What makes an old fashioned mint chocolate chip snowball cookies recipe different?

Old fashioned versions often use powdered sugar in the dough and skip food coloring. They're slightly denser and more buttery, with a milder mint flavor.

How do I make the best mint chocolate chip snowball cookies at home?

Use high-quality unsalted butter, peppermint extract, and mini chocolate chips. Chill the dough, avoid overbaking, and roll the cookies in powdered sugar twice for best results.

Can I turn this into a chocolate peppermint snowball cookies recipe?

Yes! Add 2 tablespoons of cocoa powder to the dough and use dark chocolate chips. For extra peppermint crunch, stir in crushed candy canes.

Are peppermint snowball cookies and minty snowball cookies the same?

They are very similar. Peppermint snowball cookies use classic peppermint extract, while 'minty' may include milder mints like spearmint or mixed mint flavors.

What’s the easiest way to make mint chocolate chip snowball cookies for beginners?

Start with softened butter, mix ingredients in one bowl, chill the dough, roll into balls, and bake. The key is not overmixing and using a small cookie scoop for even baking.

Easy Mint Chocolate Chip Snowball Cookies Recipe

Name: Easy Mint Chocolate Chip Snowball Cookies Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 45 min
Yield: 36 cookies
Cuisine: American
Ingredients: 1 cup (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

Description

These Easy Mint Chocolate Chip Snowball Cookies are buttery, cool, and packed with chocolatey goodness. Ready in just 45 minutes, they’re perfect for holiday cookie trays, edible gifts, or cozy winter baking.

Ingredients

Scale

1 cup (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 (Confectioners’ Sugar), divided
Optional: Green Food Coloring

Instructions

Preheat oven to 350°F (175°C). Line 2–3 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 bowl, beat softened butter on medium speed for 1–2 minutes until creamy. Add granulated sugar and beat for 2–3 more minutes until light and fluffy.
Add vanilla and peppermint extracts. Mix until combined. Add green food coloring if desired.
Gradually add the flour mixture to the wet ingredients in three additions. Mix just until combined.
Fold in mini chocolate chips with a spatula. The dough will be thick.
Cover the bowl and refrigerate the dough for 30–60 minutes.
Scoop and roll dough into 1-inch balls. Place 1–1.5 inches apart on baking sheets.
Bake for 10–12 minutes until edges are lightly golden. Do not overbake.
Let cool on baking sheets for 5–10 minutes.
Roll warm cookies in 1/2 cup powdered sugar. Let cool completely on a wire rack.
Once fully cooled, roll again in remaining 1 cup powdered sugar. Serve and enjoy.

Notes

Chill dough for at least 30 minutes to prevent spreading.
Use mini chocolate chips for better distribution.
Double sugar roll gives the cookies their signature snowy look.
Dough can be frozen for up to 2 months.
Store baked cookies in an airtight container for up to 5 days.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 6g
Sodium: 35mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg