For all Christmas Chocolate lovers, these rich, melt-in-your-mouth Double Chocolate Snowball Cookies are absolutely the recipe to try!
The recipe is based on classic Christmas Snow Ball Cookies.
Pecan Butter Balls aka Snowballs, crumbly, buttery cookies filled with pecans and rolled in confectioners’ sugar.
They have always been my favorite selection on the Christmas cookie plate, for as long as I can remember.
They actually go by a lot of names from Mexico (as wedding cookies) to Russia (where they’re tea cakes) to Austria (look for Viennese sugar balls).
For this version, it’s CHOCOLATE all the way. Double chocolate: cocoa powder in the batter and chocolate chips. You will want these for all your cookie platters this year.
ALSO: For everyone with nut allergies, you can omit nuts in this recipe.
Double Chocolate Snowball cookies ingredients :
The recipe calls for :
- flour,
- vanilla,
- nuts,
- cocoa powder,
- butter,
- chocolate chips,
- and powdered sugar.
- If you want a healthier version, pulse coconut sugar, date sugar, or evaporated cane juice in a blender to make your own homemade unrefined powdered sugar.
- Once baked, the double chocolate snowball 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.
Merry Christmas to all!
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Double Chocolate Snowball Cookies
Ingredients
- 3/4 cup all-purpose flour
- pinch of salt
- 1/4 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1/4 cup finely chopped walnuts or pecans
- 1/2 cup butter at room temperature
- 1/4 cup powdered sugar
- 1/4 cup mini chocolate chips or finely chopped chocolate
- optional additional powdered sugar for rolling about 1/2 – 1 cup
Instructions
- Preaheat oven to 350°. Line cookie sheet with parchment paper.
- Cream sugar,butter and vanilla in a large bowl, then add flour, cocoa, salt and pecans to form a cookie dough.
- Stir in the chocolate chips. Cover with plastic wrap and refrigerate for 30 minutes. Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
- Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy.
- Let stand on cookie sheet about 2-3 minutes, then gently roll each one in powdered sugar. Let cookies cool. Once they cool, roll again in powdered sugar.
- Store loosely covered.
Notes
