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!
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
Egg Free:
If you don't want to use the eggs in this recipe simply leave them out.
Nuts:
Use any kind of finely chopped nuts you like. Common nuts found in Snow Ball Cookies are walnuts, pecans, almonds, and hazelnuts.
Nutritional facts are per 1 cookie.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.