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