Double Chocolate Snowball Cookies are my secret weapon for surviving a chilly weekend stuck indoors. Ever find yourself with a serious chocolate craving (like, it creeps up outta nowhere) but you’re too tired to deal with fancy recipes? Yeah, me too. These cookies are the lifesaver I wish I’d found sooner—super easy, extra chocolatey, and rolling them in powdery sugar just feels fun. So hey, ready to learn how to make Double Chocolate Snowball Cookies and skip ordering store-bought sweets again? Let’s dive in.
The Story Behind This Recipe
Here’s why I love this Double Chocolate Snowball Cookies: it uses pantry staples and it tastes like home. Double Chocolate Snowball Cookies are my secret weapon for surviving a chilly weekend stuck indoors. Ever find yourself with a serious chocolate craving (like, it creeps…
What are Snowball Cookies?
Ok, so let’s clear up a common mix-up. Snowball cookies are little round cookies coated in powdered sugar—think edible snowdrifts. They’re not like regular drop cookies. Nope. The dough’s buttery, crumbly—sort of like shortbread—but in bite-sized balls. You might’ve heard ‘em called Russian Tea Cakes or Mexican Wedding Cookies. No nuts in these guys today (unless you want ’em). When you add cocoa powder and chocolate chips, you get Double Chocolate Snowball Cookies, and let me say—they vanish off the plate at my house.
I remember the first time I brought these to a potluck. Someone thought I’d bought them from a five-star bakery downtown. (I know, wild, right?) That powdered sugar coating really sells the whole winter magic thing. My neighbor begged me for the recipe by dessert time. So, yes—these cookies bring people together and win you a little baking fame.
“These Double Chocolate Snowball Cookies reminded me of my grandma’s treats… only way more chocolatey! The simple steps made it easy for this ‘lazy baker’ to look like a pro.” — Carla H.
How to Make Chocolate Snowball Cookies
I get it: you want the actual how-to, not just vague promises. So let’s get straight to it. This recipe is all about simplicity, with basic stuff you probably already have. No fancy tools or tricky cooling steps. Here’s how it goes:
First, soften up a stick of butter (I usually zap it for 10 seconds if I forgot). Toss it in a big bowl. Add powdered sugar and give it a quick stir until it’s fluffy looking. You’ll want to mix in vanilla, flour, unsweetened cocoa powder, and a pinch of salt. Stir and watch it become a kind of crumbly mix—don’t panic, it’s supposed to look messy.
Now, the fun part! Fold in a handful of mini chocolate chips. Scoop small pieces (about a tablespoon) and roll them into balls. Place on a baking sheet (I use parchment paper cause I hate scrubbing pans). Bake at 350°F for 10-12 minutes. Do not let them brown! You want just-set.
As soon as they’re cool enough to handle (they’re fragile hot), roll each in powdered sugar. Set aside, then roll again when totally cool for that real snowball effect.
That’s it. Seriously.
Can You Freeze Chocolate Snowball Cookies?
You totally can! Sometimes I make Double Chocolate Snowball Cookies ahead for holidays—works like a charm. After they cool completely (and after you sugar them), pop them in a sealable freezer bag. Separate the layers with wax paper so they don’t stick.
If you want to freeze the unbaked balls, you totally can. Lay them on a tray, freeze until hard, then transfer to a freezer bag. When that cookie urge smacks you, just bake straight from frozen but add like 2 extra minutes.
Let me warn you, though—these cookies tend to call your name from the freezer at weird hours. Midnight snack? Been there, no regrets.
Expert Tips and Tricks
Half the fun is messing around with the recipe. After burning a few batches (oops), here’s my best advice:
- Let the baked cookies cool a bit before the sugar roll, or the sugar will just kinda vanish
- Always fluff your powdered sugar before rolling—lumpy sugar = lumpy cookies
- Smaller cookie balls bake better and hold their shape; big ones end up doughy in the center
- Store in a tight container so they stay melt-in-your-mouth, not dry
Variations
The cool thing about Double Chocolate Snowball Cookies? You NEVER have to make them the same way twice. Oh, you like nuts? Toss in some chopped pecans or walnuts. Wanna add a little fancy? Drop in a spoonful of instant espresso for a mocha spin. (A friend threw in dried cherries once—sounded odd, tasted amazing.)
One time, just for kicks, I mixed in white chocolate chips instead of regular. The color contrast looked unreasonably festive. Or skip chocolate chips and use tiny caramel bits. Boom, chewy centers!
If you want to get real wild, sprinkle a tiny pinch of sea salt on top of the rolled cookies. The salty-sweet combo? Out of this world. Let your imagination roam—these are super forgiving treats.
Common Questions
Q: Do Double Chocolate Snowball Cookies need to be refrigerated?
A: Not at all, just keep them in a sealed container on the counter for up to a week.
Q: How do you keep the cookies from flattening?
A: Make sure your butter isn’t melted—just softened. Too much melted butter makes ‘em spread out.
Q: Can I use Dutch-processed cocoa powder?
A: Absolutely, and it’ll actually make them taste even richer. Go for it.
Q: Is it okay to double the recipe?
A: Yes! It scales up perfectly for big family parties (and you’ll want leftovers).
Q: Powdered sugar keeps disappearing—what’s up?
A: That’s totally normal. The warm cookies soak up some sugar. Roll ‘em twice if you want that ‘snowball’ look!
Ready to Bake? Get Out Your Mixing Bowl!
I seriously can’t hype these enough—Double Chocolate Snowball Cookies are cozy, quick, and turn anyone into the family’s new favorite baker. I hope these tips help you whip up a batch that disappears in a flash. Wanna see other versions or compare notes? I found some great ideas from Double Chocolate Snowball Cookies – Crazy for Crust and Double chocolate snowball cookies you can check out, too. Your chocolate fix is about to be legendary—trust me.
Double Chocolate Snowball Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- In a large bowl, mix the softened butter with 1/2 cup of powdered sugar until fluffy.
- Add in the vanilla extract, flour, cocoa powder, and salt. Mix until crumbly.
- Fold in the mini chocolate chips.
- Scoop out tablespoon-sized pieces of dough and roll them into balls.
- Place on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes, do not let them brown.
- Allow to cool slightly before rolling in powdered sugar.
- Once completely cool, roll again in powdered sugar for a snowy effect.
