Rich Soft Chocolate Snowball

These chocolate snowball cookies are a decadent twist on the classic holiday favorite, delivering a soft, buttery texture with rich chocolate flavor and mini chocolate chips throughout. Rolled in powdered sugar, they look just like fluffy, snowy little bites that meltinyourmouth. These cookies are perfect for gifting in holiday boxes, enjoying alongside a mug of hot cocoa, or just satisfying chocolate cravings at any time of the year.

I came up with this recipe because I wanted the fudgy depth of chocolate in a snowy shortbread cookie and folded in mini chocolate chips for extra richness. These quickly became my family’s preferred holiday treat, disappearing from the plate faster than any other cookie I've made.

Ingredients

• Unsalted butter: softened to room temperature which creates that tender meltinyourmouth texture essential for these cookies.
• Powdered sugar: used both inside the dough and as the outer coating provides a delicate sweetness and classic snowy look.
• Vanilla extract: balances the deep chocolate flavor and rounds out the taste. Opt for pure vanilla for best results.
• All purpose flour: forms the base offering structure while keeping those cookies soft so be sure it’s fresh for consistent results.
• Unsweetened cocoa powder: gives the rich chocolate depth – a good quality cocoa powder makes a big difference here.
• Salt: just a pinch to heighten the chocolate’s richness and balance the sweetness perfectly.
• Mini chocolate chips: add bursts of melty chocolate in every bite and blend smoothly into the tender dough.

Instructions

Preheat and Prepare:

Set your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat. The silicone mat will keep these cookies a bit thicker while parchment will give a softer edge.

Cream the Butter and Sugar:

In a large bowl beat the softened butter with half a cup of powdered sugar until the mixture turns light and fluffy. This process takes about five minutes and is key for that delicate texture. Then stir in the vanilla extract thoroughly.

Add Dry Ingredients:

Sift together the flour cocoa powder and salt. Gradually add this dry mix into the wet butter mixture. Stir just until combined overmixing will make the cookies tough rather than tender.

Fold in Chocolate Chips:

Gently fold the mini chocolate chips into your dough so they are well distributed but the dough remains soft. Using mini chips ensures they blend nicely without disrupting the cookie’s soft texture.

Shape and Bake:

Scoop approximately one tablespoon of dough and roll it into 1inch balls. Arrange them evenly spaced on your prepared baking sheet. You can let the dough balls rest on the sheet while preheating the oven which helps maintain a thicker tender center. Bake for 16 to 18 minutes. The cookies should be set but still soft to the touch overbaking will dry them out.

Double Sugar Coating:

Allow the cookies to cool briefly until just warm. Roll each cookie in powdered sugar for the first coat. Let them cool completely on a wire rack then roll again for that signature thick snowy coating. It’s important to let them cool fully before the second roll to prevent the sugar from clumping.

My favorite part of this recipe is definitely the mini chocolate chips. They add just enough chocolate in every bite creating delightful pockets of melted happiness without overpowering the gentle crumb of the cookie. One holiday baking session my kids insisted on sampling as soon as the first batch came out of the oven which became a fun yearly tradition ever since.

Storage Tips

Store these cookies in an airtight container at room temperature to enjoy fresh for up to five days. If you want to keep them longer refrigeration will extend freshness to about a week. For holiday prep freeze them in tightly sealed containers or freezer bags for up to two months and thaw gently before serving.

Ingredient Substitutions

Unsalted butter can be swapped with salted butter just reduce or skip the added salt in the recipe. For a dairy free version use a plant based butter substitute that creams well. Mini chocolate chips can be replaced with finely chopped dark chocolate or small chunks of your favorite chocolate bar if needed. All purpose flour can be substituted for gluten free flour blends suitable for baking but results may vary slightly in texture.

Serving Suggestions

These snowball cookies are perfect alongside a warm cup of hot chocolate or coffee. They also make charming gifts in cookie boxes or jars with festive ribbons. For a fun twist serve with whipped cream and fresh berries during holiday gatherings.

These cookies are a simple showstopper for the holidays and are easy to make ahead. Pack them in festive boxes for gifting or enjoy fresh with a warm drink.

FAQs About This Recipe

→ What gives these snowballs their soft texture?

The combination of softened butter and powdered sugar creates a tender, melt-in-your-mouth crumb without the need for eggs.

→ Why roll the cookies in powdered sugar twice?

Rolling twice ensures a thick, snowy coating that sticks well and resists melting, providing the signature look and sweetness.

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

Mini chocolate chips blend better and keep the texture soft without altering the dough, but regular chips can be used with slight texture changes.

→ How should I store these treats to keep them fresh?

Keep the snowballs in an airtight container at room temperature for up to 5 days, or refrigerate/freeze for longer storage.

→ Are there ways to vary the flavors in these snowballs?

Yes, try mix-ins like chopped nuts, dried cherries, peppermint candies, or peanut butter chips for unique twists on the base dough.