Mini-Chip Snowball Cookies {4th 12 Days Recipe}

Warning:  these.  are.  addictive!  These bite-sized little chocolate chip-studded treats are simply delicious, and they're the perfect size for packaging up for gifts.  They have an almost shortbread-like taste and texture, and are egg-free {great for vegans ~ using vegan-friendly carob chips? ~ and those with egg allergies}.  With a half-dozen ingredients, this recipe is simple to make and super easy to eat!

This recipe is also from the Cookie Bible cookbook I told you about when I posted the Chocolate Crackletop Cookies recipe.

Mini-Chip Snowball Cookies

Ingredients

1 1/2 cups {3 sticks} butter or margarine, softened

3/4 cup powdered sugar

1 Tbsp vanilla extract

1/2 tsp salt

3 cups all-purpose flour

2 cups {12-oz pkge} Nestle Tollhouse semi-sweet chocolate mini morsels

Powdered sugar

Preheat oven to 375 degrees F.

Beat butter, sugar, vanilla extract and salt in a large mixing bowl until creamy.  Gradually beat in flour; stir in morsels.  Shape level tablespoons of dough into 1 1/4 inch balls.  Place on ungreased baking sheets.

Bake for 10 to 12 minutes or until cookies are set and lightly browned.  Remove from oven.  Sift powdered sugar over hot cookies on baking sheets.  Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.  Sprinkle with additional powdered sugar, if desired.  Store in airtight containers.

Makes about 5 dozen cookies.

xoxo

Bean