Buttery, nutty, and a touch crumbly, snowballs are among the most loved of Christmas cookies. The addition of chocolate chips puts them over the top. The recipe is a Yummly original created by Sara Mellas.
Satisfy your sweet tooth with this easy-to-make recipe for Chocolate Chip Holiday Snowball Cookies.
1. Info for Chocolate Chip Holiday Snowball Cookies
- Cook Time: 40 min
- Total Time: 40 min
- Servings: 32
- Calories: 152.53 kcal
2. Ingredients for Chocolate Chip Holiday Snowball Cookies
- 1 cup pecans (or walnuts)
- 1 cup unsalted butter (softened, cut into pieces)
- 3/4 cup powdered sugar
- 1/2 tsp. salt (scant)
- 1 1/2 tsp. vanilla extract
- 2 cup all-purpose flour
- 1/3 cup miniature chocolate chips
- 1 1/2 cup powdered sugar
Finely chop the pecans. Place the butter and powdered sugar in the bowl of a stand mixer. Beat on low speed to blend, then increase speed to medium and beat until soft and light. Add pecans and beat until distributed, scraping down the sides of the bowl as needed. Add the salt, vanilla, and flour and beat on low speed to blend. Add the chocolate chips and beat on low speed until distributed, scraping sides of bowl as needed.
Line two baking sheets with parchment paper.
Scoop 32 portions of dough, shape each into a ball, and place on the prepared baking sheets 1 inch apart. (These cookies don’t spread during baking.) Chill the pans in the refrigerator while oven preheats.
Preheat the oven to 300°F.
Bake the cookies on upper-third and lower-third racks of oven, switching pan positions halfway through cook time, until cookies feel firm to the touch and are golden on the undersides, 28-30 minutes.
Check to see that cookies are done. Remove from oven or add time as needed.
Let cookies cool on baking sheets for 5 minutes.
Place the powdered sugar in a medium bowl. Roll a few warm cookies at a time in powdered sugar, then transfer to cooling racks. The sugar will appear to melt into the cookies. Let cool completely, about 30 minutes.
Roll the cool cookies again in powdered sugar. This time, the sugar will remain on the cookies’ surface.
Serve the cookies immediately, or store in an airtight container at room temperature up to 3 days, or freeze up to 1 month.