Chocolate Chip Snowball Cookies are the perfect bite-sized treat, combining rich, buttery dough with melty chocolate chips. These cookies are irresistibly soft, with a delicate crumble that melts in your mouth. Ready in just 25 minutes, they’re ideal for last-minute baking or holiday gatherings. Each bite delivers a cozy warmth, thanks to the creamy chocolate and subtle sweetness. Plus, their snowy powdered sugar coating adds a festive touch that’s as delightful to look at as it is to eat.
With only 100 calories per cookie, these snowballs are a guilt-free indulgence that satisfies your sweet tooth. The balance of textures—smooth chocolate, tender dough, and a light dusting of sugar—creates a heavenly experience. Whether you’re baking for a crowd or treating yourself, these cookies are sure to bring smiles. Their simplicity and charm make them a timeless favorite, perfect for any occasion or just because.
What You’ll Need
- 1 ½ cups (340 g) unsalted butter, softened (room temperature works best)
- ¾ cup (105 g) powdered sugar (plus extra for dusting)
- 1 Tablespoon vanilla extract (pure or imitation both work)
- ¾ teaspoon salt (fine sea salt or table salt)
- 3 cups (375 g) all-purpose flour (plain flour, sifted for best results)
- 2 cups mini chocolate chips (regular-sized chips can be used as a substitute)
How to Make Chocolate Chip Snowball Cookies
- Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper for easy cleanup.
- Beat the butter in a stand mixer or with an electric hand mixer in a large bowl until creamy and smooth.
- Add powdered sugar, vanilla extract, and salt to the butter. Start mixing on low speed, then increase to high until the mixture is creamy and well-combined.
- Gradually add the flour, mixing until fully incorporated. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Fold in the mini chocolate chips using a spatula or mix on low speed until evenly distributed. The dough will be stiff.
- Scoop the dough by approximately 1 Tablespoon portions and roll between your hands to form smooth balls. Place them on the prepared baking sheet, spacing them at least 1 inch apart.
- Bake for 10-12 minutes or until the bottom edges are just beginning to turn light golden brown.
- Remove from the oven and immediately sprinkle or sift powdered sugar over the warm cookies for a snowy finish.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Storage and Reheating Tips
Store your Chocolate Chip Snowball Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To enjoy them warm, pop them in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 5 minutes.
Recipe Variations to Try
Swap mini chocolate chips for white chocolate chips, chopped nuts, or even dried cranberries for a fun twist. For a nutty flavor, add ½ cup of finely chopped pecans or walnuts to the dough. If you’re feeling adventurous, try rolling the baked cookies in cinnamon sugar instead of powdered sugar for a spiced treat.
Time-Saving Tips for Busy Bakers
Use a cookie scoop to portion the dough quickly and evenly. If you’re short on time, skip rolling the dough into perfect balls—slightly irregular shapes still taste delicious! You can also prepare the dough ahead of time, shape it into balls, and refrigerate for up to 24 hours before baking.
Equipment Guidance for Perfect Cookies
A stand mixer or electric hand mixer makes creaming the butter and sugar a breeze. Use parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup. For even dusting, sift the powdered sugar over the cookies using a fine-mesh sieve.
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt to ¼ teaspoon.
Why are my cookies spreading?
Ensure your butter is softened, not melted, and avoid overmixing the dough.
Can I make these gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for equally delicious results.
Chocolate Chip Snowball Cookies
Ingredients
- 1 ½ cups unsalted butter softened
- ¾ cup powdered sugar
- 1 Tablespoon vanilla extract
- ¾ teaspoon salt
- 3 cups all-purpose (plain) flour
- 2 cups mini chocolate chips
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 375F (190C) and line a cookie sheet with parchment paper*.
- Place butter in the bowl of a stand mixer (or you can use a large bowl and an electric mixer) and beat until creamy.
- Add powdered sugar, vanilla extract, and salt, and beat again (start on low speed and then increase to high) until the mixture is creamy and well-combined.
- Gradually add all-purpose flour until ingredients are well incorporated (be sure to scrape down the sides and bottom of the bowl!).
- Add mini chocolate chips and use a spatula or your mixer on low speed to stir them into your cookie dough (dough will be stiff).
- Scoop cookie dough by approximately 1 Tablespoon and roll between your hands to form a smooth ball. Transfer to prepared baking sheet and place cookie dough balls at least 1″ apart.
- Bake on 375F (190C) for 10-12 minutes or until bottom edges are just beginning to turn light golden brown.
- Remove from oven and sprinkle/sift powdered sugar overtop cookies while they are still warm.
- Allow to cool and enjoy!