Rich Soft Chocolate Snowball

These chocolate snowball cookies are a cozy holiday treat that combine the classic soft, meltinyourmouth texture you love with a deep, fudgy chocolate flavor. They are filled with mini chocolate chips for an irresistible burst of chocolate in every bite and rolled in plenty of powdered sugar for that perfect snowy finish. They come together quickly with a handful of pantry staples and require no chill time, making them ideal when you want something sweet and festive without the fuss.

I made these cookies for the first time during a busy holiday season when I needed quick but special treats. Now they are requested every year by my family who adore the combination of a classic snowball cookie texture infused with chocolatey goodness.

Ingredients

• Unsalted butter: softened to room temperature to get that tender, creamy dough
• Powdered sugar: both in the dough and coating for the signature soft crumb and snowy finish
• Vanilla extract: to enhance and balance all the chocolate flavors
• All purpose flour: provides structure and tenderness to the cookie
• Unsweetened cocoa powder: delivers rich chocolate flavor with a slight bitterness that cuts sweetness
• Salt: brightens the chocolate and balances overall flavors
• Mini chocolate chips: add bursts of melty chocolate and a fun texture, choosing mini size keeps dough tender and bites even

Instructions

Preheat the Oven and Prepare the Pan:

Set your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. The silicone mat will keep the cookies a bit thicker and less spread but parchment works nicely too.

Cream Butter and Sugar Thoroughly:

In a large bowl, beat the softened unsalted butter with half a cup of powdered sugar until it becomes light and fluffy. This step takes about three to five minutes on medium speed and is key to that meltinyourmouth soft texture. Add vanilla extract and mix well so the flavor gets fully incorporated.

Add Dry Ingredients and Mix Carefully:

Sift together the flour, cocoa powder, and salt. Add these dry ingredients to the butter mixture and fold gently until just combined. Avoid overmixing here so the cookies stay tender and soft when baked.

Fold in Mini Chocolate Chips:

Gently fold the mini chocolate chips into the dough ensuring they are evenly distributed without breaking the dough’s delicate structure. Mini chips are perfect because regular sized chips would overpower the tender crumb.

Shape and Preheat Rest:

Using a tablespoon or small cookie scoop, form the dough into oneinch balls and place them spaced on the lined baking sheet. Leave them to rest on the sheet while the oven preheats to help the cookies hold their shape and maintain a soft center.

Bake Until Set but Still Soft:

Place the baking sheet in the oven and bake for about sixteen to eighteen minutes. The cookies will look set but remain soft to the touch. Do not over bake or the centers will dry out.

Roll and Double Coat in Powdered Sugar:

Allow the cookies to cool slightly on the baking sheet, just enough to handle, then roll each one in powdered sugar to coat. Transfer to a wire rack to cool completely and then roll again in powdered sugar for that thick, snowy finish that makes these cookies so distinctive.

Every year these cookies bring back memories of cozy holiday nights with family huddled around a mug of hot cocoa sharing stories and laughter.

Storage Tips

Store your cookies in an airtight container at room temperature for up to five days to keep them fresh and tender. For longer storage, refrigerate them for a little over a week or freeze them for up to two months. Freezing works great especially if you want to bake cookies ahead for holiday gifting or parties.

Ingredient Substitutions

You can swap all purpose flour with a gluten free blend that measures cupforcup if you need a gluten free version. For dairy free, try using vegan butter to keep that buttery richness intact. If you prefer a nutty twist, adding chopped pecans or walnuts instead of the mini chocolate chips creates a delicious variation.

Serving Suggestions

These cookies are wonderful simply on their own but also pair amazingly well with a cup of hot cocoa or spiced coffee. Try serving them alongside a bowl of whipped cream or lightly salted caramel dip for an indulgent dessert treat.

These chocolate snowball cookies are an easy festive treat that come together quickly and freeze well for make ahead baking. They are perfect for cookie exchanges and holiday trays.

Common Questions About Recipes

→ What gives these snowballs their soft texture?

The use of unsalted butter creamed with powdered sugar and gentle mixing prevents toughness, resulting in soft, melt-in-your-mouth centers.

→ Why use mini chocolate chips instead of regular ones?

Mini chocolate chips distribute evenly without altering the dough's texture, ensuring every bite has consistent chocolate flavor and a smooth bite.

→ How important is the double powdered sugar coating?

The first coat melts slightly and acts as an adhesive base, enabling the second layer to form a thick, snowy finish that doesn't clump or dissolve.

→ Can these be prepared ahead of time?

Yes, these snowballs freeze well and can be wrapped tightly for up to two months, making them perfect for early holiday preparations.

→ What is the best way to bake for a tender center?

Bake at 325°F for 16-18 minutes until set but still soft. Avoid overbaking to preserve a tender, buttery crumb inside.