Mint Chocolate Chip Snowball Cookies are delicate, buttery treats that melt in your mouth and deliver just the right amount of minty freshness and chocolatey indulgence. Rolled in layers of powdered sugar, these festive green cookies are a delightful twist on a classic holiday favorite—and perfect for any time you’re craving something cool and sweet.
Why You’ll Love This Recipe
- Melt-in-your-mouth texture: Tender and crumbly, just like a perfect snowball cookie should be.
- Mint-chocolate flavor combo: Refreshing mint pairs beautifully with rich mini chocolate chips.
- Visually festive: A soft green hue and a powdered sugar coating make them stand out on any cookie tray.
- Easy to make and freeze: Simple to prep ahead and store, making them perfect for holidays or gifting.
- No eggs required: Great for those with egg allergies or when you’re low on ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter (softened)
- powdered sugar (sifted, plus more for coating)
- all-purpose flour (spooned and leveled)
- salt
- mint or peppermint extract
- green food coloring (gel preferred)
- mini chocolate chips
Directions
- Prepare Baking Sheet
Line a baking sheet with parchment paper and set aside. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until light, fluffy, and smooth. - Mix in Dry Ingredients and Flavoring
Add the flour, salt, and mint extract to the bowl. Mix just until the dough comes together—do not overmix. - Add Color
Add a small amount of green food coloring (gel preferred), one drop at a time, until your desired shade is reached. - Fold in Chocolate Chips
Stir in the mini chocolate chips evenly. - Shape and Chill
Scoop out dough by tablespoons and roll into balls. Place on the prepared baking sheet. Cover and refrigerate for at least 30 minutes to prevent spreading. - Bake
Preheat the oven to 375°F (190°C).
Bake the chilled dough balls for 7–8 minutes, just until the bottoms are lightly golden. Do not overbake. - First Sugar Coating
Let cookies cool on the baking sheet for 5 minutes, then transfer to a parchment-lined tray dusted with powdered sugar. Dust the tops generously while still slightly warm. - Final Sugar Coating
Once the cookies have cooled completely, roll them again in a fresh bowl of powdered sugar for a complete, snowy finish.
Servings and timing
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 8 minutes
- Total Time: 58 minutes
- Servings: Makes about 24 cookies
- Calories: Approximately 130 kcal per cookie
Variations
- Double chocolate: Use mini white chocolate chips or mix in dark chocolate chunks for extra indulgence.
- Color-free version: Skip the food coloring for a natural look while keeping the mint flavor.
- Vanilla-mint: Add ½ teaspoon vanilla extract in addition to the mint for a rounded flavor.
- Crushed candy topping: Roll in crushed peppermint candies before the final sugar coating for a festive crunch.
- Nutty variation: Mix in ¼ cup finely chopped pecans or walnuts for added texture.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Flash-freeze baked cookies for 30 minutes, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Make-ahead: Dough balls can be formed and frozen unbaked. Bake directly from frozen, adding 1–2 minutes to the bake time.
FAQs
Can I use peppermint extract instead of mint extract?
Yes, both work well. Peppermint extract has a sharper flavor, while mint extract is often milder.
Do I need to chill the dough?
Yes, chilling prevents the cookies from spreading and helps maintain their round, snowball shape.
Can I make these cookies without food coloring?
Absolutely. They’ll taste just as delicious without the green color—perfect for a more natural presentation.
What’s the best way to coat in powdered sugar?
Roll once while the cookies are still warm, then again after they’ve fully cooled for the best powdery finish.
Can I use regular chocolate chips?
Mini chocolate chips work best for even distribution, but you can chop regular chips or chunks finely as a substitute.
Will these cookies stay soft?
They have a melt-in-your-mouth, tender texture and hold that consistency well if stored properly.
Are these cookies good for shipping?
Yes, once cooled and double-coated in powdered sugar, they pack well in cookie tins for mailing.
Can I use margarine instead of butter?
Butter is preferred for flavor and structure, but high-quality margarine can work in a pinch.
Can I freeze the dough?
Yes, roll into balls and freeze on a tray. Transfer to a bag and freeze for up to 2 months. Bake directly from frozen.
How do I know when they’re done baking?
The bottoms should be just lightly golden. The tops will remain pale, and the cookies should still feel soft.
Conclusion
Mint Chocolate Chip Snowball Cookies are a festive and flavorful twist on the traditional snowball cookie. With their buttery base, refreshing mint essence, and mini chocolate chips in every bite, they’re a delightful treat for winter holidays or any time mint-chocolate cravings strike. Coated in snowy powdered sugar and easy to make ahead or freeze, these cookies are as versatile as they are irresistible.
Mint Chocolate Chip Snowball Cookies are delicate, buttery treats that melt in your mouth and deliver just the right amount of minty freshness and chocolatey indulgence. Rolled in layers of powdered sugar, these festive green cookies are a delightful twist on a classic holiday favorite—and perfect for any time you’re craving something cool and sweet.
Why You’ll Love This Recipe
- Melt-in-your-mouth texture: Tender and crumbly, just like a perfect snowball cookie should be.
- Mint-chocolate flavor combo: Refreshing mint pairs beautifully with rich mini chocolate chips.
- Visually festive: A soft green hue and a powdered sugar coating make them stand out on any cookie tray.
- Easy to make and freeze: Simple to prep ahead and store, making them perfect for holidays or gifting.
- No eggs required: Great for those with egg allergies or when you’re low on ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- unsalted butter (softened)
- powdered sugar (sifted, plus more for coating)
- all-purpose flour (spooned and leveled)
- salt
- mint or peppermint extract
- green food coloring (gel preferred)
- mini chocolate chips
Directions
- Prepare Baking Sheet
Line a baking sheet with parchment paper and set aside. - Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar together until light, fluffy, and smooth. - Mix in Dry Ingredients and Flavoring
Add the flour, salt, and mint extract to the bowl. Mix just until the dough comes together—do not overmix. - Add Color
Add a small amount of green food coloring (gel preferred), one drop at a time, until your desired shade is reached. - Fold in Chocolate Chips
Stir in the mini chocolate chips evenly. - Shape and Chill
Scoop out dough by tablespoons and roll into balls. Place on the prepared baking sheet. Cover and refrigerate for at least 30 minutes to prevent spreading. - Bake
Preheat the oven to 375°F (190°C).
Bake the chilled dough balls for 7–8 minutes, just until the bottoms are lightly golden. Do not overbake. - First Sugar Coating
Let cookies cool on the baking sheet for 5 minutes, then transfer to a parchment-lined tray dusted with powdered sugar. Dust the tops generously while still slightly warm. - Final Sugar Coating
Once the cookies have cooled completely, roll them again in a fresh bowl of powdered sugar for a complete, snowy finish.
Servings and timing
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 8 minutes
- Total Time: 58 minutes
- Servings: Makes about 24 cookies
- Calories: Approximately 130 kcal per cookie
Variations
- Double chocolate: Use mini white chocolate chips or mix in dark chocolate chunks for extra indulgence.
- Color-free version: Skip the food coloring for a natural look while keeping the mint flavor.
- Vanilla-mint: Add ½ teaspoon vanilla extract in addition to the mint for a rounded flavor.
- Crushed candy topping: Roll in crushed peppermint candies before the final sugar coating for a festive crunch.
- Nutty variation: Mix in ¼ cup finely chopped pecans or walnuts for added texture.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Freezing: Flash-freeze baked cookies for 30 minutes, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
- Make-ahead: Dough balls can be formed and frozen unbaked. Bake directly from frozen, adding 1–2 minutes to the bake time.
FAQs
Can I use peppermint extract instead of mint extract?
Yes, both work well. Peppermint extract has a sharper flavor, while mint extract is often milder.
Do I need to chill the dough?
Yes, chilling prevents the cookies from spreading and helps maintain their round, snowball shape.
Can I make these cookies without food coloring?
Absolutely. They’ll taste just as delicious without the green color—perfect for a more natural presentation.
What’s the best way to coat in powdered sugar?
Roll once while the cookies are still warm, then again after they’ve fully cooled for the best powdery finish.
Can I use regular chocolate chips?
Mini chocolate chips work best for even distribution, but you can chop regular chips or chunks finely as a substitute.
Will these cookies stay soft?
They have a melt-in-your-mouth, tender texture and hold that consistency well if stored properly.
Are these cookies good for shipping?
Yes, once cooled and double-coated in powdered sugar, they pack well in cookie tins for mailing.
Can I use margarine instead of butter?
Butter is preferred for flavor and structure, but high-quality margarine can work in a pinch.
Can I freeze the dough?
Yes, roll into balls and freeze on a tray. Transfer to a bag and freeze for up to 2 months. Bake directly from frozen.
How do I know when they’re done baking?
The bottoms should be just lightly golden. The tops will remain pale, and the cookies should still feel soft.
Conclusion
Mint Chocolate Chip Snowball Cookies are a festive and flavorful twist on the traditional snowball cookie. With their buttery base, refreshing mint essence, and mini chocolate chips in every bite, they’re a delightful treat for winter holidays or any time mint-chocolate cravings strike. Coated in snowy powdered sugar and easy to make ahead or freeze, these cookies are as versatile as they are irresistible.
PrintMint Chocolate Chip Snowball Cookies
Melt-in-your-mouth mint chocolate chip snowball cookies, delicately green and coated in powdered sugar. A festive and refreshing treat for holidays or mint lovers any time of year.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 53 minutes (including chill time)
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- ⅔ cup powdered sugar, sifted
- 2 ¼ cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- 1 teaspoon mint or peppermint extract
- Green food coloring (gel preferred)
- ¾ cup mini chocolate chips
- Additional powdered sugar (for coating)
Instructions
- Line a baking sheet with parchment paper.
- In a mixing bowl, beat softened butter and powdered sugar until light and fluffy.
- Add flour, salt, and mint extract. Mix until just combined.
- Add green food coloring a drop at a time until desired color is achieved.
- Fold in mini chocolate chips.
- Scoop 1 tablespoon of dough and roll into balls. Place on the prepared sheet.
- Cover and refrigerate the dough balls for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake chilled dough balls for 7–8 minutes, until bottoms are just lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a parchment-lined tray dusted with powdered sugar. Dust the tops generously.
- Once completely cooled, roll each cookie again in a bowl of powdered sugar to fully coat.
Notes
- Store in an airtight container for up to 4 days.
- To freeze: cool fully, flash freeze for 30 minutes, then transfer to a freezer-safe bag for up to 3 months.
- Do not overbake — cookies should remain pale and tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg