Description
These Mint Chocolate Chip Snowball Cookies are a festive twist on the classic snowball cookie, combining buttery shortbread with cool peppermint flavor and mini chocolate chips, all rolled in powdered sugar for a wintry finish.
Ingredients
1 cup unsalted butter, softened
1/2 cup confectioners’ sugar (plus extra for rolling)
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup mini chocolate chips
Optional: green food coloring (a few drops for a minty hue)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the softened butter with the confectioners’ sugar and granulated sugar until light and fluffy.
- Add the vanilla and peppermint extracts, and mix in food coloring if using.
- In a separate bowl, whisk together the flour and salt, then gradually mix into the wet ingredients until just combined.
- Fold in the mini chocolate chips.
- Scoop the dough with a tablespoon and roll into balls. Place them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the bottoms are lightly golden.
- Cool on the baking sheet for 5 minutes, then roll the warm cookies in confectioners’ sugar.
- Once fully cooled, roll the cookies in confectioners’ sugar again for a snowy finish.
Notes
Swap peppermint extract for almond extract for a nutty flavor.
Add 1/2 cup finely chopped toasted pecans or walnuts for more crunch.
Drizzle melted chocolate on top for an indulgent finish.
Use gluten-free 1:1 baking flour for a gluten-free version.
Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
