It’s not Christmas without snowballs! These mini chocolate chip snowball cookies are a classic. Made without nuts or eggs, they’re a great school-safe treat too!
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar, divided
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 1 cup chocolate chips (or mini)
- Preheat the oven to 375 F and line two baking sheets with parchment paper. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter with 1/2 cup of the powdered sugar until soft and fluffy. Add the flour, salt and vanilla extract, and beat on medium until just combined. Add in the chocolate chips and mix on low for about 15 seconds.
- Scoop out the dough and roll into 1 tablespoon sized balls and place them on a lined cookie sheet, about 2 inches apart. Once all of the balls are lined up on the sheet, place the entire cookie sheet into the fridge for 5 minutes, before removing and placing into the oven to bake, for 11-12 minutes, or until the edges are lightly browned.* Allow the cookies to cool for 5 minutes on the warm baking sheet before rolling them, one at a time, in the remaining 1/2 cup of powdered sugar and placing them on a cooling rack to cool completely.
Cookies should be completely cooled before placing them in an airtight container, in an even layer, to store for 1-2 weeks at room temperature, or up to 2 months in the freezer. Separate layers with a piece of parchment paper.
*You can also bake the cookies without chilling the pan for 5 minutes, but I like to do this to ensure that the mounds are nice and tall, with no chance of spreading.
- Category: sweets
- Method: bake
Keywords: mini chocolate chip snowball cookies // snowball cookies no nuts // cookies with mini chocolate chips