Chocolate Chip Pecan Snowball Cookies (The Best Christmas Butter Balls Ever!)

Soft, buttery, melt-in-your-mouth cookies that taste like holiday magic.

There’s a funny story behind these cookies — they became a family favorite completely by accident. Back in 9th grade, I was randomly assigned Italy for a cookie-baking project, and after searching for something that felt festive and classic, I stumbled on these buttery little snowballs. My family fell in love with them instantly, and over the years I’ve tweaked the recipe to absolute perfection.

Now, I only make them during the holidays, which makes them feel even more special. Every December, they’re the first cookies to disappear off the dessert tray — and yes, we still end up fighting over the last one.

Ingredients

• 1 cup + 2 tbsp softened butter

• ½ cup granulated sugar

• ½ cup confectioners’ sugar (plus extra for rolling)

• 1 tsp salt

• Splash of vanilla extract (measure with your heart 💛)

• 2½ cups all-purpose flour

• ¾ cup semi-sweet chocolate chips (try mixing dark + semi-sweet for extra richness)

• Handful of chopped pecans

Directions

1. In a stand mixer, cream together butter and granulated sugar until smooth and fluffy.

2. Add vanilla and mix again.

3. Slowly add in flour and salt. The dough will look dry—keep mixing for several minutes. If it still seems too crumbly after 5 minutes, add a tiny splash of melted butter.

4. Add in the confectioners’ sugar and mix until just combined.

5. Stir in the chopped pecans and chocolate chips.

6. Cover and refrigerate for at least 30 minutes.

7. Preheat oven to 400°F.

8. Roll dough into small balls and place on a parchment-lined baking sheet.

9. Bake 10–12 minutes, just until the bottoms are lightly golden.

10. Let cookies cool slightly, then roll them in confectioners’ sugar for that classic snowy finish.

Tip: These store beautifully in an airtight tin and make the perfect holiday gift.