Ultimate Chocolate Chip Snowball Cookies Recipe

Everyone assumes these powdery treats are strictly for Christmas, but I find myself craving them all year round. The combination of buttery dough and mini chocolate chips is simply too good to save for just December.

This Chocolate Chip Snowball Cookies recipe puts a fun twist on the classic nut-filled version. I love how the double coating of powdered sugar hides a rich, chocolaty surprise inside every bite.

What Makes These Chocolate Chip Snowball Cookies So Special

The texture is absolutely incredible, offering a delicate crumb that literally melts away the moment it hits your tongue. I use plenty of butter to ensure every single cookie stays tender rather than dry or crumbly.

You only need a handful of pantry staples to whip up a batch of these Chocolate Chip Snowball Cookies anytime. It is a straightforward method that does not require chilling the dough for hours on end.

They look beautiful on a dessert platter, resembling little snow-covered peaks that invite everyone to take a bite. I find them to be the perfect size for a quick sweet treat with coffee or tea.

If you enjoyed this buttery treat, you will definitely want to try my Quick No-Bake Cookies Recipe for another fast dessert option. For a more spiced holiday classic, the Ultimate Gingerbread Cookies Recipe is always a huge hit in my kitchen.

Everything You Need for Snowball Cookies

Here is the simple shopping list you will need to get baking:

• Unsalted Butter: The most important fat source for that melt-away texture; soften it only halfway.
• Powdered Sugar: Used both inside the dough for sweetness and on the outside for the signature snowy look.
• Vanilla Extract: Brings a warm, aromatic flavor that ties all the ingredients together.
• All-Purpose Flour: Provides the structure for the cookie so it holds its round shape.
• Salt: Balances out the sweetness of the sugar and enhances the buttery notes.
• Mini Chocolate Chips: Small chips distribute better in these small cookies than standard morsels.
• Sliced Almonds: Adds a lovely crunch and nutty flavor that pairs perfectly with the chocolate.

My Method for Chocolate Chip Snowball Cookies

Let’s get these beauties in the oven!

1. Start by preheating your oven to 375 degrees Fahrenheit so it is ready when you are. Take your sliced almonds and pulse them in a food processor until they are ground into tiny bits, but be careful not to turn them into butter.
2. Grab a medium mixing bowl and whisk together the flour and salt until they are well combined. Set this dry mixture aside while you prepare the wet ingredients in a separate bowl.
3. Using a stand mixer fitted with the paddle attachment, cream together the partially softened butter and half a cup of the powdered sugar. You only want to mix until they are blended and slightly creamy, avoiding the pale and fluffy stage which can cause spreading.
4. Mix in the vanilla extract, then turn the mixer to low speed and slowly add the flour mixture. Mix this just until the flour disappears to keep the Chocolate Chip Snowball Cookies tender.
5. Add the mini chocolate chips and ground almonds to the bowl. Mix gently to distribute them evenly throughout the dough, using a spatula to fold in any stray nuts from the bottom if necessary.
6. Scoop out the dough one tablespoon at a time and roll each portion into a smooth ball between your palms. Place the balls onto an ungreased cookie sheet, spacing them evenly apart with about 16 cookies per sheet.
7. Bake in the preheated oven for 10 to 12 minutes until the bottoms are just lightly golden brown. Remove them from the oven and let them cool on the baking sheet for a few minutes until you can handle them without breaking them.
8. Pour the remaining cup of powdered sugar into a small bowl while the cookies are still warm. Roll each warm cookie in the sugar to get a light, sticky coating, then transfer them to a wire rack to cool completely.
9. Once the cookies are fully cooled, roll them in the powdered sugar a second time. This creates a thick, snowy white layer that makes these cookies look absolutely perfect.

My Best Tips for Perfect Chocolate Chip Snowball Cookies

Make sure your butter is only halfway softened, meaning it should dent under pressure but not be greasy or melty. This specific texture helps the Chocolate Chip Snowball Cookies keep their round shape without spreading flat in the oven.

Do not skip the double-rolling process with the powdered sugar coating. Rolling them once while warm creates a sticky base layer that grabs onto the second coat for that fluffy white finish.

If you do not have a food processor, you can chop the almonds very finely by hand. I prefer the nuts to be small bits rather than large chunks so the dough stays together easily.

How to Serve This Chocolate Chip Snowball Cookies

These cookies are stunning when piled high on a festive plate or packed into clear bags for gifting. I love seeing the white powder get all over my fingers as I enjoy one with a hot mug of cocoa.

You can store them in an airtight container at room temperature for up to a week. The Chocolate Chip Snowball Cookies actually taste even better the next day once the flavors have had time to meld.

I love seeing you make my recipes, so please tag me on Pinterest when you share your photos!

Chocolate Chip Snowball Cookies Recipe

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• Author: Amelia Bryan
• Total Time: 45 min
• Yield: 39 servings
• Diet: Vegetarian

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Description

Buttery, tender snowball cookies filled with mini chocolate chips and almonds, double-rolled in powdered sugar for a melt-in-your-mouth treat.

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Ingredients

• 1 cup (226g) unsalted butter, halfway softened
• 1 1/2 cups (192g) powdered sugar, divided
• 1 1/2 tsp vanilla extract
• 2 cups (282g) all-purpose flour
• 1/4 tsp salt
• 1 pinch extra salt (1/8 tsp)
• 1 cup (160g) mini chocolate chips
• 3/4 cup (approx 85g) sliced almonds

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Instructions

1. Preheat your oven to 375 degrees F. Place the sliced almonds in a food processor and pulse until they are ground into small bits.
2. In a medium bowl, whisk together the flour and salt until thoroughly combined.
3. In the bowl of a stand mixer with the paddle attachment, cream the butter and 1/2 cup (64g) of the powdered sugar until just blended and creamy (do not over-beat).
4. Stir in the vanilla extract, then reduce speed to low and gradually mix in the flour mixture until just combined.
5. Add the mini chocolate chips and ground almonds, mixing until evenly distributed throughout the dough.
6. Scoop 1 tablespoon of dough at a time and roll into smooth balls. Place on an ungreased baking sheet.
7. Bake for 10-12 minutes until the bottoms are lightly golden. Allow cookies to cool on the pan for a few minutes until firm enough to handle.
8. Place the remaining 1 cup of powdered sugar in a bowl. Roll the warm cookies in the sugar to coat lightly, then place on a wire rack to cool completely.
9. Once fully cooled, roll the cookies in the powdered sugar a second time for a thick, snowy coating.

Notes

Ensure butter is not too soft or melted, as this will cause the cookies to spread. Store in an airtight container for up to one week.

• Prep Time: 20 min
• Cooling Time: 20 min
• Cook Time: 25 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120
• Sugar: 7g
• Sodium: 3mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 13mg

Keywords: Chocolate Chip Snowball Cookies, easy holiday cookies, snowball cookies recipe, buttery tea cakes, almond chocolate cookies