Chocolate Snowball Cookies are a delicious twist on the classic snowball cookie, with an irresistibly gooey chocolate center that melts in your mouth. Coated in powdered sugar for a snowy look, these cookies are rich, tender, and perfect for winter gatherings. Each bite brings a soft, chocolatey exterior and a warm, melty chocolate center, making them a hit with chocolate lovers and holiday guests alike.
Why You’ll Love This Recipe
- Unique Gooey Center: The melted chocolate inside adds a delicious surprise to the traditional snowball cookie.
- Perfect for Holidays: The snowy powdered sugar coating gives these cookies a festive, wintery appearance.
- Versatile: Add nuts or shredded coconut for extra texture and flavor.
- Simple Ingredients: Uses basic pantry staples, making it easy to whip up a batch for a last-minute treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar (for rolling)
- 2 teaspoons pure vanilla extract (or vanilla bean paste for extra flavor)
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup finely chopped pecans or walnuts (optional)
- 24 chocolate chunks (about 1/2 inch each, for melted centers; substitute with dark chocolate or truffles if desired)
Note: Finely shredded coconut can be used in place of nuts for a different texture and flavor.
Step-by-Step Instructions
Cream Butter and Sugar
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for 3-4 minutes until light and fluffy.
Add Vanilla Extract
- Add the vanilla extract to the butter mixture and mix until fully incorporated. Vanilla bean paste can be used here for a richer flavor.
Combine Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
Add Nuts (Optional)
- If using, fold in the finely chopped pecans or walnuts. Toasting the nuts beforehand can enhance their flavor.
Shape the Dough with Chocolate Centers
- Scoop out about a tablespoon of dough and flatten it in your palm. Place a chocolate chunk in the center, then fold the dough around the chocolate to completely encase it. Roll into a smooth ball, ensuring the chocolate is fully covered. Repeat for the remaining dough.
Roll in Powdered Sugar
- Roll each dough ball in powdered sugar until well-coated, then place them on a parchment-lined baking sheet.
Chill the Dough
- Refrigerate the cookie dough balls for 15-20 minutes. Chilling helps the cookies hold their shape and keeps the chocolate center gooey while baking.
Bake
- Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set but the centers are still soft.
Cool and Double-Coat
- Allow the cookies to cool on the baking sheet for 5 minutes. Roll each cookie in powdered sugar again for a beautiful snowy finish, giving them that classic snowball look.
Kitchen Equipment Needed
- Electric mixer
- Large mixing bowl
- Medium bowl for dry ingredients
- Spatula
- Baking sheet lined with parchment paper
- Wire rack for cooling
- Small scoop or tablespoon for portioning dough
Serving and Storage Tips
- Serving: Serve these cookies warm to enjoy the gooey chocolate center. Pair them with a hot drink like coffee or cocoa for a cozy treat.
- Storage: Store in an airtight container at room temperature for up to a week.
- Freezing: Freeze unbaked cookie dough balls for up to 2 months. When ready to bake, let them thaw for 10 minutes, roll in powdered sugar, and bake as directed.
Variations
- Nut-Free Option: Substitute chopped nuts with finely shredded coconut for a nut-free version with a tropical twist.
- Dark Chocolate or Truffle Centers: Use dark chocolate chunks or soft chocolate truffles as the cookie centers for an extra-rich filling.
- Extra Flavor: Add 1/2 teaspoon of almond extract to the dough for a subtle nutty flavor, or sprinkle a bit of sea salt on top before baking for a salty-sweet finish.
Helpful Notes and Tips
- Room Temperature Ingredients: Use room temperature butter to achieve a smooth, creamy dough that combines easily.
- Chilling: Chilling the dough helps the cookies maintain shape and keeps the chocolate from seeping out during baking.
- Double Coating: For an even snowier look, roll the cookies in powdered sugar twice—once before baking and once while they’re still warm after baking.
Frequently Asked Questions
1. Can I use regular cocoa powder instead of Dutch-processed?
Yes, but Dutch-processed cocoa gives a richer flavor. If using regular cocoa powder, the cookies may have a slightly lighter chocolate flavor.
2. Can I make these cookies ahead of time?
Yes, the dough can be made up to a day in advance. Store covered in the fridge, then shape, roll in powdered sugar, and bake when ready.
3. Can I use regular chocolate chips instead of chocolate chunks?
Chocolate chunks or larger pieces work best to create a gooey center. Mini chocolate truffles also make a fantastic substitute!
4. Why do I need to roll the cookies in powdered sugar twice?
The first coating sticks better when the cookies are warm, and the second coat gives them that classic snowy look.
5. Can I freeze the baked cookies?
Yes, baked cookies freeze well. Thaw them at room temperature or warm in the oven for a few minutes for a soft and gooey center.
These Chocolate Snowball Cookies with Melted Chocolate Centers are a festive, delicious treat that’s perfect for holiday gatherings and winter celebrations. Their soft, cocoa-rich cookie dough paired with the gooey chocolate center is sure to make them a new seasonal favorite!
Chocolate Snowball Cookies with Melted Chocolate Centers
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar for rolling
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup finely chopped pecans or walnuts optional, for added crunch
- 24 chocolate chunks about 1/2 inch, for melted centers
Instructions
Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Add Vanilla Extract:
- Mix in the vanilla extract until evenly incorporated. (Tip: Vanilla bean paste adds extra depth of flavor!)
Combine Dry Ingredients:
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the butter mixture, mixing on low speed until just combined.
Add Nuts (Optional):
- If using, fold the chopped nuts into the dough until evenly distributed. (Tip: Toast nuts beforehand to enhance flavor.)
Shape the Dough:
- Scoop out a tablespoon of dough, flatten it in your palm, and place a chocolate chunk in the center. Fold the dough around the chocolate, rolling it into a smooth ball. Repeat with the remaining dough.
Roll in Powdered Sugar:
- Roll each dough ball in powdered sugar until fully coated, then place on a parchment-lined baking sheet.
Chill the Dough:
- Refrigerate the cookie dough balls for 15-20 minutes to firm them up.
Bake:
- Preheat the oven to 350°F (175°C). Bake for 10-12 minutes or until the edges are set but the centers are still soft.
Cool and Double-Coat:
- Allow the cookies to cool on the baking sheet for 5 minutes, then roll them in powdered sugar again for a snowy finish.
Notes
Helpful Notes and Tips
- Room Temperature Ingredients: Use room temperature butter to achieve a smooth, creamy dough that combines easily.
- Chilling: Chilling the dough helps the cookies maintain shape and keeps the chocolate from seeping out during baking.
- Double Coating: For an even snowier look, roll the cookies in powdered sugar twice—once before baking and once while they’re still warm after baking.