Chocolate Dipped Snowballs
Indulge in the ultimate holiday treat with these irresistible Chocolate Dipped Snowballs, a delightful twist on the classic melt-in-your-mouth cookie. These buttery, nut-filled confections are made with finely chopped pecans and coated in a generous dusting of powdered sugar for that signature "snowball" look. What sets this recipe apart is the indulgent dip in rich, melted semisweet chocolate, adding a luscious layer of sweetness to each bite. Perfect as a festive dessert or an edible holiday gift, these cookies are incredibly easy to make, requiring just 25 minutes of prep time. Whether you’re serving them at a party or pairing them with a warm cup of cocoa, these holiday cookies are guaranteed to impress. Tags: chocolate dipped cookies, snowball cookies, holiday desserts, easy Christmas cookies, nutty treats.
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 60 grams Powdered sugar
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 120 grams Pecans (finely chopped)
- 200 grams Semisweet chocolate chips
- 1 teaspoon Coconut oil (optional)
- 100 grams Powdered sugar (for rolling)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract until fully incorporated.
Gradually add the all-purpose flour, mixing just until combined. Stir in the finely chopped pecans until evenly distributed throughout the dough.
Using a small cookie scoop or a tablespoon, portion out the dough and roll them into balls about 1 inch in diameter. Place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are just lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, roll the warm cookies in powdered sugar until fully coated. Place them on a wire rack to cool completely.
In a microwave-safe bowl, melt the semisweet chocolate chips in 30-second intervals, stirring after each interval until smooth. If the chocolate is too thick, stir in a teaspoon of coconut oil to thin it out.
Dip half of each cooled cookie into the melted chocolate, allowing any excess to drip off. Place the dipped cookies on a parchment-lined surface and allow the chocolate to set completely. This may take about 30 minutes at room temperature or 10 minutes in the refrigerator.
Once the chocolate has hardened, the cookies are ready to serve. Store them in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 10.8 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
