Chocolate Chip Snowball Cookies

This post may contain affiliate links. Please read my disclosure policy.

These 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!

Image of the chocolate chip snowball cookies in a pile with a bite taken out of the top one

Image of the ready to eat chocolate chip snowball cookies

More delicious cookie recipes:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Chocolate Chip Snowball Cookies

0 from 0 votes
These 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

0 from 0 votes
These chocolate chip snowball cookies are buttery, light, and flaky. They're stuffed with miniature chocolate chips and coated in powdered sugar.
Course Dessert
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
Calories 107kcal

Ingredients

  • 1/3 cup (42g) whole pecans
  • 1 cup (226g) unsalted good quality butter (See Note 1)
  • 3/4 cup (78g) powdered sugar
  • 2 teaspoons pure vanilla extract (See Note 2)
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon cornstarch
  • 1-3/4 cups (211g) white all-purpose flour
  • 3/4 cup (140g) miniature chocolate chips
  • Powdered sugar for coating the cookies (1 to 1 and 1/2 cups)

Instructions

  • 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 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. 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 hand mixers) 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 pulsed/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, it will come together. Once combined, do not over-mix.
  • CHILL: Wrap the dough in plastic wrap and put it in the fridge for 1 to 2 hours to chill (at the least 1 hour)
  • BAKE: After being chilled, measure out cookie dough using a 1 tablespoon measuring cup (each ball should be exactly 1 tablespoon). If the dough gets overly warmed from being rolled or sitting in a warm kitchen, put in the freezer for 10-15 minutes. Preheat the oven to 375 degrees F. Line a light colored sheet pan with a silpat liner (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 or so minutes.
  • POWDERED SUGAR: Add powdered sugar to a bowl (I start with 1 cup, you may need slightly more). Roll the warmed cookie in the powdered sugar and then return to the wire cooling rack. Let cool down 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: it's important to use really good quality butter, not margarine. Use unsalted so you can control the salt amount. Make sure the butter is at room temperature, not melted or softened. 1 cup is the equivalent of 16 tablespoons or 2 sticks.
Note 2: I'll also occasionally use vanilla bean paste; 1 teaspoon of paste if using!
Note 3: I tested this recipe with no parchment paper, with parchment paper, and with a silpat liner. Bottoms of cookies 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 Facts

Calories: 107kcal

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Nutrition facts in chocolate chip snowball cookies

 

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




4 Comments

    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!

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.