Chocolate Chip Snowball Cookies
Buttery, melt-in-your-mouth snowball cookies dotted with mini chocolate chips and finished in a soft powdered sugar coat. Perfect for gifting or a cozy treat.
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Servings:
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup powdered sugar for the dough
- 2 tsp pure vanilla extract
- 0.5 tsp fine salt
- 1 tbsp cornstarch for extra tender texture
- 2.25 cup all-purpose flour scoop and level
- 1 cup mini chocolate chips
- 1 cup powdered sugar, for coating for rolling, plus more if needed
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- Beat butter and 1/2 cup powdered sugar until light and creamy, about 2 minutes.
- Mix in vanilla and salt until combined.
- Add flour and cornstarch. Mix on low just until a soft dough forms.
- Fold in mini chocolate chips. Chill dough 10 minutes if sticky.
- Scoop dough into 1-tablespoon portions and roll into balls. Arrange 2 inches apart on sheets.
- Bake 11–13 minutes, until tops are set and bottoms are lightly golden.
- Cool 5 minutes. Roll warm cookies in powdered sugar. Cool fully, then roll again for a thicker coat.
Notes
Variation: Swap 1/2 cup of the mini chips for finely chopped toasted pecans for a nutty crunch. Storage: Keep in an airtight tin at room temperature for up to 5 days, or freeze baked cookies (uncoated) for 2 months; thaw and sugar-coat before serving.
This recipe is an original creation inspired by classic Chocolate Chip Snowball Cookies flavors. All ingredient ratios and instructions are independently developed.