This batch of Chocolate Chip Snowball Cookies became a winter staple the first time I baked them for a neighborhood cookie swap. The idea of the classic melt-in-your-mouth snowball — round, buttery, and coated in powdered sugar — combined with tiny bursts of chocolate was irresistible. I discovered this particular mix of ingredients during an afternoon when I wanted something approachable yet elegant to bring along to a family gathering. From the first bite, the crumbs that cling to your chin and the soft center that almost dissolves make these cookies one of my favorite simple luxuries.

These cookies are special because they feel like an indulgence but are surprisingly easy to make. The dough comes together quickly with pantry staples, and the addition of mini chocolate chips gives a playful texture and flavor contrast without overpowering the delicate dough. I remember watching my kids sneak cookies off the cooling rack, powdered sugar on their noses, and insisting I stash a few for lunch boxes. They’re delicate, buttery, and just sweet enough — the kind of treat that brings people together around the plate.

Ingredients

• Unsalted butter — 1 cup (softened): Use a high-quality unsalted butter such as Kerrygold or Plugrá for the best flavor. Softened means it yields slightly when pressed but still holds shape; this creates a tender, flaky crumb.
• Powdered sugar — 1/2 cup plus additional for rolling: Confectioners' sugar dissolves into the dough for a smooth texture; keep about 1 cup extra in a small bowl to roll the warm cookies in for that classic snowy finish.
• Vanilla extract — 1 teaspoon: Pure vanilla adds warmth and depth; avoid imitation flavoring for best aroma.
• All-purpose flour — 2 1/4 cups: Spoon into the cup and level off for an accurate measure. The flour gives structure while the butter keeps them tender.
• Salt — 1/2 teaspoon: Balances sweetness and enhances the butter's flavor; use fine sea salt or table salt.
• Mini chocolate chips — 1 cup: Mini chips distribute more evenly through the dough so each bite has chocolate — I like Ghirardelli or Nestlé Toll House mini chips.

Instructions

Preheat and prepare: Preheat your oven to 375°F. Line two cookie sheets with parchment paper so cookies bake evenly and release easily. Set racks to middle positions so the cookies brown gently without burning. Cream butter and sugar: In a medium bowl, beat 1 cup softened unsalted butter with 1/2 cup powdered sugar and 1 teaspoon vanilla using an electric mixer on medium speed until light and fluffy — about 2 to 3 minutes. Properly creamed butter traps tiny air pockets that give a delicate crumb. Add dry ingredients: Reduce speed and add 2 1/4 cups all-purpose flour and 1/2 teaspoon salt. Mix until the dough just comes together and looks slightly shaggy; avoid overmixing so the cookies stay tender. Stir in 1 cup mini chocolate chips by hand to distribute them without crushing the chips. Chill if necessary: If the dough feels too soft to shape, cover and chill for 15–30 minutes. Slightly firmer dough makes rounder cookies and helps them keep shape while baking. Scoop and bake: Scoop tablespoon-sized balls of dough (about 1 level tablespoon) and place them 1 1/2 inches apart on the prepared cookie sheets. Bake for 7–10 minutes until the bottoms are just slightly brown and the tops look set. Watch closely during the last two minutes — they can go from perfect to overbaked quickly. Cool and coat: Remove cookies from the oven and allow to cool for 1–2 minutes on the sheet. While still warm but not piping hot, roll each cookie in a small bowl with about 1 cup powdered sugar until well coated. Transfer to a wire rack to cool completely; this step seals in the buttery flavor and creates the classic snowy exterior.

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze uncoated baked cookies on a tray until firm, then transfer to a freezer-safe bag and freeze for up to 3 months. To serve from frozen, let thaw at room temperature and roll lightly in powdered sugar to revive the snowy look. If you prefer to freeze dough, shape the tablespoon portions on a tray, freeze until firm, then bag them; bake from frozen adding 1–2 minutes to the bake time.

Ingredient Substitutions

Want to modify? Swap mini chocolate chips for finely chopped dark chocolate for a richer feel (use a 1:1 ratio). For a nuttier version, fold in 1/2 cup finely chopped toasted pecans or walnuts, reducing chips to 3/4 cup. To make them slightly less sweet, roll in a mixture of powdered sugar and a pinch of cocoa powder for a dusted chocolate finish. Note that swapping butter for margarine will change flavor and texture, so I recommend real butter for the classic melt-in-your-mouth result.

Serving Suggestions

Serve these on a festive cookie platter alongside shortbread and ginger snaps, or tuck a few into small boxes tied with ribbon as gifts. They pair beautifully with a hot cup of coffee or a mug of cocoa. For a party, plate them on parchment with fresh berries and citrus slices for contrast — the bright acidity complements the buttery cookie and chocolate chips.

Cultural Background

The snowball cookie is a beloved classic in many baking traditions, often appearing around winter holidays because the powdered sugar resembles fresh snowfall. Variations like Russian tea cakes and Mexican wedding cookies share a heritage of nutty, buttery dough rolled in confectioners’ sugar. Adding mini chocolate chips is a modern American twist that adds crowd-pleasing chocolate pockets while keeping the delicate texture of the original.

Seasonal Adaptations

In winter, add a pinch of cinnamon or nutmeg to the dough for warmth. For spring, fold in 1/4 cup of dried cranberries with white chocolate chips instead of minis. In summer, a squeeze of orange zest brightens the dough and pairs nicely with dark chocolate chips. These small seasonal swaps let you adapt the same base dough for different celebrations.

Meal Prep Tips

To prep for the week, shape dough into tablespoon-size balls and freeze on a tray. When ready to bake, place frozen portions on the cookie sheet and add 1–2 minutes to the bake time. This makes fresh-baked cookies available on short notice and helps with portion control for packed lunches or dessert trays. Use airtight containers and separate layers with parchment to prevent sticking and preserve the powdered sugar coating.

These Chocolate Chip Snowball Cookies are proof that simple ingredients handled with care make memorable treats. Whether you’re baking for a crowd or craving a tender, chocolate-studded cookie, this method delivers dependable results and plenty of compliments. Enjoy the little ritual of rolling them in powdered sugar — it’s the final flourish that makes them feel like a celebration.