Mint Chocolate Chip Snowball Cookies are delightful bite-sized treats that melt in the mouth. With a refreshing mint flavor and rich chocolate chips, these cookies are perfect for any occasion, from Christmas to St. Patrick’s Day.
Why You’ll Love This Recipe
I find these cookies incredibly easy to make, and they always impress with their festive appearance and delicious taste. The combination of mint and chocolate is a classic, and the powdered sugar coating adds a touch of sweetness and elegance. Plus, they’re bite-sized, making them perfect for sharing or enjoying as a quick treat.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 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
Directions
- I start by lining a large cookie sheet with parchment paper and setting it aside.
- Then, I beat the softened butter and powdered sugar together until the mixture is light and fluffy.
- Next, I mix in the flour, salt, and mint extract just until combined.
- I add green food coloring a few drops at a time until I achieve the desired shade, then stir in the mini chocolate chips.
- I scoop out one tablespoon of dough at a time, forming each into a ball, and place them on the prepared cookie sheet.
- I cover and refrigerate the dough balls for at least 30 minutes.
- While the dough chills, I preheat the oven to 375°F (190°C).
- I bake the cookies for 7 to 8 minutes, ensuring they don't get more than very lightly browned on the bottom. After baking, I let them cool for 5 minutes on the cookie sheet.
- I line another large baking sheet with parchment paper and dust it liberally with powdered sugar. I place the slightly cooled cookies on this sheet and dust them with additional powdered sugar.
- Once the cookies have cooled completely, I fill a small bowl halfway with powdered sugar and roll each cookie in it until fully coated.
Servings and Timing
This recipe yields approximately 30 cookies. The preparation time is about 10 minutes, chilling the dough takes at least 30 minutes, and baking time is 7 to 8 minutes per batch. So, the total time from start to finish is around 50 minutes.
Variations
- Flavor Variations: I sometimes substitute the mint extract with vanilla, almond, or orange extract for a different twist.
- Color Options: While I usually use green food coloring for a festive look, it's entirely optional. The cookies taste just as good without it.
- Add-Ins: Occasionally, I add finely chopped nuts like pecans or walnuts for extra texture.
Storage/Reheating
- Storage: I store leftovers in an airtight container at room temperature for up to four days.
- Freezing Baked Cookies: After letting the cookies cool completely, I place them on a baking sheet and flash freeze for 30 minutes. Then, I transfer them to a freezer-safe ziplock bag and freeze for up to 3 months.
- Freezing Cookie Dough: I form the dough into balls and flash freeze them on a parchment-lined baking sheet for 30 minutes. After that, I transfer the balls to a freezer-safe ziplock bag. When ready to bake, I either bake them frozen by adding 2 minutes to the bake time or let them thaw overnight in the fridge before baking as directed.
FAQs
How do I prevent the cookies from spreading too much?
Chilling the dough is essential. It helps the cookies maintain their shape during baking and enhances the flavor.
Can I use regular chocolate chips instead of mini ones?
Yes, but I prefer mini chocolate chips as they distribute more evenly throughout the dough, ensuring each bite has a perfect balance of chocolate and mint.
Is the green food coloring necessary?
Not at all. I use it for a festive appearance, but the cookies taste just as delicious without it.
Can I make the dough ahead of time?
Absolutely. I often prepare the dough in advance and refrigerate it for up to 24 hours before baking.
How do I ensure the powdered sugar coating sticks well?
I roll the cookies in powdered sugar once they've cooled slightly, then again after they've cooled completely. This double coating ensures a beautiful, snowy finish.
Conclusion
Mint Chocolate Chip Snowball Cookies are a delightful addition to any cookie platter. Their melt-in-your-mouth texture, refreshing mint flavor, and rich chocolate chips make them a favorite in my household. Whether for a holiday celebration or a simple treat, these cookies never disappoint.
Mint Chocolate Chip Snowball Cookies
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 50 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mint Chocolate Chip Snowball Cookies are festive, bite-sized cookies with a refreshing mint flavor and rich chocolate chips, coated in powdered sugar for a snowy finish.
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
- Line a large cookie sheet with parchment paper and set aside.
- Beat the softened butter and powdered sugar together until light and fluffy.
- Mix in the flour, salt, and mint extract just until combined.
- Add green food coloring a few drops at a time to achieve the desired shade.
- Stir in the mini chocolate chips.
- Scoop out one tablespoon of dough, form into balls, and place on the cookie sheet.
- Cover and refrigerate the dough balls for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake for 7 to 8 minutes, ensuring bottoms are only lightly browned. Cool on the cookie sheet for 5 minutes.
- Line another baking sheet with parchment and dust with powdered sugar. Place cookies on this sheet and dust with more powdered sugar.
- Once fully cooled, roll each cookie in powdered sugar until fully coated.
Notes
- Chilling the dough helps cookies maintain shape and enhances flavor.
- Mini chocolate chips distribute better than regular-sized ones.
- Food coloring is optional and only for appearance.
- Can prepare dough ahead and refrigerate up to 24 hours.
- Double coating with powdered sugar ensures a nice snowy look.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
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