Chocolate Chip Snowball Cookies are the perfect festive treat to add to your holiday cookie plate. They’re butter, soft, loaded with chocolate and super easy to make.
Chocolate Chip Snowball Cookies
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‘Tis the season for all the cookies, including these Chocolate Chip Snowball Cookies! Guys, these are the easiest cookie to make! You don’t even need eggs. And how fun that they look like they’re covered in snow. They’re perfect for winter time and all your holiday parties.
What are Snowball Cookies?
These cookies are also known Mexican Wedding Cookies or Russian Teacakes. I guess they serve them at Mexican weddings and tea time in Russia? I don’t know. They are definitely worthy and delicious enough to be served then though. I’m not quite sure if it was the Russians who shared it with the Mexicans or the Mexican who passed it to the Russians. All that matters is that these little cookies are so easy and so yummy.
The traditional version has only pecans mixed in but I’m a chocoholic so the addition of mini chocolate chips was a definite must. The only other ingredients required are butter, powdered sugar, salt, vanilla, and flour. That’s it! Kind of weird it has no eggs or leaving agents but that’s okay with me! Since I’m pregnant and not supposed to eat things with raw eggs it’s the perfect dough for eating and man I have missed eating cookie dough.
How to make Snowball Cookies:
Like with any cookie, you need to start out with softened butter. The best way to get the proper temperature butter is to just leave it on the counter for 20-30 minutes. Any longer and it will be too soft. You can do it in the microwave but I find that that method usually leads to making it too soft unless you keep a really close eye.
You’ll beat your butter with an electric mixture until creamy and then add in the sugar, salt, and vanilla. Unlike your typical chocolate chip cookie, this recipe uses powdered sugar, not granulated. It also doesn’t have that much sugar in the dough. This is because you’ll be rolling the cookie in powdered sugar when done and that balances the sweetness perfectly.
Next, mix in the flour and the pecans. If you want to go nut free you can definitely leave them out but the nutty flavor is really yummy. The last step is to fold in the chocolate chips.
To portion out the dough I used a small cookie scoop that is 2 teaspoons and scooped out a heaping scoop. Roll the dough into a ball and place 2 inches apart on baking sheet. These cookies have so much butter that you don’t really need baking mats or need to grease the pan.
How long to bake Snowball Cookies?
As with any cookies, you don’t want to over bake them. These cookies take only 8-10 minutes. Once you see the bottom edges start to change in color it’s time to take them out. You’ll then immediately dust them with powdered sugar and let them sit on the pan for 5 minutes before removing and letting cool on a cooling rack.
The powdered sugar seeps into the warm cookie so once the cookies have cooled completely, roll them in powdered again. This gives them the classic “snowball” look and add just enough sweetness.
HERE ARE A FEW MORE COOKIE RECIPES THAT YOU ARE SURE TO ENJOY:
- Rocky Road Cookies
- Bakery Style Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
- Oatmeal Chocolate Chip Cookies
- Mexican Hot Chocolate Cookies
TOOLS USED TO MAKE THESE CHOCOLATE CHIP SNOWBALL COOKIES:
Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (8 years ago) and they are in great condition. I use them all the time for cakes, cookies, roasting vegetables, baking chicken…
Baking & Cooling Rack– Oven & dishwasher safe. I use this to cook all kinds of meat and anything you want crispy. Also great for cooling cookies.
Non-Stick Baking Mats– This cookie is so buttery you don’t need to grease a pan or really use baking mats but I like how cookies bake up on them.
Chocolate Chip Snowball Cookies
- 1 cup salted butter , softened
- 1 cup powdered sugar , divided
- 1/4 teaspoon salt
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1/3 cup pecans chopped
- 1 1/3 cups mini chocolate chips
- Preheat oven to 375 degrees F.
- Beat butter, 1/2 cup powdered, and salt until creamy. Beat in the vanilla and then the flour and pecans.
- Scoop dough into 1 tablespoon portions and roll into a ball. Place on an ungreased baking sheet. Bake for 8-10 minutes until edges are just barely browned.
- Sift powdered sugar over the cookies as soon as they come out of the oven. Let cookies cool on the pan for 5 minutes and then move to a cooling rack. Once cooled completely, roll in a bowl of the remaining 1/2 cup powdered sugar.
- Store in an airtight container once cooled.