Chocolate Chip Snowball Cookies

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Buttery, tender, and dusted with a generous layer of powdered sugar, these Chocolate Chip Snowball Cookies are melt-in-your-mouth delightful. Each bite bursts with the rich flavor of mini chocolate chips tucked inside a soft, crumbly cookie shell. These cookies are a festive favorite, often appearing on holiday trays, but they’re just as welcome as an everyday sweet treat.

What makes snowball cookies truly magical is their texture—somewhere between a shortbread and a truffle. They don’t spread or brown much while baking, so their perfectly round shape and snowy coating give them their “snowball” charm. They’re irresistibly good with coffee or as an after-dinner nibble.

Why You’ll Love This Chocolate Chip Snowball Cookie Recipe

These cookies are as easy to make as they are stunning to serve. With no eggs and minimal ingredients, they come together quickly with pantry staples. Plus, the dough can be made in advance, and the baked cookies freeze beautifully, making them perfect for gifting or prepping ahead.

They’re also incredibly versatile—swap out the chocolate chips for chopped pecans, toffee bits, or dried fruit for your own twist. Whether you’re baking for a cookie swap, a holiday party, or just for fun, these snowballs will be the first to disappear.

What Type of Chocolate Chips Work Best?

Mini semi-sweet chocolate chips are your best bet for this recipe. Their small size ensures even distribution throughout the dough, so you get chocolate in every bite. Avoid regular-sized chips or chunks as they can disrupt the delicate structure of the cookie. If you prefer white chocolate or dark chocolate, feel free to substitute—just make sure they’re mini!

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Ingredients for the Chocolate Chip Snowball Cookies

Unsalted Butter – The base of the dough, giving richness and that signature crumbly texture.

Powdered Sugar – Used both in the dough and for rolling the cookies after baking, it adds sweetness without any graininess.

Vanilla Extract – Adds a warm, aromatic depth to the cookies.

All-Purpose Flour – Gives structure to the dough while keeping the cookies tender.

Salt – Enhances the flavor and balances the sweetness.

Mini Chocolate Chips – The star of the show, giving you a touch of chocolate in every bite.

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How To Make the Chocolate Chip Snowball Cookies

Step 1: Cream the Butter and Sugar

Beat unsalted butter with powdered sugar in a mixing bowl until light and fluffy. This creates the soft base of your cookies and helps them hold their shape.

Step 2: Add Vanilla

Stir in the vanilla extract, blending well to evenly infuse the dough with flavor.

Step 3: Mix in Dry Ingredients

Gradually add the all-purpose flour and salt, mixing just until combined. Avoid overmixing to keep the cookies tender.

Step 4: Fold in the Chocolate Chips

Add the mini chocolate chips and gently fold them in using a spatula or wooden spoon to distribute them throughout the dough.

Step 5: Chill the Dough

Cover the dough and refrigerate for at least 30 minutes. This helps firm it up, making it easier to roll into balls.

Step 6: Shape and Bake

Preheat the oven to 350°F (175°C). Scoop out about a tablespoon of dough and roll into balls. Place on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the bottoms are just lightly golden (the tops will remain pale).

Step 7: Roll in Powdered Sugar

While still warm, gently roll the cookies in powdered sugar. Let them cool completely on a wire rack, then roll again in powdered sugar for that iconic snowball finish.

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How to Serve Chocolate Chip Snowball Cookies

This recipe makes 24 cookies, perfect for sharing at parties, holiday trays, or cozy evenings at home. They pair beautifully with hot cocoa, coffee, or a festive glass of milk. For an elegant touch, stack them on a cake stand with sprigs of rosemary or cranberries for a wintery centerpiece.

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How to Store Chocolate Chip Snowball Cookies

Store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra fresh, line the container with parchment paper between layers. You can also freeze the baked cookies (without the powdered sugar) for up to 2 months. When ready to serve, thaw and roll in fresh powdered sugar before plating.

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Frequently Asked Questions

Can I use nuts instead of chocolate chips?
Yes! Chopped pecans, walnuts, or almonds work beautifully in this recipe. You can swap them 1:1 for the mini chocolate chips.

Do I need to chill the dough?
Absolutely. Chilling the dough prevents the cookies from spreading and helps them hold their round shape.

Why do I roll them in sugar twice?
The first roll (while warm) lets the sugar cling to the cookie, while the second (after cooling) gives the snowy finish.

Can I make the dough ahead of time?
Yes, you can make the dough up to 48 hours in advance. Keep it tightly wrapped in the fridge.

Can I freeze these cookies?
Yes! Freeze unbaked dough balls or baked cookies (pre-sugar coating). Just roll in powdered sugar once thawed.

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Want More Cookie Ideas with a Twist?

If you love these chocolate chip snowball cookies, you’ll probably enjoy these other festive favorites:

• Cheesecake Stuffed Chocolate Chip Cookies
• Small Batch Almond Joy Cookies
• Candy Cane Cookies
• Chocolate Snowball Cookies with White Chocolate Center
• Red Velvet Cheesecake Brownies

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add nuts? Try a flavored extract? I love hearing how others make these recipes their own.

For even more sweet inspiration, check out my Pinterest page at Life With Livia.

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