These cookies could be made with nuts instead of chocolate chips if you prefer!
ORIGINALLY POSTED DECEMBER 5, 2011
Today’s recipe is another one of my favorite cookie recipes, one we’ve made for years and years. Way back when I was a Girl Scout, I used to participate in the Girl Scout Bake Off each year and one of the years I earned second place with these cookies! That’s how long my family has been making them.
We call them Chocolate Chip Butterballs, but they have many other names: Snowballs, Mexican Wedding Balls, Hazelnut Balls and probably other names I don’t even know about.
Traditionally they are made with nuts. I don’t like nuts, my family never baked with nuts growing up and I don’t either We all really love Chocolate Chips though, so my mom has always subbed in the chocolate chips for nuts. You can choose either mini chips or the regular sized chips. Personally, I prefer the big ones, but if you don’t, switch them for the minis instead. If you’re into tasting batter, this one is safe to eat, there are no eggs in this recipe. I’m always pretty sure I’d come out with about six more cookies in each batch if I ate less batter!
This recipe can be made fast and easy if you have extra set(s) of hands to help you roll the batter into balls! This is one I often let my kids help with. I don’t usually have them roll the hot ones in the sugar though, even though I use a spoon for that. Their “part” is the cold batter getting rolled into the balls for baking.
Be sure to check back tomorrow to see what the coordinating kids’ activities are for this recipe!
Enjoy!
Chocolate Chip Butterball Cookies
INGREDIENTS
2 cups flour **for a healthier version, I have used one cup of wheat flour mixed with one cup of white flour**
1 cup butter or margarine **for a healthier version I have substituted “I Can’t Believe It’s Not Butter” for regular**
4 TBL granulated sugar
1/4 tsp salt
2 tsp vanilla
one 12 oz. package chocolate chips
Bowl of confectioner’s sugar
DIRECTIONS
Combine flour, butter, granulated sugar, salt, vanilla in bowl of electric mixer. Mix well.
Add in chocolate chips, mix them into the batter.
Refrigerate dough 30 minutes (or longer.)
Form into 1″ balls, place on cookie sheet. These don’t spread, so you can put a lot on a sheet, no need to spread them out a ton.
Bake at 375 for 15-20 minutes.
Cool only slightly, maybe a minute or so, and then roll each one in a bowl of confectioner’s sugar.
Roll a second time in confectioner’s sugar before serving.
