Chocolate Chip Snowball Cookies are an absolute delight – buttery, wonderfully light, and melt-in-your-mouth tender. Each bite is packed with miniature chocolate chips and finished with a generous dusting of sweet powdered sugar, creating a festive and irresistible treat.

Craving more variations of these beloved classics? Explore our Peppermint Snowball Cookies for a minty twist or stick to the timeless elegance of Mexican Wedding Cookies!

Irresistible Chocolate Chip Snowball Cookies: A Festive Favorite

Few cookies evoke the cozy feeling of home and holidays quite like snowball cookies. Known by many names – Russian Tea Cakes, Mexican Wedding Cookies, or simply Butterballs – their delicate, crumbly texture and signature powdered sugar coating make them a beloved treat worldwide. Our family, in particular, has a deep-rooted obsession with these delightful morsels. However, as staunch chocolate enthusiasts (our home frequently smells of freshly baked Chocolate Muffins and Chewy Chocolate Chip Cookies), we couldn’t resist combining the classic snowball with our favorite indulgence. The result? These extraordinary Chocolate Chip Snowball Cookies.

Imagine a cookie that literally melts in your mouth, leaving behind a delightful sweetness and the rich, silky taste of gooey chocolate. That’s precisely what you get with this recipe. We’ve taken everything you love about traditional snowball cookies and elevated it with the addition of miniature chocolate chips, creating a confection that’s both familiar and excitingly new. Whether you’re baking for a holiday gathering, a special occasion, or simply to satisfy a sweet craving, these chocolate chip snowballs are guaranteed to be a showstopper.

Key Ingredients for Perfect Chocolate Chip Snowball Cookies

Creating these delightful cookies is surprisingly simple, requiring only a handful of common pantry staples. The secret lies in using quality ingredients and following a few key techniques to achieve that signature melt-in-your-mouth texture.

• Butter: The foundation of any great snowball cookie is butter. For an unparalleled flavor and texture, always opt for real unsalted butter, not margarine or butter spreads. The richer the butter, the more flavorful and tender your cookies will be. Ensure your butter is at room temperature – soft enough to cream easily but not melted or greasy.
• Powdered Sugar: This recipe uses powdered sugar in two crucial ways. First, a portion is incorporated directly into the cookie dough, contributing to its fine, tender crumb. Second, the remaining sugar is used to coat the warm cookies, giving them their iconic snowy appearance and an extra layer of sweetness.
• Salt: A touch of salt is essential to balance the sweetness of the cookies and enhance the overall flavor profile. Don’t skip it; it truly makes a difference.
• Vanilla Extract: Just like with butter, the quality of your vanilla extract can significantly impact the final taste. A good-quality pure vanilla extract or vanilla bean paste will infuse your cookies with a warm, inviting aroma and deep, complex flavor.
• All-Purpose Flour: For the best results, it’s crucial to measure your flour correctly. Spoon the flour into your measuring cup and then level it off with a straight edge. Packing the flour can lead to dense, dry cookies, whereas properly measured flour results in a light and airy texture.
• Cornstarch: This is our “secret ingredient” for achieving that coveted melt-in-your-mouth texture. A small amount of cornstarch helps to tenderize the dough, creating a cookie that practically dissolves on your tongue.
• Pecans: Toasted pecans add a wonderful depth of flavor and a subtle crunch that complements the buttery dough. Toasting brings out their nutty essence. For uniform distribution and a perfect bite, we recommend pulsing them into small, even pieces in a food processor rather than simply chopping.
• Mini Chocolate Chips: Size matters when it comes to the chocolate in these snowballs! Regular-sized chocolate chips are too large and can disrupt the delicate structure of these cookies. Miniature chocolate chips blend perfectly into the dough, ensuring every bite has just the right amount of chocolatey goodness without overpowering the classic snowball texture.

How to Master Chocolate Chip Snowball Cookies

Follow these detailed steps for baking your perfect batch of chocolate chip snowball cookies. The visual cues in the images above correspond to these instructions:

1. Prepare the Pecans: Begin by preheating your oven to 350°F (175°C). Spread the pecans in a single, even layer on a baking sheet. Toast them in the preheated oven for 5 to 7 minutes, or until they become wonderfully fragrant. Keep a close eye on them to prevent burning, as nuts can toast quickly. Once toasted, remove them from the oven and allow them to cool completely. Transfer the cooled pecans to a mini food processor or a cutting board. Pulse them on the “chop” setting, or finely chop them by hand, aiming for very small, even pieces. Be careful not to over-process in the food processor, as pecans can quickly turn into butter.
2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the whisk attachment, or using a large bowl and a hand mixer, combine the room-temperature unsalted butter with 3/4 cup of the powdered sugar. Beat them together on medium speed for about 3 to 4 minutes, until the mixture is light, fluffy, and creamy. This creaming process is vital for the cookie’s tender texture.
3. Add Flavorings and Nuts: To the creamed butter mixture, add the vanilla extract, salt, cornstarch, and your finely chopped toasted pecans. Continue to beat on low speed until all the ingredients are well combined and the mixture is smooth.
4. Incorporate Flour and Chocolate Chips: Gradually add the all-purpose flour to the mixture, mixing on low speed until it is just combined. Be careful not to overmix the flour. Finally, gently fold in the mini chocolate chips. At first, the dough might appear sandy or crumbly, but persist with mixing until a thick, cohesive dough forms. Stop mixing as soon as the dough comes together to avoid developing the gluten too much.
5. Chill the Dough: This step is crucial for preventing the cookies from spreading too much during baking and for allowing the flavors to meld. Wrap the cookie dough tightly in plastic wrap and refrigerate it for at least 1 hour. For the best results and deepest flavor, chilling the dough for 12 hours (or even overnight) is highly recommended.
6. Form and Bake the Cookies: Once the dough is thoroughly chilled, measure out 1-tablespoon portions and roll them into compact balls. If at any point the dough becomes too warm and soft, place it back in the freezer for 10-15 minutes to firm up. Preheat your oven to 375°F (190°C). Line a light-colored baking sheet with a silicone baking mat for optimal results (see Note 1 in the recipe notes below). Arrange the cookie dough balls on the prepared baking sheet, leaving about an inch between each. Bake for 7 to 11 minutes, or until the edges are very lightly golden and the cookies are set.
7. Cool and Double Dip in Powdered Sugar: Remove the cookies from the oven and let them stand on the baking sheet for 3 to 5 minutes to firm up slightly. Then, carefully transfer them to a wire cooling rack. Let them cool for another 2 to 3 minutes – they should still be warm to the touch.
8. First Powdered Sugar Coat: Place 1 cup of powdered sugar in a shallow bowl (add more if needed). While the cookies are still warm, gently roll each cookie in the powdered sugar until it’s completely coated. Return the coated cookies to the wire cooling rack.
9. Second Powdered Sugar Coat: Allow the cookies to cool for a few more minutes, ensuring they are still slightly warm but not hot. Roll them in the powdered sugar again for a second, more thorough coating. This double-dipping technique ensures a beautiful, even, and decadent layer of powdered sugar that truly makes them “snowball” cookies.

Expert Tips for the Best Chocolate Chip Snowball Cookies

Achieving bakery-quality snowball cookies is easy with a few simple tricks. Pay close attention to these details, and your cookies will turn out perfectly every time:

• Mind Your Butter Temperature: It’s critical that your butter is at room temperature – soft but never melted or warm. Melted or overly softened butter contains too much liquid, which will cause your cookies to spread excessively in the oven, resulting in flat and crispy rather than tender cookies.
• Don’t Skip the Chilling Process: Chilling the dough is non-negotiable for snowball cookies. It allows the butter to firm up completely, preventing the cookies from spreading too much and ensuring they hold their shape. More importantly, chilling allows the flavors to deepen and meld, resulting in a more complex and delicious cookie. Aim for at least 1 hour, but 12 hours will yield superior results.
• Perfectly Pulse the Pecans: For a delightful texture where pecan bits are evenly dispersed without being too chunky, use a mini food processor to pulse the toasted pecans. This method ensures consistent small pieces. However, exercise caution: pulse in short bursts and watch closely! Over-pulsing can quickly turn your nuts into a paste, which isn’t what we want for these cookies.
• Utilize a Silicone Baking Mat (Silpat): When it comes to baking these delicate cookies, a silicone baking mat (like a Silpat) is your best friend. In extensive testing, silicone mats consistently outperformed parchment paper, preventing excessive spreading and overly browned bottoms. They provide a gentle, even heat distribution. Avoid greasing your sheet pan, as the butter in the cookies is sufficient and added grease can encourage spreading.
• Embrace the Double Dip in Powdered Sugar: The iconic “snowball” appearance and delightful texture come from a generous coating of powdered sugar. For the best visual appeal and taste, double dip your cookies. Roll them once while they are slightly warm (but not hot) to allow the sugar to adhere and melt slightly, creating a base layer. Let them cool a bit more, then roll them a second time. This ensures a thick, thorough, and beautiful powdered sugar coating that makes these cookies truly irresistible.

Freezing Chocolate Chip Snowball Cookies for Later

These cookies are perfect for making ahead, as they freeze exceptionally well, either as unbaked dough or after baking. Freezing the unbaked dough is often preferred as it allows for freshly baked cookies on demand!

• Freezing Unbaked Dough:
  1. Shape the dough into individual 1-tablespoon balls as directed in the recipe.
  2. Place the dough balls in a single layer on a parchment-lined baking sheet.
  3. Freeze them for 1-2 hours, or until solid.
  4. Once frozen solid, transfer the dough balls to an airtight freezer-safe bag or container. Label with the date.
  5. When ready to bake, defrost the dough balls overnight in the refrigerator. Bake as directed in the recipe, adding an extra minute or two to the baking time if needed, as they will be very cold.
• Freezing Baked Cookies:
  1. After baking, roll the cookies in powdered sugar while they are slightly warm, as instructed.
  2. Allow the cookies to cool completely on a wire rack.
  3. Once cool, place the cookies in a single layer on a baking sheet and freeze until solid.
  4. Transfer the frozen, coated cookies to an airtight freezer-safe container or bag, separating layers with parchment paper to prevent sticking. Label and date.
  5. To thaw, simply place the cookies at room temperature for 1-2 hours. For the best presentation and taste, roll them in a fresh batch of powdered sugar a second time before serving.

More Delicious Cookie Recipes to Explore

If you’ve fallen in love with these Chocolate Chip Snowball Cookies, you’ll certainly enjoy these other fantastic cookie recipes from our collection:

• Chewy Chocolate Chip Cookies: Our go-to recipe with a special “secret” ingredient for extra chewiness.
• Snickerdoodles: Soft, pillowy, and perfectly spiced – a true classic.
• Thumbprint Cookies: Elegant raspberry-almond flavored cookies that are as beautiful as they are delicious.
• Cake Batter Cookies: Fun, colorful, and loaded with sprinkles, these taste just like cake in cookie form.
• Meringue Cookies: Light, airy, and delightfully crunchy, these delicate cookies practically melt in your mouth.

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Chocolate Chip Snowball Cookies Recipe

By
Chelsea Lords

Chocolate Chip Snowball Cookies are buttery, light, and flaky, filled with miniature chocolate chips and dusted with powdered sugar.

Prep Time:
20 minutes

Cook Time:
10 minutes

Chilling Time:
1 hour

Total Time:
1 hour 30 minutes

Yields:
31 snowballs

Equipment

• Stand mixer
• Sheet pan (15″ x 10″) (lined with a silicone baking mat)

Ingredients

• 1/3 cup pecans
• 1 cup unsalted butter (room temperature)
• 2-1/4 cups powdered sugar (divided)
• 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 1-3/4 cups all-purpose flour
• 3/4 cup mini chocolate chips

Instructions

1. Prepare Pecans: Preheat oven to 350°F (175°C). Spread pecans in an even layer on a sheet pan. Bake for 5–7 minutes, or until fragrant. Watch carefully to avoid burning. Remove from oven and allow to cool completely. Transfer to a mini food processor or cutting board and pulse on the “chop” setting, or finely chop by hand. You want small pieces, but avoid over-pulsing into butter.
2. Cream Butter & Sugar: In a stand mixer bowl with the whisk attachment (or using a hand mixer in a large bowl), combine the room-temperature butter and 3/4 cup of the powdered sugar. Cream together until light, fluffy, and creamy, about 3–4 minutes.
3. Add Flavorings: Add the vanilla extract, salt, cornstarch, and chopped toasted pecans. Beat until well combined.
4. Incorporate Dry Ingredients: Gradually add the flour, mixing slowly until just combined and smooth. Finally, gently fold in the mini chocolate chips. The mixture may appear sandy and crumbly at first, but keep mixing until a thick dough forms. Avoid overmixing once combined.
5. Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or preferably 12 hours for best results.
6. Preheat & Form Cookies: Once chilled, measure out cookie dough into 1-tablespoon balls. If the dough gets too warm, briefly chill it in the freezer for 10–15 minutes. Preheat oven to 375°F (190°C). Line a light-colored sheet pan with a silicone baking mat (see Note 1).
7. Bake: Bake for 7–11 minutes. Remove from the oven, let stand on the tray for 3–5 minutes, then transfer to a wire cooling rack. Let cool for 2–3 minutes.
8. First Powdered Sugar Roll: Add 1 cup powdered sugar to a shallow bowl (add more as needed). Roll the warm cookies in the powdered sugar until coated, then return to the wire cooling rack.
9. Second Powdered Sugar Roll: Let cookies cool a few more minutes (they should still be slightly warm), then roll in the powdered sugar again for a thorough coating.

Recipe Notes

Note 1: Baking Surface: We tested this recipe with an unlined pan, parchment paper, and a silicone baking mat. The cookie bottoms turned out best using the silicone baking mat, which helps prevent over-browning and ensures even baking. Lighter-colored pans also yield superior results.
Nutrition Note: The nutrition information provided includes 1-1/2 cups of powdered sugar used for coating the baked cookies. Actual sugar consumed may vary, which will affect the final nutritional values.
Storage: Store Chocolate Chip Snowball Cookies in an airtight container at room temperature. Re-roll in additional powdered sugar as needed to refresh their appearance. They are best enjoyed within 1-3 days for optimal freshness.

Nutrition

Serving: 1 serving | Calories: 155 kcal | 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

Nutrition information is automatically calculated, so should only be used as an approximation.