Why Make This Recipe
Mint Chocolate Chip Snowball Cookies are a delightful treat that brings together the refreshing flavor of mint and the richness of chocolate in a fun, bite-sized cookie. These little bites are perfect for any occasion, whether it’s a holiday gathering, a cookie swap, or just a sweet snack at home. With their soft texture and sweet coating of powdered sugar, these cookies are sure to satisfy your cravings and impress your friends and family.
How to Make Mint Chocolate Chip Snowball Cookies
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar, sifted
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon salt
- 1 teaspoon mint extract or peppermint extract
- Green food coloring gel
- 3/4 cup mini chocolate chips
- Additional powdered sugar for coating
Directions
- Line a large cookie sheet with parchment paper and set it aside.
- Beat the softened butter and powdered sugar together until the mixture is light and fluffy.
- Add the flour, salt, and mint extract. Mix just until combined.
- Add a few drops of green food coloring gel until you reach your desired color.
- Gently fold in the mini chocolate chips.
- Scoop out one tablespoon of dough at a time and form it into a ball.
- Place the balls on the prepared cookie sheet.
- Cover and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Bake the cookies for 7 to 8 minutes. Be careful not to let them get too brown on the bottom.
- Let them cool for 5 minutes on the cookie sheet.
- Line another baking sheet with parchment paper and dust it generously with powdered sugar.
- Move the slightly cooled cookies to this sheet and dust with more powdered sugar.
- Allow the cookies to cool completely.
- For the final touch, fill a small bowl with powdered sugar. Drop the cookies one at a time into the bowl and turn until they are coated.
Store any leftovers in an airtight container for up to four days.
How to Serve Mint Chocolate Chip Snowball Cookies
These delightful cookies can be served on their own or as part of a larger dessert platter. They pair perfectly with a warm cup of tea or coffee. For a festive touch, arrange them on a decorative plate and sprinkle some additional mini chocolate chips or crushed peppermint candies around them.
How to Store Mint Chocolate Chip Snowball Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for up to four days. You can also freeze them for longer storage. Just be sure to separate layers with parchment paper to prevent them from sticking together.
Tips to Make Mint Chocolate Chip Snowball Cookies
- Ensure your butter is softened to room temperature for better mixing.
- Don’t add too much green food coloring at once; a few drops at a time will help you achieve the perfect shade.
- If you want a stronger mint flavor, feel free to add a little extra mint extract.
- For a fun variation, try adding crushed peppermint candies to the dough for extra crunch.
Variation
You can replace the mini chocolate chips with dark chocolate chips or white chocolate chips for a different taste. You can also try adding chopped nuts for an extra texture.
FAQs
1. Can I use margarine instead of butter?
Yes, margarine can be used, but the texture and flavor may vary slightly.
2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free flour blend.
3. Can I leave out the mint extract?
Yes, if you prefer, you can omit the mint extract and use vanilla extract instead for a classic cookie flavor.
Mint Chocolate Chip Snowball Cookies
Ingredients
Method
- Line a large cookie sheet with parchment paper and set it aside.
- Beat the softened butter and powdered sugar together until light and fluffy.
- Add flour, salt, and mint extract; mix just until combined.
- Add a few drops of green food coloring gel until the desired color is achieved.
- Gently fold in mini chocolate chips.
- Scoop out one tablespoon of dough at a time and form into a ball.
- Place the dough balls on the prepared cookie sheet.
- Cover and refrigerate the dough for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Bake the cookies for 7 to 8 minutes, careful not to let them brown too much on the bottom.
- Let the cookies cool for 5 minutes on the cookie sheet.
- Line another baking sheet with parchment paper and dust generously with powdered sugar.
- Move slightly cooled cookies to this sheet and dust with more powdered sugar.
- Allow the cookies to cool completely.
- For the final touch, drop cookies one at a time into a bowl of powdered sugar, turning to coat.