Mint Chocolate Chip Snowball Cookies came up last Christmas when my cousin called me in a panic—right before her cookie swap. She needed a “crowd-wowing cookie,” her words, not mine, but, well, she’s dramatic. (Honestly, who isn’t a little over the top around the holidays?) These are those cozy, melt-in-your-mouth cookies everyone always asks for at family gatherings. And trust me, even if you think you don’t love mint, you might just cave. Let’s dive in before your cookie sheet gets cold.
What You’ll Need
So—truth bomb—the ingredient list is way friendlier than most fancy cookie recipes. No trip to a bougie gourmet store needed. The base is just butter, powdered sugar, flour, and a nice pinch of salt. Make life simpler and use real butter. Margarine just doesn’t have the same punch. If you want that cool mint flavor (not toothpaste, promise), you’ve gotta pick up peppermint extract. Pro tip: a little goes a long way.
And the star, obviously, is semi-sweet chocolate chips. Mini ones work best so you don’t get awkward big clumps, but hey, I’ve chopped up bars in a pinch. Green gel food coloring gives these their “snowball but still mint” vibe, but skip it if you want classic white.
Oh—I always keep extra powdered sugar on hand for rolling. The cookies should look like naughty little snowballs that rolled through a sugar storm.
“The first thing my seven-year-old said after eating one? ‘Can you pack these in my lunch box forever?’” – Real comment from a Saturday sugar rush at my house.
How To Make Mint Chocolate Chip Snowball Cookies
Making Mint Chocolate Chip Snowball Cookies is almost too simple for how impressive they seem. You cream the butter until it’s light and fluffy, messily dump in powdered sugar, beat again, then add a drizzle (okay, be careful!) of peppermint extract. The scent will knock your socks off.
Stir in the flour bit by bit. Don’t stress over-mixing—a few flour streaks are okay. Add a dab of green gel if you want that minty, wintery look. Now, dump in the chocolate chips and mix just until it’s all hanging out together.
Roll the dough into one-inch balls. Not billiards-big, but not marbles either. Pop those onto your parchment-lined sheet. Bake at 350°F for around 10 minutes, but don’t expect them to turn golden. These babies stay pale and soft. When they’re still warm (not hot), give them a gentle roll in powdered sugar. Do it again once they’re cool. Double-dusting is how you get that “just snowed” feel.
And please, don’t wait for them to brown or you’ll be sad, dry-mouthed, and possibly cursing under your breath. Trust the process.
More Mint Desserts To Enjoy
So, you’re digging the whole “cool mint and chocolate” thing? I get it. People love these flavors—they’ll ask you for more. My go-tos, honestly?
- Make classic mint brownies (fudgy with green mint frosting)
- Mix up some Andes mint fudge for last-minute gifts
- Try mint chip ice cream, even in December (some people live for ice cream no matter the temp)
- Whip together a mint chocolate pudding pie for summer picnics or midnight snacks
There’s always another way to sneak peppermint into a dessert. It just makes the table feel fun, even if you didn’t plan ahead.
Storage Information
Here’s the no-nonsense truth: Yes, Mint Chocolate Chip Snowball Cookies store like little champs. Stick them in an airtight container at room temp and you’ll get about a week of fresh cookies. Stack with parchment paper if you hate sticky messes. Want them to last longer? You can freeze your Mint Chocolate Chip Snowball Cookies before or after baking. If freezing unbaked, just shape dough balls, freeze on a sheet, then toss them in a zip-lock bag—bake from frozen, adding two extra minutes to the bake time.
Already baked? Let the Mint Chocolate Chip Snowball Cookies cool first. Then freeze in layers, separated by parchment or wax paper. To serve, just let them warm on the counter and dust with another snowy sprinkle. Honest secret: the texture after freezing is still five-star restaurant good.
More Christmas Cookies
If you’re like me, you never stop at one cookie type during December (or let’s be real, November through January). It’s an unspoken rule. Try out sugar cookies you can cut into ridiculous sweater shapes, or easy thumbprints with bright jam middles. Molasses crinkles are also an old-school hit with their melt-in-your-mouth texture. If you’re feeling bold, double-down and serve Mint Chocolate Chip Snowball Cookies next to classic peanut butter blossoms—totally different, but wow do they look cute together on a tray.
You’d be surprised how many cookies can fit on one plate. Go wild. People rarely complain about too many options (in fact, they practically beg for leftovers).
Common Questions
Q: Can I use spearmint instead of peppermint extract?
Sure, but it’ll be a little sweeter and less “fresh.” Peppermint gives the classic winter vibe.
Q: Why are my cookies spreading too much?
Usually, butter that’s too soft or not chilling the dough first. Try popping the dough in the fridge for 15 minutes.
Q: Can I use regular sized chocolate chips?
Yep, but chop them up a bit so every bite isn’t just chocolate. Minis do work best.
Q: Do I have to use food coloring?
Not at all. No green = still delicious. Just a tiny less “festive,” that’s all.
Q: Are Mint Chocolate Chip Snowball Cookies gluten free?
Not as written, but swap in a cup-for-cup gluten free flour blend and you’re good for most folks.
Cookie Baking Is Practically a Holiday Tradition
So there you have it. Mint Chocolate Chip Snowball Cookies truly are my go-to for winter gatherings (and, look, sometimes eaten straight out of the freezer in July). They’re simple, crowd-pleasing, and no special skills required. If you want more ideas, check out Mint Chocolate Chip Snowball Cookies – Mom On Timeout or this mouthwatering post: Melt in your mouth Mint Chocolate Chip Snowball Cookies are a … and get inspired for your next bake. Go on, bake a batch. Share them—or don’t. I won’t tell.
Mint Chocolate Chip Snowball Cookies
Ingredients
Method
- Cream the butter in a mixing bowl until light and fluffy.
- Gradually add powdered sugar and mix until combined.
- Add peppermint extract and mix until incorporated.
- Gradually stir in flour and salt until just combined.
- Fold in chocolate chips and green food coloring (if using).
- Roll the dough into 1-inch balls and place on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for about 10 minutes, until pale but not golden.
- Let them cool slightly before rolling in powdered sugar, then cool completely and roll in powdered sugar again.
