This batch of mint chocolate chip snowball cookies has been my wintertime happy place for years. I first stumbled on the idea while trying to adapt a classic butter cookie to a festive flavor for a neighborhood cookie exchange. The peppermint extract transformed a simple cookie into something bright and almost candy-like, while the mini chocolate chips add little dark pops that contrast beautifully with the snowy sugar coating. The texture is what keeps me coming back: a tender, melt-in-your-mouth interior with just enough structure to hold together when you roll them in powdered sugar.

Every holiday season my kitchen fills with the clean scent of peppermint and warm butter, and neighbors often arrive with empty tins because these cookies disappear fast. They’re forgiving to make, easy to portion, and travel well — which is why I bring them to potlucks, gifts, and late-night cookie trays. There’s something nostalgic about the double-coating of powdered sugar; it makes the cookies look like tiny snowballs, which never fails to spark smiles. If you enjoy subtle mint paired with chocolate, this version is reliably crowd-pleasing and simple enough for bakers of all skill levels.

Ingredients

• Unsalted butter (1 cup / 2 sticks): Use high-quality European-style butter if you can — its higher fat content gives a richer, silkier mouthfeel. Make sure its softened to room temperature but not oily; it should yield to a finger but hold shape.
• Granulated sugar (1/2 cup): Provides structure and slight crisp edges when baked. Caster sugar works well if you prefer a slightly finer texture.
• Pure vanilla extract (1 teaspoon): Adds warmth and depth beneath the peppermint; do not substitute imitation vanilla if you can avoid it.
• Peppermint extract (1 teaspoon): This delivers the mint character — start with 1 teaspoon and taste the dough (if you must) or reduce slightly if you prefer a subtler note. Peppermint oil is stronger so use less if substituting.
• All-purpose flour (2 1/4 cups): The standard flour provides the right balance of tenderness and structure; spoon and level when measuring to avoid packing too much flour into your cup.
• Salt (1/4 teaspoon): Balances sweetness and accentuates butter and chocolate flavors; if using salted butter reduce slightly or omit this entirely.
• Mini chocolate chips (1 cup): Small chips distribute evenly throughout the dough for consistent chocolate in every bite; use semi-sweet for contrast or dark chocolate for a more grown-up flavor.
• Powdered sugar (1 1/2 cups, divided): The double dusting is essential: the first coat while cookies are warm sets a base, and the second coat after cooling gives the thick, snowy appearance.
• Optional green food coloring: A few drops brighten the cookies for holiday presentation; gel color gives strong hue without thinning the dough.

Instructions

Preheat and prepare: Preheat the oven to 350F (175C). Line two or three baking sheets with parchment paper or silicone mats so cookies slip off easily and bottoms brown evenly. Plan for baking in batches if needed and allow cooling racks ready for the finished cookies. Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour and salt so theyre evenly combined and aerated. This helps prevent pockets of salt or flour and contributes to a soft texture. Cream butter and sugar: In a large bowl, beat the softened butter on medium speed for 1–2 minutes until light and creamy. Gradually add the granulated sugar and beat 2–3 minutes more until the mixture is pale and airy. Scrape the bowl sides to ensure even mixing; the aeration here makes the cookies tender. Flavor the dough: Beat in the vanilla and peppermint extract until just combined. If youre using food coloring, add a few drops and mix until uniform. The peppermint should be prominent but not overpowering; adjust next time if you prefer milder mint. Incorporate flour: With the mixer on low, add the flour-and-salt mixture in three additions, mixing only until combined after each addition. Overmixing develops gluten and makes these cookies tough, so stop once the dough is uniform and no streaks of flour remain. Fold in chips and chill: Remove the bowl from the mixer and gently fold in the mini chocolate chips with a spatula until evenly distributed. The dough will feel quite thick. Cover tightly and refrigerate for 30 minutes to 1 hour to firm the butter and make rolling easier. Portion and roll: Scoop dough portions about 1 tablespoon each and roll between your palms to form smooth balls roughly 1 inch in diameter. Arrange them 1 to 1 inches apart on the prepared sheets to allow gentle spreading. Bake briefly: Bake for 10–12 minutes until edges are just turning light golden and centers look nearly set but remain pale. These cookies do not brown deeply; overbaking will dry them out, so err on the shorter side if youre unsure. Cool and sugar coat: Let cookies cool on the baking sheet for 5–10 minutes so they firm up enough to handle. Prepare two shallow bowls of powdered sugar (about 1/2 cup in the first, 1 cup in the second). While still warm (not hot), roll each cookie in the small bowl until coated and transfer to a wire rack to cool completely. After they reach room temperature (30–60 minutes), roll them in the second bowl for a thicker, snowy coating.

Storage Tips

Store cooled cookies in an airtight container layered with parchment to prevent sticking. Keep at room temperature for up to 35 days; for longer storage, freeze in a single layer on a sheet until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw in the refrigerator or at room temperature and re-coat lightly with powdered sugar if the surface looks dull from condensation. Avoid storing in humid conditions as powdered sugar will clump and lose the visual snowball effect.

Ingredient Substitutions

If you need to make adjustments: swap mini semi-sweet chips for mini dark chips for richer chocolate flavor, or use white chocolate chips for a sweeter, creamier result. For a dairy-free option, substitute vegan stick butter and confirm chips are dairy-free; texture will be slightly different but still tender. If peppermint extract is too intense, halving to 1/2 teaspoon yields a subtler mint note. You can replace part of the all-purpose flour with 3 tablespoons cornstarch for an even more tender crumb, but dont replace more than 4 tablespoons or the dough will become too soft.

Serving Suggestions

Present these cookies on a platter dusted with extra powdered sugar and a few fresh mint sprigs for seasonal flair. Theyre lovely alongside hot cocoa, peppermint coffee, eggnog, or a simple glass of cold milk. For a party, serve with small bowls of extra mini chips and crushed candy canes so guests can personalize their serving. They also pair beautifully with citrus-forward desserts like orange sorbet to balance the mints coolness.

Cultural Background

Snowball-style cookies have long been part of holiday baking traditions in many Western cuisines, often appearing as Russian tea cakes or Mexican wedding cookies with variations in nuts and spices. This mint chocolate chip adaptation blends those classic snowball visuals with the modern, beloved pairing of mint and chocolate descended from European confectionery traditions. The powdered-sugar finish is a visual nod to winter festivities, evoking images of snow-blanketed desserts on holiday tables across cultures.

Seasonal Adaptations

In winter, a few drops of green gel color make the cookies feel festive, while a light addition of finely grated orange zest pairs well with the mint for a bright holiday variation. For summer gatherings, omit the green and add a teaspoon of almond extract for a different aromatic profile. Swap peppermint for spearmint extract (in smaller amounts) if you prefer a gentler herbal note, and try adding 1/4 cup finely chopped toasted pistachios for texture and color contrast.

Meal Prep Tips

For efficient cookie prep, scoop dough onto a lined sheet and freeze the raw balls until firm; transfer to a freezer bag and bake directly from frozen, adding 1–2 minutes to baking time. This strategy lets you bake fresh batches as needed with minimal effort. Alternatively, chill dough overnight and bake the morning of an event for a freshly baked aroma without doing all the work that day. Use labeled freezer bags with date and bake times for easy rotation.

These mint chocolate chip snowball cookies are a small ritual of comfort: quick to make, endlessly sharable, and endlessly adaptable. I hope you find a version that becomes your new favorite to bake and gift — and that the powdered sugar creates many smiling moments around your table.