Desserts
This Hershey Kiss Snowball Cookie recipe delivers the perfect balance of sweet, buttery dough and rich chocolate coating in every bite. The secret lies in precise measurements and a gentle rolling technique that creates those signature snowball shapes—no fancy equipment required.
I've perfected this recipe over years of holiday baking, ensuring each cookie holds its form while developing a tender, crumbly texture that melts in your mouth.
What makes these cookies truly special is the chocolate-dipped finish, achieved with melted Hershey's bars for that classic, nostalgic flavor. The dough comes together in just 15 minutes of prep work, then bakes to a golden hue while maintaining its signature snowball shape.
Once cooled, the chocolate coating sets into a glossy, crack-resistant shell that adds both visual appeal and extra indulgence.
By the time you're done, you'll have a batch of cookies that look like edible confetti and taste like pure chocolate joy. The combination of buttery dough and rich chocolate creates a texture that's both satisfying and elegant—perfect for holiday gatherings, gift-giving, or satisfying your own sweet tooth.
These cookies are foolproof, with a technique that even beginners can master.
The best part? They stay fresh for days in an airtight container, making them ideal for meal prep or sharing with neighbors. Whether you're baking for a crowd or treating yourself, this recipe delivers restaurant-quality results with minimal effort. Let's get started on creating these chocolate-dipped delights!
Ingredients for hershey kiss snowball cookie
Buttery dough meets rich chocolate magic—just 12 simple ingredients transform into edible snowballs.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for cutting into dough |
| Granulated Sugar 🍚 | ¾ cup | Superfine preferred for smooth texture |
| Light Brown Sugar 🍚 | ¼ cup | Packed, for chewy texture |
| Large Eggs 🥚 | 2 whole | Room temperature for even mixing |
| Vanilla Extract 🌿 | 2 tsp | Pure, high-quality extract |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted, for light texture |
| Baking Powder 🍞 | ½ tsp | Fresh for best rise |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Hershey's Milk Chocolate Bars 🍫 | 12 oz | Standard size, chopped finely |
| Powdered Sugar 🍚 | ½ cup | For rolling chocolate-coated cookies |
| Vegetable Shortening 🧈 | ¼ cup | For extra firmness in dough |
| Cornstarch 🌾 | 1 tbsp | Prevents sticking during rolling |
The butter is non-negotiable—use European-style unsalted butter like Plugrá or Land O'Lakes for maximum flavor. Grab the Hershey's bars from the candy aisle—the standard 1.55 oz bars work perfectly, but avoid the fun-size versions (they're too small). For the powdered sugar, Domino brand is my go-to—it's fine enough to roll the cookies without clumping. The cornstarch might seem odd, but trust me: it keeps the dough from sticking when you roll those perfect snowballs. I always buy extra flour from King Arthur brand—it's sifted and consistent, which matters when you're baking delicate cookies like these.
No Hershey's bars? Dutch-process cocoa powder plus extra butter mimics the richness (use 3 tbsp cocoa + 2 tbsp melted butter per 12 oz chocolate). Short on powdered sugar? Superfine sugar works in a pinch, but sift it well to avoid graininess. The vanilla extract should be pure—Nike or McCormick are reliable brands. For the dough, if you're in a hurry, you can use half butter, half shortening to speed up chilling time, but the texture won't be quite as tender. And if you're baking for a crowd, double the recipe—but don't skip the extra cornstarch in the dough or the powdered sugar for rolling!
These cookies stay fresh for 5-7 days in an airtight container, but the chocolate coating softens in humidity. For long-term storage, freeze the uncoated dough balls for up to 3 months—bake straight from frozen, adding 2 extra minutes. Once dipped, they're best enjoyed within 3 days, so I always make a fresh batch for holiday parties. The powdered sugar rolling tray? Line it with parchment paper for easy cleanup. And if you're gifting these, wrap them in clear cellophane bags—they look stunning and stay fresh longer.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear, this recipe is one of those rare finds where you don’t need a degree in baking to pull it off. Just cream butter, sugars, and eggs—no fancy mixers or measuring cups that make you question your life choices.
- Rich Chocolate Hug: That Hershey’s Kiss center? It’s not just chocolate—it’s a gooey, melty surprise that turns every bite into a little moment of joy. The buttery dough and vanilla make it taste like a hug from your favorite baker.
- Holiday or Snack Attack: Between us, these are my go-to for Christmas parties and lazy Sunday afternoons. Roll them in sprinkles for a festive touch, or keep them simple for when you just need something sweet without the fuss.
- No-Fuss Leftovers: Honestly, I’ve never met a Hershey Kiss Snowball that lasted more than a day in my house—but when they do, they’re just as good reheated (yes, even on a Tuesday night). Plus, they freeze like a dream for spontaneous cravings.
Step-by-step instructions for Hershey Kiss snowball cookies
This recipe delivers melt-in-your-mouth snowball cookies with a perfect chocolate kiss coating—every bite is pure indulgence.
Create the Perfect Snowball Dough
In a stand mixer fitted with the paddle attachment, cream together the 1 cup unsalted butter, 0.75 cup granulated sugar, and 0.25 cup light brown sugar on medium speed for 3-4 minutes until light and fluffy. You'll know it's ready when the mixture nearly doubles in volume and becomes pale—this aeration creates those signature tender crumbles.
Add the 2 whole large eggs, one at a time, mixing just until each is fully incorporated. Then stir in the 2 teaspoons vanilla extract and 0.25 cup vegetable shortening on low speed until smooth. The shortening adds that signature firmness that makes these cookies hold their shape perfectly when rolled in chocolate.
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 teaspoon baking powder, and 0.5 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing—you should still see small flour streaks. The dough will be slightly sticky but manageable.
Shape and Chill the Snowballs
Scoop the dough into 1.5-tablespoon portions (about 12 snowballs total) using a cookie scoop or spoon. Roll each portion between your palms to form smooth, round balls—about 1.5 inches in diameter. Place them on a parchment-lined baking sheet and refrigerate for at least 1 hour or up to 24 hours. This chilling step is crucial for preventing the snowballs from spreading in the oven.
While the snowballs chill, finely chop the 12 ounces Hershey's milk chocolate bars into small, even pieces. You'll need about 1 cup of chopped chocolate. The finer you chop it, the smoother and more even the coating will be on your finished cookies. I like to use a food processor for this step—it gives you perfectly uniform chocolate bits every time.
Bake Until Golden and Set
Preheat your oven to 350°F and line a second baking sheet with parchment paper. Arrange the chilled snowballs 2 inches apart on the prepared sheet—they'll spread slightly during baking. Bake for 12-15 minutes until the edges are golden brown and the centers feel just set when pressed gently. They should pull away from the parchment paper easily but still feel slightly soft to the touch.
Remove the snowballs from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The residual heat helps set the cookies further while they cool. If you try to roll them in chocolate too soon, the coating will melt and create a messy, uneven finish.
Roll in Chocolate for Irresistible Crunch
In a shallow bowl, mix the 0.5 cup powdered sugar with the 1 tablespoon cornstarch and the finely chopped Hershey's milk chocolate bars. The cornstarch prevents the chocolate from sticking to your fingers as you roll. Using a fork, gently press each cooled snowball into the chocolate mixture, coating it evenly on all sides. The powdered sugar gives that signature snowy look while the chocolate adds that perfect sweet crunch.
Place the chocolate-coated snowballs on a fresh sheet of parchment paper and let them set at room temperature for at least 1 hour. This resting time allows the chocolate to fully harden and creates that satisfying snap when you bite into them. For even better results, refrigerate them for 30 minutes after the initial hour—this makes the chocolate coating extra firm and crisp.
Serve and Enjoy Your Chocolate Masterpiece
Once the chocolate is completely set, transfer the snowballs to a serving platter. These cookies are best enjoyed at room temperature—each bite delivers that perfect balance of tender, buttery snowball and crisp, sweet chocolate coating. Store any leftovers in an airtight container at room temperature for up to 5 days, though I doubt they'll last that long!
The secret to these cookies lies in the texture contrast—the soft, buttery snowballs paired with the crunchy chocolate exterior create an experience that's simply irresistible. Serve them with a glass of cold milk for the ultimate indulgence, or gift them in a festive box for a sweet treat that's sure to impress.
Pro Tips For Making Hershey Kiss Snowball Cookie
- Chill the Dough Hard: I learned this the hard way—skipping the fridge for 24 hours means your snowballs won’t hold their shape. Roll them in Hershey’s kisses before baking, then freeze on a tray for 15 minutes. This guarantees clean, round cookies that don’t flatten into sad pancakes.
- Use Room-Temp Butter: Cold butter makes tough cookies, but melted butter risks greasy messes. Let your butter sit out for 30 minutes until soft enough to press with your finger—it’ll cream smoother and create that perfect crumbly texture without overworking the dough.
- Don’t Overmix the Eggs: Beat the eggs and vanilla just until combined—no need for fluffy meringue. Overmixing adds air that collapses during baking, leaving you with dense cookies instead of light, kiss-covered snowballs. Stir until no streaks remain, then stop.
- Press Kisses Firmly: Half-buried kisses = half the magic. Use your thumb to press each one all the way into the dough, then roll the snowball gently to seal the edges. This keeps them from popping off mid-bake and ensures every bite has that gooey surprise.
Essential equipment for this recipe
Mixing Essentials
Start with a stand mixer fitted with the paddle attachment—this ensures even mixing and proper aeration of your dough. I recommend a KitchenAid Artisan Series (5-quart model) for its consistent performance, but any quality mixer with a 500-watt motor will work.
The paddle attachment is crucial for creaming the butter and sugars properly, creating that light, fluffy texture. If you don't have a mixer, use a hand mixer or even a sturdy wooden spoon, but be prepared for more elbow grease—mixing by hand takes about twice as long. 💡
Dough Rolling Tools
For shaping the snowballs, your hands are the best tool—no fancy equipment needed! However, a cookie scoop (like the OXO Good Grips 1.5-tablespoon scoop) makes portioning the dough effortless and consistent.
If you want to speed up the process, a rolling pin helps flatten slightly uneven dough balls before rolling. For the chocolate coating, a shallow glass or ceramic bowl works perfectly—just make sure it's wide enough to roll the cookies evenly.
Line your work surface with parchment paper to prevent sticking during the rolling process. ✨
Chocolate Prep Gear
A food processor is my go-to for chopping the Hershey's milk chocolate bars into fine, even pieces—it takes just 30 seconds and ensures a smooth, professional coating.
If you don't have one, a sharp chef's knife and a cutting board work fine, but be patient and chop the chocolate into pea-sized pieces for the best results. For melting chocolate (if you prefer that method), a double boiler or microwave-safe bowl (heating in 20-second intervals) prevents burning.
A spatula helps transfer melted chocolate smoothly. 🔥
Baking Must-Haves
Two half-sheet baking pans (or 1 full sheet pan) are essential—one for chilling the dough balls and one for baking. Line them with parchment paper or silicon baking mats to prevent sticking and ensure easy release.
A wire cooling rack is a game-changer for cooling the baked snowballs, allowing air to circulate underneath and preventing sogginess. For even baking, I use oven-safe glass or ceramic baking dishes—they distribute heat more evenly than metal pans.
And don't forget a light-colored silicone spatula for gently transferring the snowballs to and from the oven. 🌡️
Coating and Storage
A fork is all you need for pressing the cooled snowballs into the chocolate mixture—it gives you just the right amount of pressure for an even coat. For storage, an airtight container (like a Rubbermaid Brilliance container) keeps the cookies fresh for up to 5 days at room temperature.
If you're gifting them, clear cellophane bags with a ribbon tie make them look festive and professional. For long-term storage, quart-sized freezer bags work well—just lay the cookies flat to prevent crushing. A fine-mesh sieve helps dust the powdered sugar evenly if you prefer a snowy finish without rolling. 💫
Nutrition facts
Frequently asked questions
Why do these snowball cookies need to chill before baking?
The 1-hour chilling prevents the dough from spreading too much in the oven, keeping those perfect snowball shapes. Cold dough holds its form better, ensuring you get the signature round cookies. Plus, chilled dough develops more flavor as it rests!
Can I make these without a mixer?
Use a sturdy wooden spoon or hand mixer—just cream the butter and sugars for 5-7 minutes by hand until light and fluffy. The dough will be slightly denser, but the texture will still be delicious. For extra insurance, chill the dough 2 hours instead of 1 to compensate.
What's the best way to store these cookies?
Keep them fresh in an airtight container at room temperature for 5 days. For longer storage, freeze the uncoated dough balls for 3 months—bake straight from frozen (add 2 minutes to baking time). Once dipped, enjoy within 3 days for the best crunch.
How do I fix cracked chocolate coatings?
Cracking happens when chocolate sets too quickly. To prevent it, let the baked snowballs cool completely before dipping, then refrigerate the coated cookies for 30 minutes after rolling. For fixes, gently press a warm spoon against the cracks—the heat will re-melt the chocolate slightly, blending it back together.
Can I use white chocolate instead of milk chocolate?
Yes! White chocolate creates a sweeter, creamier coating. Use the same amount (12 oz) and chop it finely for even coverage. The texture will be slightly softer, so chill the finished cookies 1 extra hour before serving. For contrast, try pairing with dark chocolate drizzle.