These buttery Pistachio Chocolate Chip Snowball Cookies are melt-in-your-mouth treats with a delightful blend of nutty pistachio flavor and rich chocolate chips. Easy to make and perfect for holiday baking, these cookies are great for cookie swaps, gift baskets, or a festive treat anytime!
Why You’ll Love This Recipe
- Soft, buttery, and crumbly texture.
- Unique pistachio flavor with a hint of chocolate.
- Perfect for holiday baking and gifting.
- Easy to make with just a few ingredients.
- No eggs required, making them naturally vegetarian.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Almond extract
- Mini semi-sweet chocolate chips
- Pistachio pudding mix
- Powdered sugar
- Salt
- Vanilla extract
- Butter
Directions
- Prepare the dough: In a large mixing bowl, beat the butter and powdered sugar together until light and creamy.
- Add flavorings: Mix in the vanilla extract and almond extract.
- Incorporate dry ingredients: Gradually add the flour, salt, and pistachio pudding mix, mixing until just combined. Fold in the mini chocolate chips.
- Chill the dough: Cover and refrigerate for at least 2 hours to firm up the dough.
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape the cookies: Roll the chilled dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet.
- Bake: Bake for 10-12 minutes, or until the bottoms are lightly golden. Let the cookies cool slightly.
- Coat with powdered sugar: While still warm, roll each cookie in powdered sugar to create the signature “snowball” look. Let cool completely before serving.
Servings and Timing
- Servings: 20 cookies
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Bake Time: 10-12 minutes
- Total Time: 2 hours 25 minutes
Variations
- Nut-Free Option: Use vanilla pudding mix instead of pistachio.
- Extra Nutty: Fold in chopped pistachios for added crunch.
- White Chocolate Twist: Swap mini chocolate chips for white chocolate chips.
- Coconut Version: Add shredded coconut for a tropical touch.
- Festive Look: Roll in green-tinted powdered sugar for a fun holiday effect.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to a week for a firmer texture.
- Freezing: Freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I use regular chocolate chips instead of mini ones?
Yes, but mini chocolate chips distribute more evenly in the dough.
Do I have to chill the dough?
Yes, chilling prevents the cookies from spreading too much and enhances their texture.
Can I use instant pistachio pudding mix?
Yes, instant pistachio pudding mix works best for this recipe.
What if I don’t have almond extract?
You can replace it with more vanilla extract or omit it entirely.
How do I get the powdered sugar to stick?
Roll the cookies in powdered sugar while they are still warm, then roll them again after cooling.
Can I make these ahead of time?
Yes! They store well and can be made in advance for holiday baking.
Why did my cookies turn out too dry?
Be sure to measure the flour correctly and avoid overbaking.
Can I add food coloring for a greener color?
Yes, a drop of green food coloring can enhance the pistachio hue.
Are these cookies very sweet?
No, they have a balanced sweetness, with the powdered sugar adding extra sweetness on top.
Can I make these gluten-free?
Yes, use a gluten-free flour blend for a gluten-free version.
Conclusion
Pistachio Chocolate Chip Snowball Cookies are a fun and festive twist on a classic treat. Their buttery, nutty flavor and delicate chocolate chips make them an irresistible addition to any holiday cookie platter. Whether you’re baking for a gathering or treating yourself, these cookies are sure to be a hit
Print
Pistachio Chocolate Chip Snowball Cookies
- Prep Time: 15 minutes
- chill time: 2 hours
- Cook Time: 10-12 minutes
- Total Time: 2 hours 25 minutes
- Yield: 20 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pistachio Chocolate Chip Snowball Cookies are rich, buttery, and melt-in-your-mouth delicious! Made with pistachio pudding mix, mini chocolate chips, and a dusting of powdered sugar, these festive cookies are perfect for holiday baking, cookie swaps, and gift baskets.
Ingredients
Baking & Spices
- 1 1/2 cups All-Purpose Flour
- 1 package Pistachio Pudding Mix
- 3/4 cup Powdered Sugar, divided (for dough and dusting)
- 1/4 teaspoon Salt
- 1/2 teaspoon Vanilla Extract
- 1/4 scant teaspoon Almond Extract
- 1/4 cup Mini Semi-Sweet Chocolate Chips
Dairy
- 3/4 cup Butter, softened
Instructions
1. Prepare the Dough
- In a large bowl, beat the butter, ½ cup powdered sugar, vanilla extract, and almond extract until smooth and creamy.
- Gradually add the pistachio pudding mix, flour, and salt, mixing until a soft dough forms.
- Fold in the mini chocolate chips until evenly distributed.
2. Chill the Dough
- Cover and refrigerate for at least 2 hours to firm up the dough.
3. Bake the Cookies
- Preheat oven to 350°F (175°C).
- Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
- Bake for 10-12 minutes, or until the bottoms are lightly golden.
4. Coat with Powdered Sugar
- Let the cookies cool for 5 minutes, then roll them in the remaining powdered sugar while still warm.
- Let them cool completely, then roll again for a snowy effect.
Notes
- Chilling the dough helps prevent spreading and enhances flavor.
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze unbaked dough balls for up to 3 months—bake straight from frozen!
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