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Chocolate Snowball Cookies

4.91 from 10 votes

These melt-in-your-mouth chocolate snowball cookies are one of the most popular reader requested recipes I’ve ever received!

Chocolate Cookie Recipe

I honestly don’t know what took me so long to make a chocolate version.

The soft and melty chocolate cookies are quick to prepare, and they taste impossible-to-stop-eating good.

Seriously though.

Someone, please take the tray away from me, before I eat them all.

You may also like: Peanut Butter No Bake Cookies

Chocolate Snowball Cookies

The recipe is based on a classic Christmas cookie, and unlike with many of the other desserts on my blog, I didn’t cut back on the fat or sugar (although they’re still only 63 calories, with just 2 grams of sugar per cookie).

The cookies can be healthier if you use one of the whole grain flour options or if you use sugar free powdered sugar.

(For refined-sugar-free powdered sugar, simply blend your favorite granulated natural sugar–such as date sugar, coconut sugar, or evaporated cane juice–until it resembles powdered sugar.)

Or for a healthy chocolate ball recipe, try these date-sweetened Fudge Babies.

The recipe can be vegan if you use a nondairy butter or the coconut oil option. They are already naturally egg-free, no substitutions required.

A low carb version –> Keto Chocolate Cookies

Christmas Cookies

For Peppermint Chocolate Snowball Cookies:

Add a few drops of pure peppermint extract (not mint extract or imitation peppermint) before stirring all of the ingredients together.

For Chocolate Orange Snowball Cookies:

Add 1 1/2 tsp orange zest to the dough before mixing. To make orange zest, either use a zester or peel off pieces with a vegetable peeler and then chop finely into zest.

Other Variations:

Try adding a little coconut extract, almond extract, instant coffee, or pure vanilla extract. Just remember that extracts are strong, so a little goes a long way. I haven’t tried replacing the oil with peanut butter in the recipe but would love to know if anyone does!

Also try this Brownie In A Mug

Chocolate Holiday Cookie Recipe

Just as with my non-chocolate snowball cookies, the dough can be made a few days in advance, covered, and refrigerated.

Or if you’d prefer, you can roll the cookie dough into balls and then freeze them to bake any time you’re expecting guests or craving chocolate cookies.

Once baked, the snowball chocolate cookies can be stored the same way as other traditional holiday or Christmas cookies, on the counter in an airtight container with parchment between each layer of cookies.

Above, watch the video of how to make chocolate snowball cookies

The Best Chocolate Snowball Cookie Holiday Recipe
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Chocolate Snowball Cookies

These homemade chocolate snowball cookies are a holiday classic recipe.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 15 – 24 cookies
4.9 from 10 votes

Ingredients

  • 3/4 cup white, spelt, or oat flour (a keto version is linked above)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup finely chopped walnuts or pecans (for nut-free: Chocolate Brownie Cookies)
  • 1/2 cup butter or coconut oil
  • 1/4 cup powdered sugar (a date-sweetened version is also linked above)
  • 1/4 cup mini chocolate chips or finely chopped chocolate
  • optional additional powdered sugar for rolling

Instructions

  • Start with softened but not melted butter or oil. Preheat the oven to 325 F. Beat the butter or oil with powdered sugar in a bowl or stand mixer, then stir in remaining ingredients to form a cookie dough. Roll dough into balls and place on a cookie sheet. Bake 15 minutes on the oven center rack. Let cool 10 minutes before handling, as they will firm up while they cool. Roll in powdered sugar if desired. (I haven't tried omitting the chocolate chips and am not sure they'd be sweet enough, but feel free to experiment.)
    View Nutrition Facts

Notes

The recipe was adapted from the original Snowball Cookies and these Lemon Meltaway Cookies.
 

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Easy Chocolate Recipes:

Vegan Chocolate Mug Cake

Vegan Chocolate Mug Cake

sweet potato brownies

Sweet Potato Brownies

Healthy Chocolate Peanut Butter Cups

Peanut Butter Fat Bombs

brownie cheesecake

Brownie Cheesecake

Easy Chocolate Truffles Recipe

Chocolate Truffles

Vegan chocolate chip cookies

Vegan Chocolate Chip Cookies

 4.89/5 (9)

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Published on December 16, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Reader Interactions

12 Comments

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  1. ShelbyBatgirl says

    Hello! I can’t even begin to explain my excitement to bake this weekend! Your Levain cookies, sugar cookies and oatmeal raisin are definitely on the agenda. I would love to make your peanut butter blossoms as well. One question- In your baked recipes that call for peanut butter (i.e pb blossoms, brownies, cookies, cakes,etc), can your PB Lite be used for the “nut butter of choice”? I just discovered that trick and am OBSESSED with it. Your blossoms look delicious, but the high calorie content of nut butter is a deal breaker for me. Thank you for bringing a last-minute cookie bonanza to us readers!

      • ShelbyBatgirl says

        That’s okay! I’ll try it and understand the risks. I made your sugar cookies last night with Earth Balance and erythritol. They are perfectly sweet with a golden crisp. Much better the next day after cooling. What brand of sugar do you use in this video and all of your recipes? Is it blonde coconut sugar or sucanat? I avoid white sugar because of the bone char (I’m vegan) but your videos look perfect and I’m wondering what sugar you bake with to achieve such results?

    • Shannon Raby says

      Hi Katie I have not tried this I’m a big fan of yours. I’ve got your book and I’m getting your second book for Christmas from somebody I don’t know who. And I was wondering if you could make a vegan Keto cream cheese Chaffle recipe! Pretty please with sugar-free sugar on top 😘😘😘

    • Sharon says

      I made this recipe and they were SO GOOD! Possibly my new favorite cookie. They are “melt” in your mouth :).
      My omnivore MIL concurs, and obviously the kids love them (but they are not picky). Next on the list to try is your vegan snickerdoodles. Thank you so much for making vegan baking fun!

  2. Shannon Raby says

    Hi Katie I have not tried this I’m a big fan of yours. I’ve got your book and I’m getting your second book for Christmas from somebody I don’t know who. And I was wondering if you could make a vegan Keto cream cheese Chaffle recipe! Pretty please with sugar-free sugar on top 😘😘😘

  3. Kristen Prahl says

    I used coconut oil and they spread really thin and crumbled when picked up. I’ve made the other snowball cookies and lemon meltaway cookies with butter and they were perfect.

  4. Casey says

    I used coconut oil and they were delicious. Not really like balls more flat. But we absolutely loved them. We also used the pecans. I will definitely make them again.

  5. Martina Compton says

    The chocolate snowball cookies are great, but should say to chill prior to baking. Otherwise flatten and unable to roll in powdered sugar.

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