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Chocolate Chip Snowball Cookies Recipe

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4.2 from 2 reviews

These Chocolate Chip Snowball Cookies are perfectly buttery and tender, with mini semi-sweet chocolate chips baked right in and a generous coating of confectioners sugar. They are soft, melt-in-your-mouth delights ideal for holiday treats or any time you crave a sweet, snowy-looking cookie.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 30 minutes
  • Yield: 32 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

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)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
  2. Cream Butter and Sugar: In a stand mixer bowl or large mixing bowl, beat the room temperature butter, ½ cup confectioners sugar, and vanilla extract together until the mixture is light, creamy, and fluffy, about 3 to 5 minutes.
  3. Add Dry Ingredients: With the mixer on low speed, gradually add the all-purpose flour and salt to the butter mixture. Increase the mixer speed to medium and continue mixing until the dough comes together and is fully combined, scraping down the bowl as necessary.
  4. Mix in Chocolate Chips: Gently fold or stir in the mini semi-sweet chocolate chips until evenly distributed throughout the dough.
  5. Shape Cookies: Using a tablespoon scoop, portion the dough and roll each scoop into a ball. Place the balls on the prepared baking sheets spaced about 1 inch apart.
  6. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes or until the bottoms turn lightly golden. Avoid overbaking to keep the cookies soft.
  7. Cool Slightly: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for about 3 to 5 minutes until they are cool enough to handle but still warm.
  8. Roll in Confectioners Sugar: While the cookies are still warm, roll each one in the additional confectioners sugar until fully coated. Transfer the coated cookies to a wire rack to cool completely.
  9. Optional Second Coating: For a thicker snowball-like sugar coating, once the cookies are completely cooled, roll them again in fresh confectioners sugar before serving.

Notes

  • Use room temperature butter for easier creaming and better texture.
  • If mini chocolate chips are unavailable, regular-sized chocolate chips can be chopped into smaller pieces.
  • Do not overbake the cookies; they should remain soft and tender.
  • Rolling the cookies in confectioners sugar while warm helps the sugar stick better.
  • Store cookies in an airtight container at room temperature for up to a week.

Find it online: https://allcookedup.com/chocolate-chip-snowball-cookies-recipe/