If you’re anything like me, you enjoy treats that feel cozy, a little bit nostalgic, and totally irresistible. That’s exactly why this Chocolate Chip Snowball Cookies Recipe quickly became one of my absolute faves. Picture this: buttery cookies with a tender crumb, studded with mini chocolate chips, and rolled in a snowy blanket of confectioners sugar. They melt in your mouth and make any moment feel special — trust me, your family and friends will go crazy for these. If you’re ready to make a batch of these delightful snowball cookies, stick with me — I’ve got tips and tricks that’ll make the whole process a breeze.
Why You’ll Love This Recipe
- Perfect Texture: The cookies are delicately tender yet hold their shape wonderfully — not crumbly like snowballs, but just right every time.
- Chocolatey Delight: Mini semi-sweet chocolate chips add little bursts of sweetness that blend beautifully with the buttery dough.
- Simple Ingredients & Steps: You don’t need fancy ingredients or a ton of time — it’s straightforward and super approachable.
- Versatile & Crowd Pleaser: Whether it’s a holiday party, afternoon snack, or a last-minute gift, these cookies shine in any situation.
Ingredients You’ll Need
Choosing simple, quality ingredients is what makes this Chocolate Chip Snowball Cookies Recipe so fail-proof and delicious. I always recommend using unsalted butter at room temperature to control the saltiness and get that smooth, creamy consistency in the dough.
- Unsalted Butter: Make sure it’s softened to room temp for easy mixing and that rich buttery flavor.
- Confectioners Sugar: This is used both in the dough and for rolling the cookies — it creates that iconic snowy finish.
- Vanilla Extract: Pure vanilla makes a subtle background note that elevates these cookies from ordinary to extraordinary.
- All-Purpose Flour: Provides structure but keeps these soft and tender.
- Salt: Just a pinch to balance the sweetness and enhance flavor.
- Mini Semi-Sweet Chocolate Chips: I use minis because they spread evenly throughout; plus, bigger chips can throw off the texture a bit.
Variations
One of the things I love most about this Chocolate Chip Snowball Cookies Recipe is how easy it is to make your own. I’ve experimented with different mix-ins and flavors — and you’ll find it’s a great base for some fun tweaks!
- Nutty Twist: I sometimes add finely chopped pecans or walnuts to add a little crunch and warmth — my family goes nuts for this one during the holidays.
- White Chocolate Chips: Swap the mini semi-sweet chips for white chocolate chips for a sweeter, creamier bite.
- Gluten-Free Version: I’ve had success using a 1:1 gluten-free baking flour, just be sure to chill the dough a bit longer as it can be softer.
- Spiced Snowballs: Add a teaspoon of cinnamon or pumpkin pie spice for a cozy seasonal touch that’s wonderful in fall and winter.
How to Make Chocolate Chip Snowball Cookies Recipe
Step 1: Cream the Butter, Sugar, and Vanilla Until Fluffy
This is where the magic begins. Using a stand mixer or hand mixer, beat the room temperature butter with confectioners sugar and vanilla extract for about 3 to 5 minutes. You’ll notice the mixture becomes light and fluffy — this step is key to getting those soft, melt-in-your-mouth cookies. Don’t rush this! Properly creaming the butter traps air, making your cookies tender and delicate.
Step 2: Mix in the Dry Ingredients Gradually
Keep your mixer on low as you slowly add the all-purpose flour and a pinch of salt. Gradual mixing helps prevent flour clouds in the air and ensures everything mixes evenly. Once the flour is incorporated, bump up the speed to medium for just a minute or two to form a smooth dough. If you see any dry pockets, scrape down the sides and bottom of your bowl with a spatula — it makes a noticeable difference!
Step 3: Fold in the Mini Chocolate Chips
Use a spatula to stir in the mini semi-sweet chocolate chips so they’re evenly distributed throughout the dough. I find folding gently keeps the dough texture perfect without overworking it.
Step 4: Shape and Bake the Cookies
Scoop out the dough by the tablespoon and roll into balls with your hands. Place them on parchment-lined baking sheets, spacing at least an inch apart so they don’t merge. Pop them into a preheated 350°F oven for 10 to 12 minutes. Watch for the bottoms to be just lightly golden — overbaking dries them out, and you’ll lose that melt-in-your-mouth texture.
Step 5: Roll in Confectioners Sugar While Warm
This is my favorite bit! Let the cookies cool on the baking sheet for about 3 to 5 minutes — just enough so they’re safe to handle but still warm — then roll them in confectioners sugar. The warmth helps the sugar stick beautifully, giving that iconic snowy finish. For a thicker and even more snowy look, wait until cookies are completely cool and roll in sugar a second time.
Pro Tips for Making Chocolate Chip Snowball Cookies Recipe
- Room Temperature is Key: Softened butter incorporates better and keeps your dough from feeling greasy or dense.
- Don’t Overbake: These cookies are meant to be tender and just set, so take them out when the bottoms are lightly golden—not browned.
- Fresh Powdered Sugar for Rolling: Powdered sugar can clump with moisture, so switch it out for fresh sugar if it looks spotty or sticky during rolling.
- Chill Dough if Needed: If your kitchen is warm and the dough feels soft, a quick chill in the fridge helps maintain shape and ease of rolling.
How to Serve Chocolate Chip Snowball Cookies Recipe
Garnishes
I usually keep it classic and simple, letting the snowball’s confectioners sugar coating do the talking, but sometimes I sprinkle a tiny pinch of flaky sea salt on a few cookies before baking to add a surprising pop of flavor. Another fun idea is to drizzle a bit of melted white or dark chocolate on cooled cookies for a fancy finish.
Side Dishes
These cookies are perfect alongside a rich cup of coffee or a warm mug of hot cocoa. I also love serving them with fresh berries or a scoop of vanilla ice cream for an easy dessert that feels totally decadent.
Creative Ways to Present
For holiday gatherings, I arrange these chocolate chip snowball cookies in a festive tin lined with parchment and tied with a pretty ribbon — it’s always a hit for gifting. Another idea: stack them in a glass jar layered with colored sanding sugar for a colorful display that doubles as a gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. They usually stay fresh and soft for up to one week, though they rarely last that long in my house! To keep the coating fresh, I place parchment paper between layers so they don’t stick together.
Freezing
If you want to prepare these cookies ahead, you can freeze the dough balls before baking or freeze fully baked cookies. For dough, freeze balls on a sheet tray until solid, then transfer to a freezer bag. Bake the frozen dough balls adding a couple extra minutes to the bake time. For baked cookies, freeze layered with parchment and thaw at room temperature when ready.
Reheating
To enjoy leftover or thawed cookies fresh, I pop them in a preheated 300°F oven for 5 minutes — it warms them up without drying them out. You could also microwave for about 10 seconds, but I prefer the oven method for that just-baked feel.
FAQs
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Can I use regular chocolate chips instead of mini ones in this recipe?
Yes, you can! The mini chocolate chips are recommended because they distribute evenly throughout the cookie for balanced bites. If you use regular-sized chips, just be mindful that the cookies might spread a bit differently and the texture will be more chunky in spots. Both versions are delicious, so feel free to use what you have!
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Why do I need to roll the cookies in powdered sugar twice?
Rolling the warm cookies in powdered sugar once gives them a snowy look and slight sweetness, but once they cool completely, the sugar layer can settle or thin out a bit. Rolling them a second time after cooling reinforces that beautiful, classic snowball appearance and adds to the irresistible texture.
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What if my dough is too soft to shape?
This is a common issue, especially if your kitchen is warm. The best fix is to chill the dough in the fridge for about 20-30 minutes — it firms up the butter and makes the dough much easier to roll without sticking. You can even freeze the dough balls briefly if you want them extra firm before baking.
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Can I make this recipe vegan or dairy-free?
Absolutely! Swap the unsalted butter for a plant-based vegan butter or coconut oil. Make sure your powdered sugar and chocolate chips are vegan-friendly as some brands use bone char or milk derivatives. The texture might be slightly different, but it’s a great way to enjoy chocolate chip snowball cookies if you’re dairy-free.
Final Thoughts
I absolutely love how this Chocolate Chip Snowball Cookies Recipe turns out every single time. It’s easy enough to whip up on a whim, yet special enough to impress any crowd — a true win-win. When I first tried these, I was hooked by the delicate texture combined with chocolate chips hidden in every bite. I hope you’ll enjoy making and sharing these cookies as much as I do. From my kitchen to yours, happy baking!
Print
Chocolate Chip Snowball Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-32 minutes
- Yield: 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful Chocolate Chip Snowball Cookies featuring a buttery dough studded with mini semi-sweet chocolate chips. These cookies are baked until lightly golden and rolled in confectioners sugar for a classic snowball effect, perfect for festive occasions or everyday treats.
Ingredients
Cookie Dough
- 1 cup unsalted butter, room temperature
- ½ cup confectioners sugar
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
Coating
- 1–2 cups additional confectioners sugar, for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup, then set them aside.
- Cream Butter and Sugar: In a stand mixer bowl or large mixing bowl, beat the unsalted butter, confectioners sugar, and vanilla extract on medium-high speed until the mixture becomes light and fluffy, about 3 to 5 minutes. This step ensures a tender and airy cookie base.
- Add Dry Ingredients: Reduce the mixer speed to low and gradually add the all-purpose flour and salt. Once incorporated, increase the speed to medium and mix until the dough forms uniformly, scraping down the sides and bottom of the bowl as needed to incorporate all ingredients evenly.
- Mix in Chocolate Chips: Gently fold in the mini semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Shape Cookies: Using a tablespoon or cookie scoop, portion out the dough and roll into balls. Arrange these on the prepared baking sheets, spacing them at least 1 inch apart to allow for slight spreading during baking.
- Bake Cookies: Place the baking sheets in the oven and bake the cookies for 10 to 12 minutes, or until the bottoms are lightly golden. Avoid overbaking to keep the cookies soft and tender.
- Cool Slightly: Remove the cookies from the oven and let them cool on the baking sheet for about 3 to 5 minutes, just until warm enough to handle but not hot.
- Roll in Sugar: Roll the warm cookies in the additional confectioners sugar, coating them generously to create the classic snowball appearance. Transfer the sugar-coated cookies to a wire rack to cool completely.
- Optional Second Coating: For a thicker and more pronounced sugary coating, once the cookies are completely cooled, roll them again in fresh confectioners sugar before serving or storing.
Notes
- If the dough feels too soft or sticky to handle, chill it in the refrigerator briefly to firm it up for easier shaping.
- To maintain a smooth coating, replace the confectioners sugar used for rolling if it becomes clumpy during the process.
- Store these cookies in an airtight container at room temperature for up to one week or freeze them for up to three months for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
