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    Home » Recipes » Cookies

    Chocolate Chip Snowball Cookies

    November 2, 2018 Updated August 7, 2023 BySam Merritt 188 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Snowball cookies on plate

    These chocolate chip snowball cookies are made with no eggs and just 6 ingredients! Simple, sweet, and utterly addictive, these buttery cookies melt in your mouth! Be sure to coat yours with a generous dusting of powdered sugar while they’re still warm for that classic “snowball” look.

    Snowball cookies piled on plate
    Snowball cookies are my youngest sister’s favorite cookies. This recipe came from a cardboard-paged Tollhouse cookie cookbook that’s probably older than she is, and is her favorite to bake. My family has been making this recipe for so long that I don’t know how I haven’t shared it with you sooner!

    While Chocolate Chip Snowball Cookies are great every time of the year, they are a must-serve on the holiday cookie platter, right there beside peanut butter blossoms, Snickerdoodles, and chocolate chip cookies.

    The original recipe calls for finely chopped nuts, which we have always omitted because they would overwhelm these otherwise super soft cookies. The texture is perfect as is, the cookie melts in your mouth alongside melty mini chocolate chips… pure heaven in snowball cookie form.

    Snowball cookie dough

    I receive a lot of requests for egg-free baked goods, and honestly just about all of my recipes use eggs. However, these chocolate chip snowball cookies are incidentally egg-free! Which makes eating the dough by the spoonful 100% acceptable (err, not really… see my edible cookie dough post for information on the alleged dangers of eating raw flour).

    These cookies have a vanilla shortbread flavor and I’m not kidding about them melting in your mouth (in true snowball fashion). The outsides become just ever-so crisp in the oven and the insides are soft with mini melty chocolate chips.

    Don’t remove them from the baking sheet until they’ve cooled because they’re delicate while still warm and can just fall apart in your hands.

    Interior of snowball cookie

    Enjoy!

    Snowball cookies on plate

    Chocolate Chip Snowball Cookies

    A simple recipe for egg-free cookies, these Chocolate Chip Snowball Cookies are easy to make and absolutely melt in your mouth! Recipe adapted from Tollhouse.
    Be sure to check out the how-to VIDEO at the bottom of the recipe!
    4.99 from 67 votes
    Print Pin Rate
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    Course: cookie, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 50 cookies
    Calories: 100kcal
    Author: Sam Merritt
    YouTube video

    Ingredients

    • 1 ½ cups (340 g) unsalted butter softened
    • ¾ cup (105 g) powdered sugar
    • 1 Tablespoon vanilla extract
    • ¾ teaspoon salt
    • 3 cups (375 g) all-purpose (plain) flour
    • 2 cups mini chocolate chips
    • Additional powdered sugar for dusting

    Instructions

    • Preheat oven to 375F (190C) and line a cookie sheet with parchment paper*.
    • Place butter in the bowl of a stand mixer (or you can use a large bowl and an electric mixer) and beat until creamy.
      1 ½ cups (340 g) unsalted butter
    • Add powdered sugar, vanilla extract, and salt, and beat again (start on low speed and then increase to high) until the mixture is creamy and well-combined.
      ¾ cup (105 g) powdered sugar, 1 Tablespoon vanilla extract, ¾ teaspoon salt
    • Gradually add all-purpose flour until ingredients are well incorporated (be sure to scrape down the sides and bottom of the bowl!). 
      3 cups (375 g) all-purpose (plain) flour
    • Add mini chocolate chips and use a spatula or your mixer on low speed to stir them into your cookie dough (dough will be stiff).
      2 cups mini chocolate chips
    • Scoop cookie dough by approximately 1 Tablespoon and roll between your hands to form a smooth ball. Transfer to prepared baking sheet and place cookie dough balls at least 1" apart.
    • Bake on 375F (190C) for 10-12 minutes or until bottom edges are just beginning to turn light golden brown.
    • Remove from oven and sprinkle/sift powdered sugar overtop cookies while they are still warm.
      Additional powdered sugar for dusting
    • Allow to cool and enjoy!

    Notes

    *If you don't have parchment paper, just use a regular ungreased cookie sheet -- I just prefer the parchment because it makes cleanup much easier!

    Nutrition

    Serving: 1snowball cookie | Calories: 100kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 41mg | Potassium: 3mg | Sugar: 5g | Vitamin A: 150IU | Calcium: 10mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Snowball cookie on baking sheet

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    Reader Interactions

    Comments

    1. Robyn

      December 14, 2024 at 11:34 am

      Can I use salted butter?

      Reply
      • Sam

        December 16, 2024 at 7:23 am

        Hi Robyn! You can use salted butter. I would just omit the salt. 🙂

        Reply
      • Jeannine Kranzow

        February 23, 2025 at 7:59 pm

        5 stars
        amazing!! used salted butter and big chocolate chips because that’s what I had on hand. yum!

        Reply
    2. Rachel Sair

      January 25, 2024 at 11:37 am

      5 stars
      Melt in your mouth goodness.
      Not sure if mine are totally falling apart though because I froze the dough for a week and then put in fridge overnight before baking them the next day.
      Still soooo tasty.

      Reply
    3. Connie B

      January 05, 2024 at 9:59 pm

      5 stars
      Hi, I just had to laugh after reading the comments, especially about storing them. Mine lasted maybe two days and were gone.I put a half teaspoon of almond extract in with the mini chocolate chips and they were delicious.

      Reply
    4. Bobbi

      December 13, 2023 at 12:58 am

      5 stars
      I have a huge collection of cookie recipes, so I wasn’t sure if I should print this recipe. So glad I did !! These are outstanding in taste, ease of preparation and
      raved about by regular cookie recipients… Thank you so much for such a wonderful recipe.

      Reply
    5. Jamie

      November 13, 2023 at 9:31 pm

      Add a splash of imitation coconut and mix milk chocolate chips with white chocolate chips ♥️♥️♥️♥️♥️

      Reply
    6. B

      November 05, 2023 at 10:11 pm

      4 stars
      Cookies were easy to make but you need to cut back in the amount of salt in the recipe. Cookies came out having a salty aftertaste,

      Reply
      • Sam

        November 06, 2023 at 9:21 pm

        Did you use salted butter by chance? They shouldn’t be salty. 🙁 I’m glad you ultimately enjoyed them though. 🙂

        Reply
    7. Jill

      December 27, 2022 at 11:36 am

      5 stars
      So easy and so yummy! 🙂

      Reply
    8. Vee Anders

      December 23, 2022 at 7:26 pm

      5 stars
      These are the best cookies! My whole family loves them. What’s the best way to store these cookies?

      Reply
      • Sam

        December 23, 2022 at 8:56 pm

        Hi Vee! Store in an airtight container at room temperature for up to 5 days. The powdered sugar may “melt” a little bit after storage, this is normal and you can always dust with additional powdered sugar later on. So glad you enjoyed the recipe!

        Reply
    9. Katrina Williams

      December 23, 2022 at 7:01 am

      Can you substitute regular chocolate chips?

      Reply
      • Sam

        December 23, 2022 at 10:11 pm

        Yup. 🙂

        Reply
        • Deb

          December 23, 2023 at 9:35 am

          If there are others out there who have a family member who can’t eat nuts and/or has a soy allergy, using Nestle’s allergen free semisweet chocolate chips will work 😊 I buy their chocolate chips in Walmart, and they are less expensive than other brands of allergen free chocolate chips. Great in chocolate chip cookies as well 😉

    10. Melinda

      December 18, 2022 at 7:01 pm

      5 stars
      These cookies are delish! Can I freeze the dough and bake when needed?

      Reply
      • Sam

        December 18, 2022 at 9:13 pm

        Sure thing! 🙂

        Reply
        • Austinana

          May 03, 2023 at 2:10 pm

          I’m afraid these weren’t one of my favorites. They aren’t sweet enough for me, and they are messy to make with all the powdered sugar and crumbs everywhere. Still, I liked their simplicity and their appearance.

        • Sam

          May 03, 2023 at 4:53 pm

          I’m so sorry to hear this Austinana! Every recipe isn’t for everyone and that’s ok. Thank you for trying it and leaving some honest feedback. 🙂

    11. Meredith

      December 15, 2022 at 1:20 pm

      Do these freeze well? I’d like to freeze and then dust them with powdered sugar once completely thawed.

      Reply
      • Sam

        December 15, 2022 at 9:12 pm

        Hi Meredith! They will freeze well. Dusting them with powdered sugar after thawing is the way I’d recommend doing it. 🙂

        Reply
    12. Golda

      December 14, 2022 at 3:12 pm

      Can I use oil to substitute for the butter?

      Reply
      • Emily @ Sugar Spun Run

        December 14, 2022 at 3:43 pm

        Hi Golda! That won’t work here, unfortunately 🙁

        Reply
        • Rhonda Coady

          October 19, 2024 at 4:28 pm

          Can you dip them in Semi Sweet Chocolate? Also, can they be shipped in the mail?

        • Sam

          October 20, 2024 at 6:20 am

          Hi Rhonda! You could certainly dip them in chocolate if you want. I haven’t personally tried shipping them, but I don’t see any reason why it wouldn’t work. 🙂

    13. Bruce

      December 14, 2022 at 9:24 am

      5 stars
      I commented a year ago, but I just had to comment again. These are probably the easiest and most foolproof of all your cookies. No egg, very simple ingredients that can all be combined with a hand mixer, a large batch (I got 52), and they taste great. I only bake one sheet at a time, so I love the fact that I can fit 21 on a sheet, since they don’t spread (they just flatten a little). If my pre-cut parchment sheets were a little wider, I would have been able to fit 27, and finished the job in two sheets (but I’m too cheap to use two parchment sheets on one pan).

      Reply
      • Sam

        December 14, 2022 at 9:32 pm

        Thank you so much for commenting again, Bruce! I appreciate it and I’m so glad you’ve been loving the cookies so much 🙂

        Reply
        • Adele

          February 12, 2023 at 5:06 pm

          Best cookies I’ve ever eaten

      • Annie

        December 21, 2022 at 7:05 pm

        How long will these stay good for in the fridge?

        Reply
        • Sam

          December 21, 2022 at 9:40 pm

          About a week. 🙂

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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