These double chocolate snowballs always disappear first from my Christmas cookies platter! Maybe it’s because of the fluffy layer of powdered sugar. Maybe it’s because of the rich, tender chocolate cookies hidden inside that snow-like coating. Maybe it’s because snowball cookies of all types are universally loved.
Or maybe it’s just because they’re downright delicious!
Who doesn’t like a chocolate Christmas cookie? Well, I, for one, am a huge fan of them. Want more double chocolate cookies I’ve gotcha! My chocolate Christmas cookies are soft, moist, and iced with a chocolate glaze. Need a big batch? Try my yummy chocolate spritz cookies. Love shortbread? Then my chocolate shortbread is the cookie for you.
Let’s bake some cookies!
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What I Love About This Double Chocolate Snowballs Recipe
From making them to eating them, there’s nothing I don’t love about these double chocolate snowballs recipe!
- Prep to done in less than an hour
- Two! Types! Of! Chocolate!
- Love snowballs!
Recipe Notes
This snowball cookies recipe is delightfully simple — so much so that it’s one I recommend to first-time holiday cookie bakers. Make! Chill! Roll! Bake! You really can’t mess this up, promise!
- Chilly Snowballs: Chilling dough works baking chemistry magic on the butter and helps the cookies have a yummier structure!
- Powdered Sugar Fun: By “fun” I mean “a giant mess” — but hey, if you don’t make a mess while baking holiday cookies, did you really bake cookies? The first roll of the cookies in the powdered sugar comes when they’re still warm, so be careful not to break them (or *do* break some, ya know, just for taste testing purposes…).
- And don’t skip the second roll! That gives the double chocolate snowballs recipe their signature fluffy finish.
- Extract That: Vanilla extract is common enough — but my double chocolate snowballs recipe calls for a holiday favorite flavor: rum extract! A lot of people cringe at adding alcohol to their baked goods, but actually, extracts all usually have an alcohol content (even vanilla!). But fear not! The alcohol always bakes off, leaving only yummy flavor behind.
How Long Do Cookies Last
According to Taste Of Home, most cookies will last 3 days at room temp as long as they’re stored in an airtight container.
Can You Freeze This?
Yes. Whether you freeze the baked cookies or the raw dough, my double chocolate snowballs recipe is very freezer-friendly!
If you bake a bunch of cookies, you can store them in the freezer for up to a year. Yes — a year. Baked cookies get along very well in the freezer! Just make sure you use an airtight container or else suffer the wrath of freezer burn.
If you premake the dough, you can store that in the freezer for up to two months. I love using this method if I know I’ll be slammed come the holidays and — you know what, I’ve got some more make-ahead tips for you. So let’s move on to:
Make Ahead Tips
Believe it or not, cookies can be make-ahead friendly! Especially if you utilize the wonders of the freezer.
Simply make the dough, skip the chilling stage, roll into balls, and set on a parchment-lined tray that fits in your freezer. Cover with plastic wrap and freeze until solid. Then store your cookie dough balls in a one-gallon resealable bag.
To bake double chocolate snowballs recipe, toss them on a lined cookie sheet and bake like normal until done. Christmas never tasted so easy!
Another make-ahead trick I love with these cookies is to hold off on the final roll in powdered sugar, particularly if I know I’m taking these to a party with a lot of kids. Then I’ll bring a bowl of powdered sugar and let kids finish the final roll on their own cookies.
Messy, yes — but you should see their faces light up! And that’s what the holidays are all about, aren’t they?
Serving Recommendations
A cup of Earl Grey tea with just a dash of heavy cream is my favorite, however, hot chocolate or coffee are wonderful, too.
For a decadent grown-up treat, spiked hot chocolate and red sangria are the best options!
Recipe Variations
- Mold it into a crescent shape. Star, triangle, square… whatever the shape is, you’ll end up loving it! Check out how vanillekipferl and almond crescent cookies are shaped like a moon!
- Add some nuts. Add some chopped pecans to achieve a similar buttery taste to my pecan shortbread cookies! Or use almond flour, like what I use in almond shortbread cookies!
- Use dark brown sugar. Instead of granulated sugar, you can use dark brown sugar. Dark brown sugar makes my pfeffernusse cookies chewy.
More Chocolate Cookies Recipes
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Double Chocolate Snowballs
Ingredients
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cup unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon rum extract
- 12 ounces mini chocolate chips
- 1 cup powdered sugar
Instructions
- Whisk together flour, salt, and cocoa; set aside.
- Cream together butter and sugar with an electric mixer until pale and fluffy, about 1 minute. Add the vanilla and rum extract and mix. Gradually mix in flour mixture. Mix in mini chocolate chips until evenly incorporated. Cover and chill dough for at least 2 hours.
- Preheat oven to 350 degrees. Roll dough into 1 inch balls. Place dough on a silicone baking mat about 2 inches apart.
- Bake in preheated oven for 20 minutes. When cookies are still very warm, but cool enough to handle, roll in powdered sugar. Cool cookies completely then roll cookies a second time in powdered sugar.
This recipe has satisfied my chocolate cravings! YUM ? Thanks for sharing ?
Is the dough very hard and stiff to roll? I have to break it in chunks and then roll it. It smells delicious like fudge.
Hi Lisa. If the dough is hard and stiff, let it sit out a bit and warm up <3