Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (2024)

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AuthorJennifer Pallian BSc, RD

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This chocolate snowball cookie recipe makes fudgy and chewy cookies. And they are almost too pretty to eat with the crackled, snowy tops.

Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (2)

Table of Contents hide

1Chocolate Snowball Cookies: Why You’ll Love Them

2What You Need

3A few tips for perfect chocolate snowballs

4Chocolate Snowball Cookies

5You’ll Also Love These

Chocolate Snowball Cookies: Why You’ll Love Them

These cookies totally rocked my socks.

  • They are fudgy and chewy and not tooth-achingly sweet.
  • They are almost too pretty to eat with the crackled snowy tops. Almost is the operative word here, you will eat them.

What You Need

Here are a few of the ingredients worth mentioning:

  • Melted good-quality dark chocolate: this can be done over a saucepan of simmering water or (my favorite way), in the microwave.
  • Cocoa powder: for a double-dose of dark chocolate flavor.
  • Powdered sugar: for rolling before baking. As the cookies bake and expand, the sugar topping crackles for the special effect.
  • Brown sugar: this adds a deeper flavor. Only a little is used in the cookie dough itself as the icing sugar finish takes care of the sweetness.
Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (3)

A few tips for perfect chocolate snowballs

  • CHILL the dough. I know, patience and chocolate do not belong in the same sentence. But you have to control yourself here. Unless you want runny dough and flat cookies.
  • Roll the cookies really well in confectioners’ sugar. When you think you’ve got enough on there, roll ’em one more time. You’ll get that gorgeous white-on-black contrast in the finished cookie.
  • Take them out of the oven when they are still slightly underdone to make sure you get that chewy-fudgy characteristic that makes these babies blissful.
Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (4)
Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (5)

Can you make chocolate snowball cookies in advance?

To make in advance, dough balls may be stored up to 3 days in the refrigerator before baking, frozen (tightly wrapped) for up to 3 weeks.

Can you freeze chocolate snowball cookies?

Yes, you can freeze them in airtight containers for up to 3 weeks. The powdered sugar effect may not be as pronounced as the sugar dissolves on the surface the longer they are stored.

What kind of chocolate should I use for chocolate snowball cookies?

I like to use 70% dark chocolate for richness and to make sure they are not too sweet once rolled in powdered sugar. Standard chocolate chips also work fine!

Looking for easy holiday goodies? Check out my collection of 15+ Delicious No-Bake Christmas Treats.

Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (6)

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Chocolate Snowball Cookies

Prep Time 1 hour hr

Cook Time 10 minutes mins

Servings 36 cookies



Keyword chocolate ball cookies, chocolate snowball cookie, chocolate snowball cookies, chocolate snowballs


  • 6 ounces chopped dark chocolate or 1 cup dark chocolate chips
  • ¾ cup all-purpose flour
  • cup cocoa
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup butter softened
  • ½ cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • cup confectioners’ sugar also known as icing sugar/powdered sugar


  • Melt chocolate in a heatproof bowl set over simmering water or in the microwave at 60% power in 30-second intervals. Stop when chocolate is 80% melted and stir to finish melting it. Set aside and cool to room temperature.

  • In a medium bowl, whisk together flour, cocoa, baking powder and salt.

  • With an electric mixer on medium-high speeed, beat butter and brown sugar until light and fluffy. Beat in egg, then vanilla and chocolate. Reduce mixer speed to low and beat in flour mixture. Chill dough until firm.

  • Preheat oven to 375ºF. Scoop tablespoonfuls of dough and roll between your palms to form smooth balls.

  • Place confectioners’ sugar in a shallow dish. Roll dough balls generously in the confectioners’ sugar (you want a thick coating).

  • Place dough balls on parchment-lined baking sheets about 2 inches apart. Bake about 10 minutes, until tops are cracked and centre is almost set. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely.


To make ahead: dough may be stored up to 3 days in the refrigerator before baking.


Calories: 47kcalCarbohydrates: 8gProtein: 0.5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 59mgPotassium: 8mgFiber: 0.3gSugar: 3gVitamin A: 93IUVitamin C: 0.1mgCalcium: 17mgIron: 0.2mg

Keyword chocolate ball cookies, chocolate snowball cookie, chocolate snowball cookies, chocolate snowballs

Last Updated on January 2, 2023 by Jennifer Pallian BSc, RD

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Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (12)


2 years ago

Is it 6 oz PLUS 180 grams Of chocolate?
or 6 oz / 180 grams?


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Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (13)


3 years ago

I think this recipe is supposed to be 1 and 3/4 cups of flour
The flour seems really off. My dough looked like buttercream.. So I added an extra cup of flour and they were perfect



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Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (14)


3 years ago

Can these be frozen after baking?


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Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (15)


3 years ago

Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (16)
I followed the recipe exactly and everyone loved them. I’m gonna make these every winter season


Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (17)


5 years ago

The dough was very sticky and the cookies spread out too much. No sure what happened. We froze the dough for recommended amount of time. In my experience, we should have froze for longer. Also I think the balls we rolled were too big. I assume the dough should not be sticky at all when roll the balls.



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Chocolate Snowball Cookies Recipe | Rich and Chewy | Foodess (2024)


What is the secret to making cookies soft and chewy? ›

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

What makes cookies more chewy? ›

Chewy cookies

Sugar dissolved in baking forms a syrup as the dough heats up. Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

What makes cookies chewy vs crunchy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Why are my snowball cookies spreading? ›

If you found your cookies to spread too much in the oven, there are a host of things that can cause this. Your butter could be too warm. You may have improperly measured the flour or the sugar (use that scoop and level method!). You could have placed the dough balls on a sheet pan that was warm.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Why do my cookies never turn out chewy? ›

Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these. Cakey cookies: not enough brown sugar, too much or too little egg, too much flour, maybe you used baking powder instead of baking soda?

What are 3 factors that contribute to a chewy cookie? ›

There are a few things you can try to get soft, chewy chocolate chip cookies:
  • Use a higher ratio of brown sugar to white sugar. ...
  • Use more egg yolks and less egg whites. ...
  • Add a bit of cornstarch to the dough. ...
  • Make sure you're using the right type of flour. ...
  • Don't over-bake the cookies.
May 17, 2018

How do you keep cookies thick and chewy? ›

Chill Your Cookie Dough

Chilling your cookie dough for at least 24 hours or up to 72 hours does magical things to your cookies. Think of this like a “marinating” period. Not only will the flavors intensify, but the texture will also improve, so your cookies will bake up nice and thick and chewy.

What does brown sugar do in cookies? ›

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Why do you put corn syrup in cookies? ›

So, when you mix corn syrup into your cookie batter, all of that moisture will make and keep your baked cookies deliciously tender. The texture of cookies benefits from corn syrup as well. As you combine your ingredients to make your cookie batter, corn syrup will pull some of the surrounding air into your batter.

What makes cookies rubbery? ›

Eggs bind the ingredients and make for moist, chewy cookies. Adding too many eggs can result in gummy, cake-like cookies. Adding too few eggs can result in dry, crumbly cookies.

Why do my snowball cookies go flat when they? ›

Snowball Cookie Tips

If your cookies go flat, check the oven temperature. An oven temperature that's too low can result in your cookies spreading out more. Butter that's too soft or melted can also lead to flat cookies.

Why did my snowball cookies flatten in the oven? ›

Why did my snowball cookies flatten? The cookies will flatten slightly when baked, but they shouldn't flatten completely. If you skipped the chilling time, this may be why they spread. Another reason is if you place the dough on a hot baking sheet; if you have to reuse baking sheets, let them cool first.

Why is my snowball cookie dough crumbly? ›

Try using a different type of flour, or sifting your flour before you add it to the wet ingredients. If your cookie dough is too dry and crumbly, it might not have enough fat. This is a common problem with recipes that use all-purpose flour. To fix this, you can add more fat to the dough.

What is the secret ingredient to keep cookies soft? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

What is the trick to keep baked goods like cookies soft? ›

This simplest kitchen hack you'll ever love!

The trick is to simply store your baked goods with a slice of bread! It sounds crazy, but I swear it works and although it's not a new trick, it's one I always like to share with people who've never tried it before.

What makes cookies soft and fluffy? ›

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

What determines the moistness of a cookie? ›

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.


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