They are marrying two of my favorite things snowball cookies and chocolate. That’s right. I’m making chocolate snowball cookies and you’re not going to want to miss it. Today I’m taking my mom’s snowball cookie recipe and marrying it with chocolate. That’s right. Chocolate snowball cookies. These are chocolate he and they have that powdered sugar and they’re nice and soft. I’m filling these with Mini chocolate chips and mint chips but you could use nuts. You could stop them. This is one of my favorite Christmas cookies and I know it’s going to be yours too. No matter what you call these cookies. Russian tea cake snowballs wedding cookies they’re little bite-sized cookie balls of heaven they’re crumbly and soft and they are super rich and I love that powdered sugar on the outside and they’re also really really easy to flavor. So today I’m making chocolate and you can choose whatever you want to fill them with. Traditionally these have chopped acorns or walnuts or almonds on the inside. But I like to mix that up and sometimes use mini chocolate chips or other mix-ins. These are great if you know someone you want to gift somebody that has a nut allergy because it’s easy to take the nuts out and add something else. And today we’re using many chips and mint chips but you can use any small little mixes that you want.
- 1 cup unsalted butter softened
- ¼ cup unsweetened cocoa powder I used Special Dark, use your favorite
- 2 cups all-purpose flour measured correctly (spoon and level, do not pack)
- ½ cup powdered sugar
- ¾ cup mini chocolate chips or chopped nuts
- 1 teaspoon vanilla
- ½ teaspoon salt
- Additional powdered sugar for rolling (about 1 – 1 ½ cups)
To start the cookies we’re going to add one cup of unsalted butter that’s been off into a large bowl now know about mixing. I’m going to use a hand mixer today to show you that it actually does work with a hand mixer. I love using a stand mixer with these because it takes a long time to have this dough come together. And so using a stand mixer is going to make it go away faster but I’m going to show you how to use it with a hand mixer too. I just don’t recommend doing it by hand because it will take forever to the butter you’re going to add half of a cup of powdered sugar and a quarter of a cup of unsweetened cocoa powder. Now you can use your favorite kind of cocoa powder in this. There’s no leavening in these cookies so it doesn’t matter you could use giving you special dark cocoa powder. You can use the Dutch process. You can use regularly unsweetened whatever that you like. I’ve used both special dark the Hershey special dark and regular so mix and match as your favorite. Now you’re gonna mix that together. It’s going to be nice. It’s going to be really crumbly as you’re mixing it together mix in a teaspoon of vanilla a half a teaspoon of salt and two cups of flour.
Now it’s going to seem like this dough never comes together. But just keep mixing make sure you’re using a really large bowl if you’re using a hand mixer otherwise it’s going to get everywhere. But go ahead and keep mixing if you can go up to speed two or three on your hand mixer but just keep mixing and keep mixing and keep mixing and it will come together in cohesive cookie dough. Again it will go faster using a stand mixer but you can use a hand mixer. And you can use whatever kind of mixing that you want. You want three-quarters of a cup of mixing. So you can use three-quarters of the cup of chopped nuts. I recommend toasted corns or walnuts. Or you can use mini chocolate chips. Those are my two favorite things to use but today I’m also using mint chocolate chips so the Andes mint baking pieces that you get during the holidays could use peppermint pieces. Whatever you like. I like to use small pieces like mini Eminem’s or mini chocolate chips because these cookies are small so you don’t want something to be that to be too big. So this adds three-quarters of a cup of whatever your mixing is here I’m doing mini chocolate chips and mini chocolate chips. And then I’m going to scoop out one tablespoon-sized ball of dough. Now you can make these bigger or even smaller if you want but I find that one tablespoon is perfect because they’re really rich cookies.
So it’s about one to two bites and it’s perfect. Scoop them onto your cookie sheet. They’re not going to spread you can nest them somewhat close together. And then bake them for around eight to 11 minutes until they just lost their glossy sheet. Now the reason they’re called Snowball cookies is that they look like little snowballs because we’re going to roll them in powdered sugar so let them cool a little bit so that you can handle them and then place about a cup or so of powdered sugar in a small bowl and roll each cookie in the powdered sugar and you have chocolate snowballs. These are so good. They’re really chocolaty and they’re soft and that powdered sugar is like a nice little sweet touch on the outside. I do sometimes I’ll roll these twice if I want to extra powdered sugar-free. You can freeze them for the holidays. That’s why they’re a great make-ahead cookie. I do freeze them all of the time. Sometimes when you freeze them you might have to just reroll them with powdered sugar. It’s totally easy. These are so good. I’ve even stuffed these with peanut butter cups. I am going to go enjoy a couple of cookies and then pop them in the freezer.