Really, what is better than biting into a cookie and finding a little surprise in the middle? Melted chocolate from the Chocolate Snowball Cookies combines coziness from the inside out: rich and fudgy inside, sweet and powdery outside. They are perfect for the snug winter evening or festive get-togethers, capturing an edge to the table with every magical bite.
They really do look just like little snowballs smothered in powdered sugar, and you know what? The fact there’s this gooey chocolate center inside that will just thrill the pants off of any chocolate fan. Get ready to make a batch that will most likely be a holiday classic!
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I can still remember the first time I made that chocolate snowball cookie. It was one of those December afternoons with a promise of holiday in the air. My kitchen smelled of chocolate and sugar, what with rolling the dough balls in powdered sugar; I just couldn’t resist that kid-like excitement.
These cookies have always meant a lot to me.
They remind me of my grandmother, who would make something similar for the holidays. Hers lacked the melted chocolate middle, but from the very first time I added that in, I knew that was a game-changer.
How could these rich, melted chocolates surprise in an already indulgent cookie not be tempting? Now they have been a tradition in our family’s holiday baking each year. I adore that these cookies are really easy to bake but give you a fancy feel. Divine, from the crunchiness of the outside, the gooey, fudgy middle, the rich, melted chocolate middle.
Moreover, dusting them in powdered sugar is a blast: Every time one eats, there’s some little surprise.
Emma’s Tips
- For your chocolate, add chunks or squares of high-quality chocolate to the middle. Dark chocolate is amazing for a richer flavor, and milk chocolate gives you that creaminess contrasted.
- Refrigerating the Dough: If in a hurry, the dough can be mixed and then refrigerated for up to 24 hours. Just roll out and bake when needed.
- Over-Spreading Cookies: If a cookie is over-spreading, double-check that the dough is well chilled before baking and double-check baking powder for freshness.
Serving Suggestions
These really are best warmed through, the chocolate centres melting and all gooey and luscious. Serve them up with a hot cup of spiced tea, a mug of mulled wine, or rich espresso for just a perfect cozy afternoon treat. If you want to make them look festive, then pile on a platter next to fresh rosemary and cranberries, or just stack them in a clear jar for a really nice edible gift.
Nutritional Information (Per Cookie)
- Calories: 150
- Fat: 10g
- Carbohydrates: 16g
- Protein: 2g
- Sugar: 8g
Choosing the Best Chocolate Chunks for Baking: Ghirardelli vs. Barry Callebaut
When selecting chocolate chunks for baking, the choice often comes down to flavor preference and the desired outcome in your baked goods. Here are two excellent options available on Amazon:
- Barry Callebaut Semi Sweet Dark Chocolate Chunks from OliveNation – These chunks are ideal if you prefer a balanced chocolate flavor that isn’t too overpowering. Barry Callebaut is known for its quality in the professional baking world, and these chunks offer a robust flavor that can elevate any baking project, making them perfect for those who appreciate a richer chocolate experience.
- Ghirardelli Chocolate Premium Baking Chips – 60% Cacao – Ghirardelli’s baking chips are a fantastic choice for those who like a deeply intense, bittersweet chocolate taste. With 60% cacao, these chips add a sophisticated and complex chocolate flavor to cookies, cakes, and more, suitable for those who desire a pronounced chocolate presence in their desserts.
Both options are excellent, but your choice might depend on whether you prefer a semi-sweet milder chocolate (Barry Callebaut) or a richer, more intense flavor (Ghirardelli).
Frequently Asked Questions (FAQ)
Can I freeze the dough?
Yes, feel free to freeze the dough balls for up to 3 months. Thaw in the refrigerator, roll in powdered sugar, and bake according to recipe directions.
What if I don’t have nuts?
Not at all! Leave them out entirely, or just use some shredded coconut or crushed graham crackers in their place.
Why do my cookies spread too much?
Ensure the dough is thoroughly chilled before baking and not to overwork it.
Can I use gluten-free flour?
Thus, a 1:1 gluten-free flour blend would work perfectly here. The texture, though, would be pretty different, of course.
What’s the best way to store these cookies?
Store at room temperature in an airtight container for up to 1 week. Cookies can be frozen for longer storage, rewarming slightly to reconstitute the butter and then tossing again in powdered sugar.
Ready to Give It a Go?
I’m really interested to know how those chocolate snowball cookies came out. Were you trying some really cool twists? Share your baking stories in the comments below and remember to leave a rating on the recipe. If you happen to share on social media, tag me so I know to look for it and can show off your beautiful results to one and all!
These Melted Chocolate Centers Chocolate Snowball Cookies are, like, so much more than a cookie-they’re kind of a sweet tradition. Share them with your family during the holiday, just nosh on them while you’re creating some baking fun; they are just going to make your place all Christmas-y. Slip that apron on, gather up the supplies, and let a little magic happen in your kitchen today!
Don’t forget to save for later and see my other fave holiday baking below for some added inspo! Now, let’s keep those holiday vibes going with one tasty cookie at a time.
Chocolate Snowball Cookies with Melted Chocolate Centers
Course: Halloween24
servings30
minutes40
minutes300
kcalIngredients
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup powdered sugar (for rolling)
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts (optional, for added crunch)
1/2 teaspoon baking powder
24 chocolate chunks (about 1/2 inch, for the melted centers)
Note: You can substitute the nuts with finely shredded coconut for a different twist.
Steps
- Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer on medium speed. Tip: Make sure your butter is at room temperature for easier mixing and a smoother texture.
- Add Vanilla Extract: Mix in the vanilla extract, ensuring it’s evenly incorporated into the butter and sugar mixture.Tip: For an extra depth of flavor, try using vanilla bean paste instead of extract.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the butter mixture, mixing on low speed until just combined. Tip: Be careful not to overmix; this will keep your cookies tender.
- Fold in Nuts (Optional): If using nuts, fold them into the dough until evenly distributed. Tip: Toast the nuts lightly before adding them to enhance their flavor.
- Shape the Dough: Scoop out a tablespoon of dough and flatten it slightly in your palm. Place a chocolate chunk in the center, then fold the dough around it, rolling it into a smooth ball. Repeat with the remaining dough and chocolate chunks. Tip: Use a cookie scoop to ensure each cookie is the same size for even baking.
- Roll in Powdered Sugar: Place the powdered sugar in a shallow bowl. Roll each dough ball in the powdered sugar until fully coated, then place them on a baking sheet lined with parchment paper. Tip: For a thicker coating, roll the cookies in powdered sugar a second time right before baking.
- Chill the Dough: Refrigerate the cookie dough balls for 15-20 minutes to firm them up and prevent them from spreading too much during baking. Tip: Chilling the dough is key to maintaining that perfect round shape.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until they’re set around the edges but still soft in the center. Tip: Don’t overbake; the cookies will continue to firm up as they cool.
- Cool and Roll Again: Allow the cookies to cool on the baking sheet for 5 minutes, then roll them in powdered sugar again while they’re still warm for a classic snowball look. Tip: Rolling the cookies in sugar twice gives them that extra snowy finish.
About how many cookies will this make? You listed servings but not what constitutes a serving.
Hi Liz, thanks for pointing that out! This recipe makes approximately 24 cookies, and each cookie would be considered one serving. I’ll update the post to make that clearer. Let me know if you have any other questions!
Happy Holidays and Happy New Year. These cookies look amazing delicious. My question is. Instead of chocolate chunks. Could I place like a miniature Dove chocolate inside? When submitting this information. Why are you asking for a website?
Hi LuAnn,
Happy Holidays and Happy New Year to you as well! I’m so glad you think the cookies look delicious!
To answer your question, yes, you can absolutely use miniature Dove chocolates instead of the chocolate chunks in this recipe. It’s a great idea that would make for a wonderfully creamy melted center. Since the Dove chocolates are slightly larger and softer than typical chunks, I’d recommend ensuring the cookie dough fully wraps around the chocolate to prevent any melting outside the cookie.
As for your question about submitting information for a website, it may just be a standard field in the comment section. If you’re not comfortable, feel free to leave it blank—it shouldn’t impact your ability to share your comment.
Thanks again for your question, and I hope you enjoy making these cookies! 😊 Let me know how they turn out with the Dove chocolates!
Best,
Emma
Can you recommend any specific brands for the chocolate chunks?
Hi Jessica! For your Chocolate Snowball Cookies, I recommend these two options from Amazon:
Both are excellent choices, depending on your preference for chocolate intensity. Happy baking!
How does the center stay gooey. Doesn’t it harden back up when the cookie cools?
Hi Valerie, that’s a really good point! The chocolate center will surely firm up a bit after the cookies cool completely. If you want to keep them gooey for longer, here are a couple of things I’ve found that work:
– Reheat before serving: These cookies are amazing warm, so just pop them in the microwave for 5-10 seconds, and the center will melt back to that gooey perfection.
– Try Nutella or ganache: If you want a guaranteed gooey center, you could swap the chocolate chunk for a dollop of Nutella or a piece of chilled ganache. Those stay soft much longer!
Let me know if you give any of these a try – I’m happy to hear what works best for you! 😊
They look wonderful and I hope to try soon. Used to make a chocolate cookie with rolo in center. They were good. Do I figure these equally so. Thanks for sharing!
I think you’ll love these. And those chocolate cookies with a Rolo center sound delicious—what a great idea! If you enjoyed the Rolo version, I’m sure these will be a hit too. Would love to hear how they compare once you try them!