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Mint Chocolate Chip Snowball Cookies Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 3 dozen cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Mint Chocolate Chip Snowball Cookies are delicate, buttery cookies infused with refreshing peppermint and loaded with mini chocolate chips. These festive treats feature a soft crumb that gently melts in your mouth and are coated in a generous double layer of powdered sugar for a snowy, sweet finish. Perfect for holiday celebrations or any time you want a cool, minty twist on classic snowball cookies.

Ingredients

Scale

Cookie Dough

  • 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
  • Optional: Green Food Coloring (a few drops)

Coating

  • 1 1/2 cups (180g) Powdered Sugar (Confectioners’ Sugar), divided

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two or three large baking sheets with parchment paper or silicone baking mats to ensure easy cookie removal and even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and salt until well combined. Set this mixture aside for later use.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter on medium speed for 1-2 minutes until it becomes light and creamy. Gradually add the granulated sugar and continue to beat for another 2-3 minutes until the mixture is fluffy and lighter in color. Occasionally scrape down the sides of the bowl to incorporate all ingredients.
  4. Add Extracts and Color: Beat in the pure vanilla extract and peppermint extract just until combined. If desired, add a few drops of green food coloring and mix until you achieve your preferred shade of green.
  5. Incorporate Dry Ingredients: With the mixer on low speed, add the flour and salt mixture gradually in three additions. Mix only until just combined after each addition to maintain a delicate texture and avoid overmixing the dough.
  6. Fold in Chocolate Chips: Remove the bowl from the mixer and gently fold in the mini chocolate chips using a rubber spatula until evenly distributed throughout the dough, which will be thick.
  7. Chill the Dough: Tightly cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to 1 hour. This step helps solidify the butter, making the dough easier to handle and shaping the cookies better.
  8. Form Cookie Balls: Once chilled, scoop dough portions using a small cookie scoop (about 1 tablespoon). Roll each portion between your palms to form smooth, compact balls approximately 1 inch in diameter. Place the balls on prepared baking sheets, spacing them about 1 to 1 1/2 inches apart.
  9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the edges are lightly golden and the centers appear set but still pale. Be careful not to overbake to keep the cookies tender.
  10. Cool on Baking Sheets: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5-10 minutes. This allows them to firm up enough to handle.
  11. Prepare Powdered Sugar Bowls: While the cookies are still warm but not hot, set up two shallow bowls for the powdered sugar. Place about 1/2 cup of powdered sugar in the first bowl and the remaining 1 cup in the second.
  12. First Sugar Coating: Working with a few cookies at a time, gently roll each warm cookie in the first bowl of powdered sugar until fully coated. Then place them back on a wire cooling rack to finish cooling completely.
  13. Allow Cookies to Cool Completely: It is essential that the cookies cool to room temperature before proceeding to the next sugar coating. Allow at least 30-60 minutes for this step.
  14. Second Sugar Coating: Once fully cooled, roll each cookie in the second, larger bowl of powdered sugar, coating them thoroughly for a thick, snowy finish. Serve the cookies immediately or store them for later enjoyment.

Notes

  • Do not overmix the dough after adding flour to maintain a tender, delicate cookie texture.
  • Chilling the dough is crucial to help the cookies hold their shape and to make handling easier.
  • Using mini chocolate chips distributes chocolate more evenly throughout the dough.
  • The double coating of powdered sugar creates the signature snowball appearance and adds sweetness.
  • Cookies must be completely cooled before the second sugar coating to prevent melting and clumping.
  • Optional green food coloring adds a festive touch but is not necessary for flavor.
  • Store cookies in an airtight container at room temperature for up to 1 week.

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Find it online: https://dailydinnersolutions.com/mint-chocolate-chip-snowball-cookies-recipe/