Description
Mint Chocolate Chip Snowball Cookies are an enchanting twist on a beloved classic. These delicate, melt-in-your-mouth, powdered-sugar-dusted treats combine the timeless appeal of traditional snowball cookies with the vibrant coolness of mint and the irresistible richness of chocolate chips.
Ingredients
Scale
- 1 cup (2 sticks or 226g) Unsalted Butter, softened
- 1/2 cup (100g) Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Peppermint Extract
- 2 1/4 cups (270g) All-Purpose Flour
- 1/4 teaspoon Salt
- 1 cup (170g) Mini Chocolate Chips
- 1 1/2 cups (180g) Powdered Sugar, divided
- Optional: Green Food Coloring
Instructions
- Preheat oven to 350°F (175°C). Line two or three large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
- In a large mixing bowl, using an electric mixer, beat the softened unsalted butter on medium speed for 1-2 minutes until light and creamy. Gradually add the granulated sugar, beating for another 2-3 minutes until the mixture is light in color and fluffy. Scrape down the sides of the bowl occasionally.
- Beat in the pure vanilla extract and peppermint extract until just combined. If desired, add a few drops of green food coloring and mix until your desired shade of green is achieved.
- With the mixer on low speed, gradually add the flour and salt mixture in about three additions, mixing just until combined after each. Avoid overmixing to ensure delicate cookies.
- Remove the bowl from the mixer. Gently fold in the mini chocolate chips with a rubber spatula until evenly distributed. The dough will be thick.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour. This helps solidify the butter and makes the dough easier to handle.
- Once chilled, scoop out portions of dough using a small cookie scoop (approx. 1 tablespoon). Roll each portion between your palms to form smooth, compact balls, approximately 1 inch in diameter. Place them about 1 to 1 1/2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers appear set but are still quite pale. Do not overbake.
- Carefully remove the baking sheets from the oven and let the cookies cool on the sheets for about 5-10 minutes. This allows them to set up and become firm enough to handle.
- While the cookies are still warm (but not hot to the touch), prepare two shallow bowls. Place about 1/2 cup of powdered sugar in the first bowl and the remaining 1 cup in the second, larger bowl.
- Working with a few cookies at a time, gently roll each warm cookie in the first shallow bowl of powdered sugar until fully coated. Place them back on a wire cooling rack to finish cooling completely.
- It is essential that the cookies cool down to room temperature before the second coating. Give them at least 30-60 minutes.
- Once the cookies are completely cool, take them one by one and roll them thoroughly in the second, larger bowl of powdered sugar, ensuring a thick, snowy coating. Serve and enjoy!
Notes
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg