Mint Chocolate Chip Snowball Cookies

Mint Chocolate Chip Snowball Cookies are a cool, refreshing twist on a holiday classic. With a buttery, crumbly texture and rich mint chocolate flavor, these cookies practically melt in my mouth. They’re perfect for gifting, cookie trays, or simply indulging in something sweet and refreshing.

Why You’ll Love This Recipe

I love how these cookies combine the comfort of traditional snowballs with the zesty kick of mint and the richness of chocolate chips. They don’t spread while baking, making them beautifully round and easy to shape. They also store well, which makes them ideal for preparing ahead of time during the busy holiday season. Plus, there’s no need for any fancy equipment or ingredients.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
powdered sugar
unsalted butter, softened
peppermint extract
mini chocolate chips
salt
green food coloring (optional)
extra powdered sugar for rolling

directions

1. I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a large bowl, I cream together the softened butter and powdered sugar until it’s light and fluffy.

3. I mix in the peppermint extract and a few drops of green food coloring if I’m using it.

4. Gradually, I add in the flour and salt, mixing until a dough forms.

5. I gently fold in the mini chocolate chips.

6. I roll the dough into 1-inch balls and place them on the prepared baking sheet.

7. I bake the cookies for 10-12 minutes, just until they’re set but not browned.

8. Once out of the oven, I let them cool for a few minutes, then roll each cookie in powdered sugar while still warm.

9. After they cool completely, I give them one more roll in powdered sugar for that classic snowy look.

Servings and timing

This recipe makes about 24 cookies. I usually have everything prepped and baked within 30-40 minutes. Baking time is around 10-12 minutes per batch.

Variations

If I want a stronger mint flavor, I increase the peppermint extract slightly. Sometimes, I skip the food coloring to keep them naturally pale. For a different twist, I swap the chocolate chips for Andes mint pieces or use white chocolate for a sweeter profile. Adding crushed candy canes can also give the cookies a festive crunch and extra mintiness.

storage/reheating

I store these cookies in an airtight container at room temperature for up to a week. They freeze well, too—I just place them in a freezer-safe bag or container, and they’ll last for up to 2 months. If frozen, I let them thaw at room temperature before serving. I usually give them a light roll in powdered sugar again after thawing to freshen up the coating.

FAQs

Can I make these cookies ahead of time?

Yes, I often make the dough a day ahead and refrigerate it. I just let it sit at room temperature for a bit before shaping and baking.

Can I freeze the dough instead of baked cookies?

Absolutely. I shape the dough into balls and freeze them on a baking sheet. Once frozen, I store them in a bag and bake straight from the freezer, adding 1-2 extra minutes.

Do I have to use food coloring?

Not at all. The green tint is just for fun and presentation. They taste the same without it.

Can I use regular chocolate chips instead of mini ones?

I prefer mini chips because they distribute more evenly, but regular chips work if that’s what I have on hand.

Why do I roll the cookies in powdered sugar twice?

The first roll helps the sugar stick while the cookies are warm, and the second adds the snowy finish once they’ve cooled completely.

Conclusion

These Mint Chocolate Chip Snowball Cookies are one of my favorite winter bakes. They’re easy to make, have a delightful minty surprise, and look as festive as they taste. Whether for a holiday celebration or a cozy afternoon treat, these cookies always bring joy to the table.