Chocolate snowball cookies are an easy treat that features a buttery, crumbly chocolate cookie wrapped around a smooth Hershey’s Kiss. They’re simple to make and the dough doesn’t even need to chill before baking!
Is it even Christmas if a batch of chocolate snowballs doesn’t make an appearance? Probably not.
These delicious cookies are stuffed with Hershey’s Kisses and made with finely chopped pecans for a little extra crunch.
Enjoy them with a cup of cocoa while you’re out looking at Christmas lights or with a cup of coffee for breakfast—it’s the holidays. Cookies are perfectly acceptable for breakfast right now!
Why you’ll love these cookies:
- They give you a double dose of chocolate—it’s in both the cookie wrapper and the chocolate filling
- They’re made with simple ingredients, most of which you probably have in your kitchen right now
- You don’t need a stand mixer to make them! Just a bowl and an electric mixer
- They freeze really well so you can keep a batch on hand for last-minute holiday gatherings
What are snowball cookies?
Snowball cookies are a buttery, crumbly, melt-in-your mouth treat made with typical cookie ingredients such as flour, butter, and sugar.
But they also include finely chopped nuts (often pecans, as in this recipe) and are made with powdered sugar rather than granulated. The powdered sugar ensures that the cookie is a little more tender than a cookie made with granulated sugar would be.
Snowballs are also rolled in powdered sugar immediately after baking, which gives the outside of the cookie a delicious sweetness while also making the cookies look like little snowballs.
If you’ve never tried chocolate snowballs then RUN to the kitchen to make a batch. They’re perfect for holiday gifting because they look so pretty on a cookie tray.
How to make your cookies
- Cream butter and sugar together until creamy
- Mix in flour, cocoa powder, and chopped nuts
- Wrap teaspoons of dough around Hershey’s Kisses and shape into rough balls (they don’t need to be perfectly round)
- Arrange dough balls on baking sheets, then bake about 10 minutes
- Immediately roll in powdered sugar
And you’re done—although you can roll the cookies in powdered sugar a second time once they’re cool to give them an extra-sweet coating.
Serve and enjoy!
Recipe notes and tips
- See the photo above for a visual example of how finely to chop your pecans. They don’t need to be ground to dust but you also don’t want big chunks. I chop them by hand but you can pulse them a few times in a food processor if you prefer.
- Measure your pecans AFTER chopping them, not before. You want a full 1/2 cup of chopped pecans.
- The cookie dough is a little crumbly but it will come together if you squeeze the teaspoons of dough with your hands before wrapping your chocolate kisses.
- If your powdered sugar is really lumpy (which can happen if it sits in your pantry for awhile) you should sift it before using.
How to store your cookies
Store uneaten cookies (if you should have such a thing!) in layered with wax paper in an airtight container at room temp for up to 3 days.
You can also freeze them (also layered with wax paper in a container) for up to 3 months.
A few more cookie recipes you might enjoy:
Almond Crescent Cookies
Nutmeg Logs
Chocolate Marshmallow Cookies
S’mores Cookies
Did you make these chocolate snowball cookies? Hooray! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
Chocolate snowballs are an easy cookie that's perfect for the holidays or any time of year. Buttery, crumbly, and freezer-friendly, they're a hit with everyone who tries them!
- 8 tablespoons unsalted butter at room temperature
- 1 1/2 cups powdered sugar divided
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup very finely chopped pecans
- 36 to 40 unwrapped Hershey’s kisses
- Preheat the oven to 375 degrees.
- Beat the butter in a medium mixing bowl with an electric mixer until very creamy. Add 1/2 cup of the powdered sugar, the vanilla, and salt and beat on medium until smooth.
- Sift the flour and cocoa powder over the mixture, then add the chopped pecans. Beat on medium just until a cohesive dough forms, scraping down the bowl as necessary.
- Working with 1 rounded teaspoon of dough at a time, press dough into flat disks in your hand or on a lightly floured workspace. The dough will be a little crumbly; just press it together with your hands.
- Top each disk with 1 Hershey’s kiss, then bring the dough up around the kiss so it’s completely covered. Roll the dough gently on the counter or between your hands to smooth the edges.
- Arrange balls 1 inch apart on ungreased, unlined baking sheets. Bake for 10 to 12 minutes until the dough looks set.
- While cookies are in the oven, place the remaining powdered sugar in a shallow bowl. When cookies come out of the oven, immediately transfer 2 or 3 at a time to the bowl and roll to coat with sugar.
- Set cookies on a wire rack to cool completely. Once the cookies are cool, roll them in powdered sugar again.
Recipe Video
- Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
- Measure your pecans AFTER chopping them, not before. You want a full 1/2 cup of chopped pecans.
- Shaping your cookies is by far the most time-consuming part of this recipe. Recruit some help if you can!
Bea says
Love the recipe. I really like freezing them for later & btw they definitely keep longer than 3 days at room temp in airtight container. Delicious!!
Kelsie says
I’m so glad you enjoyed them!
Laura says
I love simple Holiday cookies, Kelsie! These look so delicious, and I love the idea of eating them with cocoa, because, truly, there’s nothing I want more than chocolate with my chocolate!