Name: 5 Irresistible Chocolate Ricotta Snowball Bites
Prep time: 15 min
Cook time: 12 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 ½ cups all-purpose flour, spooned and leveled; ½ cup unsweetened cocoa powder, preferably Dutch-processed; 1 tsp baking powder; ¼ tsp fine salt; ¾ cup granulated sugar; 1 cup whole milk ricotta cheese; ½ cup unsalted butter, softened; 1 large egg, at room temperature; 1 tsp pure vanilla extract; ½ cup mini chocolate chips; ½ cup chopped dark chocolate or chocolate chunks; ½ cup powdered sugar, for rolling

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Chocolate Ricotta Snowball Bites are what I make when a chocolate craving hits, but I still want something soft, not too sugary, and easy to share. Maybe you are staring at your pantry thinking, I need a holiday-ready cookie that does not take all day. I get it. These bite-size treats roll up easily, bake fast, and taste like a cross between a fudgy brownie and a light Italian ricotta cookie. Stick with me and I will show you how to nail that snowy powdered sugar look without a mess and without fuss. I call them 5 Irresistible Chocolate Ricotta Snowball Bites You’ll Love because every tray disappears in minutes. If you want to jump ahead, peek at the ingredients list so you can see what you already have.

What do these chocolate cookies taste like?

In a word, cozy. These cookies are soft and tender in the middle, with melty chocolate pockets and a delicate edge that barely whispers crisp. The ricotta adds moisture and a gentle tang, so the inside stays pillowy, not dry. The powdered sugar coating melts on your tongue and gives that sweet snowball effect without being cloying. They remind me of a brownie that put on its holiday best and decided to be a cookie.

Flavor-wise, expect rich cocoa, a hint of vanilla, and just enough salt to keep everything balanced. I like to add mini chips plus chopped dark chocolate for triple chocolate vibes, which makes every bite feel special. If you chill the dough, you will get a neater roll and a thicker, fudgier center. And yes, these are absolutely the kind of treat people come back for seconds and then quietly go back for thirds.

Texture and flavor layers

Here is the magic you will notice when you break one in half: a soft, cake-like interior, tiny pools of melted chocolate, and a dusting of snowy sugar that sticks just enough to your fingertips. The ricotta keeps the crumb tender, and the cocoa gives depth without bitterness. If you are a brownie corner person, you will love how the edges contrast the middle. If you are a center piece person, you will adore the plush bite.

“I brought a batch of these to my office and watched adults turn into happy kids. Everyone asked for the recipe, which is wild because I am not a fancy baker. These are just that good.”

If you want to see exactly how they come together, hop down to the step-by-step guide. Honestly, it is no fuss, just a few bowls and a cookie scoop. These really live up to the name 5 Irresistible Chocolate Ricotta Snowball Bites You’ll Love, and they will become your no-fail party cookie.

What are the ingredients needed for these ricotta cookies?

Here is what you will need to make a small batch that can easily double for parties. Simple pantry staples, plus ricotta for that perfect soft bite.

All-purpose flour, spooned and leveled
Unsweetened cocoa powder, preferably Dutch-processed for a deeper chocolate note
Baking powder, for lift that stays soft
Fine salt, to balance sweetness
Granulated sugar, for structure
Ricotta cheese, whole milk for best texture
Unsalted butter, softened
Egg, at room temperature
Pure vanilla extract
Mini chocolate chips
Chopped dark chocolate or chocolate chunks
Powdered sugar, for rolling

A couple of simple swaps work fine. You can use part-skim ricotta if that is what you have, though whole milk ricotta gives a richer crumb. If you like things sweeter, go for semi-sweet chunks instead of darker chocolate. And if you are short on mini chips, just increase the chopped chocolate and keep the total chocolate amount the same. For a quick look at how they keep once baked, jump to storage tips so you can plan ahead.

I keep this lineup short and sweet, and it is exactly what makes 5 Irresistible Chocolate Ricotta Snowball Bites You’ll Love work for busy evenings and last-minute get-togethers.

How to make these triple chocolate ricotta cookies

Step by step

Prep is quick, and the dough is forgiving. If you can cream butter and sugar, you can make these.

1. Set your oven to 350°F and line a baking sheet with parchment. If the room is warm, pop your ricotta in the fridge so it is cool when mixing.

2. Whisk the dry ingredients. In a bowl, mix flour, cocoa, baking powder, and salt until combined. No flour pockets, no lumps.

3. Cream the butter and sugar. In a separate bowl, beat softened butter and granulated sugar until pale and fluffy, about 2 to 3 minutes. Add the egg and vanilla, and beat until smooth.

4. Add ricotta. Mix in the ricotta until the batter looks creamy. It may look slightly curdled at first, but it will smooth out.

5. Combine. Add dry ingredients to the wet mixture in two additions, mixing just until combined. Do not overmix. Fold in mini chips and chopped chocolate.

6. Chill the dough. Chill for 20 to 30 minutes. This makes rolling cleaner and helps the cookies keep their round shape.

7. Roll. Scoop tablespoon-size portions and roll into balls with clean hands. Coat generously in powdered sugar. If you want extra snowy cookies, roll twice.

8. Bake. Place on the prepared sheet and bake 10 to 12 minutes, until the tops look set and the bottoms are just barely golden. They should still feel soft in the center.

9. Cool and dust. Let them rest on the sheet 5 minutes, then move to a rack. If you like, dust with a little more powdered sugar right before serving.

Quick notes: This dough is thick and slightly sticky, which is perfect for a tender cookie. A cookie scoop helps. If you notice the sugar melting into the dough while rolling, chill the rolled balls for 10 minutes, then dust again before baking.

For easy navigation through the tips after you bake, jump to pro tips. Want to check the ingredients again while you mix? Click back to the ingredients list without losing your place.

Once you pull that first batch from the oven, you will see why I keep calling them 5 Irresistible Chocolate Ricotta Snowball Bites You’ll Love. They look bakery-made, but they are weeknight-easy.

Tips and tricks for the best triple chocolate ricotta cookies

Use whole milk ricotta for the softest crumb. If yours is very wet, lightly blot it with paper towels before mixing so the dough is not too loose.
Do not skip the chill. Even 20 minutes helps the dough set, which means rounder cookies and a fluffier interior.
Double-roll in powdered sugar for extra snow. Roll once, rest a minute, then roll again. The second coat sticks better and bakes up prettier.
Mix gently after adding flour. Overmixing makes tough cookies. Stir just until the flour disappears.
Watch the bake time. Pull them when the tops are matte and just set. The centers should still feel soft. They continue to set as they cool.
Play with chocolate. Mini chips give even distribution, while chunks create fun gooey pockets. A blend gives the best of both worlds.
Flavor upgrades. A pinch of espresso powder deepens chocolate flavor without adding coffee taste. Orange zest is lovely for holidays.
Keep the size small. These are meant to be bites, so a tablespoon scoop is perfect. Smaller cookies bake more evenly.

When I am gifting, I bake, cool, then dust right before packing so the snow stays fresh. These tricks keep every batch consistent and absolutely craveable. If you are planning ahead for the weekend, take a quick peek at the storage tips so you do not lose freshness. And if you want to show a friend how foolproof they are, send them the step-by-step section, which lays it all out simply.

Between the ease and the flavor, they are truly 5 Irresistible Chocolate Ricotta Snowball Bites You’ll Love on repeat.

Storage tips for triple chocolate cookies

Room temperature storage is easy. Once completely cool, place the cookies in an airtight container with a sheet of parchment between layers. They stay soft for 3 days. If you want to keep that fresh snowy look, dust a light second coat of powdered sugar right before serving on day two or three.

Freezing works beautifully. Freeze baked and cooled cookies in a single layer on a tray, then move to a freezer bag. They keep for 2 months. Thaw at room temperature in the sealed bag to prevent moisture from making the sugar sticky. You can also freeze the dough balls uncoated. When ready to bake, thaw the balls just until rollable, coat in powdered sugar, and bake as usual, adding 1 to 2 minutes if needed.

Traveling with them? Pack them snugly in a shallow tin so they do not jostle, then dust again on arrival. If you forgot something earlier, it is easy to jump back to the ingredients or the tips without hunting around.

These little bites keep their soft texture whether they are fresh from the oven or thawed from the freezer, which is another reason I call them 5 Irresistible Chocolate Ricotta Snowball Bites You’ll Love.

Common Questions

Can I make the dough ahead of time?

Yes. Cover and chill up to 48 hours. Let it sit at room temperature 10 to 15 minutes until scoopable, then roll in powdered sugar and bake.

Do I have to use both chips and chunks?

No. Use what you have. I like the texture mix, but either one alone works fine. Keep the total chocolate amount similar for best results.

How do I keep the powdered sugar from melting into the cookies?

Double coat the dough balls and chill them a few minutes before baking. Dust again after cooling if you want an extra snowy finish.

Can I make them gluten-free?

Yes. Use a 1-to-1 gluten-free flour blend with xanthan gum. The texture stays soft, though the cookies may spread a bit more.

What if I only have part-skim ricotta?

It works. Blot with paper towels to remove excess moisture, and chill the dough so the balls hold their shape well.

There is a reason these have become my go-to gift cookie. They are simple to make, bake up beautifully, and they vanish in minutes at any gathering. If you are craving the chocolatey comfort of triple chocolate ricotta cookies, this recipe has your back from pantry to plate. For another take and a helpful walkthrough, check out the friendly tutorial at Triple Chocolate Ricotta Cookies – The Kollee Kitchen, which pairs nicely with this style of cookie. Now it is your turn to preheat the oven, scoop the dough, and enjoy 5 Irresistible Chocolate Ricotta Snowball Bites You’ll Love with someone who deserves a sweet treat.

5 Irresistible Chocolate Ricotta Snowball Bites You’ll Love