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Mint Chocolate Chip Snowball Cookies Recipe

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4.9 from 62 reviews

Mint Chocolate Chip Snowball Cookies are a festive twist on the classic snowball cookie, featuring a refreshing peppermint flavor, mini chocolate chips, and a luscious powdered sugar coating. These buttery, tender cookies are perfect for holiday gatherings or any time you want a deliciously minty treat.

Ingredients

Cookie Dough

  • 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
  • Optional: Few drops Green Food Coloring

Coating

  • 1 1/2 cups (180g) Powdered Sugar (Confectioners’ Sugar), divided

Instructions

  1. Preheat Oven. Preheat oven to 350°F (175°C). Line two or three large baking sheets with parchment paper or silicone baking mats.
  2. Mix Dry Ingredients. In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
  3. Cream Butter and Sugar. In a large mixing bowl, using an electric mixer, beat the softened unsalted butter on medium speed for 1-2 minutes until light and creamy. Gradually add the granulated sugar, beating for another 2-3 minutes until the mixture is light and fluffy. Scrape down the sides occasionally.
  4. Add Extracts and Coloring. Beat in the pure vanilla extract and peppermint extract until just combined. If desired, add a few drops of green food coloring and mix until evenly colored.
  5. Incorporate Dry Ingredients. With the mixer on low speed, gradually add the flour and salt mixture in about three additions, mixing just until combined after each. Avoid overmixing for tender cookies.
  6. Fold in Chocolate Chips. Remove the bowl from the mixer. Gently fold in the mini chocolate chips with a rubber spatula until evenly distributed. The dough will be thick.
  7. Chill Dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour to solidify butter and ease handling.
  8. Form Cookie Balls. Using a small cookie scoop (about 1 tablespoon), scoop dough and roll between palms into smooth 1-inch diameter balls. Place them 1 to 1 1/2 inches apart on prepared baking sheets.
  9. Bake Cookies. Bake in the preheated oven for 12 minutes, or until edges are lightly golden and centers are set but pale. Avoid overbaking.
  10. Cool on Sheets. Remove baking sheets and let cookies cool for 5-10 minutes to firm up for handling.
  11. Prepare Sugar Coatings. In two shallow bowls, place 1/2 cup powdered sugar in the first and the remaining 1 cup in the second larger bowl.
  12. First Sugar Coating. While cookies are warm but not hot, roll them in the first bowl of powdered sugar until fully coated. Place back on wire rack.
  13. Cool to Room Temperature. Allow cookies to cool completely on rack for 30-60 minutes before second coating.
  14. Second Sugar Coating. Roll cooled cookies thoroughly in the second bowl of powdered sugar for a thick snowy finish. Serve and enjoy!

Notes

  • Use softened butter for easier creaming and better texture.
  • Do not overmix the dough to keep cookies tender and crumbly.
  • Chilling the dough helps prevent excessive spreading during baking.
  • Ensure cookies are fully cool before the final powdered sugar coating to prevent melting and clumping.
  • Optional green food coloring adds festive color but can be omitted for a classic look.
  • Mini chocolate chips distribute better than regular sized chips for even bites.
  • Store cookies in an airtight container at room temperature for up to one week to maintain freshness.

Find it online: https://mealsbykate.com/mint-chocolate-chip-snowball-cookies-recipe/