Mint Chocolate Chip Snowball Cookies are buttery, melt-in-your-mouth cookies flavored with refreshing peppermint and loaded with mini chocolate chips. Their soft, crumbly texture and powdered sugar coating give them the classic “snowball” look, making them especially popular during winter holidays and cookie exchanges.
These cookies are inspired by traditional snowball-style cookies like Russian Tea Cakes and Mexican Wedding Cookies, but with a cool mint chocolate twist.
Why You’ll Love These Cookies
- Buttery, tender texture that melts in your mouth
- Refreshing peppermint flavor with chocolate chips
- Easy one-bowl dough
- Perfect for holidays, cookie trays, and gifts
- No dough chilling required
Ingredients
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- ½ cup powdered sugar
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ¾ cup mini chocolate chips
- Optional: a few drops green food coloring
For Rolling
- 1 cup powdered sugar
Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Step 2: Cream Butter and Sugar
In a mixing bowl:
- Beat butter and powdered sugar until light and fluffy.
- Mix in peppermint extract and optional food coloring.
Step 3: Add Dry Ingredients
Add:
- Flour
- Salt
Mix until a soft dough forms.
Fold in the mini chocolate chips.
Step 4: Shape the Cookies
Scoop about 1 tablespoon of dough and roll into balls.
Place on the baking sheet about 2 inches apart.
Step 5: Bake
Bake for 10–12 minutes.
The bottoms should be lightly golden but the tops remain pale.
Step 6: First Powdered Sugar Roll
Let cookies cool 5 minutes, then roll them in powdered sugar while still warm.
Step 7: Second Sugar Coating
After the cookies cool completely, roll them again in powdered sugar for the classic snowball look.
Pro Baking Tips
Use mini chocolate chips
They distribute evenly through the cookie.
Don’t overbake
Snowball cookies should stay pale.
Double sugar coating
This creates the signature snowy appearance.
Soft butter is key
It ensures a tender, crumbly cookie.
Flavor Variations
Chocolate Mint Snowballs
Add 2 tablespoons cocoa powder to the dough.
Andes Mint Version
Use chopped pieces of Andes Creme de Menthe Thins instead of chocolate chips.
Dark Chocolate Mint
Use dark chocolate chips for a richer flavor.
Holiday Mint Snowballs
Tint dough pale green for festive cookies.
Storage
Room Temperature:
Store in airtight container for 4–5 days.
Refrigerator:
Up to 1 week.
Freezer:
Freeze baked cookies up to 3 months.
Estimated Nutrition (Per Cookie)
- Calories: ~120
- Carbs: 13 g
- Fat: 7 g
- Sugar: 7 g
Serving Ideas
Mint chocolate snowball cookies pair wonderfully with:
- Hot cocoa
- Coffee
- Peppermint tea
- Holiday dessert platters
They also make excellent edible gifts when packaged in decorative tins.
Print
Mint Chocolate Chip Snowball Cookies
Ingredients
- 1 cup (2 sticks / 225g) unsalted butter, softened
- ½ cup (60g) powdered sugar (plus ¾ cup for rolling)
- 1 tsp pure peppermint extract (not mint!)
- 2 cups (250g) all-purpose flour
- ¼ tsp salt
- ½ cup mini semi-sweet chocolate chips
- Optional: 2–3 drops green food coloring (for festive hue)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make dough: Beat butter and ½ cup powdered sugar until fluffy (~2 min). Mix in peppermint extract (and food coloring if using).
- Add dry ingredients: Stir in flour and salt until just combined. Fold in chocolate chips.
- Shape: Roll into 1″ balls (about 1 tbsp each). Place 2″ apart on sheets.
- Bake 12–14 minutes, until bottoms are lightly golden (tops will look pale).
- Roll in sugar: While still warm, roll each cookie in remaining powdered sugar. Cool completely, then roll a second time for extra “snow.”
💡 Pro Tips:
– Don’t overbake—they firm up as they cool.
– For deeper mint flavor, add 1 tbsp crushed candy canes with the chips.
– Store in an airtight container up to 1 week—they stay tender!
Prep Time & Nutrition (per cookie, makes 24):
Servings: 24 | Calories: 110 | Net Carbs: 9g | Fats: 8g | Protein: 1g