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 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.
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.
Enjoy!
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Chocolate Chip Snowball Cookies
Ingredients
- 1 1/2 cups unsalted butter softened (340g)
- ¾ cup powdered sugar 105g
- 1 Tablespoon vanilla extract
- 3/4 teaspoon salt
- 3 cups all-purpose (plain) flour (375g)
- 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.
- 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!
Video
Notes
Nutrition
Wanda Peaden says
Will try this recipe. Looks and sounds delicious..
Sam says
I hope you love it! They are really good!😊
Cassi says
Can you use this recipe using gluten free “flour”
Sam says
I’m sorry. I have not tried it so I don’t know. 😔
Lucy Grace says
I have made these for years just the way you do…mini chips, no nuts. Thanks for reminding me to make them this year!
Sam says
It’s my favorite way to eat them!😊 It’s the best time of year for baking.
Joanne Lyell says
Another winning recipe from you!!! They are delicious! Thanks for all of your recipes. I have never had one not turn out well. You are a very talented cook! Thanks!!
Sam says
I am so glad you enjoyed them, Joanne.😊
Sherrilyn S Baker says
Please tell me approximately how many cookies to expect from this recipe.
Sam says
50 😊
Kerry says
I made these as a trial run to see if they’d be good for holiday parties. They are fantastic!!! I have a family with a wide variety of food preferences and everyone loved these. Just the perfect amount of sweetness and rich chocolate with a buttery cookies that has just the right amount of crumble.
Sam says
I am so glad everyone enjoyed them, Kerry! 😊
Bettyann says
Look yummy. Can you freeze these cookies?
Sam says
Yes you can 🙂 Store the dough in an airtight container. They may need an extra minute or two in the oven if baked from frozen. Enjoy!
Nicole says
Could you make the dough ahead of time and then bake the next day?
Sam says
Hi Nicole! That would be fine, just make sure to store it in an air tight container in the refrigerator over night. 🙂
sylvia :) says
they look great! can i use regular size chips? if so, how much should i use? thanks 🙂
Sam says
Hi Sylvia! You can use regular sized chips, I would start with a cup and a half and add more if needed. 🙂
Jill says
My family loved these and gobbled them up in less than 12 hours. They have a shortbread taste but with the chocolate chips, reminded us of a delicious scone. Super easy, few ingredients, delicious. Will be putting these on my Christmas cookie list for the holidays!
Sam says
I am so glad everyone enjoyed them, Jill! ☺️