Mint Chocolate Chip Snowball Cookies Recipe

The moment I bit into my first freshly baked batch of these Mint Chocolate Chip Snowball Cookies, I was completely hooked by their tender, melt-in-your-mouth texture. I wanted to create a festive holiday cookie that combined the refreshing burst of peppermint with rich chocolate morsels, and this recipe delivers that exact dream combination.

The snowy powdered sugar coating masks a buttery, pale green interior dotted with tiny chocolate chips. Every single time I put out a tray during the holidays, they disappear before anything else on the dessert table!

Ingredients

Using real butter, pure peppermint extract, and mini chocolate chips guarantees a delicate crumble and vibrant flavor in every bite.

For the Cookie Dough

• 1 cup unsalted butter, softened. Softened butter forms the rich, melt-in-your-mouth base that makes these classic snowball cookies so crumbly and tender. 
• 1/2 cup powdered sugar. Using powdered sugar directly in the dough instead of granulated sugar keeps the crumb delicate and light. 
• 1 teaspoon pure peppermint extract. Delivers a crisp, refreshing mint flavor that perfectly balances the sweet sugar and rich butter. 
• 1/2 teaspoon vanilla extract. Adds subtle bakery warmth to round out the cool mint notes. 
• 2 to 3 drops green food coloring. Gives the cookie dough its signature pastel green holiday hue. 
• 2 1/4 cups all-purpose flour. Provides just enough structure to hold the buttery ball shape together without getting tough. 
• 1/2 teaspoon salt. Enhances the butter flavor and cuts through the sweetness of the sugar coatings. 
• 1 cup mini semi-sweet chocolate chips. Mini chips distribute evenly throughout the small dough balls so you get chocolate in every single bite.

For the Sugar Coating

• 1 cup powdered sugar. Used for rolling the warm baked cookies twice to create that signature snowy white exterior.

Note: Serves 36 bite-sized snowball cookies.

Variations

Easily tailor this festive recipe with simple ingredient swaps or fun flavor add-ins to fit any holiday gathering.

• Gluten-Free Alternative: Replace the all-purpose flour with an equal amount of 1:1 gluten-free measure-for-measure baking flour.
• Nutty Crunch Addition: Add 1/2 cup of finely chopped toasted pecans or walnuts alongside the mini chocolate chips for extra texture.
• Dark Chocolate Twist: Swap the semi-sweet mini chips for mini dark chocolate chips or chopped Andes mint candies for an intense cocoa punch.

Cooking Time

This quick and easy holiday recipe requires minimal active prep time and bakes up in just minutes.

• Prep Time: 20 minutes
• Cooking Time: 12 minutes
• Total Time: 1 hour 32 minutes (includes 1 hour of chilling time)

Equipment You Need

Having these basic baking supplies on hand will make shaping and coating your cookies completely hassle-free.

• Electric Stand Mixer or Hand Mixer: Easily creams the softened butter and powdered sugar into a smooth, fluffy base.
• Small Cookie Scoop: Helps portion out uniform 1-inch balls of dough so all your cookies bake evenly.
• Baking Sheets and Parchment Paper: Keeps the delicate snowball cookies from sticking to the tray while baking.
• Shallow Bowl: Perfect for holding the powdered sugar and rolling the warm cookies effortlessly.
• Wire Cooling Rack: Allows air to circulate around the coated snowballs so they set properly without getting soggy.

How to Make Mint Chocolate Chip Snowball Cookies Recipe?

Follow these simple, step-by-step instructions to mix, chill, bake, and double-coat your buttery mint snowball cookies.

Creaming the Minty Dough

In a large bowl, beat the softened unsalted butter and 1/2 cup powdered sugar together on medium speed for 2 minutes until smooth and creamy. Add the peppermint extract, vanilla extract, and green food coloring, beating until the color is evenly distributed throughout the mixture.

Adding Dry Ingredients and Chips

Gradually mix in the all-purpose flour and salt on low speed just until a soft, buttery dough forms. Gently fold in the mini semi-sweet chocolate chips using a rubber spatula until they are evenly dispersed through the green dough.

Chilling and Shaping

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour so the butter firms up. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop 1-inch portions of chilled dough, roll them into smooth balls between your palms, and place them 1 inch apart on the prepared sheets.

Baking and Double Sugar Coating

Bake for 10 to 12 minutes until the bottoms are lightly golden but the tops remain pale. Let the cookies cool on the baking sheet for 5 minutes until safe to handle, then gently roll each warm cookie in the 1 cup of powdered sugar to create the first coat. Place them on a wire rack to cool completely, then roll them in powdered sugar a second time for that thick, snowy finish.

Additional Tips for Making this Recipe Better

A few hands-on tricks I rely on in my kitchen to guarantee your snowball cookies turn out soft, crumbly, and beautifully white.

• Stick to mini chocolate chips: I always use mini chocolate chips instead of standard-sized ones. Regular chips are too large for these bite-sized balls and cause the delicate dough to crumble apart when shaping.
• Don’t skip the double coat: I roll my cookies in powdered sugar once while they are still warm so it melts into a sweet glaze, and then a second time after they cool completely to get that opaque, snowy look.
• Handle warm cookies gently: I make sure to let the baked cookies sit on the hot pan for 5 minutes before rolling. They are extremely tender when fresh out of the oven and will break if handled immediately.
• Chill the dough before rolling: I find that chilling the dough for an hour prevents the butter from melting too fast in the oven, ensuring your cookies stay as round balls instead of flattening out.

How to Serve Mint Chocolate Chip Snowball Cookies?

Serve these snowy green treats piled high on a decorative holiday platter for an eye-catching dessert presentation.

Dust the tops of the arranged cookies with a final pinch of powdered sugar right before setting them on the table. Pair a couple of snowball cookies with a hot mug of rich cocoa, a peppermint mocha, or a cold glass of milk to complement the cool mint and chocolate flavors.

Nutritional Information

Here is an estimated nutritional breakdown per individual cookie (based on a 36-cookie yield):

• Calories: 95 kcal
• Protein: 1 g
• Carbohydrates: 11 g
• Fat: 5 g

Make Ahead and Storage

Keep your festive cookies fresh, crumbly, and sweet by following these simple storage guidelines.

Refrigerating

Store baked cookies in an airtight container at room temperature or in the refrigerator for up to 7 to 10 days. Place sheets of parchment paper between layers to keep the powdered sugar coating looking clean and white.

Freezing

You can freeze fully baked cookies (after their first sugar coating) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or on the counter, then roll them in fresh powdered sugar right before serving.

Reheating

Snowball cookies are intended to be enjoyed cool or at room temperature to preserve their delicate powdered sugar coating, so heating them in a microwave or oven is not recommended.

Why You’ll Love This Recipe?

Discover why these adorable mint chocolate cookies will quickly become a staple in your holiday baking collection.

• Melt-in-Your-Mouth Texture: The buttery powdered sugar dough creates an ultra-tender, delicate crumb that dissolves on your tongue.
• Refreshing Minty Twist: Combines cool peppermint extract and mini chocolate chips for a classic flavor pair that tastes like mint chip ice cream.
• Fun and Festive Appearance: The bright green interior hidden beneath a thick coating of snowy sugar makes these cookies look magical on any tray.
• Simple, Budget-Friendly Ingredients: Uses basic pantry staples like flour, butter, and sugar to yield three dozen crowd-pleasing holiday treats.