• Prep Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 96 cookies

Chocolate Espresso Snowball Cookies

  • Recipe Submitted by on

 Ingredients List

  • 2 sticks butter, softened
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 1¾ cups flour
  • ¼ cup unsweetened cocoa powder
  • 2½ teaspoons instant espresso powder
  • ¼ teaspoon salt
  • 2 cups pecans, finely chopped
  • ½ cup mini semi sweet chocolate chips (or regular sized chips coarsely chopped)
  • powdered sugar (for dusting)
  • parchment paper


Into a mixer bowl, place butter, sugar and vanilla. Beat until smooth.
Stir together the flour, cocoa powder, espresso powder and salt in a separate bowl. Pour dry ingredients along with chopped pecans and semi sweet chocolate into the mixer bowl and mix until completely blended. Using a large spoon push dough into a large ball. Cover and refrigerate for one hour.
Preheat oven to 325 degrees F. Line 2 cookie sheets with parchment paper.
Roll the dough into balls. Either teaspoon sized balls for bite size cookies or tablespoon sized balls for approximately two inch cookies.
Place dough balls two inches apart on the parchment paper.
If cooking all at once, place oven racks in top and bottom thirds of oven and place one cookie sheet on each rack.
Cook 13-15 minutes, until cookies are slightly firm and appear dry on top.
Cool cookies on sheets for 10 minutes before transferring to a rack to cool completely. (It is super easy to slide the cookies on the parchment paper to the rack)
At this point you can either sift powdered sugar over the top of the cookies as I prefer to do (simply drop the parchment paper below the rack before starting for easy clean up) OR roll the cookies in powdered sugar in a small bowl.

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