Chocolate Chip Snowball Cookies
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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!
Why are there no eggs in this recipe?
You don’t need eggs for these cookies. 🙂
Great as grand baby has a deadly egg allergy!!
These are delicious! I only had espresso flavored chips, but it worked too. My husband loves the coffee flavor!
I will add these to my favorites.
These are great and so simple to make!
I’ll be making these for the holidays. Thanks
Can’t you freeze these cookies?
Yes! I would recommend adding the sugar after thawing 🙂
How are these cookies stored?
Store in an airtight container at room temperature for up to a week 🙂
If I want to make with nuts do you know how much I would use? Also would the nuts be replacing the chocolate chips? Thanks!
Hi Joanne! I would actually refer you to my Russian Tea Cakes recipe instead, it’s the same thing only made with nuts and modified to accommodate them best. I hope that helps! 🙂
Thanks so much! I forgot about the Russian teacakes! I love them but never attempted to make them before! No time like the present!😁
Agreed! Enjoy! 🙂
Absolutely fantastic. These are kind of an old time “nostalgic” cookie, and they are easy to make.
I am so glad you enjoyed them, Allison! 🙂
My dough was crumbly too until I realized I was using 1 1/2 sticks of butter instead of 1 1/2 cups of butter! LOL. They are great!
I did that too! Mine are still good though
Hi, do I have to use mini chocolate chips? Can I use regular size?
They may be a little big for the cookies themselves but the cookies will still turn out. 🙂
Does the recipe really call for 1 Tablespoon of vanilla or is it a misprint?
It is not a typo. Enjoy! 🙂
Can you make with salted butter?
Hi Linda! You can use salted butter, just be sure to omit the extra salt added later on. 🙂
My dough (after mixing) is crumbly, not stiff. Was the butter too soft? Idk if it’ll help to put in fridge for a while.
Hi Lori! This is a more dry dough by nature, but this is probably not because of the butter. Usually this happens if the flour is accidentally over-measured. Adding the flour too quickly can sometimes make it crumbly, but if you just keep mixing that should fix this problem. Putting it in the fridge most likely will not help.
These are seriously amazing!! Next to my Moms melting moment recipe, these are the best! This is the second recipe of yours I’ve made. The caramel cake has become a family favourite! Merry Christmas and thank you! 🎄
I am so glad you enjoyed them so much, Anne! 🙂
This is basically the same recipe I use but they are called chocolate chip tea cakes and I drizzle chocolate on top
Hi! Can you freeze the dough?
Hi Jen! You shouldn’t have any issues freezing this dough. 🙂
an you substitute a non-wheat flour?
Hi, Kat! Truthfully I haven’t tried it, I am hoping someone else who has can chime in, though! 🙂