Introduction
Mint Chocolate Chip Snowball Cookies are the ultimate holiday treat, combining the refreshing taste of mint with rich chocolate chips wrapped in buttery, crumbly dough. Rolled in powdered sugar to resemble snow, these cookies are not only festive in appearance but also incredibly satisfying in flavor and texture. Whether you’re looking to impress guests at a holiday party, fill your cookie trays with something unique, or simply indulge in a cozy baking day, this recipe delivers a cookie that feels both nostalgic and refreshingly new.
My recipe story
I first stumbled upon snowball cookies at a Christmas cookie swap years ago, where their powdered sugar coating immediately caught my eye. Traditionally made with nuts, I decided to experiment with a twist—infusing the dough with peppermint extract and folding in mini chocolate chips. The result was magical: a cookie that melted in the mouth, offered bursts of chocolate, and carried the perfect hint of cool mint. Friends and family quickly requested these every holiday season, making them a cherished staple in my baking repertoire.
💡 Why You’ll Love This Recipe
- A festive twist on the classic snowball cookie with mint and chocolate chips.
- Melt-in-your-mouth texture that pairs beautifully with coffee, tea, or hot cocoa.
- Easy to make in under an hour with simple pantry ingredients.
- Perfect for holiday gift boxes, cookie exchanges, or cozy nights in.
- Kid-friendly and freezer-friendly, making it great for make-ahead baking.
Ingredient breakdown
Each ingredient in these Mint Chocolate Chip Snowball Cookies plays a special role in creating their distinct texture and flavor. Understanding the purpose behind each one ensures your cookies turn out perfect every time.
Butter: Unsalted butter is the foundation of this recipe, providing richness and that melt-in-your-mouth quality. Make sure your butter is softened to room temperature so it creams easily with the sugar.
Powdered sugar: Unlike granulated sugar, powdered sugar creates a tender crumb and adds sweetness without grit. It also forms the snowy exterior when the cookies are rolled after baking.
All-purpose flour: This gives the cookies their structure. Measuring correctly is essential—too much flour can make the cookies dry, while too little makes them spread too much.
Peppermint extract: The key to the refreshing mint flavor. Use sparingly, as peppermint extract can be strong. Just half a teaspoon is enough to infuse the dough without overpowering it.
Mini chocolate chips: These add pops of chocolatey goodness throughout the cookie. Mini chips are best since they distribute evenly without making the cookie crumble apart.
Salt: A pinch balances sweetness and enhances flavor, making each bite more well-rounded.
Equipment you’ll need
- Mixing bowls (medium and large)
- Hand mixer or stand mixer with paddle attachment
- Measuring cups and spoons
- Spatula for mixing
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
- Small cookie scoop (optional, for uniform size)
Step-by-step directions
Step 1: Prepare your baking sheets. Line two baking sheets with parchment paper or silicone mats. Preheating your oven to 350°F (175°C) ensures it’s ready once your dough is shaped. This step saves time and keeps the process smooth.
Step 2: Cream the butter and sugar. In a large bowl, use a mixer to cream softened butter with ½ cup powdered sugar until light and fluffy, about 2–3 minutes. This step incorporates air, ensuring the cookies are tender rather than dense.
Step 3: Add flavorings. Mix in the peppermint extract and a pinch of salt. The extract should blend evenly to avoid concentrated spots of mint. Scrape down the bowl with a spatula to keep everything consistent.
Step 4: Incorporate flour. Gradually add flour, one cup at a time, mixing on low speed to prevent overworking the dough. Once the dough looks crumbly but holds together when pressed, stop mixing. Overmixing can toughen the cookies.
Step 5: Fold in chocolate chips. Using a spatula, gently fold in the mini chocolate chips. The dough should feel slightly stiff but pliable. At this stage, you can chill the dough for 15 minutes if it feels too soft to roll.
Step 6: Shape the cookies. Scoop small portions (about 1 tablespoon) and roll into balls. Place them evenly spaced on prepared baking sheets, leaving about 1 inch between each cookie.
Step 7: Bake. Bake for 10–12 minutes, or until the bottoms are just lightly golden. These cookies shouldn’t brown much on top. Be careful not to overbake, as they’re meant to stay pale and tender.
Step 8: Roll in powdered sugar. Let cookies cool for 5 minutes on the sheet, then roll them gently in powdered sugar while still warm. Place on a cooling rack to finish cooling, then roll once more in powdered sugar for a snowy finish.
Variations & substitutions
This recipe is flexible and can be adapted for different flavor preferences or dietary needs. If you’re not a fan of mint, swap the peppermint extract for vanilla or almond extract for a more classic taste. For a nutty variation, replace part of the flour with finely ground pecans or walnuts, which will add depth and richness.
To make a gluten-free version, substitute all-purpose flour with a high-quality gluten-free blend. Vegan bakers can use dairy-free butter and vegan chocolate chips with great results. For a colorful twist, fold in crushed peppermint candies or candy canes for added crunch and festive flair.
💡 Expert Tips & Troubleshooting
- If your dough feels too dry, add 1–2 teaspoons of milk until it comes together smoothly.
- To prevent cookies from cracking, avoid overbaking and handle them gently when rolling in sugar.
- Chill the dough briefly if it feels too soft to roll—this makes shaping easier and keeps cookies uniform.
- For extra mint flavor, stir in crushed mint candies or use mint chocolate chips.
Storage, freezing & make-ahead
These cookies store beautifully, making them ideal for holiday prep. Keep them in an airtight container at room temperature for up to 5 days. To maintain their snowy look, re-roll lightly in powdered sugar just before serving.
For freezing, place baked cookies in a freezer-safe container with parchment layers between them. They’ll keep well for up to 2 months. To freeze unbaked dough, roll into balls, freeze on a sheet, then transfer to a freezer bag. Bake straight from frozen, adding 2–3 extra minutes to the baking time.
Serving ideas & pairings
Mint Chocolate Chip Snowball Cookies shine on holiday cookie platters, especially alongside classics like gingerbread or sugar cookies. They’re delightful with hot drinks—think peppermint mocha, spiced chai, or a simple hot cocoa topped with whipped cream. For a fun dessert spread, serve them with bowls of vanilla ice cream and chocolate sauce, letting guests enjoy cookie “toppings.” They also pair beautifully with a glass of cold milk, making them a timeless comfort treat.
FAQ
Can I use regular chocolate chips instead of mini?
Yes, but chop them roughly so they distribute evenly without breaking the cookies apart.
How do I prevent my cookies from spreading?
Snowball cookies are meant to hold their shape. If yours spread, the butter may have been too soft. Chill the dough before baking to help.
Can I double this recipe?
Absolutely! This recipe doubles well, making it perfect for large gatherings or gifting. Just be sure to bake in batches.
Why do I need to roll the cookies twice in powdered sugar?
The first roll while warm helps the sugar stick, while the second ensures full coverage and that snowy look.
Do these cookies taste better fresh or after a day?
They’re delicious both ways, but many people find the flavor develops and deepens after a day, making them even more enjoyable.
Final thoughts
Mint Chocolate Chip Snowball Cookies are a delightful combination of festive charm and irresistible flavor. Their snowy coating, refreshing mint, and bursts of chocolate make them the perfect treat for winter celebrations, cookie exchanges, or cozy nights at home. With simple ingredients and easy steps, you’ll find yourself baking these again and again—not just during the holidays, but whenever you crave something sweet, refreshing, and comforting. Share them with loved ones, package them as edible gifts, or keep a secret stash just for yourself—you truly can’t go wrong with this recipe.
Print
Mint Chocolate Chip Snowball Cookies
- Total Time: 27 minutes
- Yield: 30 cookies
- Diet: Vegetarian
Description
Buttery, melt-in-your-mouth cookies with refreshing peppermint and bursts of chocolate, dusted in snowy powdered sugar for a festive treat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for rolling)
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream butter and powdered sugar until light and fluffy. Mix in peppermint extract and salt.
- Gradually add flour, mixing until dough comes together. Fold in mini chocolate chips.
- Roll dough into 1-inch balls and place on prepared baking sheets.
- Bake 10–12 minutes, until set but not browned. Let cool 5 minutes.
- While warm, roll cookies in powdered sugar, place on a rack to cool, then roll again once cooled.
Notes
Store in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American