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    You are here: Home / Desserts / Cookies / Chocolate Chip Snowball Cookies

    Chocolate Chip Snowball Cookies

    November 2, 2018 Updated November 19, 2018 BySam 145 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 Print Recipe
    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!
    5 from 31 votes
    Print Pin Rate
    Course: cookie, Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 50 cookies
    Calories: 100kcal
    Author: Sam Merritt

    Ingredients

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

    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.
    • 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.
    • Gradually add all-purpose flour until ingredients are well incorporated (be sure to scrape down the sides and bottom of the bowl!). 
    • 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).
    • 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.
    • 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. Verda

      December 23, 2021 at 8:42 am

      I got a thin booklet in a magazine with this recipe so long ago but my boys look forward to these cookies every Christmas since they were little and now that they’re older they wait for their box in the mail🥰

      Reply
    2. Cindy

      December 19, 2021 at 2:37 pm

      I am eager to try these but I don’t have unsalted butter in the house. Could I use salted butter and omit the added salt?

      Reply
      • Sam

        December 19, 2021 at 9:52 pm

        Hi Cindy! That will work just fine. 🙂

        Reply
    3. Avada

      December 15, 2021 at 4:24 pm

      5 stars
      Awesome cookies. My husband loved them.

      Reply
      • Emily @ Sugar Spun Run

        December 15, 2021 at 4:46 pm

        Thanks so much for letting us know how they turned out for you, Avada! We’re so happy your husband liked them too 😊

        Reply
    4. Bruce

      December 14, 2021 at 9:53 pm

      5 stars
      These are this year’s first Christmas cookie, and the first tray just cooled enough for me to try one. Amazing, of course. Very strong chocolate flavor in a wonderfully delicate cookie. The dough is very soft, but surprisingly not sticky, so your hands stay nearly clean when you roll them. Don’t skip the rolling step, so they don’t have overcooked craggy bits around the bottom.

      Reply
      • Emily @ Sugar Spun Run

        December 15, 2021 at 10:53 am

        We’re so happy you liked them, Bruce! Let us know if you try any of our other cookie recipes this holiday season 😊

        Reply
    5. Mark Mitchum

      December 12, 2021 at 9:01 am

      Hey Sam … My name is Mark. I love watching you put together your cookie recipes however I don’t understand what you are saying because … I am DEAF. BORN deaf totally. My first language is American Sign Language – ( ASL ). Can I ask a big favor ? Could you use automatic captioning? My wife uses this on her “ tic tok “ really helps a lot
      Thanks Sam 😃🤟🏻

      Reply
      • Sam

        December 12, 2021 at 1:06 pm

        Hi Mark! There are subtitles on all of my videos. You may have to turn them on by clicking on the little “cc” icon. For the video on this recipe in particular, if you hover your mouse over the video you will see it pop up and you can enable them there. 🙂

        Reply
    6. Beth Brodie

      December 04, 2021 at 5:34 pm

      5 stars
      I made these using 2 cups
      of ground pecans instead of
      Choc chips for my husband.
      They turned out perfect.

      Reply
    7. Kristie

      November 28, 2021 at 2:45 pm

      Do you know how to convert this recipe for high altitude baking? I’d like to add to my Christmas baking.
      Thank you!

      Reply
      • Sam

        November 28, 2021 at 9:58 pm

        Hi Kristie! I don’t have any recommendations for high altitude baking unfortunately. 🙁 Hopefully someone else can chime in with some suggestions.

        Reply
    8. Kourtney

      February 16, 2021 at 2:46 pm

      Can this be made w/ margarine (Country Crock) instead of butter? My daughter has a dairy allergy.

      Reply
      • Sam

        February 16, 2021 at 3:23 pm

        Hi Kourtney! I haven’t tried it but I think it should work here. 🙂

        Reply
        • Lorraine

          November 25, 2021 at 7:11 am

          Hi would I be able to freeze the dough?

        • Sam

          November 25, 2021 at 9:11 am

          Hi Lorraine! I have never frozen, but I don’t see why not. I would scoop the dough before freezing to make it easier, personally. I hope that helps!

    9. Norma

      January 15, 2021 at 6:24 pm

      5 stars
      Finishing baking them…my kids love them. They are so soft and wonderful taste. My little girl loves to bake with me and all week waiting to make them 🙂

      Reply
    10. Poppy

      January 14, 2021 at 8:47 am

      5 stars
      Hi, these are heavenly and one of the best cookie recipes. Does it work with blueberries in it too?

      Reply
      • Sam

        January 14, 2021 at 9:26 pm

        Hmmm the blueberries would add a lot of moisture so I’m not sure how they would turn out. If you do try it I would love to know how it turns out. 🙂

        Reply
        • Kim Gottlieb

          November 29, 2021 at 8:52 am

          I would use dried blueberries so you don’t have the moisture from fresh.

    11. Cathy

      January 01, 2021 at 12:36 pm

      Can you use a kitchen aid mixer.?

      Reply
      • Sam

        January 02, 2021 at 8:54 pm

        Sure thing! 🙂

        Reply
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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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