Chocolate Chip Snowball Cookies

4.54 from 15 votes

Chocolate Chip Snowball Cookies are a buttery, tender, bite-sized cookie filled with mini chocolate chips. Because they only require six ingredients, no mixer, and they make a large batch, you'll want this easy cookie recipe in your holiday rotation. Though they go by many names (Chocolate Chip Butterballs, Russian Tea Cakes, Mexican Wedding Cakes), these simple cookies are a favorite around the world.

Prep Time 10

Cook Time 11

Total Time 21

Servings cookies

Author Melissa Williams

Equipment

medium cookie scoop

Ingredients

2 cups all purpose flour
½ cup powdered sugar
⅛ teaspoon salt
1 cup unsalted butter cubed, at room temperature
1 teaspoon vanilla extract
1 cup mini chocolate chips
powdered sugar for rolling

Instructions

Preheat the oven to 325° F and line a baking sheet with parchment paper or a silicone baking mat and set aside.
To a large mixing bowl, stir together the flour, powdered sugar, and salt.
2 cups all purpose flour, ½ cup powdered sugar, ⅛ teaspoon salt
Cut in the cubed butter with a pastry cutter or a fork. This will take a few minutes but the dough should be a coarse crumb.
1 cup unsalted butter
Add in the vanilla and mini chocolate chips and continue mixing until a smooth dough forms. It might be easier to use your hands - all dry ingredients should be fully incorporated.
1 teaspoon vanilla extract, 1 cup mini chocolate chips
Use a small cookie scoop (approximately 1.5 teaspoons) to form balls, rolling between your hands to smooth, and place onto the prepared baking sheet.
Bake for 10-14 minutes, until just firm, not golden or brown. Remove from the oven and immediately remove the cookies from the cookie sheet so they don't continue baking.
Once slightly cooled, roll each cookie in powdered sugar or dust with additional powdered sugar.
powdered sugar

Notes

Depending on how large you scoop the cookies, this recipe should make approximately 4 dozen.
If powdered sugar is dissolving as you are rolling them, your cookies may be too warm. Let them cool a bit longer then roll again.
For a nutty twist, replace chocolate chips with 1 cup of finely chopped walnuts or pecans.
Swap the vanilla extract for almond extract.
Prefer a different shape? Roll the dough into 2.5-inch "fingers" instead of snowballs. These are great dipped in chocolate with nuts sprinkled on the ends.
Store cookies in an airtight container at room temperature for up to a week.

Recipe from an old Pillsbury cookbook

Nutrition