Chocolate Kiss Snowball Cookies – Classic, buttery cookies with a chocolate center and dusting of powdered sugar. They will melt in your mouth!
This post may include affiliate links. Please see my disclosure.
There’s still no snow here in Wisconsin, and I’m fine with it. A dusting for Christmas and I’d be happy! Even if the snowballs outside aren’t flying, we’re baking up some snowballs inside!
Today, I’m sharing the recipe for Chocolate Kiss Snowball Cookies! They’re buttery and filled with chocolate and finely crushed walnuts – dusted with powdered sugar.
They literally melt in your mouth and are sure to become a family favorite!
Are you ready to bake some cookies? Let’s get started!
HOW TO MAKE CHOCOLATE KISS SNOWBALL COOKIES
To make these classic snowball cookies, you’ll need:
- Vanilla extract
- Mini chocolate chips
- Milk chocolate kisses
- Powdered sugar
To get started, in a large bowl, cream together the butter, sugar and vanilla together until fluffy.
I used a stand mixer, but I remember my Grandma Catherine using only a wooden spoon when she would make cookies. Take your pick. 🙂
Next, add in the flour.
Then the walnuts and mini chocolate chips.
After the dough has been mixed together well, chill in the refrigerator until cold (just make sure not to “over” chill the dough).
Scoop out about a tablespoon of dough, flatten it and place a chocolate kiss into the center of the dough “circle.”
Wrap the edges of the dough around the kiss and form into a ball.
Bake for 12 minutes or until cookies are set. Take care and watch the cookies to ensure the bottoms don’t burn!
Cool the cookies completely and roll in powdered sugar.
Just look at how pretty they are! They really do look like little snowballs!
And the best part is what you find inside! Just look at that gorgeous chocolate center!
HOW CAN I TELL WHEN SNOWBALL COOKIES ARE DONE?
Snowball cookies can be a bit tricky when baking because the color of the raw cookie isn’t much different than the baked.
Try not to allow them to take on a golden color because, chances are, when that happens, you’ve most likely over-baked them.
CAN YOU MAKE THESE COOKIES AHEAD OF TIME?
Yes, of course! While chocolate chip cookies and brownies often taste best warm and right out of the oven, snowball cookies taste even better days after they’re baked – in both flavor and texture.
Snowball cookies are a great choice for cookie exchanges!
CAN YOU FREEZE SNOWBALL COOKIES?
Yep, you bet. Place them in a freezer-safe bag or airtight container. They should keep for up to a month.
WHAT OTHER KINDS OF NUTS COULD I USE IN THE COOKIES?
If you don’t like walnuts, you could try pecans or almonds. If you’d rather not use nuts at all, that’s fine, too. The cookies will just have a bit of a different texture.
MORE DELICIOUS COOKIE RECIPES
- Classic Sugar Cookies
- World’s Greatest Peanut Butter Cookies
- Triple Chocolate Pudding Cookies
- Chocolate Fudge Mint Cookies
- Mega Chocolate Chip Cookies
- Angel Cookies
- Peanut Butter Chocolate Chip Soft Batch Cookies
- Candy-Dipped Shortbread Cookies
- Chocolate Chip Snowball Cookies
- Cocoa Confetti Cookies
- Candy & Cake Batter Sprinkle Cookies
Chocolate Kiss Snowball Cookies
Classic, buttery cookies with a chocolate center and dusting of powdered sugar. They will melt in your mouth!
- Yield: 3 dozen cookies 1x
- 1 cup butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 cup walnuts, finely chopped
- Milk chocolate kisses
- 1 1/3 cups powdered sugar
- Preheat over to 375º Fahrenheit.
- In a large bowl, cream butter, sugar, and vanilla together until fluffy.
- Add flour and mix well.
- Add walnuts and mix until well-blended.
- Chill dough until cold (over-chilled dough will not work well).
- Scoop out about a tablespoon of dough.
- Flatten the dough and place a chocolate kiss into the center of the dough “circle.”
- Wrap the edges of the dough around the kiss and form into a ball. Follow this method for all cookies.
- Place cookies onto a greased baking sheet.
- Bake for 12 minutes or until cookies are set.
- Cool 2-3 minutes and then transfer cookies to wire racks.
- Cool completely and roll in powdered sugar.
- Store in an airtight container.
Recipe yields at least 3 dozen cookies.