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Chocolate Snowball Cookies with Melted Chocolate Centers

Tender chocolate snowball cookies filled with soft melted chocolate and rolled in powdered sugar.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 300 kcal

Ingredients
  

Ingredients

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla bean paste
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup finely chopped pecans or walnuts toasted if desired
  • 24 small pieces semisweet or dark chocolate about 6 oz total, for filling
  • 1/2 cup powdered sugar for rolling

Instructions
 

  • In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes until light and fluffy.
  • Add the vanilla bean paste and mix until evenly incorporated.
  • In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined.
  • Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft, dense dough forms and no dry streaks remain.
  • Fold in the finely chopped nuts until they are evenly distributed throughout the dough.
  • Line a baking sheet with parchment paper. Use a small cookie scoop or tablespoon to portion the dough into 24 equal portions.
  • Roll each portion into a ball, then flatten slightly in your palm. Place one small piece of chocolate in the center, wrap the dough around it, pinch to seal, and roll again into a smooth ball.
  • Arrange the filled dough balls on the prepared baking sheet, spacing them about 1 inch apart.
  • Refrigerate the baking sheet with the dough balls for 15 to 20 minutes to firm up.
  • While the dough chills, preheat the oven to 350°F.
  • Bake the chilled cookies for 10 to 12 minutes, until the tops look dry and the edges feel set but the centers are still soft.
  • Let the cookies cool on the baking sheet for 5 minutes, then roll each warm cookie in powdered sugar and transfer to a wire rack to cool completely.
  • Once the cookies are cool, roll them in powdered sugar a second time to create a thick, snowy coating.

Notes

- Use good quality chocolate for the centers so they stay soft and melty after baking.
- Toast the nuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant, then cool before chopping and adding to the dough.
Keyword chocolate snowball cookies, Chocolate Snowball Cookies with Melted Chocolate Centers, filled chocolate cookies, holiday cookies, powdered sugar cookies, Vegetarian