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!
I am so glad I found you and your recipes! These chocolate chip snowball cookies are amazing. This was the first time I made them, but it will definitely not be the last. Everyone loved them. They are so light and soft and the taste is beyond yummy. Can’t wait to try another one of your delicious recipes!
I am so glad you enjoyed them so much, Cindy! I hope you love all of the recipes you try! 🙂
What choc chip do you use – % of cocoa content?
Hi Petrina! I use standard semi-sweet chocolate chips. Sometimes I will use dark chocolate (60%), but usually just semi sweet. 🙂
I love this recipe! It is simple and the cookies are awesome. I love everything about the cookies, the texture, the icing sugar, how it looks and even the name! Thanks for this recipe! (: <3
Thank you so much, Amanda, for trying my recipe! I am so happy that you enjoyed the cookies. Thanks for commenting. 🙂
I made a half batch tonight since I didn’t have enough flour to make a whole batch…so so easy…and so so good….this will be my go to recipe for chocolate chip cookies from now on…thanks so much for sharing…
You’re very welcome,Cari! I’m so glad the recipe was such a success for you, thank you for commenting 🙂
Hi
I made these today and they turned out very dry but I followed the ingredients perfectly
Any tips?
Hi! Usually the dough will come together nicely if you keep mixing it, could it have just needed a bit more time being mixed? Alternatively the butter might not have been soft enough or the flour might have been over-measured.
How many cookies do u get from this recipe?
Hi, Chris! If you scoop the dough into 1 Tablespoon size cookies you should approximately 50 cookies out of one batch. 🙂
How long do these cookies keep once made?
Hi, Lorna! They will last up to a week if stored in an airtight container. 🙂
I make these every year with chopped pecans and we all love them, but I think my kids will really love the chocolate chips!
Hi, Pam! I love the additional chopped pecans. I hope that you enjoy this recipe. 🙂
These are delicious, contain easy common ingredients and can be adapted to other flavors. I have substituted crushed candy canes w/ Bakers white chocolate (4oz in pcs and 4 candy canes, crushed in a ziplock to nearly a chunky powder so peopermint is small enough to not overwhelm one bite) or added crushed almonds and almond extract instead of the choc chips. Its my new favorite cookie. They can be bagged in small cellophane bags and ribbon for gifting something homemade, if I dont eat all of them first, which seems to happen lately.
I also found using a plastic Tablespoon sized measuring spoon (or metal one cold or near ftozen so it wont stick) makes it quick and easy to get the ball shape. The dough is better if cold too, where here in Texas it isnt natural, and will form better bslls once in oven (adding some crushed nuts also helps if you have not so chunky ingredients)
Thank you for sharing this beautiful recipe!
I am so glad that you enjoyed the chocolate chip snowball cookies, Maria! Thank you for trying my recipe and for commenting. 🙂
Hello:
Can you use salted butter and omit the 3/4 teaspoon of salt?
Thanks!
Hi! Yes, that will be fine. I hope that you enjoy the chocolate chip snowball cookies. 🙂
Can we use regular chocolate chips?
Yes, that will be fine. I hope that you enjoyed the cookies, Tanya! 🙂
Thanks!!
Can you freeze the cookies after they are baked?
Hi Sunny! I haven’t tried it myself, but I think that will be fine. 🙂
Absolutely incredible cookies! Made a batch today, 1 recipe & included 1 cup of toffee bits…Incredible cookies! Fantastic! Made them for a Memorial Day Family BBQ, they were a Huge Sucess! Recommended the sugarspunrun site to family & friends!! Add in toffee bits, they give it a little bit more of a crunchy, nippy bite to them! Would definitely make them again! ‼️😃
Thank you so much for the recommendations, Katrina! I am so glad everyone enjoyed the cookies. I love the sound of some toffee bits in there. YUM! 🙂
Made these tonight, my dough was very sticky even though I followed the recipe perfectly
Hi, Karen! You may have needed just a little more flour. 🙂
Made half a recipe to see if they would be good for a tea and they were perfect! Easy to make and not to sweet. Will be making again and again.
I’m so glad you enjoyed, Denise! Thank you for commenting, I appreciate it 🙂