Introduction

These Mint Chocolate Chip Snowball Cookies are a festive twist on a classic treat, combining refreshing mint flavor with rich chocolate chips. Their soft, buttery texture and bright green color make them perfect for holiday gatherings or any time you want a delightful, minty cookie.

A close-up image of round, green cookies with dark chocolate chips inside, coated in a thick layer of white powdered sugar that gives them a rough, snowy appearance. The cookies are stacked in a white bowl lined with white wax paper, with one cookie broken in half sitting on top, showing the soft, crumbly green interior dotted evenly with dark chocolate chips. The smooth texture of the chocolate chips contrasts with the powdery exterior and soft inside layers. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Line a large cookie sheet with parchment paper and set aside.
Step 2: Beat the butter and powdered sugar together until light and fluffy.
Step 3: Mix in the flour, salt, and mint extract just until combined.
Step 4: Add the green food coloring a few drops at a time until your desired color is achieved. Gel food color works best for a vibrant green.
Step 5: Stir in the mini chocolate chips evenly throughout the dough.
Step 6: Scoop out one tablespoon of dough at a time and form into balls. Place the balls on the prepared cookie sheet.
Step 7: Cover and refrigerate the dough balls for at least 30 minutes to firm up.
Step 8: Preheat the oven to 375°F (190°C).
Step 9: Bake the cookies for 7 to 8 minutes. They should be only very lightly browned on the bottom. Let them cool on the cookie sheet for 5 minutes.
Step 10: Line another baking sheet with parchment paper and dust it liberally with powdered sugar. Place the slightly cooled cookies on this sheet and dust them with additional powdered sugar.
Step 11: Let the cookies cool completely on the baking sheet.
Step 12: Fill a small bowl halfway with powdered sugar. Drop each cookie into the bowl and turn it until fully coated in powdered sugar.
Step 13: Store any leftovers in an airtight container for up to four days.

Tips & Variations

For a stronger mint flavor, add an extra ¼ teaspoon of mint extract carefully to avoid overpowering the cookies.
If you don’t have gel food coloring, a few drops of liquid green food coloring will work, but the color may be less vibrant.
Try using white chocolate chips instead of mini chocolate chips for a sweeter variation.
Chilling the dough longer, up to an hour, can help maintain the cookie shape during baking.

Storage

Store the cookies in an airtight container at room temperature for up to four days. To keep them fresh longer, refrigerate and bring to room temperature before serving. If needed, re-coat with powdered sugar after reheating gently in a low oven or microwave for a few seconds.

How to Serve

This image shows a white bowl filled with round green cookies covered in a thick layer of white powdered sugar, making the green color peek through in spots. The bowl is decorated with a gold pattern and contains a few small dark chocolate chips scattered around the cookies. The bowl sits on a white marbled surface, giving a clean and bright look. The cookies are piled in a small mound, showing their textured powdered sugar coating clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry mint instead of mint extract?

Dry mint won’t provide the same concentrated flavor as mint extract, so it’s best to stick with extract for the authentic taste. If using dry mint, you’ll need to steep it in butter first and adjust the recipe accordingly.

Can these cookies be frozen?

Yes, you can freeze the unbaked dough balls or the baked cookies. Freeze dough balls on a baking sheet first, then transfer to a freezer bag for up to 3 months. Bake from frozen adding a minute or two to baking time. Baked cookies freeze well in an airtight container for up to 2 months.