Pistachio Mini Chip Snow Ball Cookies
A melt-in-your-mouth holiday treat. These Pistachio Mini Chip Snow Ball Cookies are light and buttery with a hint of chocolate in every bite. They are festive and everyone always loves them!
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Pistachio Mini Chip Snow Ball Cookies is a holiday goodie I’ve made every Christmas for more than a decade. They are so easy and you only need a few ingredients. The texture is delicate and buttery, and not too sweet; almost like a short bread cookie only softer. A dusting of powdered sugar makes these look and taste extra special. It’s just not Christmas without these festive little snow ball treats.
These are a great cookie to gift your neighbors, coworkers, friends and family. Take these to a cookie exchange, or just make a batch for yourself to get in the holiday spirit.
What Are Snow Ball Cookies?
Classic Snow Ball Cookies (also known as Russian Tea Cakes and Mexican Wedding Cake) are traditionally made with butter, flour, pecans, and/or walnuts, hazelnuts, and almonds. Powdered sugar is usually the final touch to give these a beautiful presentation.
My recipe is a little less traditional. I use eggs, pistachios, and mini chocolate chips. The eggs create a chewier cookie yet still tender, buttery, and light. If you want to keep the recipe egg-free, simply leave out the eggs and they’ll still turn out delicious. I also love the touch of chocolate from the mini chocolate chips, and the pistachios add a nice texture and nutty flavor.
If you need a quick and easy treat to share this holiday season, you will not be disappointed with these Pistachio Mini Chip Snow Ball Cookies.
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Let’s eat!🤍
Pistachio Mini Chip Snow Ball Cookies
Ingredients
- 3 sticks softened butter
- 3/4 cup powdered sugar
- 1 tbsp pure vanilla extract
- 2 eggs
- 1/2 tsp salt
- 3 cups all-purpose flour
- 1 1/2 cups mini chocolate chips
- 1/2 cup finely chopped pistachios I use store-bought roasted and lightly salted
- powdered sugar for sprinkling on top
Instructions
Preheat oven to 375°F and prepare two large sheet pans with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat butter and 3/4 cup powdered sugar until creamy. Beat in eggs and vanilla extract. The mixture might be a little lumpy and that's ok.
- Add in flour and salt and stir with a large spoon just until combined. Fold in nuts and mini chips.
- Using a small cookie scoop or small spoon, form into balls and set on prepared cookie sheet. The cookies will spread slightly but not much so these can be close together but not touching. About 1/2-1 inch apart.
- Bake for 10-12 minutes until balls are set and lightly golden on the bottom. Transfer to a cooling rack and let cool before dusting with powdered sugar. I use my fine mesh strainer to dust the tops of the cookies.
- Store in an airtight container for 3-4 days at room temperature, or refrigerate for several days.
Notes
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My Kitchen Favorites For This Recipe:
These look so good, and I love how easy they are!
Thanks! You’ll have to let me know if you try them!