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.
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.
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.
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.
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.
Depending on how large you scoop the cookies, this recipe should make approximately 4 dozen.Store cookies in an airtight container at room temperature for up to a week.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. Recipe from an old Pillsbury cookbook