Chocolate butterball cookies are tender and delicious! The cooled cookies are rolled in powdered sugar, but you could also roll them in granulated sugar before baking.
How To Make Chocolate Butterball Cookies
- Heat the oven to 350 F and line baking sheets with parchment paper.
- Melt the chocolate in a heat-safe bowl or pan over simmering water. Add the cream or half-and-half and set aside.
- Beat the buttere and sugar together until light and fluffy, then beat in the vanilla and cooled chocolate-cream mixture. Fold in the nuts.
- Shape the dough into 1-inch balls and arrange them on the prepared baking sheets.
- Bake for 12 to 14 minutes, until set.
- Let the butterballs cool completely before rolling in sifted confectioners’ sugar.
Recipe Variations
- Add 1 teaspoon of espresso powder to intensify the chocolate flavor.
- For mint flavor, add 1 cup of mint chip pieces.
- Add 1 cup of finely chopped nuts or brickle chips for extra crunch and texture.
Chocolate Butterball Cookies
These chocolate butterball cookies make a delicious weekend treat. They’re also great holiday cookies!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 48 1x
- Category: Cookies, Chocolate
- Method: Bake
Ingredients
Scale
- 2 ounces bittersweet chocolate
- 1 tablespoon half-and-half or cream
- 6 ounces (12 tablespoons) butter, room temperature
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup finely chopped pecans
- sifted powdered sugar
Instructions
- Preheat the oven to 350 F and line baking sheets with parchment paper.
- Melt the chocolate over low heat or over simmering water; stir the cream into the chocolate and set aside to cool.
- In a mixing bowl with an electric mixer, cream the butter and sugar until light and fluffy; beat in vanilla and the cooled chocolate. Blend in the flour and salt until blended. fold the nuts into the cookie dough.
- Shape the dough into 1-inch balls and arrange them on the prepared baking sheets.
- Bake the cookies for 12 to 14 minutes.
- Cool completely. Gently roll the butterball cookies in sifted powdered sugar.
