Name: Chocolate Chip Snowball Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup unsalted butter (room temperature); ½ cup confectioners sugar; 1 ½ teaspoons vanilla extract; 2 ¼ cups all-purpose flour; ½ teaspoon salt; 1 cup mini semi-sweet chocolate chips; 1-2 cups additional confectioners sugar (for rolling)

These chocolate chip snowball cookies are an incredible mash-up of melt-in-your-mouth shortbread and classic chocolate chip cookies. They’re buttery, tender, and coated in a blanket of sweet powdered sugar—perfect for the holidays or anytime you’re craving a simple, nostalgic treat.

Chocolate chip snowball cookies in a bowl. The cookies are coated in powdered sugar, and a halved cookie on top shows the interior full of mini chocolate chips.

If you’re already a fan of my pecan snowball cookies, chocolate snowball cookies, or Christmas snowball cookies with M&Ms, this version might be your new favorite. No nuts here—just a rich, buttery cookie packed with mini chocolate chips in every bite.

These are great for baking with kids, sharing at cookie swaps, or tucking into holiday gift boxes. The dough is easy to handle, and the double sugar roll gives them that classic snowy look.

You only need a handful of ingredients, one bowl, and less than 30 minutes to make these mini chip snowball cookies. Whether it’s your first time baking snowballs or you’re adding another variation to your cookie tray, these snowball chocolate chip cookies deserve a spot in the rotation.

Snowball cookies with chocolate chips coated in confectioners sugar on a dark patterned tray arranged in neat rows.

Why you’ll love this recipe

Buttery cookies with pops of mini chocolate chips in every bite.
No eggs, no nuts, just simple pantry staples.
Great for holiday trays, cookie swaps, or make-ahead gifts.
Easy to bake and fun to roll in confectioners sugar.
Freezes well, so you can make them ahead of time.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead image of labeled baking ingredients including a bowl of confectioners sugar, a bowl of mini chocolate chips, a bowl of all-purpose flour, a bottle of vanilla extract, a spoonful of salt, and two sticks of unsalted butter.

Unsalted Butter: Make sure it’s fully softened for easy mixing and smooth dough.
Confectioners Sugar: Also called powdered sugar, it’s used in both the dough and for the coating.
Vanilla Extract: Adds warmth and depth of flavor to the dough.
All-Purpose Flour: The base of the dough. Be sure to measure accurately for best texture.
Mini Chocolate Chips: Smaller chips mix more evenly into the dough.
Salt: A small amount balances the sweetness and brings out the buttery flavor.

Jaclyn’s Kitchen Faves

Using a cookie scoop makes baking so much easier and ensures perfectly uniform cookies every time! I love my set of 3 scoops—they’re perfect for making cookies of all sizes.

How to Make Snowball Cookies with Chocolate Chips

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Cream the butter, confectioners sugar, and vanilla together until light and fluffy (about 3–5 minutes). Mix in the flour and salt gradually until a dough forms, scraping down the bowl as needed. Stir in the mini chocolate chips.

Side-by-side images showing the progression of making chocolate chip snowball dough. Left image: pale dough in a mixing bowl, chocolate chips in a separate bowl, and beaters beside it. Right image: the same dough with mini chocolate chips fully mixed in, next to a white spatula.

Step 2: Scoop dough my the Tablespoon roll into balls, then place on a prepared baking sheet about 1 inch apart.

Step 3: Bake as directed in the recipe card below, just until the bottoms are lightly golden. Cool for 3–5 minutes.

Two metal baking sheets lined with parchment paper. Left image: raw chocolate chip cookie dough balls evenly spaced before baking. Right image: the same cookies after baking, slightly golden and puffed.

Step 4: Roll the warm cookies in confectioners sugar, then let cool completely on a wire rack. Once cooled, roll again in fresh sugar for a thicker coating.

Left image: a hand rolling a baked chocolate chip cookie ball in powdered sugar. Right image: sugar-coated cookies arranged on a wire cooling rack, dusted with additional powdered sugar.

Storage

Countertop: Store cookies in an airtight container at room temperature for up to 1 week.

Freezer: Flash-freeze uncoated cookies in a single layer for about an hour, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and roll in confectioners sugar before serving. If already coated, you can still freeze them—just give them an extra sugar roll after thawing to freshen them up.

Several chocolate chip snowball cookies dusted with powdered sugar are arranged on a metal cooling rack. The cookies are round with a light golden color and specks of chocolate chips visible through the sugar coating.

Tips for the Best Snowballs

Use a cookie scoop for even sizing.
Don’t overbake—edges should stay pale and bottoms just golden.
If dough is difficult to handle, pop it in the fridge to chill for a bit.
Make sure you use mini chips as they work best in this recipe.
Roll cookies in sugar while warm so it sticks better.
Swap in fresh confectioners sugar if it gets clumpy while rolling.

Close-up of a hand picking up a chocolate chip snowball cookie from a dark, patterned tray. The cookie is round, golden, and covered in powdered sugar. Several more cookies are visible on the tray.

More Incredible Cookie Recipes

If you’re planning your holiday baking, don’t miss my full list of Christmas cookie recipes for more festive ideas.

Close-up image of chocolate chip snowball cookies, with one cut open to show the soft, crumbly inside filled with chocolate chips. The cookies are coated in powdered sugar.

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