These chocolate snowball cookies are a cozy, bite-sized treat for the holidays. Soft, melt-in-your-mouth chocolate cookies studded with mini chocolate chips are rolled in powdered sugar for that classic snowy appearance. Imagine Mexican wedding cookies—only richer, more chocolate-forward, and designed for chocolate lovers.
They’re ideal for Christmas cookie boxes, gifts, or dunking in hot cocoa late at night.
Best of all: you only need a few pantry staples and about ten minutes of hands-on time. They’re simple and forgiving, perfect for bakers of any skill level.
Why You’ll Love These Chocolate Snowball Cookies
- Freezer-friendly – prepare them ahead for holiday baking and gifting.
- A chocolate twist on a nostalgic classic – deeper, fudgier flavor than traditional snowballs.
- No chill time – mix, shape, and bake without waiting.
- Perfect texture – tender, buttery centers that practically melt.
- Beautiful for gifting – powdered sugar makes them look like tiny cocoa-dusted snowballs.
A quick note
I created these after craving something fudgy but with the shortbread-like tenderness of classic snowball cookies. Instead of pecans, I added mini chocolate chips to keep every bite rich and chocolatey. The result is a double-chocolate snowball with a soft center that disappears on your tongue—an instant holiday favorite.
Ingredients You’ll Need
(Full measurements are in the recipe card below.)
- Unsalted butter – softened for a creamy, tender dough.
- Powdered sugar – used in the dough and for the outer coating.
- Vanilla extract – enhances and balances the chocolate.
- All-purpose flour – the base for a tender cookie.
- Unsweetened cocoa powder – provides rich chocolate flavor.
- Salt – balances sweetness and deepens flavor.
- Mini chocolate chips – small chips blend into the dough for even chocolate in every bite.
How to Make Chocolate Snowball Cookies
- Preheat & prep – Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone mat.
- Cream butter and sugar – Beat softened butter with powdered sugar until light and fluffy, then add vanilla extract and mix until combined.
- Add dry ingredients – Stir in flour, cocoa powder, and salt just until incorporated. Avoid overmixing to keep the cookies tender.
- Fold in chips – Gently fold in mini chocolate chips so they’re evenly distributed.
- Scoop and shape – Use a tablespoon or 1-inch scoop to form 1-inch balls and place them on the prepared baking sheet.
- Bake – Bake 16–18 minutes, until set but still soft in the center. Avoid overbaking for the best texture.
- Double-coat with powdered sugar – Allow cookies to cool slightly, roll in powdered sugar, cool completely on a wire rack, then dust again for a thick, snowy finish.
Note About the Photos
Some step photos show slightly thicker cookies because the recipe was refined after retesting. The updated version yields cookies that are a touch less thick and even softer in the center while preserving the classic snowball look.
Pro Tips for Perfect Snowball Cookies
- Cool before the second coat so the sugar doesn’t melt and clump.
- Double-coat with powdered sugar—the first layer slightly melts and helps the second layer adhere for a better finish.
- Keep the dough balls small so they bake evenly and retain shape.
- Use mini chocolate chips to avoid large chunks that change texture.
How to Store Chocolate Snowball Cookies
Store in an airtight container at room temperature for up to 5 days, in the refrigerator for about a week, or freeze for up to 2 months. Freeze baked cookies without the powdered sugar and dust them after thawing for best results.
Frequently Asked Questions
They’re made without eggs and use powdered sugar instead of granulated sugar, which gives a delicate, sandy texture that melts on the tongue.
If the dough is too dry they can crack. Make sure there’s enough butter—add 1–2 teaspoons more butter or a touch of cream if needed.
Yes. These freeze well before or after baking. If freezing baked cookies, leave the powdered sugar off and roll them after they thaw.
Mini chips give the best texture. Regular chips can make the dough chunky and may cause cracking.
Yes. Substitute sugar-free powdered sweetener and sugar-free chips for a sugar-free version. Use a 1:1 gluten-free flour with xanthan gum for gluten-free cookies. Replace butter and chips with vegan alternatives for a vegan version—the texture remains similar.
Flavor Variations to Try
Keep the chocolate base and swap the mix-ins for new flavors:
- Chopped dried cherries for a Black Forest twist
- Chopped pecans or walnuts for added crunch
- Crushed peppermint candies for a festive touch
- Mini peanut butter chips
- Crushed pretzels for salty-sweet contrast
Chocolate Snow Ball Cookies
Ingredients
- 1 & 1/4 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
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In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until fluffy. Add vanilla and mix well.
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Add flour, cocoa powder, and salt. Mix until combined—do not overmix. Fold in mini chocolate chips.
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Scoop about 1 tablespoon of dough and shape into 1-inch balls. Place on a lined baking sheet and let the tray rest while the oven preheats.
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Preheat oven to 325°F and bake for 16–18 minutes, until set but still soft. Avoid overbaking for the best texture.
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Let cookies cool slightly, then roll in powdered sugar. Cool completely on a wire rack and dust again for a thick, snowy finish.
Notes
- Parchment vs. silicone mat: Silicone mats limit spreading for a slightly rounder snowball. Parchment gives a touch more spread and a softer texture.
- Letting dough rest: Resting shaped balls on the tray while the oven preheats helps them remain a bit thicker with tender centers.
- Photos vs. updated recipe: The step photos show a thicker earlier version. The current recipe produces slightly less thick cookies with a softer, more melt-in-your-mouth center.
Nutrition
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Carbohydrates: 13 g
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Protein: 1 g
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Fat: 9 g
Nutrition information is an approximation.