every year and I always have to eat at least one during the holiday season. Well, I took a good thing and made it even better by creating these Chocolate Snowball Cookies! Sure, pecan snowballs are good – but rich chocolatey snowballs are even better. This chocolate snowball cookie recipe is easy to make with 8 ingredients. They’re a fun and festive holiday treat for chocolate lovers.
Chocolate Snowballs: Ingredients & Substituitons
Salted Butter. Unsalted butter or vegan butter are good substitutes for salted butter. Powdered Sugar. If you’d like to make your own powdered sugar with coconut sugar, try this paleo powdered sugar. Cocoa Powder. For a darker variety use dark cocoa powder. All-purpose flour. I recommend using an unbleached, all-purpose flour to make these chocolate snowball cookies! You can use a 1:1 all-purpose gluten-free baking flour for a gluten-free version. Mini chocolate chips. I prefer mini chips because then you get bursts of chocolate in every bite, however you can use regular chocolate chips or chopped chocolate.
How to Make Chocolate Snowball Cookies
This snowball cookies comes together in a snap with minimal ingredients. Let’s walk through how to make chocolate snowballs, and don’t forget to watch the video. Begin by combining the dry ingredients in a small bowl. Then, in the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat butter, ½ cup powdered sugar and vanilla until fluffy (about 1 minute). Next, add the dry ingredient mixture and beat on low speed, slowly increasing to medium-high speed and beat until the mixture forms large crumbs and easily sticks together when pinched (about 1 minute). Then, add the chocolate chips and stir until evenly distributed.
Chill the Dough
Transfer the finished dough to an airtight container and chill for at least 1 hour, or overnight. This ensures the chocolate snowball cookies will stay round and not spread.
Bake
Towards the end of the chilling time, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper. Remove the dough from the refrigerator, measure 1 Tablespoon portions and roll each one into a ball. Place the dough balls evenly spaced on the prepared baking sheets about 1” apart Then, bake the chocolate snowball cookies in the preheated oven for 8-9 minutes, or until the bottoms are lightly browned and tops are set. The dough should not spread, it should remain a ball shape. Remove the chocolate snowball cookies from the oven and let cool on the baking pan for 5 minutes.
Roll in Powdered Sugar
Transfer the chocolate snowballs to a wire cooling rack to cool for 10 additional minutes. After 10 minutes, place powdered sugar in a shallow bowl and coat each cookie in powdered sugar while they are slightly warm, then return them to the cooling rack to cool completely, then enjoy.
Store/Freeze Baked Cookies
Store any baked chocolate snowball cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.
Freeze Dough
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