If you’re on the lookout for the ultimate blend of rich chocolate, melt-in-your-mouth texture, and festive fun, Double Chocolate Snowball Cookies are about to become your new go-to treat. These delightful little cookies bring together buttery softness, a double dose of chocolate, and a beautiful snowy finish of powdered sugar that makes any cookie platter shine. Whether you’re whipping up a holiday batch, planning a cookie exchange, or simply craving a chocolatey bite-sized indulgence, these Double Chocolate Snowball Cookies deliver all the warm, cozy, and decadent vibes you could wish for.
Ingredients You’ll Need
The beauty of these Double Chocolate Snowball Cookies is in their simplicity. Every ingredient serves a delicious purpose, contributing to the rich flavor, tender crumb, or that magical snowy coating. Here’s what you’ll need—and why you’ll love it.
- Unsalted Butter (1 cup, softened): Essential for creating that tender, melt-in-your-mouth texture. Make sure it’s properly softened for easy mixing.
- Powdered Sugar (1/2 cup, plus 1 cup for rolling): Sweetens the dough and gives each cookie its trademark snowy coating—don’t skimp, as this is key to their magic!
- Vanilla Extract (1 teaspoon): Adds depth and warmth, balancing all the chocolatey notes.
- All-Purpose Flour (1 3/4 cups): Provides structure without making the cookies dense or heavy.
- Unsweetened Cocoa Powder (1/4 cup): The secret to the “double chocolate” factor—opt for dark cocoa for even richer flavor.
- Salt (1/2 teaspoon): Just enough to sharpen the chocolate and highlight the sweetness.
- Mini Chocolate Chips (1 cup): Scatter bursts of chocolate all through the dough; mini size is perfect for even distribution in every bite.
How to Make Double Chocolate Snowball Cookies
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This small step ensures your cookies won’t stick and makes for super-easy cleanup later on. Parchment helps these delicate treats keep their perfect round shape and prevents over-browning.
Step 2: Cream Butter and Sugar
Grab your largest mixing bowl and beat together the softened butter and 1/2 cup powdered sugar until the mixture is light, pale, and fluffy. This sets the tone for that classic snowball cookie texture, so don’t rush this part!
Step 3: Add Vanilla
Mix in the vanilla extract, making sure every bit is blended in for that sweet, fragrant backdrop that pairs beautifully with double chocolate goodness.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, and salt. This helps ensure the cocoa and salt are evenly distributed through the flour, which keeps any one bite from tasting too salty or too chocolaty (if that’s even possible!).
Step 5: Bring It All Together
Gradually add the dry ingredients to the creamed butter and sugar mixture. Stir just until everything is combined—don’t overmix, as that can toughen your cookies. The dough may look a little crumbly at first, but it will come together as you stir.
Step 6: Add Mini Chocolate Chips
Now for the best part: gently fold in the mini chocolate chips. Every scoop of dough should have a good mix of chocolate chips, so work carefully but thoroughly.
Step 7: Shape and Bake
Scoop out tablespoon-sized portions of dough and roll gently between your palms to make little balls. Place them about an inch apart on your prepared baking sheet—they won’t spread much, but a bit of space helps them bake evenly. Bake for 10 to 12 minutes, just until the bottoms are set but the tops are still soft (trust the process, don’t overbake!).
Step 8: Roll in Powdered Sugar
After baking, let your Double Chocolate Snowball Cookies cool for about 5 minutes on the pan. While they’re still slightly warm, roll each cookie in a generous layer of powdered sugar. This first coat will soak in a bit and create a sweet base.
Step 9: Finish with a Second Powdery Coat
Once the cookies are completely cool, roll them in powdered sugar again for that fluffy, snowy finish everyone loves. This double coating really makes your Double Chocolate Snowball Cookies pop!
How to Serve Double Chocolate Snowball Cookies
Garnishes
For a festive touch, try dusting your serving platter with extra powdered sugar, or add a small sprig of mint or holly beside your pile of cookies. These little extras make Double Chocolate Snowball Cookies look irresistible on any dessert table, especially around the holidays.
Side Dishes
Pair your snowball cookies with mugs of hot cocoa, a cold glass of milk, or even a scoop of vanilla ice cream. The rich chocolate and delicate texture are especially delightful alongside warm, creamy drinks, making this an ideal cozy night-in treat.
Creative Ways to Present
Place cookies in mini cupcake liners for adorable single servings, or arrange them in clear treat bags tied with ribbon for delightful gifts. For parties, consider a cookie platter featuring both classic and Double Chocolate Snowball Cookies—the contrast of chocolate and traditional snowballs is always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Place any leftover Double Chocolate Snowball Cookies in an airtight container at room temperature and they’ll stay fresh for up to one week. Make sure to layer them with parchment or wax paper in between so the powdered sugar stays intact and cookies don’t stick together.
Freezing
You can freeze the baked cookies (without their final powdered sugar coating) in a ziplock bag or airtight container for up to two months. When ready to serve, thaw the cookies at room temperature and give them their second snowy roll in powdered sugar for that just-baked look.
Reheating
Double Chocolate Snowball Cookies don’t really need reheating, but if you prefer a just-baked feel, a quick 5-second zap in the microwave will make them extra soft and aromatic. Let them cool slightly before rolling in more powdered sugar if needed.
FAQs
Can I use regular chocolate chips instead of mini chips?
Absolutely! Regular chocolate chips work fine, but mini chips distribute more evenly throughout the cookies, so you get a burst of chocolate in every bite.
What kind of cocoa powder is best for Double Chocolate Snowball Cookies?
Both natural and Dutch-processed unsweetened cocoa powder work. If you crave an even richer chocolate flavor, go for dark cocoa powder—it makes the cookies deeply chocolaty and slightly more sophisticated.
Can I make the dough ahead of time?
Yes, you can make the dough up to 24 hours in advance. Keep it covered in the refrigerator and let it soften slightly at room temperature before rolling and baking.
Do these cookies spread while baking?
No, Double Chocolate Snowball Cookies hold their shape while baking. That’s why rolling the dough into even balls before baking is the best way to get uniform, pretty cookies.
How do I prevent the powdered sugar coating from dissolving?
The secret is to roll the cookies twice—first while warm so they soak up a base layer, and again once completely cool for a thick, powdery finish that stays put and looks beautiful.
Final Thoughts
Once you bite into these Double Chocolate Snowball Cookies, you’ll understand why they’re so loved in my kitchen. They’re festive, fun, and fabulously chocolatey—a treat you’ll crave any time of year. Grab your baking sheet and give them a try; I promise, you’ll be reaching for “just one more” every time!
Print
Double Chocolate Snowball Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Double Chocolate Snowball Cookies that are perfect for the holiday season. These rich, chocolatey cookies are rolled in powdered sugar for a delightful snowy finish.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
For Rolling:
- 1 cup powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy. Mix in the vanilla extract.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture and stir until combined.
- Add chocolate chips: Fold in the mini chocolate chips.
- Shape the cookies: Scoop out tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheet about 1 inch apart.
- Bake: Bake for 10–12 minutes, or until the bottoms are set but the cookies are still soft.
- Roll in powdered sugar: Let the cookies cool for 5 minutes on the pan, then roll them in powdered sugar while still warm. Once completely cooled, roll them in powdered sugar again for a snowy finish.
Notes
- For extra richness, use dark cocoa powder.
- You can substitute regular chocolate chips, but mini chips distribute more evenly.
- Store in an airtight container for up to one week.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
