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Chocolate Snowball Cookies with a soft, fudgy chocolate dough and a gooey white chocolate center, coated generously in powdered sugar for a festive, melt-in-your-mouth treat.

  • Total Time: 1 hour 32 minutes
  • Yield: 24 cookies 1x

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate chunks or large chips
  • 1 cup powdered sugar, for coating after baking

Instructions

  1. PREPARE THE DOUGH: Beat the softened butter and granulated sugar in a large bowl until fluffy and pale, about 2 to 3 minutes. Add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Cover the dough and chill for at least 1 hour.
  2. FORM THE WHITE CHOCOLATE CENTER: Scoop about 1 tablespoon of chilled dough and roll into a ball. Flatten it in your palm and place a white chocolate chunk or a few large chips in the center. Take another small dough piece, flatten it, cover the chocolate, pinch edges tightly to seal, and roll into a smooth ball. Ensure the white chocolate is fully enclosed to prevent melting out during baking.
  3. BAKE THE COOKIES: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place cookie dough balls about 2 inches apart. Bake for 10 to 12 minutes until tops crack and edges are firm but centers remain soft. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  4. COAT IN POWDERED SUGAR: Once cooled, roll each cookie generously in powdered sugar. Dust again just before serving for a fresh, snowy appearance.

Notes

Chill the dough properly to make it easier to work with and help cookies maintain shape., Use good quality white chocolate for a smooth, gooey center., Do not overbake; center should remain soft when cookies are removed from oven as they continue to bake while cooling., Cookies keep fresh in an airtight container layered with parchment paper for 4 to 5 days at room temperature., For longer storage, freeze uncoated cookies and roll in powdered sugar after thawing before serving., Serve with warm beverages like coffee, hot chocolate, or peppermint mocha for seasonal pairing., Optional: drizzle melted dark chocolate or sprinkle edible glitter for festive presentation.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 234
  • Fat: 11g
  • Carbohydrates: 32g
  • Protein: 3g