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Double chocolate snowball cookies are a tasty twist on the classic Christmas cookies, packed with deep chocolate flavor. The rich chocolate cookies are studded with mini chocolate chips and then rolled in powdered sugar giving them that classic snowball cookie look.
I’ve been a huge fan of snowball cookies (aka Russian tea cakes and Mexican wedding cookies) ever since I was a little girl. There is just something about the bite-sized, powdered sugar covered, buttery cookies that I can’t get enough of.
Over the years I have begun making different variations of the classic Christmas cookie recipe. From M&M stuffed Christmas snowball cookies to peppermint candy cane snowball cookies, I have been sharing my snowball cookie recipe with you on the blog for several years. Today I want to share a snowball recipe for all the chocolate lovers out there–double chocolate snowball cookies.
If you are looking for a quick and easy chocolate Christmas cookie recipe for your holiday party or cookie exchange, this recipe is for you. The little snowballs look beautiful on a Christmas cookie platter and couldn’t be easier to make with only 7 simple ingredients and no chill time. In less than a half hour, you can have three dozen chocolate snowballs baked and ready to serve.
Give these double chocolate snowballs a try and I am sure that they will become a holiday season favorite in your home as well.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Butter—Unsalted and room temperature
- Confectioners’ sugar— Also known as icing sugar or powdered sugar, confectioners’ sugar is what we roll the cookies in to give them that classic snowball look.
- Vanilla extract— use 100% pure vanilla extract for the best taste
- Flour—regular all-purpose flour
- Unsweetened cocoa powder— this is what brings your chocolate flavor and color
- Salt— enhances the other flavors
- Mini chocolate chips— add a little extra chocolate and a little bit of added texture
- Baking sheets
- Parchment paper or silicone baking mats
- Large mixing bowl
- Electric mixer or stand mixer fitted with the paddle attachment
- Measuring cups and measuring spoons
- Cookie scoop
- Shallow, small bowl for rolling cookies in sugar
HOW TO MAKE THE BEST DOUBLE CHOCOLATE SNOWBALL COOKIE RECIPE
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicone liners and set aside.
Step 2. In a large bowl, beat the butter, ½ cup confectioners sugar, cocoa powder, and vanilla extract until fluffy (about 3-5 minutes).
Step 3. Add the flour and salt, mixing until a dough forms.
Step 4. Fold in the mini chocolate chips.
Step 5. Scoop out the chocolate dough, roll into 1-inch dough balls, and place on the prepared cookie sheet at least 1 inch apart.
Step 6. Bake for 10 minutes, or until the bottoms are light brown. Do not overbake! Allow cookies to cool just until they can be handled, about 3-5 minutes. You want to roll them while still warm.
Step 7. Add about 1 cup of confectioners sugar to a shallow bowl and roll each cookie in it. Place rolled cookies on a cooling rack. Once cookies are fully cooled, roll in confectioners sugar once more before storing or serving.
Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, you can freeze chocolate snowballs for up to 3 months. I would suggest freezing them before coating them in confectioners’ sugar… or giving them an extra coat after thawing.
EXPERT TIPS AND TRICKS
- Use room temperature butter, this will make it easier for your to cream butter and mix the ingredients together.
- Use a cookie scoop to help get even-sized cookies.
- Chill the dough if it becomes too sticky or difficult to handle. If the confectioners sugar becomes clumpy when you’re rolling your cookies in it toss it and refill with fresh sugar.
- Do not overbake. Overbaked snowball cookies will be very dry and crumbly, and I don’t want that for you.
DOUBLE CHOCOLATE SNOWBALL COOKIES: FREQUENTLY ASKED QUESTIONS
Did you look at the ingredient list and wonder why you don’t see any leavening agents in this cookie recipe? Don’t worry, there is no error. We want the cookie dough to stay in its round, ball shape when it bakes so we do not use baking soda or baking powder which would cause the baked cookies to rise.
If your cookie dough is too sticky or difficult to handle, then pop it in the fridge to chill for a little bit. This will make it easier to handle and roll into balls or roll into the sugar.
More Christmas Cookie Recipe Ideas
Or see them all here: 41+ of the Best Christmas Cookie Recipes
Double Chocolate Snowball Cookies
- 1 cup unsalted butter room temperature
- ½ cup confectioners sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup mini chocolate chips
- additional confectioners sugar for coating (about 1-2 cups)
- Preheat the oven to 350°F. Line two b sheets with parchment paper or silicone liners and set aside.
- In a large bowl, beat the butter, ½ cup confectioners sugar, cocoa powder, and vanilla extract until fluffy (about 3-5 minutes).
- Add the flour and salt, mixing until a dough forms.
- Fold in the mini chocolate chips.
- Scoop out the dough, roll into 1-inch balls, and place on a cookie sheet at least 1 inch apart. *
- Bake for 10 minutes, or until bottoms are light brown. Do not overbake. Allow cookies to cool just until they can be handled, about 3-5 minutes. You want to roll them while still warm.
- Add about confectioners sugar to a shallow bowl and roll each cookie in it. Place rolled cookies on a cooling rack. Once cookies are fully cooled, roll in confectioners sugar once more before storing or serving.