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Chocolate butterball cookies are the kind of treat that feels nostalgic from the very first bite—tender, lightly crisp on the outside, and coated in a snowy layer of powdered sugar. They’re simple, comforting, and perfect for sharing.
These cookies are especially nice during the holidays, but they’re just as welcome as a weekend baking project. They mix quickly, bake beautifully, and store well, making them ideal for gifting or keeping on hand for a sweet bite with coffee or tea.
What You’ll Like About This Dish
Classic flavor. Rich bittersweet chocolate adds depth without making the cookies overly sweet.
Soft, tender texture. The butter-based dough bakes into melt-in-your-mouth cookies.
Perfect for holidays. Powdered sugar coating gives them that festive, old-fashioned charm.
Easy to batch. The recipe makes several dozen cookies—great for sharing.
Ingredient Notes
- Bittersweet chocolate: Melted with cream for a smooth, rich chocolate base.
- Butter: Room-temperature butter creates a tender, delicate crumb.
- Granulated sugar: Sweetens the dough without making it too soft.
- Vanilla extract: Enhances the chocolate flavor.
- All-purpose flour: Gives structure while keeping the cookies tender.
- Salt: Balances the sweetness.
- Pecans: Finely chopped for subtle nutty crunch.
- Powdered sugar: Used for rolling once the cookies are fully cooled.
Steps to Make Chocolate Butterball Cookies
- Melt the chocolate with the cream and let it cool slightly.
- Cream the butter and sugar until light and fluffy, then beat in the vanilla and cooled chocolate.
- Add the flour and salt and mix just until combined; fold in the pecans.
- Shape the dough into small balls and arrange on parchment-lined baking sheets.
- Bake until set, then let the cookies cool completely.
- Roll the cooled cookies in powdered sugar to finish.
Tips for Chocolate Butterball Cookies
- Make sure the chocolate mixture is cooled before adding it to the butter so the dough stays light and fluffy.
- Chill the dough briefly if it feels too soft to roll easily.
- Roll the cookies in powdered sugar only after they are completely cooled so the coating adheres evenly.
Recipe Variations
- Walnut version. Swap the pecans for finely chopped walnuts for a slightly earthier flavor.
- Double chocolate. Stir in a handful of mini chocolate chips for extra richness.
- Spiced butterballs. Add a pinch of cinnamon or espresso powder to enhance the chocolate.
- No-nut option. Omit the nuts entirely for a smooth, melt-in-your-mouth version.
Serving Suggestions
- Serve with coffee, espresso, or hot chocolate for a cozy treat.
- Pair with a holiday cookie platter alongside shortbread, snowballs, or thumbprints.
- Add them to gift tins—they pack and travel beautifully.
- Choose them for make-ahead desserts when you want something simple and elegant.
How to Store Chocolate Butterball Cookies
Room temperature: Store in an airtight container for up to 5 days.
Freezing: Freeze baked cookies (without powdered sugar) for up to 3 months. Thaw, then roll in powdered sugar before serving.
Make ahead: Dough can be rolled into balls and frozen unbaked. Bake from frozen, adding an extra minute if needed.
Chocolate Butterball Cookies
Ingredients
- 2 ounces bittersweet chocolate
- 1 tbsp half-and-half
- ¾ cup unsalted butter, softened
- ⅔ cup granulated sugar
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp fine salt
- ½ cup finely chopped pecans
- 1 cup sifted confectioners' sugar, for coating
Recommended Equipment
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Remove it from the heat and stir in the half-and-half; set aside to cool.2 ounces bittersweet chocolate | 1 tbsp half-and-half
- In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy; beat in vanilla extract and the cooled chocolate. Add the flour and salt and stir until blended. Fold in the pecans.3/4 cup unsalted butter (softened) | 2/3 cup granulated sugar | 2 tsp vanilla extract | 2 cups all-purpose flour | 1/4 tsp fine salt | 1/2 cup finely chopped pecans
- Shape the dough into 1-inch balls and arrange them on the prepared baking sheets.
- Bake the cookies for 12 to 14 minutes.
- Roll the cookies in sifted confectioners' sugar while warm, then roll them again after they have cooled completely.1 cup sifted confectioners' sugar (for coating)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
