There’s something so soothing about spending a little bit of quiet time in the kitchen mixing up some cookie dough and then pulling a warm batch of homemade cookies from the oven. (We also don’t mind the part where we get to eat them!) While there’s much to be said for the classic chocolate chip or oatmeal or peanut butter cookie, sometimes it’s nice to mix the cookie routine up a bit and these Chocolate Snowball Cookies are deserving of being in everyone’s cookie rotation.
They’re delicate and tender and the powdered sugar coating adds a nice extra pop of sweetness. We think they’re the perfect thing for the holiday baking season – we love to give them to friends and family! They store well in an airtight container, so they’re perfect for a little holiday cookie tin. Though we must say, we find ourselves making them all year round.
They’re also really easy to make. The directions call for an electric mixer, but really you could mix these up by hand, no problem. Chilling them in the fridge prevents them from spreading out too much when they bake, which means they keep that cute poppable shape! For such a simple cookie, they sure are sweet and ever so pretty.
Chocolate Snowball Cookies
20 minutes active, 1 hour inactive
- 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
- When ready to bake, preheat oven to 325°F.
- In a large mixing bowl, cream together the butter, sugar, and vanilla with an electric mixer. Add in the flour, cocoa powder, and salt, and beat until combined. Stir in nuts and chocolate chips. Chill dough for one hour.
- Once chilled, roll dough into small balls (about 1 tablespoon each) and place them 2 inches apart onto an uncreased cookie sheet. Bake 15 minutes and remove to a wire rack to cool. Shake in powdered sugar to serve. Enjoy!
Adapted from The Cozy Cook.