Buttery Chocolate Chip Snowball Cookies with vanilla and mini chocolate chips—melt-in-your-mouth holiday perfection.
I don’t know about you, but certain recipes just stick. This Chocolate Chip Snowball Cookies Recipe is one of those for me. I first made them years ago after seeing a plate of traditional snowballs at a neighbor’s Christmas party—you know, those powdered sugar-dusted ones that everyone calls “Russian Tea Cakes” or “Mexican Wedding Cookies.” But I’ll be honest, I always thought they were… fine. A little dry. Not bad with coffee, but nothing I’d dream about at night.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Then one December, I thought, what if I sneak in chocolate chips? Just a handful of minis, nothing crazy. The first batch came out of the oven, I rolled them in powdered sugar, popped one in my mouth—and oh man. That tiny tweak turned them into something completely addictive. My kids were covered in powdered sugar mustaches within minutes. My husband? He called them “dangerously good” and hid three in his coat pocket before heading to work. (Yes, I found the crumbs later.)
It’s not just a recipe anymore, it’s a tradition. And the funny part? They still look like the same old holiday snowballs… until you take a bite and find that surprise chocolate.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chocolate Chip Snowball Cookies Recipe?
Alright, let’s get down to it. This isn’t just any holiday cookie—it’s the kind you can whip up in under 30 minutes but still look like you fussed all day. They’re buttery and crumbly in the best way, with just enough sweetness. The mini chocolate chips aren’t overwhelming—they’re like little bursts of joy hiding in each bite. These cookies also hold their shape beautifully, so if you’re the type who does cookie tins for friends and neighbors, they’ll travel well. And if you’re anything like me, you’ll also appreciate that they don’t need icing, sprinkles, or fifteen steps. Just bake, roll, and eat. Simple.
Ingredient Notes:
Here’s the thing about this Chocolate Chip Snowball Cookies Recipe—it’s built on a few pantry basics, but every ingredient pulls its weight.
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Unsalted Butter – Don’t skimp here. Real butter is what gives these cookies that rich, melt-in-your-mouth feel.
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Powdered Sugar – You’ll mix it into the dough and roll the baked cookies in it. It’s not just for looks—it makes them tender.
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Vanilla Extract – Just a teaspoon, but it’s that cozy background flavor that makes everything taste like home.
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All-Purpose Flour – The structure. Nothing fancy, just the classic stuff.
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Salt – A little pinch that wakes up all the flavors. Without it, the cookies taste flat.
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Mini Chocolate Chips – This is where the magic happens. Regular-sized chips are too bulky; the minis scatter perfectly through the dough.
How To Make Chocolate Chip Snowball Cookies?
Step 1: Prep the Oven
Heat your oven to 375°F. Line two baking sheets with parchment paper. This is one of those times when parchment makes life easier—no sticking, no mess.
Step 2: Cream the Base
In a big bowl, beat the butter and half a cup of powdered sugar until it’s soft, fluffy, and looks like frosting. This step sets up the tender texture, so don’t rush it.
Step 3: Add Flavor
Mix in the vanilla. It’s tiny, but it matters.
Step 4: Dry Ingredients
Gently stir in the flour and salt. The dough might look crumbly at first—that’s okay. Keep going, it’ll come together.
Step 5: Chocolate Chips
Fold in the mini chocolate chips. And if a few “accidentally” fall into your mouth during this step… well, baker’s tax, right?
Step 6: Shape
Scoop tablespoon-sized portions, roll them into balls with your hands, and space them out on the baking sheets. They don’t spread much, so you can fit a good number per tray.
Step 7: Bake
Bake for about 7–10 minutes. Watch for the bottoms to turn golden. Don’t overbake—snowballs are meant to be pale on top.
Step 8: Roll in Sugar
While they’re still warm, roll the cookies in the rest of the powdered sugar. This is the fun (and messy) part. Kids love helping here, though your kitchen might look like a snowstorm afterward.
Want To Save This Recipe?
Storage Options:
Here’s the beauty of this recipe—they last. Store them in an airtight container at room temperature for up to five days. They also do great in the fridge for about a week, or the freezer for up to three months. Just thaw and dust with a little fresh powdered sugar before serving, and nobody will know they weren’t baked that morning. Honestly, I sometimes freeze a batch just to sneak out two at a time when I need a midnight snack.
Variations and Substitutions:
Wanna play around with this Chocolate Chip Snowball Cookies Recipe? Go for it:
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Nutty Twist – Add finely chopped pecans or walnuts for crunch.
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Different Chips – White chocolate chips or even peanut butter chips work.
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Flavor Swap – Replace vanilla with almond extract for a more old-school vibe.
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Gluten-Free – A 1:1 gluten-free flour blend holds up surprisingly well here.
What to Serve with Chocolate Chip Snowball Cookies?
These are great on their own, but if you’re making them part of a spread:
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Hot Cocoa or Coffee – It’s like they were made for dunking.
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Holiday Dessert Table – They fit right in next to fudge, peppermint bark, or gingerbread men.
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Gift Boxes – They’re sturdy enough to pack, and they’ll still look beautiful when your friend opens the tin.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes! Chill it for up to two days. Just let it soften a little before rolling.
My cookies spread—what happened?
Your butter was probably too soft. Try chilling the dough before baking next time.
Do I really have to roll them twice in sugar?
No rules here. But rolling them once while warm and once after cooling makes them extra snowy.
So that’s the story of my Chocolate Chip Snowball Cookies Recipe. A classic with a chocolatey twist that turned into a family tradition almost by accident. They’re buttery, sweet, a little messy with all that powdered sugar—and that’s exactly the point.
Now tell me—are you a “sneak them warm off the tray” type, or do you actually wait until they’ve cooled to perfection?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Chip Snowball Cookies Recipe
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar divided
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¼ teaspoon fine salt
- 1 cup mini chocolate chips
Instructions
Prepare the Oven:
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
Cream the Base:
- In a large bowl, beat the butter with ½ cup powdered sugar until light and fluffy.
Incorporate Vanilla:
- Mix in vanilla extract until fully combined.
Add Dry Ingredients:
- Gradually add flour and salt, mixing just until the dough forms.
Fold in Chocolate Chips:
- Gently fold in mini chocolate chips to evenly distribute.
Shape the Dough:
- Using a tablespoon-sized scoop, portion dough and roll into balls between your palms. Place onto prepared baking sheets, leaving space between each.
Bake the Cookies:
- Bake for 7–10 minutes, or until bottoms are lightly golden. The tops should remain pale.
Coat in Sugar:
- While warm, roll cookies in the reserved ½ cup powdered sugar. Transfer to a wire rack to cool fully before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
