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Hot Chocolate Cream Cheese Snowballs

Delicious Hot Chocolate Cream Cheese Snowballs have a few surprises inside. Use your favorite flavored hot chocolate mix to jazz these up!

Are you guys ready to begin Christmas baking? I know I am.

The first surprise is that they are made with hot chocolate mix, meaning you can use a plain mix or jazz things up a bit by using a flavored hot chocolate mix like peppermint.

Second, they have a bit of cream cheese mixed into the dough, giving them a great flavor and texture. I tweaked the original recipe just a bit by making the cookies larger and reducing the cooking time. I like my cookies to be tender so this worked out very well.

These cookies develop their flavors and have a better texture the next day, so if possible, bake these the day before you serve them.

Hot Chocolate Cream Cheese Snowballs
Hot Chocolate Cream Cheese Snowball Cookies

Hot Chocolate Cream Cheese Snowballs

Delicious Hot Chocolate Cream Cheese Snowballs have a few surprises inside. Use your favorite flavored hot chocolate mix to jazz these up!
4.50 from 2 votes
Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 29 minutes
Course Dessert
Cuisine American
Servings 20 cookies, approx.
Calories 100 kcal


  • Medium Cookie Scoop (1.5 Tbsp.)
  • Baking Sheet
  • Parchment Paper Sheets


  • 2/3 cup butter softened
  • 3 ounces regular cream cheese softened
  • 2/3 cup hot chocolate mix I used peppermint but plain works great too
  • 1/3 cup powdered sugar plus extra for rolling
  • 2 teaspoons vanilla
  • 1-3/4 cups flour
  • 1/4 teaspoon salt


  • In a large mixing bowl, cream the butter and cream cheese well. The mixture should be thick but smooth. Add hot chocolate mix, powdered sugar, and vanilla.
  • Add in salt and mix for a moment. Add in flour in half cup increments and mix until incorporated. Cover and chill for 1 hour.
  • Use a medium cookie scoop (1.5 Tbsp.) to portion dough and place 2 inches apart on a parchment lined cookie sheet. Bake at 350-f for 14 minutes.
  • Let the cookies cool for 2 minutes before rolling in powdered sugar. Let them cool completely on a wire rack. If you want a brighter coating, you can roll them a second time in powdered sugar after they are fully cooled. I thought these tasted better the next day, so if possible, make them the day before.


Recipe adapted from Melissa’s Cuisine


Calories: 100kcalCarbohydrates: 6gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 125mgPotassium: 10mgFiber: 0.2gSugar: 5gVitamin A: 247IUCalcium: 10mgIron: 0.2mg
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Hot Chocolate Cream Cheese Snowballs

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  1. You had me at cream cheese.

    I stumbled upon you on Bloglovin, and all of this food looks divine! I"ll definitely be back for some inspiration and christmas baking recipes. (come check my blog out, too, if you'd like. I don't have cookies, though.) 😉

  2. So I can open up a bunch of the cocoa packets and measure out the amt needed and I'm good to go ? These look enticing !

    1. Yep sure can. Although if you have any large hot cocoa canisters in the cupboard, that is an easier way to go if you have a large container to use up. That's exactly what I did.