Mint Chocolate Chip Snowballs (Print-Friendly Version)
Minty, chocolate-studded snowballs that melt in your mouth. Irresistible, tender, and perfect for sharing any time.
# Ingredients:
01 -
1 cup unsalted butter, softened
02 -
⅔ cup powdered sugar, sifted
03 -
2 ¼ cups all-purpose flour, spooned and leveled
04 -
½ teaspoon salt
05 -
1 teaspoon mint extract or peppermint extract
06 -
Green food coloring (gel food color works best)
07 -
¾ cup mini chocolate chips
08 -
Additional powdered sugar for coating
# Steps:
01 -
Line a large cookie sheet with parchment paper and set aside.
02 -
Beat the butter and powdered sugar together until light and fluffy.
03 -
Mix in the flour, salt, and extract just until combined.
04 -
Add the green food color a few drops at a time until your desired color is achieved. Use gel food color for best results.
05 -
Stir in the mini chocolate chips.
06 -
Scoop out one tablespoon of dough at a time and form into balls. Place balls on the prepared cookie sheet.
07 -
Cover and refrigerate dough for at least 30 minutes.
08 -
Preheat oven to 375°F.
09 -
Bake cookies for 7 to 8 minutes. Do not let them get more than very lightly browned on the bottom. Let cool for 5 minutes on the cookie sheet.
10 -
Line another large baking sheet with parchment paper and dust liberally with powdered sugar. Place the slightly cooled cookies on this baking sheet and dust with additional powdered sugar.
11 -
Let cookies cool completely. Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.
12 -
Store leftovers in an airtight container for up to four days.
# Notes:
01 -
Store cookies in an airtight container for up to four days or freeze for up to three months.
02 -
To freeze, cool cookies completely, flash freeze on a baking sheet for 30 minutes, then transfer to a freezer-safe bag.