Chocolate Snowball Cookies with White Chocolate Center

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Crackly on the outside, soft and fudgy inside, and with a surprise molten white chocolate core — these Chocolate Snowball Cookies with White Chocolate Center are a dreamy winter dessert worth every bite. Rolled in powdered sugar before baking, these cookies get their signature snow-dusted look and crinkle texture, making them perfect for holiday trays or cozy nights in.

Each bite is a delightful contrast of textures and flavors — rich cocoa cookie dough surrounding a creamy white chocolate filling. They’re not just cookies; they’re an experience. Whether you serve them warm for a gooey center or let them cool for a soft chew, they’re guaranteed to impress.

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Why You’ll Love This Chocolate Snowball Cookies with White Chocolate Center

These cookies look like they came straight from a bakery, but they’re surprisingly easy to make at home. The crinkle tops add a festive look without needing any decorating skills. The creamy center adds a luxurious twist to the traditional chocolate cookie. They store well, travel beautifully, and are perfect for gift-giving or sharing with loved ones.

The mix of dark cocoa and sweet white chocolate provides a balanced sweetness that appeals to both kids and adults. Plus, they freeze well — if you can resist eating them all at once!

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What Kind of White Chocolate Should I Use?

For the best melty center, choose high-quality white chocolate that comes in bar form rather than chips. Chocolate bars tend to melt more smoothly and create a gooier texture in the middle. You can chop the bars into small chunks or use white chocolate truffles for an extra decadent surprise.

Avoid baking chips labeled as “white morsels” — many of these don’t melt well because they contain stabilizers. Look for real cocoa butter in the ingredients list to ensure that luxurious melt-in-the-middle bite.

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Ingredients for the Chocolate Snowball Cookies with White Chocolate Center

Each ingredient in this cookie recipe serves an important role in building flavor, texture, and structure. Here’s what you’ll need:

• All-purpose flour – Forms the base of the cookie dough and gives it structure.
• Unsweetened cocoa powder – Adds deep chocolate flavor and color. Use Dutch-process for a richer taste.
• Baking powder – Helps the cookies puff up slightly and crack on top.
• Salt – Enhances the chocolate flavor and balances sweetness.
• Granulated sugar – Sweetens the dough and helps create the classic crackle on top.
• Eggs – Binds the ingredients together and provides moisture.
• Vegetable oil – Keeps the cookies moist and tender without needing butter.
• Vanilla extract – Adds depth and enhances the overall flavor.
• White chocolate pieces or truffles – The creamy surprise in the center of each cookie.
• Powdered sugar – Rolled on the outside for that snowy finish.

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How To Make the Chocolate Snowball Cookies with White Chocolate Center

Step 1: Make the Dough

In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, beat the eggs and sugar until light and fluffy. Add in the vegetable oil and vanilla extract. Gradually mix the dry ingredients into the wet until a thick, sticky dough forms. Chill for at least 1 hour to make shaping easier.

Step 2: Stuff the Cookies

Scoop a tablespoon of chilled dough, flatten it slightly in your hand, and place a piece of white chocolate in the center. Wrap the dough around the chocolate and roll it into a ball. Make sure the filling is completely enclosed.

Step 3: Coat in Powdered Sugar

Roll each dough ball generously in powdered sugar until fully coated. This creates the signature crackled, snowy look as the cookies bake.

Step 4: Bake to Perfection

Place the coated dough balls on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 10–12 minutes. The cookies should puff and crack but still feel soft in the center. Cool on the baking sheet for a few minutes before transferring to a wire rack.

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How to Serve and Store These Chocolate Snowball Cookies with White Chocolate Center

These cookies are best served slightly warm so the white chocolate center remains melty and gooey. If you’re serving them at a party or gathering, keep them in a warm spot or reheat them briefly in the microwave (5–10 seconds) before enjoying.

You can store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a tray, then transfer to a sealed bag. They’ll keep for up to 2 months. To reheat, just pop them in the microwave for that fresh-from-the-oven texture.

This recipe yields about 20 cookies, making it perfect for sharing with a crowd or stashing away for holiday snacking.

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What to Serve With Chocolate Snowball Cookies with White Chocolate Center

Hot Cocoa

Pair these cookies with a rich cup of hot chocolate for the ultimate cozy dessert duo.

Vanilla Ice Cream

Serve a warm cookie over a scoop of vanilla ice cream for a decadent dessert plate.

Coffee or Espresso

The bold flavors of coffee beautifully contrast the sweetness of the cookie.

Fresh Berries

Add a handful of raspberries or strawberries to your plate for a fresh, fruity note.

Whipped Cream

A dollop of whipped cream adds lightness and a creamy contrast.

Peppermint Tea

Perfectly balances the richness of the chocolate with a refreshing twist.

Dessert Platter

Include these cookies on a festive dessert tray alongside truffles, fudge, and biscotti.

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Frequently Asked Questions

Can I use butter instead of oil in the dough?
Yes, you can substitute melted butter for the oil if you prefer a richer, slightly firmer texture. However, oil gives a softer, more tender crumb which works beautifully for these cookies.

What type of cocoa powder is best?
Dutch-process cocoa provides a deeper, smoother chocolate flavor and works best in this recipe. If you only have natural cocoa powder, it will still work but the flavor may be slightly more acidic.

How do I prevent the white chocolate from leaking out?
Make sure to completely enclose the chocolate center with dough and pinch any cracks closed. Chilling the dough before baking also helps it hold shape better.

Can I freeze the dough instead of baked cookies?
Absolutely! Shape and stuff the cookies, roll them in powdered sugar, and freeze them unbaked on a tray. Once solid, transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes to the bake time.

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Save This Pin For Later

Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you experiment with flavored chocolate in the center? Did you add a sprinkle of cinnamon or espresso powder?

I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other bake smarter.

Follow me for more recipes on Pinterest: Meals We Share By Sally

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Conclusion

Chocolate Snowball Cookies with White Chocolate Center bring together the best of both worlds — rich cocoa flavor with a creamy surprise inside. Their festive appearance and satisfying texture make them perfect for gifting, sharing, or simply treating yourself.

Whether you’re baking for the holidays or just need a sweet pick-me-up, these cookies will never disappoint. Try them once, and they’re bound to become a winter baking favorite in your home.

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