Chocolate Chip Snowball Cookies take a classic cookie recipe and gives it an instant upgrade by adding rich chocolate chips!
Pro Tip: Be generous with the powdered sugar coating, it gives them their signature look and sweet flavor!
Aimee’s Recipe Notes
- Taste & Texture: Buttery, melt-in-your-mouth cookies with a light crunch from mini chocolate chips.
- Ease of Making: Simple and fun! No chilling required, and the dough comes together quickly.
- Serving Suggestions: Perfect for holiday cookie trays or as an afternoon treat with coffee or tea.
- Storage: Store in an airtight container at room temperature for up to one week.
- Freeze in an airtight container for up to three months. Thaw overnight and re-roll in powdered sugar if needed.
Whether you know them as Swedish heirloom cookies or Mexican wedding cookies, I bet you’re familiar with Snowball Cookies!
They’re an old-fashioned cookie recipe that has chopped nuts folded into the dough and when the cookies are done baking, they’re coated in powdered sugar.
I love that this chocolate chip snowball cookie recipe uses chocolate instead of nuts for texture. Perfect for families with allergies.
Some Ingredient Notes
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – Let this soften at room temperature so it mixes evenly into the dough. Use my guide on how to soften butter quickly.
- Powdered sugar – You’ll need some for the dough and some for the coating. Using powdered sugar in the dough gives these cookies their melt-in-your-mouth quality.
- Vanilla extract – Be sure to use real or pure vanilla extract, not imitation, which doesn’t taste as good. My homemade vanilla extract recipe is a great option.
- Semi-sweet mini chocolate chips – Using mini chocolate chips is important! With such delicate cookies, regular chocolate chips would overwhelm their flavor and texture.
Aimee’s Substitution
To make these cookies gluten free, swap out the all-purpose flour for King Arthur measure for measure gluten free flour. Be sure to use allergy friendly chocolate chips too!
Quick How-To
Be sure to scroll down to the recipe card for more details!
- Prep: Preheat oven to 325°F and line a baking sheet with parchment paper.
- Make the Dough: Cream butter, powdered sugar, and salt. Beat in egg and vanilla, then mix in flour until a dough forms. Fold in mini chocolate chips.
- Form & Bake: Roll dough into tablespoon-sized balls, place on the baking sheet, and bake for 13-15 minutes.
- Coat in Sugar: Roll warm cookies in powdered sugar, then coat again once cooled for an even finish.
Tips and Tricks
- Yes, you really do need two coatings of powdered sugar! The first will melt into the cookies a bit, which is exactly what you want. The second coating is the more powdery layer.
- Store snowball cookies in an airtight container at room temperature for up to one week or freeze them for up to 3 months. Thaw frozen cookies at room temperature.
- If your cookies absorb the powdered sugar (which is especially common if you freeze them), you can roll them in additional sugar.
- Miss the nuts in the original version? You can swap half of the mini chocolate chips for chopped nuts and get the best of both worlds!
More Chocolate Chip Recipes
- For another classic cookie with a modern twist, try these Strawberry Chocolate Chip Cookies Recipe. My Reese’s Peanut Butter Cup Cookies are another reader favorite!
- My Chocolate Chip Waffles are delicious easy and a hit with everyone in my family.
- This Toffee Chocolate Chip Cheeseball is perfect for Valentine’s Day, or shape it in a ball for any time of year.
- Have you tried this copycat Neiman Marcus Chocolate Chip Cookies recipe yet? So hearty and delicious.
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Chocolate Chip Snowball Cookies Recipe
Chocolate Chip Snowball Cookies take a classic cookie recipe and gives it an instant upgrade by adding rich chocolate chips!
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup powdered sugar
- ½ teaspoon kosher salt
- 1 large egg
- 1 Tablespoons pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup semi-sweet mini chocolate chips
- ¾ cup powdered sugar for coating cookies
Instructions
- Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, cream together the butter, powdered sugar, and salt until smooth. Add in egg and vanilla extract, beat until combined.
- Add flour and beat just until a dough ball forms. Add in mini chocolate chips.
- Use a small 1 Tablespoon cookie scoop and roll dough into a ball. Set on a cookie sheet about 1-2 inches apart.
- Bake in a preheated oven for 13-15 minutes. Remove from the oven and roll in powdered sugar while warm. Allow cookies to cool completely, then roll a second time in powdered sugar.
Notes
- Be generous with the powdered sugar. It’s what gives them their unique look (and taste)!
- Store snowball cookies in an airtight container at room temperature for up to one week.
- Freeze snowball cookies in a freezer safe airtight container for up to three months. Thaw on counter overnight, then roll in powdered sugar again if needed.
- For gluten free substitutions, swap out the all-purpose flour for King Arthur Measure for Measure gluten free flour. Be sure to check your chocolate to make sure you have allergy friendly chips.
Nutrition
Serving: 1cookie
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