Chocolate Snowball Cookies

Chocolate Snowball cookies brighten faces and liven holidays with extra chocolate and a fluffy powdered sugar coating!

Course Dessert

Cuisine American

Keyword Double Chocolate Snowballs, Double Chocolate Snowballs Recipe, How Do I Make Double Chocolate Snowballs, How To Make Double Chocolate Snowballs

Prep Time 20

Cook Time 20

Refrigerate 2

Total Time 40

Servings Dozens

Calories 161kcal

Author Kathleen

Ingredients

2 cups all-purpose flour
1/2 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
1/2 teaspoon rum extract
8 ounces mini chocolate chips
1 cup powdered sugar

Instructions

Make the dry mixture. In a medium bowl, whisk together the flour, salt, and cocoa powder until everything is evenly combined. Set aside.
Cream the butter and sugar. In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer on medium speed until the mixture is pale, light, and fluffy, about 1 minute.
Add the vanilla and rum extract and mix just until combined.
Finish the dough. With the mixer on low speed, gradually add the flour mixture and mix just until a soft dough forms and no dry streaks remain.
Add the mini chocolate chips and mix or stir just until they’re evenly distributed. Cover the bowl and refrigerate the dough for at least 2 hours, or until firm enough to roll.
Preheat and prepare the pans. When you’re ready to bake, preheat the oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
Shape the cookies. Scoop and roll the chilled dough into 1-inch balls, pressing the dough together with your hands if it feels a little crumbly. Place the dough balls on the prepared baking sheets about 2 inches apart. They won’t spread much, but they do need a little breathing room.
Bake. Bake in the preheated oven for 12–15 minutes, or until the cookies look set and the tops are matte, not shiny.
Ovens vary, so trust the texture and visual cues more than the clock!
The bottoms should be dry to the touch but not dark. Ovens vary, so start checking around the 12-minute mark to avoid over-baking—these are meant to stay tender and slightly sandy, not crisp.
these are done when they look set and feel dry on the bottom, not when the timer beeps.
Coat in powdered sugar (twice!). Let the cookies cool on the baking sheet just until they’re still very warm but cool enough to handle.
Roll each warm cookie in powdered sugar and place on a wire rack to cool completely.
Once the cookies are fully cooled, roll them in powdered sugar a second time for a thick, snowy coating.

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