Introduction

Mint Chocolate Chip Snowball Cookies are a festive twist on a classic favorite, combining cool mint flavor with sweet mini chocolate chips. These soft, buttery cookies are coated in powdered sugar for a delightful snowy finish, perfect for holiday gatherings or everyday treats.

A white bowl filled with round, green cookies coated with a thick layer of white powdered sugar. Some cookies are whole, while two are cut in half and placed on top, showing a soft, bright green inside speckled with dark chocolate chips. The bowl is lined with slightly crumpled white parchment paper, and the setting is on a white marbled surface with a few scattered chocolate chips around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (softened)
⅔ cup powdered sugar (sifted)

2 ¼ cups all-purpose flour (spooned and leveled)
½ teaspoon salt

1 teaspoon mint extract (or peppermint extract)
Green food coloring (gel food color works best)

¾ cup mini chocolate chips
Additional powdered sugar for coating

Instructions

Step 1: Line a large cookie sheet with parchment paper and set aside.

Step 2: Beat the softened butter and sifted powdered sugar together until light and fluffy.
Step 3: Mix in the all-purpose flour, salt, and mint extract just until combined.
Step 4: Add green food coloring a few drops at a time, stirring until your desired color is achieved. Gel food color works best for vibrant green.

Step 5: Stir in the mini chocolate chips evenly throughout the dough.
Step 6: Scoop out one tablespoon of dough at a time and form into balls. Place the dough balls onto the prepared cookie sheet.
Step 7: Cover and refrigerate the dough balls for at least 30 minutes to firm up.

Step 8: Preheat the oven to 375°F (190°C).
Step 9: Bake the cookies for 7 to 8 minutes. They should be only very lightly browned on the bottom. Let them cool on the cookie sheet for 5 minutes.
Step 10: Line another large baking sheet with parchment paper and dust it generously with powdered sugar. Transfer the slightly cooled cookies to this sheet and dust them with more powdered sugar.

Step 11: Let the cookies cool completely on the baking sheet.
Step 12: Fill a small bowl halfway with powdered sugar. Drop each cookie into the bowl one at a time and turn until well coated with powdered sugar.

Tips & Variations

For a stronger mint flavor, add a little more mint extract, but be careful as too much can be overpowering.

If you prefer a different color, you can skip the green food coloring or use a different shade to match your theme.
Mini chocolate chips work best as they distribute evenly and do not overwhelm the texture.
Try rolling the dough balls in finely chopped nuts before baking for extra crunch.

Storage

Store leftover cookies in an airtight container at room temperature for up to four days. To keep the powdered sugar coating fresh, place parchment paper between layers. Reheat gently in a low oven if desired, but these cookies are best enjoyed at room temperature.

How to Serve

A white bowl filled with round green cookies, each covered in a thick layer of white powdered sugar that creates a snow-like texture on the surface. The green color peeks through the powdered sugar unevenly, showing a rough texture of the cookie beneath. The cookies are stacked in a small pile, with some dark chocolate chips scattered around them inside the bowl. The bowl sits on a white marbled surface with soft lighting highlighting the contrast between the white sugar and the green color of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint extract instead of mint extract?

Yes, peppermint extract is a great alternative and will provide a classic minty flavor that complements the chocolate chips well.

Why should I refrigerate the dough before baking?

Chilling the dough firms it up, which helps the cookies hold their shape while baking and prevents spreading, resulting in the perfect snowball shape.