Ingredients
Scale
- 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):
Prep Time: 15 min | Cook Time: 13 min | Total Time: 28 min
Servings: 24 | Calories: 110 | Net Carbs: 9g | Fats: 8g | Protein: 1g
Servings: 24 | Calories: 110 | Net Carbs: 9g | Fats: 8g | Protein: 1g