Chocolate Snowball Cookies

Smart people tend to read recipes carefully, sometimes more than once. They definitely don’t mix up cooking time and cooling time, leading to hideously burn candied nuts.


Those were supposed to be a hostess gift for the Christmas party we went to this weekend, but nope, I burned the crap out of 2 cups of mixed nuts (tossed with sugar, cinnamon, nutmeg, and ginger) because I read the cooking time as 45 minutes even though that was the cooling time. What a bummer. Fortunately we had everything on hand to make these cookies.

Soft chocolate cookies, rolled in sugar and dried coconut. Definitely good enough to make me forget about my embarrassing kitchen mishap.

Chocolate Snowball Cookies


  • 2/3 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1/4 cup unsweetened dark cocoa powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 1 and 1/4 cups all-purpose flour
  • For Rolling
  • 1/2 cup dried, unsweetened coconut
  • 2 Tbsp sugar


  1. Preheat oven to 375 degrees and line two cookie sheets with parchment paper or silpats
  2. In the bowl of a stand mixer, beat the butter on high until creamy and smooth.
  3. Add sugar, cocoa powder, baking soda, and salt. Mix well.
  4. Beat in the egg and vanilla and beat until combined.
  5. Scrape down the sides of the bowl and mix in the flour.
  6. Stir the coconut and sugar together in a small bowl.
  7. Roll the dough into 1" balls, then roll in the coconut mixture and place on the baking sheets. Bake for 6-7 minutes (until just set), and cool on the pan for a few minutes. Transfer to a wire rack to cool completely.

(adapted from The Curvy Carrot)

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