Chocolate Chip Snowball Cookies

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Chocolate Chip Snowball Cookies are buttery, light, and flaky. They’re stuffed with miniature chocolate chips and coated in powdered sugar.

Looking for different variations of this cookie? Try out these Peppermint Snowball Cookies or the original version — these Mexican Wedding Cookies next!

Chocolate Chip Snowball Cookies

Chocolate Chip Snowball Cookies

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Chocolate Chip Snowball Cookies

5 from 3 votes
Chocolate Chip Snowball Cookies are buttery, light, and flaky. They're stuffed with miniature chocolate chips and coated in powdered sugar.
Print Recipe

Chocolate Chip Snowball Cookies

5 from 3 votes
Chocolate Chip Snowball Cookies are buttery, light, and flaky. They're stuffed with miniature chocolate chips and coated in powdered sugar.
Course Dessert, Snack
Cuisine American
Keyword chocolate chip snowball cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings 31 snowballs
Chelsea Lords
Calories 155kcal


  • 1/3 cup whole pecans
  • 1 cup unsalted good-quality butter (See Note 1)
  • 3/4 cup powdered sugar
  • 2 teaspoons pure vanilla extract (See Note 2)
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • 1-3/4 cups white all-purpose flour
  • 3/4 cup miniature chocolate chips
  • Powdered sugar for coating the cookies (1 to 1 and 1/2 cups)


  • TOAST PECANS: Preheat the oven to 350 degrees F. Spread the pecans in an even layer on the sheet pan. Bake for 5-7 minutes or until they smell fragrant. Watch carefully-- you don't want to burn them. Remove from the oven and allow to completely cool before transferring them to a mini food processor or cutting board. Pulse on the "chop" setting or finely chop. You want very small pieces, but avoid over-pulsing in the food processor or you'll end up with pecan butter.
  • WET INGREDIENTS: Either in a bowl of a stand mixer with the whisk attachment or a large bowl (and using a hand mixer) combine butter and 3/4 cup powdered sugar. Cream together until smooth and creamy, about 3-4 minutes. Add in the vanilla, salt, cornstarch, and chopped pecans. Beat until smooth and combined. Add in the flour and beat slowly until combined and smooth. Add in chocolate chips and mix until combined. It will seem sandy and crumbly at first; keep mixing, and it will come together. Once combined, do not overmix.
  • CHILL: Wrap the dough in plastic wrap and refrigerate for 1 to 2 hours to chill (at least 1 hour).
  • BAKE: After being chilled, measure out cookie dough using a 1-tablespoon measuring spoon (each ball should use exactly 1 tablespoon). If the dough gets too warm from being rolled or sitting in a warm kitchen, put it in the freezer for 10-15 minutes. Preheat the oven to 375 degrees F. Line a light-colored sheet pan with a Silpat liner (See Note 3). Bake for 7-11 minutes (mine always take 10 minutes). Remove from the oven, let stand on tray for 3-5 minutes and then transfer to a wire cooling rack. Let cool for 2-3 minutes.
  • POWDERED SUGAR: Add powdered sugar to a bowl (I start with 1 cup, but you may need slightly more). Roll the warm cookie in the powdered sugar and then return to the wire cooling rack. Let cool a few more minutes and then roll in the powdered sugar again. STORAGE: Store in an airtight container at room temperature. Re-roll in additional powdered sugar as needed. Best enjoyed within 1-3 days.

Recipe Notes

Note 1: Butter: It's important to use really good quality butter, not margarine. Use unsalted butter so you can control the salt amount. Make sure the butter is at room temperature, not melted or softened. One cup is the equivalent of 16 tablespoons or 2 sticks.
Note 2: Vanilla: I'll also occasionally use vanilla bean paste; 1 teaspoon of paste if using!
Note 3: Silpat: I tested this recipe with no parchment paper, with parchment paper, and with a Silpat liner. The cookie bottoms turned out best every time with the Silpat liner. The darker the trays, the darker the bottoms of the cookies. The best results I found were with a light-colored tray.
Nutrition information includes 1 1/2 cups of powdered sugar used for coating the baked cookies. You may not use all of the sugar, and that will affect the final nutrition information.

Nutrition Facts

Calories: 155kcal | Carbohydrates: 18g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 96mg | Potassium: 15mg | Fiber: 1g | Sugar: 15g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


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Recipe Rating


    1. I’m sorry I don’t have a whole lot of experience with GF flour so can’t give you a recommendation or say how it would work. Wish I could be of more help!

  1. Bake at ?
    For how long?
    Instructions were missing from your recipe. Looked up at other instructions at top but baking heat and time were missing. Please add

    1. So sorry Mary, not sure where the instructions went, but they’re all in now; must have been some kind of glitch with my recipe card!

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