Rich Soft Chocolate Snowballs

These chocolate snowball cookies offer a soft, fudgy twist on the traditional holiday favorite, delivering melt in your mouth centers studded with mini chocolate chips. Rolled generously in powdered sugar, they look like little snowy spheres that are perfect for sharing or gifting. With just a handful of pantry staples and minimal prep time, these cookies come together quickly to satisfy any chocolate craving during the festive season or anytime you need a cozy treat.

I made these during a chilly winter weekend craving something chocolaty but soft and buttery, and they instantly became my go to for holiday baking. My family devoured them so fast that I now double the batch every time I make them.

Ingredients

• Unsalted butter: softened for creamy dough and tender texture
• Powdered sugar: both folded into the dough and used for rolling to create the classic snowy appearance
• Vanilla extract: to balance and brighten the deep chocolate flavor
• All purpose flour: as the base providing structure while keeping cookies tender
• Unsweetened cocoa powder: for rich chocolate taste choose high quality for best flavor
• Salt: to enhance and balance sweetness
• Mini chocolate chips: to add bursts of chocolate richness in every bite smaller chips work best for texture and distribution

Instructions

Preheat oven and prepare baking sheet:

Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Using a silicone mat helps the cookies maintain a rounder shape while parchment allows for a softer texture with slight spreading.

Cream the butter and powdered sugar:

In a large bowl, beat the softened butter with half a cup of powdered sugar until light and fluffy. This step is key because properly creamed butter incorporates air and ensures the cookies are tender and soft. Add the vanilla extract and mix well.

Add dry ingredients and combine gently:

Add the flour, cocoa powder, and salt to the butter mixture. Stir gently until just combined to avoid overworking the dough which can make the cookies tough. Fold in the mini chocolate chips carefully ensuring they are evenly distributed.

Shape the dough into balls:

Using a tablespoon measure or cookie scoop, portion out dough and roll into 1 inch balls. Place them on the prepared baking sheet leaving some space between each ball. Let the balls rest on the baking sheet while you preheat the oven as this helps them hold their shape.

Bake the cookies:

Bake for 16 to 18 minutes. The cookies should be set but still soft in the center. Overbaking will dry them out so watch carefully in the last few minutes.

Coat with powdered sugar twice:

Allow the cookies to cool slightly, then roll them gently in powdered sugar to coat completely. Place the coated cookies on a wire rack to cool fully before rolling in powdered sugar a second time. This double coating creates the signature snowball effect with a delicate, fluffy sugar crust on the outside.

My favorite ingredient has become the mini chocolate chips because they melt slightly but keep their shape giving bursts of chocolate with every bite. One winter, I gifted these to my neighbors and they told me it was their new holiday obsession which made me so happy.

Storage Tips

Store these cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, refrigerate them to extend freshness for about a week. For even longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer safe container or bag for up to two months. When ready to enjoy, thaw at room temperature and you might want to refresh their snowy coating with a quick roll in powdered sugar.

Ingredient Substitutions

If you don’t have mini chocolate chips you can roughly chop regular chips but the texture will differ slightly. Cocoa powder can be swapped for natural or Dutch processed depending on your flavor preference but adjust the amount slightly if necessary. For a nutty twist, fold in finely chopped nuts like pecans or walnuts but remember these will change the texture and richness. Maple extract can replace vanilla for a different aromatic flavor.

Serving Suggestions

These cookies pair wonderfully with a hot cup of coffee, tea, or classic hot cocoa. Stacking them in cookie boxes with a festive ribbon makes a beautiful handmade gift. Try pairing them with peppermint bark or shortbread for a diverse holiday cookie platter.

These chocolate snowball cookies are an easy, crowd pleasing holiday treat perfect for gifting. Double the batch if you want to make sure they last through the season.

Common Recipe Questions

→ What gives these snowballs their soft texture?

The use of softened butter and powdered sugar, along with minimal mixing, creates a tender, melt-in-your-mouth crumb that's soft yet sturdy.

→ Can I use regular-sized chocolate chips instead of mini ones?

Mini chocolate chips blend more evenly throughout the dough, ensuring consistent flavor and maintaining delicate texture without overpowering the bite.

→ How do I achieve the snowy coating effect?

After baking and cooling slightly, roll the cookies in powdered sugar twice. The first layer adheres lightly, and the second creates the signature snowy finish.

→ Is chilling the dough necessary before baking?

No chilling is required. Mixing and shaping followed by immediate baking keeps the cookies soft and tender with minimal prep time.

→ How should these snowballs be stored for best freshness?

Store in an airtight container at room temperature for up to 5 days, refrigerate for over a week, or freeze up to 2 months while maintaining their soft texture.