Chocolate Snowball Cookies with White Chocolate Center

Okay, real talk—these Chocolate Snowball Cookies are pure magic. Imagine biting into a soft, cocoa-rich cookie and surprise—bam! There’s a melty white chocolate center. I mean… can we just agree that this is cookie heaven?

I first made these on a rainy day with zero plans and a serious chocolate craving. And let me tell you—they turned out better than I even hoped. They’re soft, sweet, and rolled in powdered sugar like little snowballs.

The best part? They’re super easy. No fancy stuff, just cozy, chocolatey goodness. My family went wild over them, and now they’re kind of a big deal in our house.

So if you’re craving something fun, easy, and wow-worthy—make these. Seriously. You’ll want to make a double batch.

Why You’ll Love This Recipe

• Double Chocolate Experience: Each bite delivers deep cocoa flavor followed by a smooth burst of white chocolate in the center.
• Soft and Crumbly: Thanks to the butter-rich dough and gentle baking, the texture is melt-in-your-mouth soft.
• Kid-Friendly Treat: Kids love rolling the dough into balls and dusting them in powdered sugar.
• Make Ahead Friendly: The dough can be chilled and shaped ahead of time, perfect for busy holiday prep.
• Classic With a Twist: Like your favorite chocolate crinkle meets a truffle center.

What You Need to Know Before You Start

Prep Time: 20 minutes
Chill Time: 1 hour
Bake Time: 10–12 minutes
Total Time: About 1 hour 40 minutes
Yield: About 20 cookies

Difficulty: Easy to moderate. The most important step is shaping the dough tightly around the white chocolate—otherwise, it may leak during baking.

Required Kitchen Tools

Here’s what you’ll need to bake these snowball cookies with ease:

• Stand Mixer or Hand Mixer: For creaming the butter and sugar to the right texture.
• Mixing Bowls: One for wet ingredients, one for dry.
• Measuring Cups & Spoons: Precision matters, especially with cocoa and flour.
• Small Cookie Scoop: For evenly sized cookies (1 to 1.5 tablespoons).
• Baking Sheets: Lined with parchment for even baking and easy cleanup.
• Wire Rack: To cool the cookies without overbaking on the hot tray.
• Sifter or Fine Mesh Strainer: Helps dust the powdered sugar smoothly over the cookies.

Ingredients for Chocolate Snowball Cookies

Here’s what you’ll need to bring these holiday cookies to life (exact measurements in the recipe card later):

• Unsalted Butter: Room temperature butter creates the soft, crumbly texture.
• Granulated Sugar: Provides sweetness and helps the cookies spread just slightly.
• Eggs: Adds richness and binds the dough together.
• Vanilla Extract: For subtle warmth and depth in flavor.
• All-Purpose Flour: The structural base—don’t overpack it.
• Unsweetened Cocoa Powder: Gives the cookie its chocolate base. Natural cocoa works best.
• Baking Powder: Adds just a hint of lift for a soft crumb.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• White Chocolate Chunks/Chips: These are tucked inside each cookie—choose chunks for gooey centers or chips for structure.
• Powdered Sugar: For that signature snowball finish, both before and after baking.

Variations and Substitutions

• Try Dark Chocolate Centers: Swap white chocolate for bittersweet or semi-sweet chunks if you prefer a deeper flavor.
• Add Crushed Peppermint: Mix in 1/2 tsp peppermint extract and sprinkle crushed peppermint on top for a holiday twist.
• Gluten-Free Version: Use a 1:1 gluten-free flour blend with xanthan gum.
• Add Instant Espresso Powder: Just 1/2 tsp deepens the chocolate flavor and gives it a mocha-like edge.

How to Make Chocolate Snowball Cookies – Step-by-Step Instructions

1. Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using a hand or stand mixer. Mix on medium speed for 2–3 minutes, until the mixture is light and fluffy. This step creates the base of your cookie dough and helps give it that melt-in-your-mouth texture.

2. Add the Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each addition. Add the vanilla extract and continue mixing until everything is well combined and smooth.

3. Combine Dry Ingredients Separately

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Sift if the cocoa seems lumpy—smooth dry ingredients make a big difference in the final texture.

4. Mix Wet and Dry

Gradually add the dry mixture to the wet mixture, mixing on low speed just until a dough forms. Don’t overmix—it should be thick and scoopable.

5. Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. Chilling makes it easier to roll and helps the cookies hold their shape around the white chocolate center.

6. Preheat and Prepare

Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper. While the oven heats, scoop and roll the dough.

7. Fill and Shape

Use a cookie scoop to portion out about 1.5 tablespoons of dough. Flatten each ball slightly in your palm, place a piece of white chocolate in the center, then roll the dough tightly around it, sealing all sides. Roll into a smooth ball and place on the baking sheet.

8. Bake

Bake for 10–12 minutes, just until the tops look set and slightly cracked. Don’t overbake—they’ll continue cooking as they cool.

9. Cool and Coat in Powdered Sugar

Let cookies cool on the tray for 5 minutes. Then, while still warm, roll them in powdered sugar. For the classic “snowball” look, roll them once more after they’ve fully cooled for a thicker, whiter coating.

How to Serve Chocolate Snowball Cookies

These cookies are perfect for:

• Holiday Cookie Platters: Their powdered sugar coating adds a beautiful visual contrast.
• Gifting: Stack them in clear bags or tins with parchment layers—they travel well and stay fresh for days.
• With Coffee or Hot Chocolate: Their rich chocolate flavor pairs perfectly with a warm drink.
• Party Treats: Bite-sized, kid-approved, and mess-free—perfect for gatherings.

Storing and Freezing Tips

Storing

• Room Temperature: Store in an airtight container at room temp for up to 5 days.
• Keep Sugar Fresh: Place a slice of bread in the container to keep the powdered sugar coating from dissolving too quickly.

Freezing

• Freeze Before Baking: After shaping the dough balls with the white chocolate inside, place them on a tray in the freezer for an hour. Transfer to a zip-top bag and freeze for up to 2 months. Bake from frozen—just add 1–2 minutes to the baking time.
• Freeze After Baking: Freeze cooled cookies in layers between parchment paper. Thaw at room temperature and re-roll in powdered sugar if needed.

Nutrition Information (Per Cookie)

Nutrient	Amount
Calories	~160 kcal
Total Fat	9 g
Saturated Fat	5 g
Cholesterol	25 mg
Sodium	60 mg
Total Carbohydrates	19 g
Sugars	11 g
Protein	2 g
Fiber	1 g

Note: These values are approximate and may vary based on exact ingredients used.

Chocolate Snowball Cookie FAQs

Q: Can I use white chocolate chips instead of chunks?
Yes! Chips are great if you want less filling. Chunks melt more dramatically for a gooey center.

Q: Do I need to chill the dough?
Yes, chilling helps the cookies hold their shape and prevents spreading. It also deepens the cocoa flavor.

Q: Can I make these ahead of time?
Absolutely. The dough can be refrigerated for 1–2 days or frozen for later use.

Q: Why do I roll them in powdered sugar twice?
The first roll melts into the warm cookie slightly, while the second gives that perfect snowy look.

Conclusion

Chocolate Snowball Cookies with White Chocolate Centers are a cozy mix of nostalgic texture and a sweet surprise. The contrast between the tender cocoa cookie and melty white chocolate middle makes them a standout on any dessert table. Whether you’re baking them for the holidays or just because, they’re a satisfying little bite of joy.

Ready to bake? Grab your apron and make these a new tradition—your kitchen will smell amazing, and your cookie jar won’t stay full for long.