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Mint Chocolate Chip Snowball Cookies

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Buttery, melt-in-your-mouth cookies infused with refreshing peppermint and loaded with mini chocolate chips, finished with a snowy dusting of powdered sugar.

Ingredients

  • Unsalted Butter: 1 cup (softened)
  • Powdered Sugar: ½ cup (plus more for rolling)
  • Peppermint Extract: ½ teaspoon
  • All-Purpose Flour: 2 ¼ cups
  • Mini Chocolate Chips: ¾ cup
  • Green Gel Food Coloring: A small drop (optional)
  • Vanilla Extract: 1 teaspoon
  • Salt: ¼ teaspoon

Instructions

  1. Preheat Your Equipment: Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Combine Ingredients: In a large bowl, cream the butter and ½ cup powdered sugar with an electric mixer until light and fluffy. Mix in the vanilla and peppermint extracts, and if using, add a tiny drop of green food coloring.
  3. Prepare Your Cooking Vessel: Stir in the flour and salt until a crumbly dough forms. Fold in mini chocolate chips.
  4. Assemble the Dish: Scoop or roll dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
  5. Cook to Perfection: Bake for 10 to 12 minutes, until the bottoms are just starting to turn golden. The tops should remain pale.
  6. Finishing Touches: Roll the warm cookies gently in powdered sugar, then let them cool completely on a wire rack. Once cool, roll them again for that full snowy finish.
  7. Serve and Enjoy: Serve with a cold glass of milk or wrap in cute paper for the perfect edible gift.

Notes

  • Start with a small amount of peppermint extract to avoid overpowering the flavor.
  • Use mini chocolate chips for better distribution in the dough.
  • Double-roll the cookies in powdered sugar for the best snowball effect.
  • Chill dough for 15 minutes if it’s too soft to handle.