Chocolate Chip Snowball Cookies are the perfect addition to your holiday cookie tray when you want something buttery, sweet, and just a little bit different. These cookies are easy to make with simple ingredients you probably already have in your pantry, and they look so festive rolled in powdered sugar.
Chocolate Chip Snowball Cookies
What I love most about this recipe is how it combines the classic buttery melt-in-your-mouth texture of snowball cookies with mini chocolate chips for an extra touch of sweetness. They’re great for cookie exchanges, holiday parties, or just to have on hand when guests stop by during the Christmas season.
Ingredients & Equipment
Here’s what you’ll need to make these cookies:
- Unsalted butter
- Powdered sugar
- Vanilla extract
- All purpose flour
- Salt
- Mini chocolate chips
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Large mixing bowl
- Electric mixer or hand mixer
- Whisk
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Step By Step Directions
This recipe makes 36 servings. It takes 10 minutes of prep time and 10 minutes of cook time.
Step 1. Preheat your oven to 375°F.
Step 2. In a large mixing bowl, beat together the butter and 1/2 cup powdered sugar.
Step 3. Add in the vanilla extract, and mix til combined.
Step 4. In another bowl, whisk together the flour and salt.
Step 5. Slowly add the dry ingredients to the wet, a crumbly dough will begin to form.
Step 6. Add the mini chocolate chips and fold together with the dough.
Step 7. Roll the dough into 1 tbsp. sized balls. Place onto a baking sheet lined with parchment.
Step 8. Bake at 375°F for 7-10 minutes.
Step 9. Allow the cookies to cool just slightly, and roll in the extra powdered sugar while still warm.
Step 10. Allow the cookies to finish cooling and enjoy.
Variations
- Use white chocolate chips instead of mini chocolate chips for a sweeter variation
- Add 1/2 cup of chopped pecans or walnuts along with the chocolate chips for extra crunch
- Mix in 1/2 tsp. of almond extract with the vanilla for an Italian wedding cookie twist
- Try dark chocolate chips if you prefer a less sweet cookie
- Roll the cookies in a mixture of powdered sugar and cocoa powder for chocolate snowballs
- Add 1/2 tsp. of peppermint extract and use crushed candy canes mixed with powdered sugar for rolling
Leftovers & Storage
Store these cookies in an airtight container at room temperature for up to 5 days. You can layer them between sheets of parchment paper to keep them from sticking together. If you want to make them ahead, these cookies freeze beautifully for up to 2 months in a freezer-safe container.
Tips & Tricks
- Make sure to roll the cookies in powdered sugar while they’re still warm so the sugar sticks better, then you can roll them again once they’ve cooled for an extra snowy coating
- Use mini chocolate chips instead of regular sized chips so they distribute evenly throughout the small cookies
- Don’t overbake these cookies or they’ll be dry instead of tender and crumbly. They should be set but not browned on the bottom
- If the dough feels too crumbly to form into balls, add a tablespoon of milk or water to help it come together
- Using room temperature butter makes mixing easier and creates a better texture
- Keep extra powdered sugar in a shallow bowl for easy rolling
Recipe FAQs
Can I use salted butter instead of unsalted butter? You can, but I’d reduce the salt in the recipe to 1/4 tsp. to keep the cookies from being too salty.
Why are my cookies spreading too much? Make sure your butter isn’t too soft or melted when you start mixing. The dough should be crumbly but hold together when formed into balls. You can also chill the dough for 15-20 minutes before baking if it seems too soft.
Can I make these cookies ahead of time? Absolutely! These cookies actually taste even better the next day once the flavors have had time to develop. You can also freeze the unbaked cookie dough balls and bake them straight from frozen, just add a minute or two to the baking time.
What if I don’t have mini chocolate chips? You can chop regular chocolate chips into smaller pieces, or use finely chopped chocolate. Just make sure the pieces are small so they don’t weigh down the delicate cookie dough.
How do I know when the cookies are done? The cookies should be set and just barely starting to turn golden on the bottom. They’ll look slightly underbaked on top, but they’ll firm up as they cool.
Can I double this recipe? Yes! This recipe doubles easily if you need to make a larger batch for a party or cookie exchange.
More Recipes
- Christmas M&M Cookies
- Santa’s Trash Cookies
- Pecan Snowball Cookies
- Reindeer Gingersnap Cookies
- Christmas Oreos
- Hungarian Cookies (aka Kiffles Cookies)
- Twix Cookies
- Oatmeal Cranberry Cookies
- Butterscotch Haystack Cookies
- Peppermint Cake Mix Cookies
Equipment
Ingredients
- 1 cup unsalted butter
- ½ cup powdered sugar plus extra for rolling the cookies
- 1 tsp. vanilla extract
- 2½ cups all purpose flour
- ½ tsp. salt
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 375°F.
- In a large mixing bowl, beat together the butter and 1/2 cup powdered sugar.
- Add in the vanilla extract, and mix til combined.
- In another bowl, whisk together the flour and salt.
- Slowly add the dry ingredients to the wet, a crumbly dough will begin to form.
- Add the mini chocolate chips and fold together with the dough.
- Roll the dough into 1 tbsp. sized balls. Place onto a baking sheet lined with parchment.
- Bake at 375°F for 7-10 minutes.
- Allow the cookies to cool just slightly, and roll in the extra powdered sugar while still warm.
- Allow the cookies to finish cooling and enjoy.
Notes
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