Chocolate Chip Snowball Cookies Recipe

Introduction

Chocolate Chip Snowball Cookies are a delightful twist on the classic snowball, offering irresistible buttery texture combined with mini chocolate chips. These melt-in-your-mouth treats are perfect for any occasion and easy to make at home.

Ingredients

• 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
• 1-2 cups additional confectioners sugar (for rolling)

Instructions

1. Step 1: Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. Step 2: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter, confectioners sugar, and vanilla extract until light and fluffy, about 3–5 minutes.
3. Step 3: With the mixer on low, gradually add the flour and salt. Increase speed to medium and mix until a dough forms, scraping down the sides and bottom of the bowl as needed.
4. Step 4: Stir in the mini chocolate chips until evenly distributed throughout the dough.
5. Step 5: Scoop the dough by the tablespoon and shape into balls. Place them on the prepared baking sheets at least 1 inch apart.
6. Step 6: Bake for 10 to 12 minutes, or until the bottoms are lightly golden. Avoid overbaking.
7. Step 7: Allow the cookies to cool for about 3–5 minutes, until they are cool enough to handle but still warm.
8. Step 8: Roll the warm cookies in confectioners sugar, then transfer to a wire rack to finish cooling.
9. Step 9: For a thicker coating, roll the cookies again in fresh confectioners sugar once they have completely cooled.

Tips & Variations

• Use mini chocolate chips for even distribution and perfect bites in every cookie.
• Chill the dough for 30 minutes before baking to prevent spreading for a more defined shape.
• For a nutty twist, gently fold in chopped pecans or walnuts with the chocolate chips.
• Roll the cookies in cinnamon sugar instead of confectioners sugar for a spicy variation.

Storage

Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag or container for up to three months. To reheat, briefly warm in a low oven or microwave to refresh their soft texture before rolling again in confectioners sugar if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini ones?

Yes, regular chocolate chips work fine, but mini chips distribute more evenly and create a balanced bite in each cookie.

Why do I need to roll the cookies twice in confectioners sugar?

Rolling twice ensures a thicker, more even coating that resembles snow and adds a sweet finish to the cookies.

Chocolate Chip Snowball Cookies Recipe

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★★★★★

4.5 from 129 reviews

• Author: Rafael
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x

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Description

Chocolate Chip Snowball Cookies are a delightful twist on the classic snowball cookie, incorporating mini semi-sweet chocolate chips for extra sweetness and texture. These buttery, melt-in-your-mouth cookies are coated in confectioners sugar, offering a perfect balance of rich chocolate and sweet powdered sugar in every bite.

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Ingredients

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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)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Butter and Sugar: In a stand mixer or large mixing bowl with a hand mixer, beat the butter, confectioners sugar, and vanilla extract together on medium speed until the mixture is light, fluffy, and creamy—about 3 to 5 minutes.
3. Add Dry Ingredients: Lower the mixer speed to low and gradually add the all-purpose flour and salt. Mix until a soft dough forms, stopping occasionally to scrape down the bowl’s sides and bottom to incorporate all ingredients evenly.
4. Incorporate Chocolate Chips: Remove the mixer and stir in the mini semi-sweet chocolate chips by hand, ensuring they are evenly distributed throughout the dough.
5. Shape Cookies: Using a tablespoon, scoop out portions of dough and gently roll them into balls. Place the dough balls on the prepared baking sheets, spacing them at least 1 inch apart to allow for slight spreading.
6. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the bottoms are lightly golden but the cookies still appear pale on top. Avoid overbaking to keep them tender.
7. Cool Briefly: Let the cookies cool on the baking sheets for about 3 to 5 minutes until they are just cool enough to handle but still warm.
8. Roll in Sugar: Roll each warm cookie in the confectioners sugar coating, then place on a wire rack to cool completely.
9. Double Coat (Optional): For an extra thick snowy coating, once the cookies are fully cooled, roll them again in fresh confectioners sugar before serving.

Notes

• Room temperature butter ensures proper creaming with sugar for tender cookies.
• Do not overbake; the cookies should be slightly soft when removed from the oven.
• The double rolling in powdered sugar gives the signature “snowball” look and extra sweetness.
• Mini chocolate chips are preferred for even distribution and bite-sized chocolate hits.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a nutty twist, you can add finely chopped pecans or walnuts into the dough.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate chip cookies, snowball cookies, holiday cookies, powdered sugar cookies, chocolate chip snowball