Go Back Email Link

Double Chocolate Snowballs

Share on Facebook
Servings 48 cookies


  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 tsp EACH baking powder and salt
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup icing sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans
  • 1 cup icing sugar, for dusting


  • Preheat oven to 350ºF. Line baking sheets with parchment. In a small bowl, stir flour with cocoa, baking powder and salt.
  • In a large bowl, beat butter with 1/2 cup icing sugar until creamy, about 2 minutes. Beat in egg and vanilla until mixed. Gradually beat in flour mixture until evenly mixed. Stir in chocolate chips and pecans.
  • Take teaspoonful and roll into ball. Place on baking sheet. Continue with remaining dough, placing 2 inches apart. Bake in preheated oven, turning halfway through baking, until cookies are set, about 10 to 14 minutes.
  • Remove cookies to a cooling rack. When cool, refrigerate cookies up to 1 week or freeze for 1 month. Just before serving, roll cookies in icing sugar to evenly coat.