🎉 Introduction

These Double Chocolate Snowball Cookies are a dream come true for every chocolate lover. Soft, rich, and irresistibly fudgy, these cookies deliver double the chocolate in every bite — with a cocoa-infused buttery dough and extra chocolate chips mixed inside. Rolled in snowy powdered sugar, they look festive, taste decadent, and melt beautifully in your mouth.

They’re perfect for Christmas cookie boxes, holiday dessert platters, gifting, or late-night winter cravings. If you want a cookie that feels indulgent but is easy to make, this is your new holiday favorite.

🧰 Equipment Needed

• Mixing bowl
• Electric mixer or whisk
• Parchment-lined baking sheet
• Cooling rack
• Measuring cups & spoons
• Cookie scoop (optional)

🛒 Ingredients

Dry Ingredients

• 1½ cups all-purpose flour
• ½ cup cocoa powder
• ¾ cup powdered sugar (plus extra for coating)
• ¼ tsp salt

Wet Ingredients

• 1 cup unsalted butter, softened
• 1 tsp vanilla extract

Mix-Ins

• 1 cup chocolate chips (milk, dark, or semi-sweet)

👩‍🍳 Directions

Step 1: Preheat your oven to 350°F (180°C) and line your baking sheet with parchment paper.

Step 2: Cream softened butter, powdered sugar, and vanilla extract until light and fluffy.

Step 3: Add cocoa powder, flour, and salt, mixing until a soft dough comes together.

Step 4: Fold in chocolate chips for the double chocolate burst.

Step 5: Scoop 1 tablespoon of dough and roll into round balls.

Step 6: Place the cookie balls on the baking sheet, leaving slight space between them.

Step 7: Bake for 10–12 minutes, or until the bottoms are set but the tops remain soft.

Step 8: Let cookies cool for 5 minutes, then roll in powdered sugar while warm.

Step 9: Roll again in powdered sugar once cooled for a perfect snowy finish.

🍽️ Servings & Timing

• Servings: 20–22 cookies
• Prep Time: 12 minutes
• Cook Time: 12 minutes
• Total Time: 24 minutes

🧊 Storage & Reheating

Room Temperature

Keep airtight for 5–7 days.

Freezer

Freeze baked cookies or dough balls up to 2 months.

Reheat

Warm baked cookies for 6–8 seconds for a softer texture.

🥄 Variations

⭐ Triple Chocolate Snowballs

Add white chocolate chips along with dark and milk.

⭐ Mint Double Chocolate

Stir in ¼ tsp peppermint extract.

⭐ Hazelnut Chocolate

Fold in crushed hazelnuts or fill with a whole hazelnut.

⭐ Mocha Snowballs

Add 1 tsp instant coffee powder for a mocha kick.

⭐ Nut-Free Version

Skip mix-ins and use mini chocolate chips only.

❓ 10 FAQs

1. Why are my cookies dry?

Add a teaspoon of butter if the dough seems crumbly.

2. Can I use salted butter?

Yes — reduce added salt by half.

3. Do these cookies spread?

No — they keep their round snowball shape.

4. Can I chill the dough?

Optional — chilling helps keep them extra round.

5. Can I use cocoa mix instead of cocoa powder?

No — use real cocoa powder for rich flavor.

6. What chocolate chips are best?

Semi-sweet or dark work best for balance.

7. Can I make them gluten-free?

Use a 1:1 gluten-free flour blend.

8. Can kids make these?

Yes — very beginner-friendly.

9. Can I add nuts?

Yes — pecans, walnuts, or hazelnuts work great.

10. Why roll twice in powdered sugar?

For the classic thick snowy coating.

🏁 Conclusion

These Double Chocolate Snowball Cookies deliver everything a holiday cookie should: fudgy centers, rich cocoa flavor, melty chocolate chips, and a snowy powdered sugar coating. They’re festive, indulgent, and incredibly easy to make — perfect for cozy winter baking, gifting, or enjoying with a warm drink.

Adam

Double Chocolate Snowball Cookies Ultra-Fudgy Holiday Treats

These Double Chocolate Snowball Cookies are a dream come true for every chocolate lover. Soft, rich, and irresistibly fudgy, these cookies deliver double the chocolate in every bite — with a cocoa-infused buttery dough and extra chocolate chips mixed inside. Rolled in snowy powdered sugar, they look festive, taste decadent, and melt beautifully in your mouth. They’re perfect for Christmas cookie boxes, holiday dessert platters, gifting, or late-night winter cravings. If you want a cookie that feels indulgent but is easy to make, this is your new holiday favorite.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 12 minutes mins

Total Time 24 minutes mins

Servings: 22 cookies

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 1½ cups all-purpose flour
• ½ cup cocoa powder
• ¾ cup powdered sugar plus extra for coating
• ¼ tsp salt

Wet Ingredients

• 1 cup unsalted butter softened
• 1 tsp vanilla extract

Mix-Ins

• 1 cup chocolate chips milk, dark, or semi-sweet

Equipment

• Mixing bowl
• Electric mixer or whisk
• Parchment-lined baking sheet
• Cooling rack
• Measuring cups & spoons
• Cookie scoop (optional)

Method

 

Step 1: Preheat your oven to 350°F (180°C) and line your baking sheet with parchment paper.

Step 2: Cream softened butter, powdered sugar, and vanilla extract until light and fluffy.

Step 3: Add cocoa powder, flour, and salt, mixing until a soft dough comes together.

Step 4: Fold in chocolate chips for the double chocolate burst.

Step 5: Scoop 1 tablespoon of dough and roll into round balls.

Step 6: Place the cookie balls on the baking sheet, leaving slight space between them.

Step 7: Bake for 10–12 minutes, or until the bottoms are set but the tops remain soft.

Step 8: Let cookies cool for 5 minutes, then roll in powdered sugar while warm.

Step 9: Roll again in powdered sugar once cooled for a perfect snowy finish.

Notes

🧊 Storage & Reheating
Room Temperature

Keep airtight for 5–7 days.

Freezer

Freeze baked cookies or dough balls up to 2 months.

Reheat

Warm baked cookies for 6–8 seconds for a softer texture.

🥄 Variations
⭐ Triple Chocolate Snowballs

Add white chocolate chips along with dark and milk.

⭐ Mint Double Chocolate

Stir in ¼ tsp peppermint extract.

⭐ Hazelnut Chocolate

Fold in crushed hazelnuts or fill with a whole hazelnut.

⭐ Mocha Snowballs

Add 1 tsp instant coffee powder for a mocha kick.

⭐ Nut-Free Version

Skip mix-ins and use mini chocolate chips only.

❓ 10 FAQs
1. Why are my cookies dry?

Add a teaspoon of butter if the dough seems crumbly.

2. Can I use salted butter?

Yes — reduce added salt by half.

3. Do these cookies spread?

No — they keep their round snowball shape.

4. Can I chill the dough?

Optional — chilling helps keep them extra round.

5. Can I use cocoa mix instead of cocoa powder?

No — use real cocoa powder for rich flavor.

6. What chocolate chips are best?

Semi-sweet or dark work best for balance.

7. Can I make them gluten-free?

Use a 1:1 gluten-free flour blend.

8. Can kids make these?

Yes — very beginner-friendly.

9. Can I add nuts?

Yes — pecans, walnuts, or hazelnuts work great.

10. Why roll twice in powdered sugar?

For the classic thick snowy coating.

🏁 Conclusion

These Double Chocolate Snowball Cookies deliver everything a holiday cookie should: fudgy centers, rich cocoa flavor, melty chocolate chips, and a snowy powdered sugar coating. They’re festive, indulgent, and incredibly easy to make — perfect for cozy winter baking, gifting, or enjoying with a warm drink.