Mint Chocolate Chip Snowball Cookies are a delightful treat that everyone in the family will love. These cookies are soft, sweet, and refreshing with a hint of mint. They’re perfect for holiday gatherings or any cozy afternoon craving. Easy to make, they’ll be a hit in your home.

Why You Will Love This Recipe

This recipe is fantastic because it combines familiar flavors in a simple, fun way. The cookies require minimal prep and use everyday ingredients that you likely already have. They’re a great way to bring the family together for some baking fun. Plus, who can resist the combination of mint and chocolate?

How to Make the Cookies

Making these snowball cookies is straightforward and enjoyable. You’ll start by mixing the butter and sugar until fluffy. Then, add the flavorings and fold in the dry ingredients. It’s a simple method that even beginner bakers can feel confident trying. A little chilling helps the dough form perfect balls for baking.

What You Need

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

Step-by-Step

Preheat oven to 350°F (175°C). Line two or three large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
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 in color and fluffy. Scrape down the sides of the bowl occasionally.
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 your desired shade of green is achieved.
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 to ensure delicate cookies.
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.
Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour. This helps solidify the butter and makes the dough easier to handle.
Once chilled, scoop out portions of dough using a small cookie scoop (approx. 1 tablespoon). Roll each portion between your palms to form smooth, compact balls, approximately 1 inch in diameter. Place them about 1 to 1 1/2 inches apart on the prepared baking sheets.
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers appear set but are still quite pale. Do not overbake.
Carefully remove the baking sheets from the oven and let the cookies cool on the sheets for about 5-10 minutes. This allows them to set up and become firm enough to handle.
While the cookies are still warm (but not hot to the touch), prepare two shallow bowls. Place about 1/2 cup of powdered sugar in the first bowl and the remaining 1 cup in the second, larger bowl.
Working with a few cookies at a time, gently roll each warm cookie in the first shallow bowl of powdered sugar until fully coated. Place them back on a wire cooling rack to finish cooling completely.
It is essential that the cookies cool down to room temperature before the second coating. Give them at least 30-60 minutes.
Once the cookies are completely cool, take them one by one and roll them thoroughly in the second, larger bowl of powdered sugar, ensuring a thick, snowy coating. Serve and enjoy!

How to Serve the Cookies

These cookies are delightful on their own but can also be served with a refreshing cup of tea or hot cocoa. They make lovely gifts or treats for celebrations. You can also arrange a sweet giveaway with other cookies for a fun dessert platter.

How to Store the Cookies

Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. Just make sure to wrap them well to prevent freezer burn. To enjoy them later, let them thaw at room temperature.

Recipe Tips

Chill the dough to ensure the cookies hold their shape.
Use mini chocolate chips for extra sweetness and fun texture.
Add more or less peppermint extract based on your taste preference.
Roll the cookies in powdered sugar while they are still warm for better coating.
Keep an eye on the baking time to prevent overbaking.

Variations & Swaps

Swap out mini chocolate chips for white chocolate chips for a sweeter bite.
Try adding crushed peppermint candies for a festive crunch.
Use almond extract instead of peppermint for a different flavor twist.

FAQs

Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 2 days. Just make sure to wrap it tightly in plastic wrap.

Can I freeze the cookies?
Yes, these cookies freeze well! Place the cooled cookies in an airtight container with layers of parchment paper in between to prevent sticking. They can last up to three months in the freezer.

What if I don’t have peppermint extract?
If you don’t have peppermint extract, you can use vanilla extract instead for a delicious vanilla flavor. Just skip the green food coloring.

How do I reheat the cookies?
To reheat, simply place the cookies in a preheated oven at 350°F (175°C) for about 5 minutes. This will help restore their warm, soft texture.

What happens if I overmix the dough?
Overmixing can make the cookies tough instead of soft and delicate. Combine until just mixed to keep them light and fluffy.