This mint chocolate chip snowball cookie recipe has become my winter ritual. I first developed it during a holiday baking marathon when I wanted a delicate, buttery cookie that felt festive without requiring advanced technique. The first batch disappeared in an hour, and my family now asks for these whenever the weather turns crisp. What sets them apart is the whisper of peppermint folded into a tender, shortbread like dough and the surprise crunch of tiny chocolate chips. The powdered sugar coating gives each bite a snowy finish that melts on the tongue, which is why I call them melt in your mouth.

I remember testing different extract ratios late one evening, measuring by scent until the balance between vanilla and peppermint felt bright but not overpowering. The texture is what sold everyone: crumbly and soft, with a slightly crisp exterior after baking. These cookies travel well, stack beautifully in tins, and pair perfectly with tea or a glass of milk. If you love shortbread, chocolate chip cookies, or peppermint candy, this combination will feel like a holiday tradition in the making.

Ingredients

• Unsalted Butter: 1 cup (2 sticks), softened. Use high quality butter such as Plugra or Kerrygold when possible for a richer flavor. Softening to room temperature but not melted ensures the cookies are tender and not greasy.
• Granulated Sugar: 1/2 cup. Provides light sweetness and helps the dough spread minimally for a shortbread like crumb. Caster sugar works well if you prefer a slightly finer texture.
• Pure Vanilla Extract: 1 teaspoon. Use pure extract rather than imitation for an authentic, rounded flavor that complements the peppermint.
• Peppermint Extract: 1 teaspoon. This is the main aroma so quality matters. Start with one teaspoon; you can reduce or increase slightly to taste but avoid too much which can be medicinal.
• All Purpose Flour: 2 1/4 cups. Measure by spooning into the cup and leveling with a knife to avoid dense dough. King Arthur or similar all purpose flours give consistent results.
• Salt: 1/4 teaspoon. A small amount sharpens the sweetness and rounds the flavor.
• Mini Chocolate Chips: 1 cup. Mini chips distribute through the dough without breaking its delicate structure. Use semi sweet or dark mini chips for the best contrast.
• Powdered Sugar: 1 1/2 cups, divided into 1/2 cup and 1 cup for double coating. Use sifted confectioners sugar for a smooth, even snowy finish.
• Optional: A few drops of green food coloring if you want a festive tint, added with the extracts.

Instructions

Preheat and Prepare: Preheat the oven to 350 degrees F (175 degrees C). Line two or three large baking sheets with parchment paper or silicone mats so cookies slide off easily after baking. Prep first so you can bake right after chilling the dough. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all purpose flour and 1/4 teaspoon salt until well combined. Set aside to keep the flour aerated. Proper whisking prevents pockets of salt and ensures even texture. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat 1 cup softened unsalted butter on medium speed for 1 to 2 minutes until light and creamy. Gradually add 1/2 cup granulated sugar and beat for another 2 to 3 minutes until the mixture is paler and fluffy. Scrape the bowl sides occasionally. Flavors and Color: Beat in 1 teaspoon pure vanilla extract and 1 teaspoon peppermint extract until just combined. If using food coloring, add a few drops and mix until you reach the desired shade of green. Remember, a little goes a long way with concentrated colors. Combine Dry and Wet: With the mixer on low, add the flour and salt mixture in three additions, mixing just until incorporated after each to avoid overworking the dough. The goal is a tender, crumbly texture not an elastic dough. Fold in Chocolate: Remove the bowl from the mixer and gently fold in 1 cup mini chocolate chips with a rubber spatula until evenly distributed. The dough will be thick and slightly tacky. Chill: Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Chilling firms the butter so the cookies do not spread and makes dough easier to scoop and roll. Shape and Bake: Once chilled, scoop dough with a small cookie scoop (about 1 tablespoon). Roll each portion between your palms to form smooth 1 inch balls and space them 1 to 1 1/2 inches apart on the prepared sheets. Bake for 10 to 12 minutes until edges are lightly golden and centers appear set but pale. Avoid overbaking for best melt in your mouth texture. Cool and Coat: Let the cookies cool on the baking sheets for 5 to 10 minutes. While still warm but not hot, roll each cookie in a shallow bowl with 1/2 cup powdered sugar until coated. Transfer to a wire rack and cool completely for 30 to 60 minutes before rolling in the final coating of 1 cup powdered sugar for a thick, snowy finish.

Storage Tips

Store completely cooled cookies in an airtight tin or container at room temperature for up to five days. Layer with parchment or wax paper to protect the powdered sugar coating. For longer storage, place in a freezer safe container and freeze for up to three months. To thaw, move to the refrigerator for a few hours then bring to room temperature so the snow like coating does not sweat. Reheat briefly in a warm oven for a few minutes if you prefer a slightly warm center.

Ingredient Substitutions

If you need to swap ingredients, use equal measure of salted butter but omit the added 1/4 teaspoon salt. For a dairy free version, substitute a firm plant based butter stick measured cup for cup but expect a slightly different crumb. Gluten free all purpose blends can work cup for cup; choose a blend that contains xanthan gum or add 1/4 teaspoon to mimic structure. Swap mini chips for finely chopped chocolate if you prefer larger pockets of chocolate.

Serving Suggestions

Serve on a platter dusted with extra powdered sugar for a snowy display. Pair with hot chocolate, strong black tea, or espresso. For a dessert plate, include shortbread fingers, candied nuts, or candied orange slices to complement the peppermint. Garnish with a fresh mint leaf for a refined look or add a few chopped candy canes around the platter during the holidays for a festive crunch.

Seasonal Adaptations

For a holiday version, fold in 1/4 cup crushed peppermint candy along with the chips and use red and green sprinkles before the first sugar roll. In summer, omit the peppermint and replace with 1 teaspoon almond extract plus lemon zest for a bright variation. For St Patrick Day, keep the green tint and add a teaspoon of matcha to the flour for color and subtle grassy notes.

Meal Prep Tips

Make dough ahead and portion into tablespoon scoops on a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen adding 1 to 2 minutes. For parties, bake a day ahead and store in a single layer in a tin. The double powdered sugar coating prevents the surface from absorbing moisture and helps maintain the snowy appearance.

Success Stories

At a recent family gathering I brought three dozen and they vanished faster than any other sweet on the table. A neighbor told me they sliced them in half and used them as a base for mini ice cream sandwiches which was an inspired use. Another friend wrote that these are now their go to cookie for gift tins because they handle travel so well and still look lovely after a long car ride.

These cookies are easy enough for a beginning baker and rewarding enough for an experienced cook. Give them a try at your next gathering and make them your own with a touch of customization. Happy baking and enjoy the snowy, minty goodness.