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These chocolate snowball cookies are the coziest little bite-sized treat you’ll make this holiday season. They’re soft, melt-in-your-mouth chocolate cookies filled with mini chocolate chips, rolled in a fluffy layer of powdered sugar that gives them that signature snowy look. Think Mexican wedding cookies… but rich, chocolatey, and upgraded for the chocolate lovers in your life.
Perfect for Christmas cookie boxes, gifting, or late-night hot cocoa dipping.
And the best part? You only need a handful of pantry ingredients and about 10 minutes of work. They’re truly foolproof.
Since you are here and love cookie recipes that are perfect for the holiday season, check out this Melting Moments Cookies Recipe, these Festive Marbled Christmas Sugar Cookies, or this Grinch Sugar Cookies Recipe!
Why You’ll Love These Chocolate Snowball Cookies
- Freezer-friendly – you can prep them ahead for the holidays.
- Chocolate upgrade on a nostalgic classic – a richer, deeper version of the snowball cookies we all grew up eating.
- Zero chill time – mix, roll, bake, done.
- Perfect texture – soft, buttery centers that melt in your mouth.
- Stunning for cookie boxes – they look like little cocoa-dusted snowballs.
Let’s Chit Chat!
These chocolate snowball cookies came from a craving, I wanted something fudgy and chocolatey but with that soft, buttery, shortbread texture of classic snowball cookies. Then I realized… why not turn my regular snowballs into a chocolate version? And instead of pecans, I folded in mini chocolate chips for extra richness. The result was insane, melt-in-your-mouth, double-chocolate snowballs that everyone devoured in minutes. They’re officially my new holiday favorite.
Ingredients You’ll Need
(Scroll to the recipe card for the full measurements.)
- Unsalted butter – softened so it creams properly and gives that melt-in-your-mouth texture.
- Powdered sugar – both in the dough and on the outside for the snowy coating.
- Vanilla extract – balances the chocolate.
- Flour – the base of this tender cookie.
- Unsweetened cocoa powder – adds that rich chocolate flavor.
- Salt – wakes everything up and balances out the sweetness of these cookies.
- Mini chocolate chips – GUARANTEED to make these addictive.
How to Make Chocolate Snowball Cookies
- Preheat & Prep – Set your oven to 325°F and line a baking sheet with parchment.
- Cream the butter & sugar – Beat the softened butter with ½ cup powdered sugar until light and fluffy. Add the vanilla.
- Add dry ingredients – Mix in the flour, cocoa powder, and salt until just combined. Don’t overmix, this keeps them tender.
- Fold in chocolate chips – Mini chips blend best so every bite has chocolate.
- Scoop & bake – Roll dough into 1-inch balls and bake in the preheated oven.
- Double sugar coating – Let the cookies cool slightly, then roll them in powdered sugar. Cool completely on a wire rack, then coat again for a thick snowy finish.
A Quick Note About the Photos
You’ll notice in some of the step-by-step images that the cookies look a little thicker. That’s because I updated this recipe after re-testing it again this year. The new version bakes up just slightly less thick, giving the centers a softer, melt-in-your-mouth texture without losing that classic snowball shape. The photos still reflect the same process, but the final texture is even better now!
Pro Tips for Perfect Snowball Cookies
- Let them cool before the second coat or the sugar will melt and clump.
- Don’t skip the double sugar coat! The first layer melts slightly and becomes like glue for the second layer to stick to it beautifully.
- Keep the dough small. Tiny balls bake evenly without spreading too much.
- Use mini chocolate chips. Regular chips are too big and can alter the texture of the cookies.
How to Store Chocolate Snowball Cookies
Store in an airtight container at room temperature for up to 5 days, in the refrigerator for a little over a week, or freeze for up to 2 months. I do this often when preparing for Christmas cookie boxes.
Frequently asked questions – FAQ
They’re made without eggs and use powdered sugar instead of granulated sugar, which gives them that soft, delicate, sandy texture.
They need enough butter to bind the flour + cocoa together. If they’re cracking, the dough might be too dry, add 1–2 teaspoons of butter or cream.
Yes! These freeze beautifully before or after baking. Freeze the baked cookies without the powdered sugar and roll them after thawing.
Mini chips are best, regular chips make the dough too chunky and can cause cracking.
Yes! These can easily be made sugar-free by swapping a few ingredients. Use sugar-free powdered sweetener (like Swerve or Lakanto) in place of powdered sugar and choose sugar-free mini chocolate chips. The texture will stay very similar to the original.
Absolutely. Replace the all-purpose flour with a 1:1 gluten-free baking flour. I recommend using one that contains xanthan gum for the closest texture to traditional snowball cookies.
Yes, this recipe converts very easily. Use vegan butter and dairy-free mini chocolate chips. The cookies will still hold their shape and have that soft, melt-in-your-mouth texture.
Yes, this recipe converts very easily. Use vegan butter and dairy-free mini chocolate chips. The cookies will still hold their shape and have that soft, melt-in-your-mouth texture.
What Flavor Variations Can I Try?
You can keep the chocolate base and switch up the mix-ins! Try:
- Chopped dried cherries for a Black Forest vibe
- Chopped pecans or walnuts for crunch
- Crushed peppermint candies for a festive twist
- Mini peanut butter chips
- Crushed pretzels for a salty-sweet snowball
Chocolate Snow Ball Cookies
Equipment
Ingredients
- 1 & 1/4 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
Instructions
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until fluffy. Add vanilla extract and mix well.1 & 1/4 cup unsalted butter, softened, 2/3 cup powdered sugar, 2 teaspoon vanilla extract
- Add in the flour, salt, and cocoa powder and mix to combine. Make sure to not overtax the cookie dough. Fold in mini chocolate chips.2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon salt, 3/4 cup mini chocolate chips
- Scoop 1 tablespoon worth of cookie dough, and shape into 1-inch balls and place them on the baking sheet. Set aside, while you preheat the oven.
- Preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone mat (read the notes)
- Bake for 16-18 minutes, until set but still soft. Don't over bake.
- Allow cookies to cool slight, then roll them in powdered sugar to coat. Place those on a wire rack to cool down fully before rolling in powdered sugar for the second time.
Notes
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Recipe Notes
- Parchment vs. silicone mat: Your cookies will spread less when baked on a silicone baking mat. If you prefer a slightly thicker, rounder snowball, use a silicone mat. For a touch more spreading and a softer texture, parchment works great.
- Letting the dough rest: Allowing the shaped cookie dough balls to rest on the tray while the oven preheats helps them stay a little thicker and keeps the centers extra tender.
- About the photos vs. the updated recipe: You’ll notice the cookies in the step-by-step photos look very thick. After re-testing, I updated the recipe so the baked cookies are just slightly less thick, giving them a softer bite and a richer, melt-in-your-mouth texture. These changes make the final version even better!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
