It’s beginning to look A LOT like Christmas! Are you singing along with me? This is truly one of my favorite times of the year and I’ve been baking and decorating nonstop for the past couple weeks. I have to spread it out a bit so I don’t get my “tinsel in a tangle.” I hope you’ve been blaring the Christmas music and getting ready for this special time as well!
Today I’m sharing some yummy Chocolate Chip Snowball Cookies. They’re filled with little bursts of chocolate, dusted with powdered sugar and they literally melt in your mouth! They’re so simple and come together in no time at all. Absolutely delicious and so festive for this time of year!
I was so excited to participate in The Great Food Blogger Cookie Swap this year and made them for this special occasion. Take a minute to check out what the Cookie Swap is all about and read about the great cause we’re all supporting by participating in this wonderful event. Baking to help make a difference? Yep, I’m in!
If you haven’t already done all of your holiday baking, you’ll need to check out the big round-up posts of all of the bloggers’ cookie recipes from the event. We had so many bloggers participate that they had to split it into two posts! Here’s the 1st one – and here’s the second! Happy Holidays everyone!
Chocolate Chip Snowball Cookies
Melt-in-your-mouth cookies dusted with powdered sugar and filled with little bursts of chocolate!
- Yield: 36 1x
Ingredients
- 3 sticks butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- Powdered sugar, for sifting onto cookies
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Beat butter, sugar, vanilla and salt in mixing bowl until combined and creamy.
- Gradually add in the flour and the chocolate chips.
- Use a tablespoon to scoop out the dough and roll into 1 inch balls; place on ungreased cookie sheets.
- Bake for 10-12 minutes or until cookies are lightly browned.
- Remove from oven and sift powdered sugar over hot cookies on baking sheets.
- Cool on baking sheets for about 8-10 minutes; remove to wire racks to cool completely
- Sprinkle with additional powdered sugar.
- Store in airtight containers.
Nutrition
- Calories: 5913
- Sugar: 303
- Sodium: 1264
- Fat: 379
- Saturated Fat: 234
- Unsaturated Fat: 120
- Trans Fat: 11
- Carbohydrates: 622
- Protein: 56
- Cholesterol: 729
These are my favorite kind of cookie! Love your photos, so pretty!
Thanks, Sheena!
Yum! I am going to have to try these for my family this year.
I’m sure they would enjoy them, Tonia!
How fun! These are perfect for the holidays!
Thank you, Annie!
I’m new to this whole snowball cookie thing.. I don’t think we ate them growing up.. or if we did, we called them something else! But they look delicious!!
I’ve been seeing different versions all over too, Beth. They are very good!
Oh I sure am singing along with you. I love that song! And I love these cookies – so festive and so tasty!
We have a radio station here in the area that plays Christmas music all day – every day up until Christmas. Have it tuned in each and every day!
I was the lucky recipient of these amazing cookies! Sara they were awesome. I’ve been waiting for today to finally get the recipe! I will be making these for sure! Thank you again. I will be adding your link to my site soon.
Lisa, you are so sweet. I’m so glad you enjoyed them. I prayed that they would make the trip. Thanks so very much for stopping by and saying hello! You made my evening!
Simple and beautiful! I love easy Christmas baked goods 🙂
Me too, Kacey!
When a recipe starts with three sticks of butter, you know it’s going to be good! I love the way you cook, Sara. These cookies look delicious!
I think that’s why Ree Drummond is my hero, Andi. She loves butter as much as I do. LOL Thanks for the sweet comments!
Those look so darn good, wish I was a decent baker…sighs. I will have to try these somehow. Thanks for sharing and stopping by from Tickle my Tasebuds Tuesday
Karen, I have faith in you. YOU CAN do this. Trust me. Good luck – I hope you try them!
I love these cookies and the fact that you added chocolate chips!
Thanks, Ginny. I like chocolate in just about. . .well. . .everything.
My son would love these! Thank you for linking up to Party Time and we hope to see you again next week!
These look so good!!! I’m definitely going to try these!
I hope you do, Elizabeth!
Hi Sara,
Great looking recipie, could you tell me how much 3 sticks of butter is in a weight as I’m english and not sure how much i need to make these.
Many thanks
1 1/2 cups or 24 tablespoons. I hope that helps! Good luck!
Help! I want to make these before my company gets to town. Am I able to freeze these? And if yes, at what stag should they be frozen, before I cook them or after?
Hi Holly! Yes, you can freeze these cookies! Freeze them baked, after you roll them in the confectioner’s sugar. They can be kept frozen for up to two months. When you’re ready to eat them, take them out to thaw, roll them once more in confectioner’s sugar and then serve!
Hi these look delicious. I wanted to bake these and send them overseas, and I’m worried they won’t last! Any thoughts?
Gosh, it’s so hard to say. I have sent these in the mail, but they have normally arrived at the recipient within a day or two. You could possibly try and wrap them in addition to putting them in a covered container.
Great thanks for letting me know :). I couldn’t see anywhere how long they last in air tight container. Due to time Id like to make these a few weeks in advance. Do you know how long they last and if they freeze well??
Hi Marissa, the cookies can be frozen for up to 1 month. They may lose a bit of the powdery appearance when thawed but can always be rolled again in powdered sugar to restore the appearance.