Chocolate Chip Snowball Cookies
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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!
Chocolate Chip Snowball Cookies
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi , I can use Brown sugar instead of white sugar ?
Hi Zinab, this recipe calls for powdered sugar, it wouldn’t work the same with a granulated or brown sugar, unfortunately.
Just curious how these would be if you added an egg ?
Not sure, is there a reason you want to add one? They would probably spread more.
An I use regular instead of unsalted butter and just omit the salt?
Hi, Amy. If you use salted butter, just reduce the salt to about a scant 1/2 teaspoon. 🙂
I made these and they came out really yummy! My son loved them, thank you for sharing this. These really melt in your mouth and are so simple to make.
So glad to hear you and your son enjoyed them, Irene! Thank you for commenting!
These came out great! This recipe is a keeper.
I am so glad you enjoyed them, Lulu! 🙂
Are the okay to put in fridge after they have cooled down?
You will probably get some moisture on top from the powdered sugar on top and the cookies might dry out a bit in the fridge. I don’t really recommend refrigerating them.
I made these for my mom’s surprise 80th birthday party. They were a hit. Not one cookie was left. Thank you so much for sharing this recipe. So yummy!
I am so glad everyone enjoyed them, Tina! 🙂
These cookies are amazing! Easy to make and yummy!!! I am giving them as gifts for our neighbors!
Thank you so much, Laura! You have some lucky neighbors. 🙂
Absolutely delicious!
Thank you so much, Sandy! 🙂
These were the best cookies I have EVER made. Thank you so much for this recipe!!
I am so glad you enjoyed them, Samantha! 🙂
Thanks for the recipe! Could these be frozen raw for future baking?
Hi, Stephanie. You should be able to freeze them raw. I would roll them out, and wrap individually to prevent sticking. 🙂
Can you use regular chocolate chips ?
Hi, Rose. That will work just fine! 🙂
Can I use vegan butter?
Hi, Lori. I do not have much experience with vegan butter, but I think it would work. 🙂
What kind of chocolate did you use? Milk or semi sweet? Thanks!
Semisweet 🙂
Can I cut the recipe in half or would that ruin it ? Thanks !
Hi, Blair! You shouldn’t have any issues if you halve the recipe. 🙂