Double Chocolate Snowball Cookies – Rich, Fudgy & Festive
These Double Chocolate Snowball Cookies are a chocolate lover’s dream! Soft, fudgy, and coated in snowy powdered sugar, they melt in your mouth with every bite. Perfect for holiday cookie exchanges, gifting, or anytime you crave a sweet, chocolatey treat. Easy to make and irresistibly delicious!
Equipment
- Mixing bowls
- Hand or stand mixer
- Baking sheet + parchment paper
- Small cookie scoop or spoon
- Cooling rack
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup powdered sugar (plus extra for rolling)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 cup mini chocolate chips (or chopped chocolate)
- ½ cup finely chopped walnuts, pecans, or almonds (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Cream butter and powdered sugar until light and fluffy. Mix in vanilla.
- In another bowl, whisk together flour, cocoa powder, and salt.
- Gradually add dry mixture to wet until dough comes together.
- Fold in chocolate chips (and nuts if using).
- Scoop dough into 1-inch balls and arrange on baking sheet.
- Bake 10–12 minutes, until just set.
- Let cool for 5 minutes, then roll in powdered sugar.
- Cool completely on rack, then roll again for a snowy finish.
- Serve immediately or store in airtight container.
Notes
- Roll cookies twice in powdered sugar for the best snowy look.
- Add ½ tsp espresso powder to deepen the chocolate flavor.
- Swap nuts for extra chocolate chips if you prefer nut-free.
- Dough balls can be frozen raw—just bake from frozen, adding 1–2 minutes.
- Store baked cookies up to 1 week in an airtight container.