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cookies on a plate with one sliced open to show the chocolate kiss in the middle

Chocolate Snowball Cookies

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!

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 36
Author Kelsie

Ingredients

  • 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

Instructions

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Arrange balls 1 inch apart on ungreased, unlined baking sheets. Bake for 10 to 12 minutes until the dough looks set.
  7. 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.
  8. Set cookies on a wire rack to cool completely. Once the cookies are cool, roll them in powdered sugar again.

Recipe Video

Recipe Notes

  • 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!