Chocolate Chip Snowball Cookies Recipe

Introduction

Chocolate Chip Snowball Cookies are a delightful twist on the classic snowball, featuring mini semi-sweet chocolate chips in every bite. These tender, buttery treats are rolled in confectioners sugar for a snowy finish that’s perfect for any occasion.

Ingredients

• 1 cup unsalted butter (room temperature)
• ½ cup confectioners sugar
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 cup mini semi-sweet chocolate chips
• 1-2 cups additional confectioners sugar (for rolling)

Instructions

1. Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. Step 2: In a stand mixer or large bowl using a hand mixer, beat the butter, confectioners sugar, and vanilla extract until the mixture is light and fluffy, about 3 to 5 minutes.
3. Step 3: With the mixer on low speed, gradually add the flour and salt. Increase to medium speed and continue mixing until a dough forms, stopping occasionally to scrape down the sides and bottom of the bowl.
4. Step 4: Gently fold in the mini chocolate chips until evenly distributed throughout the dough.
5. Step 5: Using a tablespoon, scoop dough and roll into balls. Place them on the prepared baking sheets, spacing them at least 1 inch apart.
6. Step 6: Bake for 10 to 12 minutes, or until the bottoms are lightly golden. Be careful not to overbake to keep them tender.
7. Step 7: Let the cookies cool on the baking sheets for 3 to 5 minutes until they are warm but cool enough to handle.
8. Step 8: Roll each warm cookie in confectioners sugar, then transfer to a wire rack to finish cooling completely.
9. Step 9: For an extra thick coating, roll the cooled cookies in fresh confectioners sugar once more.

Tips & Variations

• Substitute mini chocolate chips with chopped nuts for added crunch.
• Chilling the dough for 30 minutes before baking helps maintain the cookie shape.
• Use a cookie scoop to ensure uniform-sized cookies for even baking.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To enjoy after freezing, thaw at room temperature and roll in confectioners sugar if needed to refresh the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to avoid a salty taste.

Why do I need to roll the cookies in confectioners sugar twice?

Rolling twice gives the cookies a thicker, more even snowball-like coating for a classic look and extra sweetness.

Chocolate Chip Snowball Cookies Recipe

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Deliciously buttery and tender Chocolate Chip Snowball Cookies, perfectly coated with a sweet dusting of confectioners sugar. These soft, melt-in-your-mouth cookies combine mini semi-sweet chocolate chips with a classic snowball cookie base for a delightful treat that’s perfect for holidays or any cozy occasion.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (room temperature)
• ½ cup confectioners sugar
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• 1 cup mini semi-sweet chocolate chips

For Rolling

• 1–2 cups additional confectioners sugar (for rolling)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to ensure the cookies don’t stick and bake evenly.
2. Cream Butter and Sugar: In a stand mixer bowl or large mixing bowl, beat the room temperature butter, ½ cup confectioners sugar, and vanilla extract together on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. This step incorporates air to give the cookies a tender texture.
3. Add Dry Ingredients: With the mixer on low speed, gradually mix in the all-purpose flour and salt. Increase to medium speed and continue mixing until a uniform dough forms. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
4. Fold in Chocolate Chips: Using a spatula, stir in the mini semi-sweet chocolate chips evenly throughout the dough.
5. Shape Cookies: Scoop the dough by tablespoonfuls and shape into balls. Place them on the prepared baking sheets with at least 1 inch of space between each ball to allow for spreading.
6. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the bottoms are just lightly golden. Avoid overbaking to maintain their soft texture.
7. Cool Slightly: Remove the cookies from the oven and cool for about 3 to 5 minutes until they are warm but firm enough to handle.
8. Roll in Sugar: Roll the warm cookies in the additional confectioners sugar until fully coated, then transfer to a wire rack to cool completely.
9. Optional Second Coating: For a thicker, snowball-like coating, once the cookies have completely cooled, roll them again in fresh confectioners sugar.

Notes

• Ensure butter is at room temperature for easy creaming and better dough texture.
• Do not overbake to keep cookies soft and tender inside.
• Rolling cookies while warm helps the sugar stick better for a classic snowball appearance.
• Use mini chocolate chips for even distribution without compromising the cookie shape.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Chocolate chip cookies, snowball cookies, soft cookies, holiday cookies, chocolate chip snowballs, easy cookie recipe