Chocolate Snowball Cookies
I am a huge fan of shortbread cookies, there is something about their crumbly texture and buttery flavor that is so good. These Chocolate Snowball Cookies with hazelnuts checks all the boxes and gets extra points for being chocolate. Add these cookies to your Christmas cookie tray this year, they are sure to be a hit!
I found this recipe in a Food Network magazine a few years ago and it has been my go-to for chocolate snowball cookies since. The original recipe calls for blanched hazelnuts, which means the skins have been removed, but I use hazelnuts with the skin still on and they work fine.
If you are looking for more cookie recipes, be sure to check out these Pecan Snowballs, Chocolate Peppermint Cookies and these Snickerdoodle Cookies.
Chocolate lovers rejoice! The deep, rich flavor of the cocoa in these snowball cookies pairs beautifully with the nutty sweetness of hazelnuts. The toasted hazelnuts lend a satisfying texture that contrasts beautifully with the soft, crumbly texture of the cookies, creating an irresistible combination.
STEP 1
First toast and cool the hazelnuts. Once the hazelnuts have completely cooled set aside 1/4 cup of the hazelnuts and add the rest to the bowl of a food processor. Process the hazelnuts until they are finely ground. Set aside.
STEP 2
Roughly chop the reserved 1/4 cup of toasted hazelnuts. Set aside.
STEP 3
In a separate bowl combine the flour, cocoa powder, salt and finely ground hazelnuts. Stir until well combined.
STEP 4
In a mixing bowl, cream the butter until light and fluffy. Add in 1/2 cup of the powdered sugar and the vanilla extract. Mix until fully incorporated.
STEP 5
Add the flour mixture to the butter mix and mix until well combined. Stir in the chopped hazelnuts and chopped chocolate chips. Place the bowl in the refrigerator to chill for 30 minutes.
STEP 6
Using a .5-ounce cookie scoop or heaping tablespoon, scoop the cookie dough onto the prepared baking sheet. Bake for 18 minutes. Cool completely then roll each cookie in the remaining powdered sugar. Dust with cocoa powder if desired. Enjoy!
Store in an airtight container at room temperature up to one week.
To Freeze Unbaked Cookie Dough
After scooping the cookie dough onto the baking sheet, place it in the freezer for a few hours. Once the cookie dough is frozen transfer it to freezer bags or containers. Freeze up to 3 months.
When you are ready to bake the cookies thaw them overnight in the refrigerator. Once thawed, continue with the recipe directions.
One of the best things about baking cookies during the holiday season is sharing them with loved ones. Chocolate Snowball Cookies with Hazelnuts are a perfect gift idea. You can package them in festive boxes or jars, creating a thoughtful homemade gift that’s sure to delight friends, family, or coworkers.
Chocolate Snowball Cookies with Hazelnuts are a delightful treat that perfectly combines the richness of chocolate with the nutty crunch of hazelnuts. Their melt-in-your-mouth texture, festive appearance, and irresistible flavor make them a must-have during the holiday season.
- 3/4 cup whole hazelnuts
- 1 3/4 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 cup semi-sweet chocolate chips (roughly chopped)
Preheat an oven to 350°F and line a baking sheet with parchment paper. Spread the hazelnuts out in an even layer on the baking sheet and bake for 10 minutes. Remove from the pan and cool completely.
Once the hazelnuts have completely cooled set aside 1/4 cup of the hazelnuts and add the rest to the bowl of a food processor. Process the hazelnuts until they are finely ground. Set aside.
Roughly chop the reserved 1/4 cup of toasted hazelnuts. Set aside.
In a separate bowl combine the flour, cocoa powder, salt and finely ground hazelnuts. Stir until well combined.
In a mixing bowl, cream the butter until light and fluffy. Add in 1/2 cup of the powdered sugar and the vanilla extract. Mix until fully incorporated.
Add the flour mixture to the butter mix and mix until well combined. Stir in the chopped hazelnuts and chopped chocolate chips. Place the bowl in the refrigerator to chill for 30 minutes.
Using a .5-ounce cookie scoop or heaping tablespoon, scoop the cookie dough onto the prepared baking sheet. Bake for 18 minutes. Cool completely then roll each cookie in the remaining powdered sugar. Dust with cocoa powder if desired. Enjoy!
Thank you for stopping by!