These Chocolate Snowball Cookies with White Chocolate Center are pure magic in every bite. Imagine a rich, fudgy chocolate cookie that melts in your mouth, dusted with snowy powdered sugar and hiding a creamy, dreamy white chocolate center. They’re festive, indulgent, and absolutely irresistible—the perfect blend of deep cocoa flavor and sweet, velvety richness wrapped in a delicate crinkle exterior.

Perfect for holiday baking, cookie swaps, or simply spoiling yourself with something extra special, these cookies offer a delightful surprise with every bite. The white chocolate center not only adds a smooth contrast to the dark chocolate cookie shell but also gives each snowball a gooey, luxurious heart. This recipe is a winter favorite that feels both cozy and gourmet.
Why You’ll Love This Chocolate Snowball Cookies with White Chocolate Center
- The combination of bittersweet cocoa and creamy white chocolate creates a rich flavor contrast.
- Crinkled powdered sugar coating makes them beautiful and festive.
- Perfect for holiday gifting or cozy winter nights.
- Soft and chewy on the outside with a surprise creamy center.
- Easy to make ahead and freeze.
Preparation Phase & Tools to Use
To achieve the best texture and presentation, you’ll want the right tools:
- Mixing bowls (large and medium): For separating dry and wet ingredients.
- Electric mixer or stand mixer: Crucial for creaming butter and sugar smoothly.
- Sifter or fine-mesh strainer: To evenly coat the cookies with powdered sugar.
- Cookie scoop or tablespoon: Helps in forming uniform-sized cookies.
- Baking sheet & parchment paper: Prevents sticking and ensures even baking.
- Cooling rack: Allows air circulation to cool cookies perfectly.
Using quality tools ensures your dough mixes evenly, your cookies bake uniformly, and your presentation stays clean and beautiful.
Preparation Tips
Start with room temperature butter—it creams more easily and results in a fluffier dough. Chill the dough before shaping; this makes it easier to handle and prevents spreading during baking. Use a good-quality white chocolate chunk or button for the center to ensure it melts smoothly without seizing. When rolling in powdered sugar, coat generously so the crackle effect shows well after baking. And finally, don’t overbake—remove them when the edges are just set to preserve the soft center and keep the white chocolate core gooey.
Ingredients for this Chocolate Snowball Cookies with White Chocolate Center
Dry Ingredients:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder (Dutch-processed for richer flavor)
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
Filling & Coating:
- 20–24 white chocolate chunks or buttons (about 1 inch in size)
- 1 cup (120g) powdered sugar, for rolling

Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined. This ensures even distribution and prevents clumps when mixing with the wet ingredients.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter with granulated and brown sugar using a hand mixer or stand mixer on medium-high speed until light and fluffy—about 2–3 minutes. The brown sugar adds moisture and a subtle caramel note to balance the dark cocoa.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, allowing each to fully incorporate before adding the next. Mix in the vanilla extract. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 4: Combine Dry and Wet Mixtures
Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet mixture. Beat until just combined—avoid overmixing to keep the cookies tender. The dough will be thick and fudgy.
Step 5: Chill the Dough
Cover the dough tightly and chill in the refrigerator for at least 2 hours or up to overnight. Chilling helps solidify the fat and makes it easier to roll, which keeps the cookies from spreading too much in the oven.
Step 6: Preheat and Prep
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Prepare the white chocolate chunks and place powdered sugar in a shallow bowl for rolling.
Step 7: Form the Cookie Balls
Scoop 1 to 1.5 tablespoons of dough and flatten it slightly in your hand. Place one piece of white chocolate in the center and wrap the dough around it to completely encase it. Roll into a smooth ball.
Step 8: Roll in Powdered Sugar
Generously roll each dough ball in powdered sugar, coating all sides. Make sure the layer is thick; it will create the signature crinkle look as the cookies bake.
Step 9: Bake
Arrange cookies 2 inches apart on the prepared baking sheets. Bake for 10–12 minutes, or until the edges are set and the tops are crinkled. They may appear soft—this is ideal.
Step 10: Cool and Serve
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm for a gooey white chocolate center, or at room temperature for a chewy, fudgy texture.
Notes
For best results, use high-quality unsweetened cocoa powder and real white chocolate—not candy melts or imitation chips. Chilling the dough is essential to prevent the cookies from spreading and to lock in that fudgy center. If you’re baking in a warm kitchen, you can refrigerate the shaped dough balls again before baking to maintain a more defined shape.
Watch Out for These Mistakes While Cooking
- Skipping the chilling time: This leads to flat cookies and a loss of that gooey center.
- Using low-quality white chocolate: It may not melt properly or might seize during baking.
- Under-coating with powdered sugar: A light coating will disappear in the oven. Be generous for that crackled snowball look.
- Overbaking: These cookies should be soft when they come out of the oven. They continue to firm up as they cool.
Storage Instructions
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days. To maintain their soft texture, place a slice of bread in the container—it will absorb excess air moisture. These cookies also freeze well. You can freeze the dough balls (before rolling in sugar) for up to 2 months and bake straight from frozen, adding an extra 1–2 minutes to baking time.
Estimated Nutrition
Per cookie (based on a yield of 20 cookies):
- Calories: 180
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 23g
- Sugar: 14g
- Fiber: 2g
- Protein: 2g
- Sodium: 70mg
- Cholesterol: 25mg
Frequently Asked Questions
Can I use dark chocolate instead of white chocolate?
Yes, you can replace the white chocolate center with dark or milk chocolate for a richer or sweeter contrast.
Can I make these cookies gluten-free?
Absolutely. Substitute all-purpose flour with a gluten-free 1:1 baking blend. Results may vary slightly in texture.
Do I need to chill the dough?
Yes, it’s crucial. Chilling firms up the dough, making it easier to roll and ensuring the cookies don’t spread too much.
Can I freeze the baked cookies?
Yes. Freeze them in a single layer, then transfer to a zip-top bag. They can be stored for up to 2 months. Thaw at room temperature.
How do I keep the center soft and gooey?
Bake just until the edges are set and the centers still look soft. Avoid overbaking.
What’s the best way to melt in your mouth?
Serve them slightly warm! A quick 5-10 second microwave reheat brings the white chocolate center back to life.
How many cookies does this recipe make?
Approximately 20–24 cookies depending on the size you shape.
Can I add nuts or flavorings?
Yes! Crushed hazelnuts or peppermint extract can be mixed into the dough for a festive twist.
Conclusion
Chocolate Snowball Cookies with White Chocolate Center are a delightful fusion of texture and flavor. From the crackled powdered sugar exterior to the creamy core, every bite is full of comforting contrast. Perfect for holiday trays or just a personal indulgence, these cookies are easy to fall in love with—and even easier to share.

Chocolate Snowball Cookies with White Chocolate Center
- Total Time: 32 minutes (plus chill time)
- Yield: 20–24 cookies 1x
Description
Craving something indulgent and festive? These Chocolate Snowball Cookies with White Chocolate Center are the perfect answer! They feature a rich, fudgy chocolate cookie coated in a generous layer of powdered sugar and filled with a luscious, gooey white chocolate core. Whether you’re looking for holiday cookie ideas, a quick dessert, or simply a fun baking project, this easy recipe ticks all the boxes. It’s ideal for Christmas baking, cookie swaps, or adding to your list of holiday dessert ideas. Moist, sweet, and ultra-chocolaty—what more could you ask from a snowball?
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
20–24 pieces white chocolate chunks or buttons
1 cup powdered sugar
Instructions
1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
2. In a separate large bowl, cream butter, granulated sugar, and brown sugar until fluffy.
3. Add eggs one at a time, then mix in vanilla extract.
4. Slowly add dry ingredients to wet mixture and beat until combined.
5. Cover dough and chill for at least 2 hours.
6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Scoop dough, flatten, insert white chocolate, and roll into a ball.
8. Coat generously in powdered sugar.
9. Bake for 10–12 minutes until edges are set.
10. Cool 5 minutes on tray, then transfer to wire rack to finish cooling.
Notes
Use real white chocolate chunks for the best gooey center.
Be generous when rolling in powdered sugar for that signature snowy crackle.
Chill the dough to prevent spreading and keep cookies thick and fudgy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: holiday cookies, easy dessert, chocolate crinkle cookies, white chocolate stuffed cookies, festive baking