❄️🍫 Mint Chocolate Chip Snowball Cookies – Buttery, Minty & Melt-in-Your-Mouth!
Get ready for a festive cookie that’s as delicious as it is adorable! These Mint Chocolate Chip Snowball Cookies are buttery, tender, and delicately flavored with refreshing mint, with mini chocolate chips tucked into every bite.
Each cookie has a soft, crumbly texture that practically melts in your mouth. They’re baked until lightly golden on the bottom, then generously coated in powdered sugar to create their signature snowy appearance.
Perfect for Christmas cookie exchanges, holiday dessert platters, homemade gifts, or cozy winter afternoons with a cup of hot chocolate. One batch will disappear before you know it! ❤️
Recipe Details
- Prep Time: 15 minutes
- Chilling Time: 30 minutes
- Bake Time: 10–13 minutes
- Cooling Time: 15 minutes
- Total Time: Approximately 1 hour 15 minutes
- Yield: 30–36 cookies
- Course: Dessert, Cookies
- Cuisine: American-inspired
- Difficulty: Easy
Ingredients
For the Snowball Cookies
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (90 g) powdered sugar
- 2¼ cups (281 g) all-purpose flour
- ¾ cup (130 g) mini semi-sweet chocolate chips
- ½ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2–3 drops green food coloring, optional
For the Snowy Coating
- 1 cup (120 g) powdered sugar, for rolling
- ½ cup (60 g) additional powdered sugar, optional, for a second coating
Recipe note: The original ingredient list included butter, powdered sugar, flour, and mini chocolate chips. Peppermint extract, vanilla, salt, and the additional powdered sugar are suggested additions to complete the recipe and create the classic minty snowball flavor.
Instructions
1. Prepare the Baking Sheets
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
Set aside.
2. Cream the Butter and Sugar
In a large mixing bowl, add the softened unsalted butter and ¾ cup powdered sugar.
Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for approximately 2–3 minutes.
Continue until the mixture becomes light, smooth, and fluffy.
Scrape down the sides of the bowl as needed to ensure everything is evenly combined.
3. Add the Mint and Vanilla
Add the peppermint extract and vanilla extract to the butter mixture.
If you want a subtle mint-green appearance, add 2–3 drops of green food coloring.
Mix until the extracts and coloring are evenly incorporated.
Start with a small amount of peppermint extract because its flavor can be quite strong.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms.
The dough should be thick, tender, and slightly crumbly but should hold together when pressed between your fingers.
Avoid overmixing, as this can make the cookies tough.
5. Fold in the Mini Chocolate Chips
Add the mini chocolate chips to the dough.
Using a spatula or wooden spoon, gently fold them in until they’re evenly distributed.
Mini chocolate chips are ideal because they spread throughout the dough without making the cookies difficult to shape.
6. Chill the Dough
Cover the mixing bowl with plastic wrap and refrigerate for approximately 30 minutes.
Chilling firms up the butter, makes the dough easier to handle, and helps the cookies maintain their round shape during baking.
7. Shape the Snowball Cookies
Remove the dough from the refrigerator.
Scoop approximately 1 tablespoon of dough at a time and gently roll between your palms to form small, smooth balls.
Arrange the balls on the prepared baking sheets, leaving about 1½ inches (4 cm) between each cookie.
Try to keep all the cookies approximately the same size so they bake evenly.
8. Bake Until Just Set
Bake in the preheated oven for 10–13 minutes.
The cookies should look set and remain relatively pale on top, with lightly golden bottoms.
Don’t wait for the entire cookie to turn golden brown. Snowball cookies are meant to be delicate and pale.
Remove the baking sheets from the oven and allow the cookies to rest for approximately 5 minutes.
They will be fragile while hot, so handle them gently.
9. Roll in Powdered Sugar
Place the powdered sugar for coating in a shallow bowl.
While the cookies are still slightly warm, gently roll each one in powdered sugar until completely coated.
Transfer them to a wire rack and allow them to cool completely.
10. Give Them a Second Snowy Coating
Once the cookies have cooled, roll them in the remaining powdered sugar for an extra-thick, beautiful snowy finish.
This second coating gives the cookies their classic snowball appearance and makes them look especially festive.
Arrange on a serving platter and enjoy your delicious Mint Chocolate Chip Snowball Cookies! ❄️
Expert Tips for Perfect Snowball Cookies
- Use softened butter: Butter should be soft enough to press with a finger but not melted or greasy.
- Measure the flour carefully: Too much flour can make the cookies dry and crumbly. Spoon flour into the measuring cup and level it off.
- Use peppermint extract, not mint syrup: Extract provides concentrated mint flavor without adding extra liquid to the dough.
- Don’t overdo the peppermint: Start with ½ teaspoon. Increase slightly only if you prefer a stronger mint flavor.
- Chill the dough: This helps the cookies hold their shape and makes rolling easier.
- Keep the cookies small: Approximately 1 tablespoon of dough per cookie creates the perfect bite-sized snowballs.
- Don’t overbake: The cookies should remain pale on top. Baking them too long can make them dry.
- Coat while slightly warm: The first layer of powdered sugar sticks beautifully to the warm cookie surface.
- Add a second coating: Rolling the completely cooled cookies again creates a thicker, brighter snowy finish.
- Use mini chocolate chips: Their smaller size distributes the chocolate more evenly throughout the delicate cookies.
Delicious Variations
White Chocolate Mint Snowballs: Replace the mini semi-sweet chocolate chips with mini white chocolate chips for a sweeter, creamier flavor.
Double Chocolate Mint Snowballs: Add 2 tablespoons unsweetened cocoa powder to the flour mixture for a chocolate cookie base with refreshing mint flavor.
Andes Mint Snowballs: Replace half the mini chocolate chips with finely chopped Andes chocolate mints for an extra-rich chocolate-mint combination.
Chocolate Drizzle Snowballs: Once the cookies have cooled completely, drizzle melted dark or milk chocolate over the powdered sugar coating.
Peppermint Crunch Snowballs: Fold ¼ cup finely crushed peppermint candies into the dough along with the chocolate chips. Use small pieces rather than large chunks.
Almond Mint Snowballs: Add ¼ teaspoon almond extract alongside the vanilla for a subtle nutty flavor.
Classic Vanilla Snowballs: Omit the peppermint extract and green coloring for traditional buttery chocolate chip snowball cookies.
Festive Christmas Snowballs: Add a few tiny red and green candy pieces or holiday sprinkles for a colorful Christmas variation.
What to Serve With Mint Chocolate Chip Snowball Cookies
These festive cookies are delicious alongside:
- Hot chocolate with whipped cream
- Peppermint mocha
- Freshly brewed coffee
- Hot chai tea
- A glass of cold milk
- Vanilla ice cream
- Chocolate-covered strawberries
- Christmas sugar cookies
- Homemade fudge
- Chocolate truffles
For a beautiful Christmas dessert platter, arrange the snowball cookies alongside red velvet cookies, gingerbread biscuits, peppermint bark, and assorted holiday candies.
Make-Ahead Instructions
These cookies are excellent for preparing ahead of holiday celebrations.
Cookie Dough: Prepare the dough up to 2 days ahead. Cover tightly and refrigerate. Allow it to soften slightly before shaping if it becomes very firm.
Shaped Cookie Dough: Roll the dough into balls and arrange them on a parchment-lined tray. Refrigerate until firm, then transfer to an airtight container. Bake directly from chilled, adding a minute or two if necessary.
Baked Cookies: Bake the cookies a day or two ahead and allow them to cool completely. Store in an airtight container.
For the prettiest snowy appearance, roll the cookies in a fresh layer of powdered sugar shortly before serving.
Storage and Freezing
Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5–7 days.
Refrigeration: Refrigeration is generally unnecessary for these cookies. An airtight container in a cool, dry place is best for maintaining their tender texture.
Freezing Cookie Dough: Shape the dough into balls and freeze on a tray until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Bake from frozen, adding approximately 1–2 minutes to the baking time.
Freezing Baked Cookies: Allow the cookies to cool completely before placing them in an airtight freezer-safe container. Freeze for up to 2 months for best quality.
Thawing: Thaw baked cookies at room temperature. Add a fresh dusting of powdered sugar if needed.
Storage Tip: Powdered sugar can gradually absorb moisture and disappear into the cookies. A second coating just before serving helps restore their beautiful snowy appearance.
Frequently Asked Questions
Do Mint Chocolate Chip Snowball Cookies need to be chilled before baking?
Chilling is strongly recommended. It firms up the butter, makes the dough easier to shape, and helps prevent the cookies from spreading too much in the oven.
Why are my snowball cookies falling apart?
They may be too dry from excess flour, or they may have been handled before cooling enough. Measure the flour carefully and allow the cookies to rest for about 5 minutes after baking before rolling them in powdered sugar.
Can I use regular-sized chocolate chips?
Yes, but mini chocolate chips distribute more evenly throughout the small cookies. If using regular chocolate chips, chop them into smaller pieces first.
Can I use mint extract instead of peppermint extract?
Yes, but mint extract can have a slightly different flavor depending on its ingredients. Start with ¼–½ teaspoon and adjust carefully.
Can I make these cookies without green food coloring?
Absolutely! The cookies will remain their natural pale color, while the peppermint extract provides all the mint flavor. A white snowy appearance is beautiful for Christmas too.
Why are my cookies too dry?
Too much flour or overbaking is usually the cause. Measure the flour by weight when possible and remove the cookies when they’re just set with lightly golden bottoms.
When should I roll the cookies in powdered sugar?
Roll them once while they’re slightly warm so the first coating sticks. After they have cooled completely, roll them again for a thicker, snowy finish.
Can I use salted butter instead of unsalted butter?
Yes! Simply omit the additional salt in the recipe.
Can I make these cookies without chocolate chips?
Definitely! You can leave them out for simple mint snowball cookies or replace them with finely chopped white chocolate, toasted nuts, or crushed peppermint candies.
Can I make the dough without a mixer?
Yes. Use a sturdy wooden spoon or spatula to cream the softened butter and powdered sugar until smooth, then mix in the remaining ingredients by hand.
Estimated Nutrition
Approximate values per cookie, based on 36 cookies and including the powdered sugar coating. Actual nutrition varies depending on cookie size and chocolate chip brands.
- Calories: 145
- Protein: 2 g
- Carbohydrates: 17 g
- Fat: 8 g
- Saturated Fat: 5 g
- Fiber: 1 g
- Sugar: 9 g
- Sodium: 25 mg
A Little Bite of Minty Christmas Magic! 💚❄️
These Mint Chocolate Chip Snowball Cookies are everything a holiday cookie should be: buttery, tender, sweet, chocolatey, and beautifully covered in snowy powdered sugar.
The refreshing peppermint flavor pairs perfectly with the mini chocolate chips, creating a festive treat that’s both elegant and fun to share.
Bake a batch for Christmas morning, wrap some up as homemade gifts, or serve them at your next holiday gathering.
One little snowball is never enough! 🍪❤️