Mint Chocolate Chip Snowball Cookies

Prep Time: 15 minutes
Bake Time: 12 minutes
Cooling Time: 20 minutes
Total Time: 47 minutes
Yield: 24 cookies
Diet: Vegetarian

Description

These festive snowball cookies combine buttery richness with refreshing mint and sweet chocolate chips! Rolled in powdered sugar for that signature snowy look, they’re soft, melt-in-your-mouth delicious, and perfect for holiday cookie trays. A fun twist on the classic that everyone will love!

Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup powdered sugar, plus 1 cup for rolling
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • ¾ cup mini chocolate chips
  • Green food coloring (optional, for a hint of mint color)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: In a large bowl, beat the softened butter and ½ cup powdered sugar together with an electric mixer until light and fluffy, about 2-3 minutes.

Step 3: Mix in the vanilla extract and peppermint extract. Add 1-2 drops of green food coloring if desired for a subtle mint tint.

Step 4: In a separate bowl, whisk together the flour and salt.

Step 5: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.

Step 6: Fold in the mini chocolate chips with a spatula or wooden spoon.

Step 7: Roll the dough into 1-inch balls (about 1 tablespoon each) and place them 2 inches apart on the prepared baking sheets.

Step 8: Bake for 10-12 minutes, until the bottoms are lightly golden but the tops remain pale. Don’t overbake!

Step 9: Let the cookies cool on the baking sheet for 5 minutes.

Step 10: While still warm, roll each cookie in the remaining 1 cup of powdered sugar until completely coated.

Step 11: Place cookies on a wire rack to cool completely, about 15 minutes.

Step 12: Once cooled, roll the cookies in powdered sugar a second time for extra snowy coverage.

Tips

  • Use room temperature butter for the best texture—it should be soft but not melted.
  • Don’t overbake! These cookies should be pale on top and just lightly golden on the bottom.
  • Roll cookies in powdered sugar while still warm for the first coat, then again when cool for a thicker snowy layer.
  • Start with less peppermint extract and add more to taste—mint flavor intensifies as cookies cool.
  • Mini chocolate chips work best and distribute more evenly than regular-sized chips.
  • Store in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.

Variations

  • For a stronger mint flavor, increase peppermint extract to ¾ teaspoon.
  • Add crushed candy canes to the dough for extra crunch.
  • Use dark chocolate chips for a richer chocolate flavor.

Nutrition (per cookie)

Approximately 130 calories | 7g fat | 15g carbs | 1g protein

A festive holiday cookie that brings refreshing mint flavor to your Christmas celebrations!

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