Chocolate Chip Butter Balls
Sweet chocolate chip butter balls with crunchy pecans and a hint of rum, coated in powdered sugar, perfect as a decadent treat for cookie lovers.
Ingredients
Instructions
- Mix together the flour, chopped pecans, and chips; set aside.
- Cream the butter; add the salt and icing sugar and beat until smooth.
- Add rum extract and cold water to the creamed mixture.
- Gradually add the flour mixture and blend well.
- Mold the dough into small balls and place on an ungreased cookie sheet.
- Bake at 325°F (160°C) for 25 minutes until golden.
- While warm, roll the cookies in icing sugar to coat.
- When cool, sprinkle with additional icing sugar if desired.
Tips & Substitutions
For a richer flavor, consider using dark chocolate chips instead of semi-sweet. If you don't have rum extract, vanilla extract is a good substitute, although it will change the flavor profile slightly. Ensure your butter is at room temperature for easier creaming. If the dough is too crumbly, add a touch more cold water for better binding.
Serving Suggestions
These cookies are delightful on their own or can be served alongside a cup of coffee or tea for a cozy afternoon treat. For a festive touch, pair them with a scoop of vanilla ice cream or serve them as part of a dessert platter with items like Cranberry Mousse (Jello Salad) and Very Good Marshmallow Salad. Dust with extra icing sugar before serving for visual appeal.
Storage & Reheating
Store leftover Chocolate Chip Butter Balls in an airtight container at room temperature for up to a week. For longer storage, place them in the refrigerator, where they will stay fresh for up to two weeks. To reheat, warm them in the oven at a low temperature for about 5-10 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Butter Balls contains roughly 235 calories, with 2g protein, 15g carbohydrates, and 19g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend you choose is suitable for baking to ensure the right texture. Additionally, check that your chocolate chips are gluten-free as some brands may contain traces of gluten.
What can I use instead of pecans?
If you're not a fan of pecans or have an allergy, walnuts or almonds can work well as substitutes. You can also leave out the nuts entirely for a nut-free version, or replace them with seeds like sunflower or pumpkin seeds for added crunch.
How do I know when the cookies are done baking?
The cookies are done when they turn a light golden color on the bottom and slightly on the edges. They might look soft in the center but will firm up as they cool. Avoid overbaking to keep them tender and melt-in-your-mouth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).