Mint Chocolate Chip Snowball Cookies – A Festive Holiday Treat

These Mint Chocolate Chip Snowball Cookies are a festive and delicious twist on a classic holiday treat! Buttery, melt-in-your-mouth cookies are infused with refreshing mint flavor and studded with mini chocolate chips. The soft texture and snowy powdered sugar coating make them an irresistible addition to any dessert table.

Perfect for holiday gatherings, these cookies bring a touch of seasonal cheer with their vibrant green hue and minty goodness. They are easy to make and look beautiful when presented on a platter or packaged as thoughtful gifts for friends and family.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp peppermint extract
• 2 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup mini chocolate chips
• 1-2 drops green food coloring (optional)
• 1 cup powdered sugar (for rolling)

this RECIPE

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream butter and sugar: In a large bowl, beat the softened butter and powdered sugar until light and fluffy.
3. Add flavoring: Mix in the peppermint extract and green food coloring (if using) until evenly combined.
4. Combine dry ingredients: Gradually add flour and salt to the wet ingredients, mixing until a dough forms. Stir in mini chocolate chips.
5. Shape cookies: Roll dough into 1-inch balls and place them on the prepared baking sheet about 1 inch apart.
6. Bake: Bake for 10-12 minutes or until the edges are set (cookies will not brown much).
7. Roll in sugar: While warm, gently roll each cookie in powdered sugar. Let cool completely and roll a second time for a snowy finish.
8. Serve & enjoy! Store in an airtight container for up to a week.

Notes

• For a stronger mint flavor, increase peppermint extract to 1 1/2 teaspoons.
• Swap mini chocolate chips with Andes mint baking chips for an extra minty kick.
• These cookies freeze well! Store in an airtight container in the freezer for up to 3 months.

Helpful Tips

1. Use Room Temperature Butter: For the best texture, ensure your butter is softened to room temperature before mixing. Cold butter can make the dough harder to work with and affect the cookies’ texture, while room temperature butter ensures a smooth, even dough that’s easier to roll into balls.
2. Chill the Dough: If the dough feels too soft or sticky, refrigerate it for 30 minutes before shaping the cookies. This will make the dough easier to handle and prevent the cookies from spreading too much during baking.
3. Don’t Overbake: These cookies should have a soft, melt-in-your-mouth texture. Bake them just until the edges are set and the tops are slightly firm, which usually takes about 10-12 minutes. Overbaking will result in dry cookies.
4. Double Roll in Powdered Sugar: For an extra snowy finish, roll the cookies in powdered sugar while they’re still warm, then allow them to cool completely. Once cooled, roll them in powdered sugar again for a thicker, more even coating.
5. Customize with Extra Chocolate: While mini chocolate chips are great, feel free to experiment with other types of chocolate, such as crushed peppermint bark or Andes mints. For extra decadence, drizzle melted chocolate over the cooled cookies or dip the bottoms into chocolate.
6. Storage Tips: These cookies stay fresh for up to a week when stored in an airtight container at room temperature. You can also freeze them for up to three months. Just let them cool completely before freezing and re-roll in powdered sugar after thawing.

These tips will ensure that your Mint Chocolate Chip Snowball Cookies are perfect every time!

Substitutions and Variations

1. Gluten-Free Version: If you need a gluten-free option, simply swap the all-purpose flour for a gluten-free flour blend that measures 1:1. Be sure to check the blend’s ingredients for any additional starches or gums that may affect texture. These cookies will still be soft and delicious!
2. Dairy-Free Option: For a dairy-free version, use a dairy-free butter substitute like Earth Balance or margarine. You can also swap the mini chocolate chips for dairy-free chocolate chips to keep the cookies entirely dairy-free. Coconut oil can also be used in place of butter for a coconut twist.
3. Peppermint Extract: If you want a more intense peppermint flavor, try using peppermint extract instead of mint extract. It gives a stronger minty taste that pairs wonderfully with the chocolate chips. Just be cautious, as peppermint extract is more potent, so use half the amount of what the recipe calls for.
4. Different Chips or Add-ins: While mini chocolate chips are perfect for these cookies, you can easily swap them for other types of chocolate, such as dark or white chocolate chips. For a more festive touch, add crushed peppermint candies or peppermint bark pieces to the dough. This will enhance the minty flavor while adding crunch.
5. Sugar Substitutes: If you’re looking to reduce sugar, you can use a powdered sugar alternative like stevia or monk fruit sweetener in place of regular powdered sugar. Just ensure you use a product that’s intended for baking to maintain the same texture and sweetness.
6. Add Nuts: For an extra crunch, incorporate finely chopped nuts like walnuts, pecans, or almonds into the dough. The nuts complement the mint and chocolate flavors while adding texture to the cookies.
7. Add Color: While the recipe calls for green food coloring to give these cookies a fun, festive look, you can skip it if you prefer a more natural appearance. Alternatively, use red food coloring for a holiday theme or to add a pop of color.

Frequently Asked Questions

1. Can I make these cookies without the mint extract?
Yes, you can! If you prefer a different flavor, you can skip the mint extract and use vanilla extract instead. For a more intense chocolate flavor, try using chocolate extract.

2. Can I freeze the dough?
Absolutely! You can freeze the dough for up to 3 months. Roll the dough into balls, place them on a baking sheet, and freeze them. Once frozen, transfer the dough balls to a freezer-safe bag. When you’re ready to bake, just bake them directly from the freezer, adding a couple of extra minutes to the baking time.

3. Can I use other types of chocolate chips?
Yes! While mini chocolate chips work best in this recipe, feel free to substitute them with other types, such as dark chocolate or white chocolate chips. You can also add a combination of chips for a fun variation.

4. How should I store these cookies?
Store your cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months. Be sure to let the cookies cool completely before storing or freezing.

5. Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Make sure to check the ingredients of the blend for any starches or gums that could affect the texture.

6. Can I add nuts to these cookies?
Yes! Chopped walnuts, pecans, or almonds can be added to the dough for extra texture and flavor. Simply fold them in along with the chocolate chips.