Chocolate Snowball Cookies Recipe with walnuts, cocoa, chocolate chips, butter, and powdered sugar—festive, fudgy, and irresistible.
Here’s the thing—I didn’t set out to make this Chocolate Snowball Cookies Recipe some big family tradition. It just… happened. One December years ago, I was in charge of bringing cookies to my family’s Christmas party, which is basically like walking into the lion’s den because my aunt shows up with trays of perfectly decorated sugar cookies that look like Martha Stewart herself piped the frosting.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I remember thinking, Okay, I can’t compete with her sugar cookie army… so let’s go rogue. I found this recipe buried in an old church cookbook (you know the ones with spiral bindings and notes in the margins). The idea of rolling cookies in powdered sugar until they looked like little snowballs felt fun, almost mischievous. When I pulled them out of the oven and dusted them up, they looked like they belonged at a holiday party, even if they were a bit lopsided.
My aunt tried one, paused for what felt like forever, and finally said, “Alright, you’ve got a keeper.” That was it—these chocolate snowballs became my thing. Funny how a little accident turns into something everyone expects from you every year.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chocolate Snowball Cookies Recipe?
I’ll be honest—these cookies aren’t showstoppers in the sense of neon sprinkles or fancy fillings. But that’s what makes them so great. They’re humble, bite-sized little snowballs that surprise you. They’re soft inside, with just the right bit of crunch from walnuts, and those melty chocolate chips hiding like treasure. The powdered sugar makes a glorious mess (don’t wear black when eating them, trust me), but that’s half the fun.
What I love most? They’re easy. Like, truly easy. No fuss, no drama, no special gadgets. You mix, you chill, you roll, and you’re done. They also double as gifts—you can throw them in a tin, add a bow, and suddenly you look like you’ve got your life together, even if you’re winging it two days before Christmas.
Ingredient Notes:
Here’s a closer look at the lineup for this Chocolate Snowball Cookies Recipe and why each one matters (or doesn’t, if you like to swap things around):
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Walnuts – Toasted, finely chopped, they add that earthy crunch. Don’t like walnuts? Pecans, almonds, or even hazelnuts work.
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All-purpose flour – Keeps everything held together without making the cookies heavy.
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Butter – Real, unsalted butter makes the difference here—don’t swap margarine unless you absolutely have to.
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Sugar – Plain granulated sugar is enough; no need to get fancy.
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Semi-sweet chocolate chips – The little pockets of joy that make people smile mid-bite.
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Cocoa powder – Deepens the chocolate flavor and makes the cookies rich without being too sweet.
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Vanilla – Just a splash to round out the flavors.
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Salt – The quiet hero that makes everything else taste better.
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Powdered sugar – The “snow” that gives these cookies their holiday vibe.
How To Make Chocolate Snowball Cookies?
Step 1: Cream it up.
Beat the butter, sugar, and vanilla until fluffy. You want it soft and light, like the kind of frosting you secretly taste-test with a spoon.
Step 2: Add the dry stuff.
Mix in the flour, cocoa powder, and salt. The dough will look dense and maybe a little crumbly, but don’t panic—it’ll come together. Stir in the walnuts and chocolate chips, and you’ll start to see the magic forming.
Step 3: Chill.
Stick the dough in the fridge for about an hour. Yes, I know waiting is the worst part, but this step keeps the cookies from flattening out into sad little pancakes.
Step 4: Roll and bake.
Scoop a tablespoon of dough, roll it into a ball, and space them out on an ungreased cookie sheet. Bake at 325°F for about 15 minutes, just until they’re set.
Step 5: Powdered sugar party.
While they’re still warm, roll them in powdered sugar so it sticks. Once they cool, roll them again. (Double-coated snowballs are always better. Fight me on this.)
Want To Save This Recipe?
Storage Options:
Here’s where these cookies shine—they last. Keep them in an airtight container on the counter, and they’ll hold up for about 5 days. If you’re planning ahead, freeze them (before rolling in powdered sugar) for up to 2 months. When you thaw them out, just dust with fresh sugar and they’ll look like you baked them that morning. Sneaky, right?
Variations and Substitutions:
Want to give your Chocolate Snowball Cookies Recipe a twist? Here are some fun spins:
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Swap walnuts for pecans, almonds, or hazelnuts.
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Add a touch of peppermint extract to the dough for a holiday punch.
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Stir in a teaspoon of espresso powder if you’re a coffee lover—it gives them mocha vibes.
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Skip the nuts altogether and double up on the chocolate chips.
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Try a gluten-free flour blend if that’s your thing—these cookies are forgiving.
What to Serve with Chocolate Snowball Cookies?
Cookies are good alone, but better with company.
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A steaming mug of hot chocolate, with marshmallows floating on top.
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A cup of black coffee—bitterness balances the sweet.
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A cold glass of milk, classic but perfect.
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Or pile them onto a holiday platter next to fudge and sugar cookies for a festive spread.
Frequently Asked Questions:
Do I really need to chill the dough?
Yep. If you skip it, your snowballs might look more like snow puddles.
Can I make the dough ahead of time?
Totally. Wrap it up and keep it in the fridge overnight—just roll and bake the next day.
Do they freeze well?
Yes. Freeze them before the powdered sugar step, then dust them after thawing. They’ll look and taste fresh.
This Chocolate Snowball Cookies Recipe has earned its spot as one of my forever holiday favorites. They’re messy, cozy, and always the first to disappear at cookie swaps. I’ve got to ask though—are you a single sugar-coat kind of person, or are you like me and go full-on blizzard mode with the double dip?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Snowball Cookies Recipe
Ingredients
- 2 cups walnuts finely chopped
- 1 3/4 cups all-purpose flour
- 1 cup 2 sticks unsalted butter , softened
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips
- 1/4 cup cocoa powder
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for coating
Instructions
Prepare the oven and equipment:
- Preheat the oven to 325°F (163°C). Prepare baking sheets by leaving them ungreased.
Cream the butter and sugar:
- In a large mixing bowl, combine the softened butter, granulated sugar, and vanilla extract. Beat with an electric mixer until the mixture is light and fluffy.
Incorporate dry ingredients:
- Add the flour, cocoa powder, and salt to the creamed mixture. Mix until fully combined and a dough forms.
Add nuts and chocolate chips:
- Stir in the finely chopped walnuts and semi-sweet chocolate chips until evenly distributed throughout the dough.
Chill the dough:
- Cover the bowl and refrigerate the dough for 1 hour to firm it, which will help maintain the shape of the cookies during baking.
Shape the cookies:
- Once chilled, roll the dough into small balls, approximately 1 tablespoon each. Arrange them 2 inches apart on the prepared baking sheets.
Bake:
- Bake the cookies for 15 minutes, or until they are set but not overly browned. Transfer to a wire rack to cool slightly.
Coat in powdered sugar:
- While still slightly warm, roll each cookie in powdered sugar until fully coated. Allow to cool completely, then roll again for a second coating before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
