Skip to main content

Commercial RecipeChocolate Snowball Cookies


7 minutes
12 dozen cookies

Nothing is more reminiscent of winter than these bite-sized Chocolate Snowball Cookies. Loaded with chocolaty goodness from HERSHEY'S Cocoa and HERSHEY'S Mini Semi-Sweet Chocolate Chips, they are sure to delight your guests over the holiday and winter season. Simply serve with a cafe beverage or individually package the cookies for easy holiday gifting.

Ingredients & Directions

Bake Time
7 minutes


  • 2 lbs.
    unsalted butter, softened
  • 8 oz.
    powdered sugar
  • 3-1⁄2 oz.
    HERSHEY'S Cocoa, Dutch Processed (Item# 63025)
  • 1⁄2 oz.
    vanilla extract
  • 2 lbs. 13 oz.
    all-purpose flour
  • 2 tsp.
  • 1 lb. 8 oz.
    HERSHEY'S Mini Semi-Sweet Chocolate Chips. 4000 ct. (Item# 61225)
  • 1 lb. 8 oz.
    additional powdered sugar for rolling



Heat convection oven to 325°F (standard oven: 375°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Mix together butter, powdered sugar, HERSHEY'S Cocoa and vanilla in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add flour and salt, mixing until dough comes together. Stir in HERSHEY'S Mini Semi-Sweet Chocolate Chips. If dough is too soft, refrigerate until firm enough to handle. Using #50 scoop, shape dough into 1-inch balls. Place on prepared sheet pans.


Bake 7 to 10 minutes* or just until set. Cool slightly; remove from sheet pans to wire rack. While still slightly warm, roll in additional powdered sugar. Cool completely. Store in tightly covered container. Roll again in powdered sugar just before serving.


Step 3: If using convection oven, rotate pans one-half turn (180°) after 4 minutes of baking.