Chocolate Mocha Snowballs - Weekend at the Cottage

Chocolate Mocha Snowballs

Ingredients

Directions

  1. Preheat oven to 350°F with the rack in the middle position.
  2. Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment running on low. Add the sugar and salt and mix until fully incorporated. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running on low, slowly add the flour until a soft dough forms.
  3. Transfer the dough onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl. Wrap up other half and refrigerate until use.
  4. With half of the butter cookie dough in the bowl of the stand mixer, turn tit on low. Add the cocoa and espresso powders and mix well. Add the pecans and mix until fully incorporated.
  5. Form dough into 1-inch balls and transfer to parchment-lined baking sheets. Bake for 18 minutes. Cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Roll cooled cookies in icing sugar to coat.
  6. Note: bake cookies one sheet at a time. Cookies can be stored in an airtight container for up to one week. They can also be frozen and brought to room temperature for 1 hour before serving. Frozen cookies should be consumed within 2 months.
Pin It

Chocolate Mocha Snowballs

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Melt-in-your-mouth mocha and pecan flavoured butter cookies rolled in icing sugar…

  • clock icon
    30 MIN
  • 60 SERVINGS
Chocolate Mocha Snowballs

We’re on a roll with these CHOCOLATE MOCHA SNOWBALLS!

Frequent visitors to Weekend at the Cottage know one of our primary goals is to share recipes that taste delicious and aren’t too complicated to make. Such is the case with these chocolate butter cookies, perfect for the holidays but tasty enough to serve throughout the year.

We know this easy cookie recipe is a total keeper, so PIN it to a favourite baking board, BOOKMARK this page for future reference and SEND the link off to your friends.

Ingredients for butter cookies

Now, this recipe is piggybacking off of three other cookie ideas that all begin with my family’s BUTTER COOKIE RECIPE – click HERE to watch a 1-minute video on how to make this essential cookie dough. You can use it to make THUMBPRINT COOKIES, our COCONUT BUTTER COOKIE MACAROONS, and our CHERRY ORANGE OAT COOKIES too. Let’s all agree, you can never have enough cookies, especially during the holidays!

Back to this recipe, and a few tips on getting this right:

Pulling the dough together is easy using a stand mixer

BUTTER COOKIE ROOKIE

If this is your first time making a butter cookie recipe, don’t worry; it’s perhaps one of the easiest recipes ever. Its six main ingredients are readily available. Our only suggestion, and this is IMPORTANT, is to make sure your butter is at room temperature before you begin. Creaming the soft butter with sugar at the outset is what gives the cookies their soft texture.

Flavour enhancements added to the butter cookie dough

BOOSTER SHOT

The flavour boosters for this recipe are a trio of favourites that work perfectly together, creating a memorable finish for each and every bite. We’re talking cocoa powder, finely chopped pecans and espresso powder. The powdered coffee gives these cookies some zing, kind of like a fab cookie and a shot of espresso all in one.

The dough is a rich dark colour studded with little bits of pecans

If you’re a recipe tester, type here’s an invitation to play. Try the recipe with different types of nuts like walnuts, hazelnuts and almonds. I’m also thinking that adding spices to this recipe might be interesting, so what about cinnamon, cardamom and something hot like cayenne or black pepper? Test away, and please share your successes in the comment section at the bottom of this post!

Roll the dough into small balls for baking

PRETTY BALLSY

We had two moments during the testing of this recipe, where it was just sighs of joy. The first was when we transferred the dough out of the bowl of the stand mixer; the rich, brown colour of the dough was so pretty, we just loved the look of it.

The cookies after they've been baked

The second was rolling the dough into little 1-inch balls. No complicated cutting for these chocolate nut cookies. Simple is certainly the way to go.

Chocolate Mocha Snowballs

SUGARY SNOWBALLS

The final step in this recipe is to roll the baked, cooled cookies in icing sugar. We did the same finishing touch when we made ANNA’S MELT-IN-YOUR-MOUTH PECAN COOKIES, yet the snowball treatment accomplishes two things with this recipe.

Close up of these holiday cookies

First, it gives the buttery nut cookies a tiny bit more sweetness. The second is how the icing sugar coating conceals the rich chocolate and coffee flavours within. Every single person who’s tried them has the same response, “Wow, these are mocha-chocolatey!”

Chocolate Mocha Snowballs

Need other holiday baking ideas sure to please? Check out some of our other sweet treats. Just click HERE to go to our YouTube HOLIDAY SWEETS PLAYLIST. You’ll see all of or holiday baking videos in one place for easy reference.

Then after that, there’s just one thing you need to do: make these CHOCOLATE MOCHA SNOWBALLS!

PIN ME!

Click the Icon to pin this recipe to your board.

Chocolate Mocha Snowballs

WATCTV

Products used in this recipe

Just click on the below links to purchase items through Amazon.com and add them to your collection. Happy shopping!

Chocolate Mocha Snowballs

Ingredients

  • For the butter cookie dough (makes enough for 2 batches)
  • 1 pound butter (4 sticks), softened
  • 1 1/3 cups granulated sugar
  • ¾ teaspoon kosher salt
  • 3 egg yolks, room temperature
  • 1 tablespoon pure vanilla extract
  • 4 2/3 cups unbleached all-purpose flour
  • Flavour enhancements (for 1 batch, double for 2 batches):
  • ¼ cup cocoa powder
  • 2 teaspoons espresso powder
  • 1 cup finely chopped pecans
  • To finish:
  • ½ cup icing sugar

Directions

  1. Preheat oven to 350°F with the rack in the middle position.
  2. Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle attachment running on low. Add the sugar and salt and mix until fully incorporated. Add the egg yolks one at a time, blending after each addition. Add the vanilla. With the mixer still running on low, slowly add the flour until a soft dough forms.
  3. Transfer the dough onto a piece of parchment and divide in two. Return half of the dough into the mixing bowl. Wrap up other half and refrigerate until use.
  4. With half of the butter cookie dough in the bowl of the stand mixer, turn tit on low. Add the cocoa and espresso powders and mix well. Add the pecans and mix until fully incorporated.
  5. Form dough into 1-inch balls and transfer to parchment-lined baking sheets. Bake for 18 minutes. Cool on baking sheet for 5 minutes before transferring onto wire rack to cool completely. Roll cooled cookies in icing sugar to coat.
  6. Note: bake cookies one sheet at a time. Cookies can be stored in an airtight container for up to one week. They can also be frozen and brought to room temperature for 1 hour before serving. Frozen cookies should be consumed within 2 months.

Related by Recipe Type

Related by Ingredient

For More Great Ideas Visit:

Related Recipes