Introduction

Mint Chocolate Chip Snowball Cookies offer a refreshing twist on the classic snowball cookie by adding cool peppermint flavor and mini chocolate chips. These delicate, buttery treats are perfect for winter holidays or any time you crave a festive, melt-in-your-mouth cookie.

A white plate is stacked with about ten small round cookies. Each cookie has a pale green base covered generously in white powdered sugar, with several dark chocolate chips visible on the surface. One cookie is split in half and rests on top of the stack, revealing its soft, crumbly green inside with many chocolate chips embedded throughout. The plate sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks or 226g) Unsalted Butter, softened
1/2 cup (100g) Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 teaspoon Peppermint Extract
2 1/4 cups (270g) All-Purpose Flour
1/4 teaspoon Salt
1 cup (170g) Mini Chocolate Chips
1 1/2 cups (180g) Powdered Sugar (Confectioners’ Sugar), divided
Optional: Green Food Coloring

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two or three large baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
Step 3: In a large mixing bowl, beat the softened unsalted butter on medium speed for 1-2 minutes until light and creamy. Gradually add the granulated sugar and beat for another 2-3 minutes until fluffy, scraping down the sides occasionally.
Step 4: Beat in the vanilla extract and peppermint extract until combined. If desired, add a few drops of green food coloring and mix to your preferred shade.
Step 5: With the mixer on low, gradually add the flour and salt mixture in three additions, mixing just until incorporated each time. Avoid overmixing.
Step 6: Remove the bowl from the mixer and gently fold in the mini chocolate chips with a rubber spatula until evenly distributed. The dough will be thick.
Step 7: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour to firm up.
Step 8: Once chilled, scoop out about 1 tablespoon of dough per cookie. Roll each portion into smooth, compact balls approximately 1 inch in diameter. Place them 1 to 1 1/2 inches apart on the prepared baking sheets.
Step 9: Bake for 10-12 minutes, until edges are lightly golden and centers appear set but pale. Do not overbake.
Step 10: Remove the baking sheets and let the cookies cool on them for 5-10 minutes until firm enough to handle.
Step 11: Prepare two shallow bowls with powdered sugar—about 1/2 cup in the first and 1 cup in the second.
Step 12: While the cookies are still warm (not hot), roll each cookie in the first bowl of powdered sugar until fully coated. Place on a wire rack to cool completely.
Step 13: Allow the cookies to cool to room temperature for 30-60 minutes before the second coating.
Step 14: Roll each cooled cookie in the second bowl of powdered sugar to achieve a thick, snowy coating. Serve and enjoy!

Tips & Variations

For extra minty flavor, add an additional 1/2 teaspoon of peppermint extract, but avoid too much or the cookies may become bitter.
If green food coloring is not available, the cookies taste just as festive without it.
Mini chocolate chips melt less during baking and give a pleasing texture—avoid large chips or chunks.
Use parchment paper or silicone mats to prevent sticking and promote even baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature and re-roll in powdered sugar if needed to refresh the coating.

How to Serve

A white plate holds a pyramid stack of small, round, light green cookies dotted with dark brown chocolate chips, each cookie lightly dusted with white powdered sugar. One cookie is cut in half and balanced on top, revealing a soft, crumbly interior filled with chocolate chips, matching the outside texture. The cookies have a smooth but slightly grainy surface, with some chocolate chips protruding on top. The plate sits on a white marbled texture with soft natural light enhancing the colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular chocolate chips for mini chocolate chips?

Yes, but mini chocolate chips distribute more evenly and melt less, preserving the cookie’s texture. If using regular chips, consider chopping them into smaller pieces.

How do I prevent the cookies from spreading too much while baking?

Ensure the dough is well chilled before baking and avoid overmixing the flour, which helps maintain the cookies’ shape. Do not flatten the dough balls before baking.