Rich Soft Chocolate Snowballs

These chocolate snowball cookies are a cozy, meltinyourmouth treat perfect for holiday baking. Soft and fudgy with mini chocolate chips folded in, they offer a rich twist on the classic snowball cookie. Coated in powdered sugar for a snowy look, these cookies come together quickly with simple ingredients and no chill time, making them an easy favorite for cookie boxes or a late night snack with hot cocoa.

I first made these on a whim when craving something fudgy yet tender. They disappeared so fast that they immediately became my goto cookie for Christmas treats every year since.

Ingredients

• Unsalted butter: softened to achieve a creamy texture that helps cookies melt in your mouth
• Powdered sugar: in both dough and coating for a delicate sweetness and snowy appearance
• Vanilla extract: adds warmth and balances the intense chocolate notes
• All purpose flour: forms the tender foundation of the cookie dough
• Unsweetened cocoa powder: brings rich chocolate flavor without extra sweetness
• Salt: brightens and balances the flavors by cutting through the sweetness
• Mini chocolate chips: ensure bursts of melty chocolate in every bite enhancing richness

Instructions

Preheat the oven and prepare the baking sheet:

Set your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone mat to control spreading and texture. Silicone mats help cookies stay rounder and thicker, while parchment yields softer edges.

Cream the butter and powdered sugar:

Beat softened butter with half a cup of powdered sugar until the mixture is light and fluffy. This process incorporates air for a tender cookie base. Blend in the vanilla extract for flavor balance.

Add the dry ingredients carefully:

Sift together the flour, unsweetened cocoa powder, and salt, then gently mix this dry blend into the creamy butter mixture. Stir just until combined to avoid overworking the dough, which keeps the cookies tender.

Fold in mini chocolate chips:

Evenly incorporate mini chocolate chips into the dough to ensure every bite includes melty chocolate pieces. Avoid using regular sized chips as they can alter texture and spread unevenly.

Shape the dough and bake:

Scoop about one tablespoon of dough and roll into oneinch balls. Place on the prepared baking sheet allowing space to bake evenly. Bake for 16 to 18 minutes until cookies are set yet still soft in the centers. Avoid overbaking to preserve melt in your mouth texture.

Double coat with powdered sugar:

When cookies have cooled slightly but are still warm, roll them in powdered sugar for the first coating. Transfer to a wire rack and cool completely before rolling them again to create a thick snowy finish that won’t clump or melt.

I love mini chocolate chips most because they layer the richness without overwhelming the delicate cookie. One holiday season our family packed these cookies into gift boxes, and I’ll never forget the delight seeing everyone’s faces when unwrapping the fudgy surprise inside.

Storage Tips

Store cookies in an airtight container at room temperature for up to five days to maintain softness. Refrigeration extends freshness slightly beyond a week but can firm up texture. For longer storage, freeze in a sealed container or bag for up to two months. Thaw before serving and recoat with powdered sugar for that fresh snowy look.

Ingredient Substitutions

Butter can be swapped with a good quality plantbased margarine for a dairy free option though texture may vary slightly. For glutenfree versions, replace all purpose flour with a wellbalanced glutenfree flour blend. If mini chocolate chips are unavailable, finely chop regular chocolate but be cautious of altering spread and texture.

Serving Suggestions

These cookies pair wonderfully with hot drinks like rich cocoa, coffee, or spiced chai tea. Try serving them as part of a holiday cookie platter alongside vanilla and nutty treats to showcase the chocolate contrast. They also make charming edible gifts beautifully wrapped in cellophane with a festive bow.

These chocolate snowball cookies are an easy, festive treat perfect for gifting or a cozy snack. Double coating with powdered sugar creates a beautiful snowy finish.

Common Recipe Questions

→ What gives these snowballs their soft texture?

The combination of creamed butter and powdered sugar creates a tender, melt-in-your-mouth base without eggs, ensuring softness.

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

Mini chocolate chips work best for even chocolate distribution and texture, while regular chips may alter the softness and balance.

→ Why is the double coating of powdered sugar important?

The first coating melts slightly to create a sticky surface, allowing the second coat to adhere perfectly for a thick, snowy finish.

→ How should I store these chocolate snowballs?

Keep them in an airtight container at room temperature for up to 5 days, refrigerate for over a week, or freeze for up to 2 months.

→ Can I prepare these treats ahead of time?

Yes, they freeze well and can be made before holidays, making them convenient for gift boxes and gatherings.