Chocolate Chip Snowball Cookies

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Melt-in-your-mouth and dotted with mini chocolate chips, these Chocolate Chip Snowball Cookies are the cozy, snowy treat your dessert table has been missing. They’re buttery, nut-free, and absolutely packed with chocolaty goodness. Perfect for holiday baking or any day you want a soft, tender cookie with a little extra sparkle.

Unlike traditional snowball cookies that often include chopped nuts, this version swaps in plenty of mini chocolate chips so everyone can enjoy them. Rolled in powdered sugar twice for that extra-snowy effect, each bite gives soft shortbread texture with melty bits of chocolate in every mouthful. They’re as pretty as they are tasty!

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Can I Use Regular Chocolate Chips Instead of Mini?

Mini chocolate chips are the best fit for snowball cookies because of their size—they distribute evenly through the dough and don’t overpower the cookie. Regular chips can work in a pinch, but they may make the cookies harder to shape and break apart more easily.

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Ingredients for the Chocolate Chip Snowball Cookies

Butter: Unsalted butter gives the cookies a tender crumb and rich flavor. Make sure it’s softened to room temperature for easy mixing.

Powdered Sugar: Used in both the dough and for rolling the cookies after baking. It adds sweetness and that signature snowball look.

Vanilla Extract: Enhances the flavor with a warm, aromatic base.

All-Purpose Flour: The structure of the cookie. You want a light hand when mixing to avoid a tough dough.

Mini Chocolate Chips: These provide the star of the show—little bursts of chocolate throughout.

Salt: Just a pinch to balance the sweetness and boost the other flavors.

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How To Make the Chocolate Chip Snowball Cookies

Step 1: Cream the Butter and Sugar

In a mixing bowl, beat the softened butter with the powdered sugar until light and fluffy. This base gives your cookies their soft, melt-in-your-mouth texture.

Step 2: Add Vanilla and Dry Ingredients

Mix in the vanilla extract, then gradually add the flour and salt. Stir just until combined. The dough will be soft and crumbly, but should hold together when pressed.

Step 3: Fold in the Chocolate Chips

Gently fold in the mini chocolate chips, making sure they’re evenly spread through the dough. The mini size helps them stay nicely tucked into each cookie.

Step 4: Shape the Cookies

Scoop about a tablespoon of dough and roll it between your palms into a smooth ball. Place each one on a parchment-lined baking sheet, spacing them slightly apart.

Step 5: Bake Until Just Set

Bake the cookies in a preheated 350°F (175°C) oven for about 10-12 minutes. They should be set but not browned. Keep an eye on them—you want them pale and tender.

Step 6: Double Powder Sugar Coating

Let cookies cool for about 5 minutes, then roll them gently in powdered sugar while still warm. After they’ve cooled completely, roll them a second time for that snowy, cloud-like finish.

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How to Serve and Store These Cookies

These cookies are best served fresh, with their snowy powdered sugar topping still visible and their centers soft. Pair them with a hot cup of cocoa or coffee for an afternoon treat or holiday dessert tray centerpiece.

To store, place cooled cookies in an airtight container. They will stay fresh at room temperature for up to one week. If you live in a humid climate, you might want to re-roll them in powdered sugar just before serving to refresh the snowy look.

You can also freeze the baked cookies. Let them cool completely and freeze in layers separated by parchment paper. Thaw at room temperature and re-dust with powdered sugar before serving.

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Frequently Asked Questions

How do I keep the cookies from falling apart?

The dough may seem crumbly, but it should hold when pressed together. If it’s too dry, let the butter sit at room temperature a little longer or knead it gently by hand.

Can I freeze the dough ahead of time?

Yes! Roll the dough into balls and freeze on a baking sheet. Once solid, transfer to a zip-top bag. Bake from frozen, adding a few extra minutes.

Can I add nuts to this recipe?

Absolutely. Finely chopped pecans or walnuts can be added in place of or along with the mini chips for a more traditional version.

Why roll the cookies in sugar twice?

The first roll helps the sugar stick while the cookies are still warm. The second coat gives that fluffy, snowy appearance and extra sweetness.

Can I make these gluten-free?

Yes, just substitute your favorite 1:1 gluten-free flour blend. Make sure it’s meant for baking so the cookies hold their shape.

How do I know they’re done baking if they don’t brown?

These cookies are meant to stay pale. Look for a dry surface and set bottom. Avoid overbaking or they’ll lose their soft texture.

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Want More Cookie Ideas with a Twist?

If you love these Chocolate Chip Snowball Cookies, you’ll probably enjoy these other delightful creations:

• Condensed Milk Snow Cookies for a melt-in-your-mouth experience with a creamy twist.
• Lemon Raspberry Swirl Cheesecake Cups if you’re into tangy meets creamy.
• Caramel Cheesecake Cookies when you’re craving caramel and cheesecake in cookie form.
• Winter Brittle for a sweet, crunchy holiday-inspired treat.
• Rice Krispie Chocolate Chip Cookies for a chewy-crispy texture mashup.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Follow me on Pinterest @hallarecipes

And let me know in the comments how yours turned out. Did you roll them in cinnamon sugar instead? Try a peppermint twist?

I love seeing how others make these recipes their own. Got a question? Drop it below—we’re baking together!

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