Description
These Mint Chocolate Chip Snowball Cookies are a delightful holiday treat combining the refreshing flavor of peppermint with sweet mini chocolate chips. Soft, buttery, and rolled in powdered sugar, they melt in your mouth with every bite, perfect for festive occasions or cozy afternoons with a cup of tea.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 cups all-purpose flour
- ½ cup mini chocolate chips
- ¼ tsp salt (optional)
For Coating
- ½ cup powdered sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter together with ½ cup powdered sugar until the mixture is light and fluffy, ensuring a tender cookie texture.
- Add Flavors: Stir in the vanilla extract and peppermint extract thoroughly to evenly distribute the minty aroma throughout the dough.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt (if using), mixing slowly until a cohesive dough forms without overworking it to maintain softness.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips, distributing them evenly without breaking the dough.
- Shape Cookies: Roll the dough into 1-inch diameter balls and place them spaced evenly on the prepared baking sheet to allow even baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, just until set but not browned, preserving their delicate texture.
- Initial Cooling: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes so they firm slightly but remain warm.
- Roll in Powdered Sugar: While still warm, roll each cookie in the ½ cup powdered sugar to create a classic snowball appearance and add a sweet finishing touch.
- Final Cooling: Let the cookies cool completely on a wire rack, then roll them in powdered sugar one more time if desired for a beautifully snowy coating.
Notes
- For best results, use unsalted butter to control the saltiness of the cookies.
- If peppermint extract is too strong, adjust the quantity to taste or substitute with mint extract.
- You can refrigerate the dough for 30 minutes before rolling to make shaping easier.
- Store cookies in an airtight container at room temperature for up to one week.
- Rolling cookies twice in powdered sugar ensures the classic snowy look and enhances sweetness.
