The very first time I made Chocolate Chip Snowballs, I remember the way my kitchen filled with that warm buttery aroma that instantly made me feel like the holidays had arrived early. These little melt-in-your-mouth cookie spheres were something I’d grown up seeing on Christmas dessert trays, but making them myself for the first time felt almost magical. As the powdered sugar dusted over the warm cookies like fresh snow, I knew I had stumbled upon a recipe that I would return to every single year. They’re simple, cozy, and irresistibly nostalgic.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers that classic, delicate snowball texture while adding the surprise burst of mini chocolate chips inside. Every bite melts instantly, and the cookies require no complicated steps, no chilling time, and barely any effort. From my experience baking batch after batch, they’re the perfect “throw-together” cookie when you want something truly delicious without a lot of fuss. These snowballs feel festive, taste bakery-worthy, and yet they come together with just a handful of ingredients you probably already have on hand.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup confectioners sugar
- 1½ teaspoons vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- 1 cup mini chocolate chips
I’ve experimented with different ingredient brands, and I’ve learned that fresh, good-quality butter makes the biggest difference—the flavor is richest when the butter is soft but not melty. You can also use semi-sweet chocolate chips or even chopped chocolate if you prefer bigger pockets of chocolate inside. If you want the cookies extra sweet, add an extra tablespoon of confectioners sugar to the dough, but I personally love the delicate sweetness as written. And while you can swap in salted butter, reduce the added salt to just a pinch to keep the balance right.
Equipment Needed
- Mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
You don’t need any special tools to make Chocolate Chip Snowballs, which is one of the reasons this recipe is such a favorite of mine during busy holiday weeks. I’ve made them using just a sturdy wooden spoon when I didn’t feel like pulling out a mixer, and they still turned out beautifully. A parchment-lined baking sheet guarantees that the cookies lift off easily and that their bottoms don’t brown too quickly. And having a cooling rack helps the powdered sugar coating adhere perfectly without melting too much.
Step-by-Step Instructions
When I start this recipe, I always make sure the butter is softened to the perfect stage—when I press a finger lightly into it, it makes an indentation without sinking all the way. This ensures the dough mixes smoothly and doesn’t end up crumbly. I beat the butter and confectioners sugar together until the mixture becomes creamy and pale. It’s always at this point that I feel the excitement building, because that smooth base is the heart of the texture that makes snowballs so special.
Next, I add the vanilla extract and let it blend completely. Then I slowly add the flour and salt, and this is where I always pause to remind myself not to rush. Dumping the flour in too fast can make a powdery mess and also prevents the dough from mixing evenly. Once the flour is incorporated, the dough will look soft and slightly crumbly, and that’s exactly what you want. When I stir in the mini chocolate chips, the dough comes together beautifully and smells like buttery shortbread with hints of vanilla.(See the next page below to continue…)