The smell of butter and peppermint together always takes me right back to a quiet Saturday in our little kitchen, where sunlight pooled on the table and my children traced their fingers through flour like they were leaving tiny maps. The first time I made these Mint Chocolate Chip Snowball Cookies, the house hummed with the low rhythm of the mixer and the soft clink of measuring spoons. When the powdered sugar dusted the warm cookies, my youngest squealed with delight, and I felt like I had wrapped a small, familiar magic into each one.
Why This Mint Chocolate Chip Snowball Cookies Means So Much
These cookies carry a kind of comfort that feels like an old sweater. I first mixed the dough the winter my mother came to visit, and we talked for hours about the recipes she loved and the ones she left unfinished. The peppermint in these cookies reminds me of holiday mornings, but because they are soft and buttery they fit into ordinary days too. If you want a different angle on mint and chocolate together, try this peppermint chocolate chip cookies for a quick twist that still feels homey.
What makes this recipe more than its ingredients is the small rituals that surround it. Rolling the dough into little balls turns serious baking into a game. The double dusting of powdered sugar becomes a quiet celebration when the cookies come out warm and powdered like tiny winter moons. These are the little, repeatable acts that build family memories. I keep a plate of them by the coffee pot on a slow Sunday and suddenly everyone is nearer.
I like thinking of these cookies as a bridge between careful baking and plain joy. They are forgiving for a beginner but also rewarding for someone who loves to notice texture and timing. The combination of peppermint and chocolate is bright but grounded by the buttery, crumbly cookie base. If you enjoy experimenting with mint in different shapes and textures, this chocolate mint cookies recipe offers another way to play with the same flavors.
How to Make Mint Chocolate Chip Snowball Cookies
“Every time I stir this pot, it smells just like Sunday at home.”
There is a comforting rhythm to this recipe. Start by gathering your ingredients and set out two or three baking sheets. When you turn on the oven a small, steady warmth fills the kitchen and everything begins to feel purposeful. These cookies move from creamy butter to a cool, chill in the fridge, and then into a quick golden edge in the oven, followed by the gentle hush of cooling and the soft snowing of powdered sugar.
When you mix the butter and sugar, watch for the fluffy stage. That is where the air gets trapped and those little pockets bake into tender crumb. Once you fold in the mini chocolate chips, the dough looks studded and inviting. Chilling the dough makes shaping nicer and helps the cookies keep a soft, round silhouette as they bake. Breathe in the aroma as the peppermint and vanilla lift from the sheet pan while the cookies finish their last few minutes in the oven.
Ingredients You’ll Need
1 cup (2 sticks or 226g) Unsalted Butter, softened. (Fresh butter gives this its richness.)
1/2 cup (100g) Granulated Sugar. (A little extra if you like them sweeter.)
1 teaspoon Pure Vanilla Extract. (A little extra vanilla if you love a cozy aroma.)
1 teaspoon Peppermint Extract. (Use just enough; peppermint can be bold.)
2 1/4 cups (270g) All-Purpose Flour. (Spoon and level for accurate measure.)
1/4 teaspoon Salt. (A small amount pulls out all the flavors.)
1 cup (170g) Mini Chocolate Chips. (Tiny chips melt and tuck into the dough.)
1 1/2 cups (180g) Powdered Sugar (Confectioners’ Sugar), divided. (Dust generously for that snowy look.)
Optional: Green Food Coloring. (A few drops make them cheerfully minty without changing flavor.)
I like to set everything out in little bowls. It helps the process feel gentle and steady. If you have a small child near, this is the part where they can help pass the chocolate chips or press the measuring spoon into the powdered sugar. If you are curious about other mint-chocolate combinations, I keep a few ideas on hand and sometimes make a different batch inspired by this one, like this chocolate peppermint cookies that lean more toward bar-style baking.
Step-by-Step Directions
Preheat oven to 350°F (175°C). Line two or three large baking sheets with parchment paper or silicone baking mats.
Set the racks so the heat moves evenly. The preheated oven is the quiet promise that these will bake gently.In a medium bowl, whisk together the all-purpose flour and salt. Set aside.
Whisk until the flour looks even and light. The small cloud of flour feels like the first easy part of the day.In a large mixing bowl, using an electric mixer, beat the softened unsalted butter on medium speed for 1-2 minutes until light and creamy. Gradually add the granulated sugar, beating for another 2-3 minutes until the mixture is light in color and fluffy. Scrape down the sides of the bowl occasionally.
Beat until the butter looks pale and soft peaks almost form. The mixture should look glossy and you will smell the sweet butter.Beat in the pure vanilla extract and peppermint extract until just combined. If desired, add a few drops of green food coloring and mix until your desired shade of green is achieved.
Taste a tiny dab of batter if you must. The mint should be bright but not overpowering.With the mixer on low speed, gradually add the flour and salt mixture in about three additions, mixing just until combined after each. Avoid overmixing to ensure delicate cookies.
Stir until you see the dough almost come together and then stop. Overmixing takes away the tender texture we want.Remove the bowl from the mixer. Gently fold in the mini chocolate chips with a rubber spatula until evenly distributed. The dough will be thick.
Use a few reassuring folds until the chips are dotted throughout. The dough should look dense and studded.Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour. This helps solidify the butter and makes the dough easier to handle.
Chilling calms the dough and helps the cookies keep their shape while baking. Use this time to tidy up the counter.Once chilled, scoop out portions of dough using a small cookie scoop (approx. 1 tablespoon). Roll each portion between your palms to form smooth, compact balls, approximately 1 inch in diameter. Place them about 1 to 1 1/2 inches apart on the prepared baking sheets.
Try to make them as uniform as you can. Even cookies bake at the same pace and come out matching.Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers appear set but are still quite pale. Do not overbake.
Wait for the faint golden rim around the base. The centers will still be soft, which is just right for these cookies.Carefully remove the baking sheets from the oven and let the cookies cool on the sheets for about 5-10 minutes. This allows them to set up and become firm enough to handle.
The cookies continue to finish as they rest. Pull the pans out to a safe spot and breathe in that warm peppermint scent.While the cookies are still warm (but not hot to the touch), prepare two shallow bowls. Place about 1/2 cup of powdered sugar in the first bowl and the remaining 1 cup in the second, larger bowl.
This two-step powdering gives them a soft inner coat and a bright outer snow.Working with a few cookies at a time, gently roll each warm cookie in the first shallow bowl of powdered sugar until fully coated. Place them back on a wire cooling rack to finish cooling completely.
The first coat clings to the warm surface and creates a soft, sugary shell.It is essential that the cookies cool down to room temperature before the second coating. Give them at least 30-60 minutes.
Cooling prevents the second powdered sugar layer from dissolving into a glaze. Be patient and let the cookie rest.Once the cookies are completely cool, take them one by one and roll them thoroughly in the second, larger bowl of powdered sugar, ensuring a thick, snowy coating. Serve and enjoy!
The second roll makes them look festive and gives that signature snowball feel. Arrange them on a plate to share.If you notice any chips showing through the powdered sugar, a gentle extra dusting with a small sieve will even things out.
A quick sift of powdered sugar smooths the finish and makes the cookies look as though they walked straight out of a storybook kitchen.For an extra touch, press a few additional mini chocolate chips on top of some cookies before the first bake for contrast and a playful look after dusting.
Small gestures like this make the cookies feel personal, as if they were made just for someone you love.Clean up as you go and keep a cup of tea nearby. The tidy counter and a warm drink make the rest of the afternoon softer.
Baking is part food and part comfort. The routine of cleanup closes the circle and leaves the kitchen ready for the next memory.
Serving Mint Chocolate Chip Snowball Cookies With Family Warmth
We set these cookies on a simple white plate near the kettle so little hands can help themselves. They pair beautifully with a tall glass of milk, a mug of strong coffee, or a small cup of hot chocolate for children. I like arranging a few cookies alongside a bowl of fresh berries when guests come by; the bright fruit balances the sweet mint.
For holiday mornings, I make a little tray of cookies with a small jar of peppermint honey and a stack of napkins. Someone always offers to serve, and these small acts turn eating into a small celebration. If you want a different pairing, a lightly whipped cream or a scoop of vanilla ice cream on the side turns them into a dessert that feels special without fuss.
I keep a tradition of letting my kids pick the plate or napkin for serving. It is tiny, but it gives them a place in the ritual. When friends visit, we often set a cookie jar on the counter and invite people to take one with their coat. The cookies are casual, but they invite people to slow down and connect. If you like to discover more ways to present minty treats for company, you might also enjoy this playful pumpkin chocolate chip cookies idea that swaps seasonal notes for a different table mood.
Storing Mint Chocolate Chip Snowball Cookies for Tomorrow
Store cooled cookies in an airtight container at room temperature. Place a sheet of parchment between layers to keep the powdered sugar from rubbing off too much. They stay tender for 3 to 4 days and the flavors settle into each other in the best way. The mint feels softer the next day and the chocolate melts slightly into the crumb.
If you want to keep them longer, freeze in a single layer on a tray until firm, then transfer to a freezer-safe container. Thaw at room temperature and give them a quick re-dust of powdered sugar before serving. I label the container with the date and a small note about how long to expect them to stay at their best.
Reheating is gentle: a quick 6 to 10 second zap in the microwave brings out the butter and bloom of mint without making them soggy. For a crisped edge, pop one on a sheet pan in a warmed 300°F oven for 3 to 4 minutes. I share these simple storing tips with friends who ask how to keep that just-made feeling when company arrives later.
Troubleshooting and Helpful Notes
If your dough feels too sticky to roll, chill it longer. The butter needs to be firm enough to shape. If the dough cracks when you roll it, let it sit at room temperature for a few minutes, then try again.
If the peppermint flavor goes too strong, reduce the peppermint extract by half the next time. Peppermint extract can be concentrated and a little goes a long way. If the cookies spread too much, make sure your butter was not overly soft when creamed. Slightly firmer butter or extra chilling will help keep round shapes.
If powdered sugar seems to dissolve into the cookie, give the cookies extra time to cool before the second roll. Warm cookies will absorb the powdered sugar and lose the snowy effect. If you want a greener hue, add a couple more drops of food coloring but remember it changes only color, not taste.
These small fixes are the kind a neighbor would share over coffee. I like to write them down on a card and tuck it into the recipe box. Baking is a quiet learning curve and every small adjustment makes the next batch sweeter.
Variations to Try
Swap mini chips for small chunks of dark chocolate for a richer bite. Add a teaspoon of finely grated orange zest to the butter for a citrus-mint combination that wakes up the palate. Try pressing a whole chocolate kiss in the center before the first bake for a festive pocket of melting chocolate.
For a lighter mint note, fold in a tablespoon of finely chopped fresh mint leaves with the chips. The texture changes and the scent feels fresher. If you prefer a nutty background, fold in 1/2 cup of finely chopped toasted almonds or pistachios. The nuts give a satisfying crunch and pair beautifully with the mint.
Each variation keeps the heart of the cookie the same: tender, buttery, and dusted like a fresh snowfall. I often make two small batches at once and test one plain and one with a tiny twist. It keeps the kitchen lively and invites conversation at the table.
A Few Final Thoughts From My Kitchen
Baking these Mint Chocolate Chip Snowball Cookies has become one of those quiet comforts I return to when I want to wrap the family in something familiar. They are simple enough to make with children, forgiving enough for a busy evening, and pretty enough to bring when someone needs a small, homemade kindness. The scent of butter and peppermint together always makes the kitchen feel like a place where small things matter.
The recipe teaches tenderness: in how you measure, how you wait, and how you roll. It reminds me that food is a language of care. When I hand a cookie to my husband by the kettle, or pack a small box for a neighbor, I am sharing more than a treat. I am sharing time and a willingness to slow down.
Conclusion
If you want to see another take on this idea and a friendly, well-loved version of Mint Chocolate Chip Snowball Cookies, I recommend this thoughtful recipe from Mint Chocolate Chip Snowball Cookies – Mom On Timeout.
Print
Mint Chocolate Chip Snowball Cookies
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft and buttery cookies dusted with powdered sugar, combining the flavors of mint and chocolate for a comforting treat.
Ingredients
- 1 cup (2 sticks or 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
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour and salt.
- In a large mixing bowl, beat butter until light and creamy; gradually add sugar and beat until fluffy.
- Mix in vanilla and peppermint extracts, and optional food coloring.
- Gradually add the flour mixture; mix until just combined.
- Fold in mini chocolate chips.
- Refrigerate dough for 30 minutes to 1 hour.
- Scoop dough and roll into balls; place on prepared sheets.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool for 5-10 minutes on sheets, then dust with powdered sugar.
- Once cooled, roll them again in powdered sugar for a second coating.
- Serve and enjoy!
Notes
Store cookies in an airtight container at room temperature or freeze for longer storage. They stay tender for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, mint, chocolate, holiday treats, dessert
