If you’re searching for a cookie that’s guaranteed to wow every chocolate lover and add a little magic to your dessert table, Double Chocolate Snowball Cookies are the answer. These irresistible petite treats feature a buttery, melt-in-your-mouth texture, two hits of chocolate, and a blizzard of powdered sugar that makes every bite feel festive. Whether you’re baking for the holidays, a cozy weekend, or simply because you need a chocolate fix, Double Chocolate Snowball Cookies are a decadent delight you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Double Chocolate Snowball Cookies is how a handful of pantry staples transform into something truly special. Every ingredient here earns its place, working together for perfect richness, tenderness, and that signature snowy finish.
- Unsalted Butter (1 cup, softened): The backbone of these cookies, butter creates a rich, tender crumb and that classic melt-away texture.
- Powdered Sugar (1/2 cup, plus more for coating): Adds a delicate sweetness to the dough and forms the snowy coating that gives these cookies their name.
- Vanilla Extract (1 teaspoon): Rounds out the chocolate flavors and brings a warm, inviting aroma to every bite.
- All-Purpose Flour (1 3/4 cups): Provides the structure for the cookies while keeping them soft and tender.
- Unsweetened Cocoa Powder (1/4 cup): Deepens the chocolate flavor for a rich, satisfying cookie; Dutch-process cocoa is especially delicious here.
- Salt (1/2 teaspoon): Enhances all the flavors and balances out the sweetness.
- Mini Chocolate Chips or Finely Chopped Semisweet Chocolate (1 cup): These little pockets of chocolate melt into the dough, giving you that “double” chocolate experience in every bite.
How to Make Double Chocolate Snowball Cookies
Step 1: Prep Your Baking Sheets
Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This step ensures your cookies bake evenly and lift off easily, with no sticking or burning. Having everything ready from the start means you can move quickly once your dough is mixed!
Step 2: Cream the Butter and Sugar
Grab a large mixing bowl and beat the softened butter with 1/2 cup of powdered sugar until it’s light, fluffy, and just a bit paler in color. This aerates the dough, creating that signature tender crumb. Don’t rush this step—the more you cream, the more melt-in-your-mouth your Double Chocolate Snowball Cookies will be.
Step 3: Add the Vanilla
Mix in the vanilla extract, blending until fully incorporated. Vanilla may seem subtle, but it amplifies all the chocolatey notes, making your cookies taste bakery-level good.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, and salt. Whisking helps evenly distribute the cocoa and salt, so every cookie bakes up with the same rich chocolate flavor and no surprise salty spots.
Step 5: Mix the Dough
Gradually add the dry ingredients to your butter mixture, stirring gently until a soft dough forms. The dough may look a bit crumbly at first, but keep mixing—soon it will come together into a cohesive, chocolatey mass. This is when the anticipation really kicks in!
Step 6: Fold in the Chocolate Chips
Now, sprinkle in the mini chocolate chips (or your finely chopped semisweet chocolate) and fold them in gently. These melt into little pools of chocolate as the cookies bake, delivering that dreamy double chocolate punch with every bite.
Step 7: Shape and Bake
Scoop out tablespoon-sized portions of dough and roll them into 1-inch balls between your palms. Place the balls on your prepared baking sheets, spacing them about an inch apart. Bake for 12–14 minutes, until the bottoms are just set and the tops look dry and matte. The cookies won’t spread much, so they’ll keep their adorable snowball shape.
Step 8: Double Coat in Powdered Sugar
Let the cookies cool for 5 minutes on the baking sheets (they’re fragile when hot!), then gently roll each warm cookie in powdered sugar for the first “snowy” layer. Once they’re completely cool, give them a second roll in powdered sugar for that magical, wintry look. It’s messy, fun, and so worth it!
How to Serve Double Chocolate Snowball Cookies
Garnishes
While Double Chocolate Snowball Cookies are stunning in their snowy coats, you can make them extra special with a dusting of edible glitter, a light drizzle of melted chocolate, or even a sprinkle of crushed peppermint for a festive holiday touch. A tiny mint leaf or chocolate curl on the serving plate adds a playful flourish.
Side Dishes
These cookies are delightful alongside a mug of hot cocoa, rich coffee, or a glass of cold milk. For a more decadent dessert spread, pair them with fresh berries, a scoop of vanilla ice cream, or set them out with other cookies for a fun and varied cookie platter.
Creative Ways to Present
Try piling your Double Chocolate Snowball Cookies high on a tiered cake stand or arranging them in little gift boxes lined with parchment for an irresistible homemade present. For parties, set up a “cookie bar” with bowls of extra powdered sugar, cocoa, or sprinkles so guests can customize their own snowy finish.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Double Chocolate Snowball Cookies in an airtight container at room temperature. They’ll stay fresh and tender for up to a week, making them perfect for tucking into lunchboxes or nibbling with afternoon tea.
Freezing
Double Chocolate Snowball Cookies freeze beautifully! Once baked and cooled, layer them between sheets of parchment in a freezer-safe container or zip-top bag. They’ll keep their flavor and texture for up to 2 months—just thaw at room temperature when you’re ready to enjoy.
Reheating
While these cookies are at their best at room temperature, you can refresh them by popping a few in a low oven (about 250°F) for 5 minutes. If the powdered sugar has absorbed, roll them again after reheating for that snowy look.
FAQs
Can I use regular chocolate chips instead of mini?
Absolutely! While mini chocolate chips or finely chopped chocolate distribute more evenly, regular chips will still melt into delicious pockets of chocolate. You might get a chunkier bite, which is always a win for chocolate fans.
Do Double Chocolate Snowball Cookies spread while baking?
No, these cookies keep their round, snowball shape in the oven. That’s why you can space them fairly close together on the baking sheet, and they’ll still bake up beautifully.
Can I make these gluten-free?
Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. The texture may shift slightly, but you’ll still get that rich, chocolatey goodness.
Why do I roll the cookies in powdered sugar twice?
The first roll coats the warm cookies, creating a sticky base for the powdered sugar. The second roll, after the cookies are cool, gives them that perfect snowy finish that won’t melt away.
Can I prepare the dough ahead of time?
Definitely! You can mix and shape the dough balls, then refrigerate them for up to 24 hours before baking. Bring them to room temperature for about 15 minutes before popping them in the oven for best results.
Final Thoughts
If you’ve never tried Double Chocolate Snowball Cookies before, let this be your sign to bake a batch. They’re the kind of treat that turns any ordinary day into a little celebration, and sharing them is just as sweet as eating them. Happy baking!
Print
Double Chocolate Snowball Cookies Recipe
- Total Time: 34 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Deliciously rich and buttery Double Chocolate Snowball Cookies featuring a tender cocoa-infused dough studded with mini chocolate chips, coated twice in powdered sugar for a festive, snowy finish. Perfect for holiday cookie trays or gifting, these cookies combine classic buttery texture with intense chocolate flavor.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Add-ins
- 1 cup mini chocolate chips or finely chopped semisweet chocolate
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar using a hand mixer or stand mixer until the mixture becomes light, fluffy, and well combined, enhancing the cookie’s tenderness.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with a warm, sweet aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt, making sure they are evenly combined to distribute the cocoa and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the creamed butter mixture, stirring gently until a soft dough forms without overmixing to maintain tenderness.
- Fold in Chocolate Chips: Incorporate the mini chocolate chips or finely chopped semisweet chocolate evenly into the dough to ensure every cookie is loaded with chocolate.
- Form Dough Balls: Scoop and roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets to allow for slight spreading while baking.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the bottoms are set and just firm to the touch, ensuring the cookies are baked through but still tender inside.
- Initial Cooling and Coating: Let the cookies cool on the baking sheet for 5 minutes so they firm up slightly, then roll each warm cookie in powdered sugar to create the first snow-like coating.
- Final Cooling and Second Coating: Allow the cookies to cool completely on a wire rack, then roll them a second time in powdered sugar for a beautiful snowy finish and extra sweetness.
Notes
- Use Dutch-process cocoa powder for a richer, deeper chocolate flavor and a darker color.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Cookies can be frozen for up to two months; thaw at room temperature before serving.
- These cookies make a wonderful addition to holiday cookie trays or as delightful homemade gifts.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
