Mint Chocolate Chip Snowball Cookies

Mint chocolate chip snowball cookies are the cool, fresh twist your holiday cookie tray has been missing. Each little ball is rich and buttery, melts on the tongue, carries a bright hint of mint and is dotted with mini chocolate chips before getting a double roll in powdered sugar. These mint chocolate chip snowball cookies use simple pantry ingredients, need no eggs and come together in about 35 minutes plus a short chill. If you love classic melt-in-your-mouth cookies, you will also enjoy our buttery pecan snowball cookies.

Why You’ll Like Mint Chocolate Chip Snowball Cookies

• Melt-in-your-mouth texture: lots of butter and very little sugar in the dough give a tender, crumbly bite.
• Fresh mint flavor: just one teaspoon of extract makes them taste like a scoop of mint chip ice cream.
• No eggs needed: the dough is simple, quick and easy to make ahead.
• Festive look: a soft pale green inside and a snowy white coat make them perfect for Christmas platters and cookie swaps.
• Kid-friendly: rolling the dough balls and coating them in sugar is a fun job for little helpers.

Snowball cookies are part of a big family of buttery tea cakes, close cousins of Mexican wedding cookies and Russian tea cakes. This version swaps the usual nuts for chocolate and adds mint for a cool holiday flavor.

Ingredients

For the Cookies

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar, sifted
• 1 teaspoon mint extract (or peppermint extract)
• A few drops green food coloring (optional)
• 2 1/4 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 3/4 cup mini chocolate chips

For Rolling

• About 1 cup powdered sugar

How to Make Mint Chocolate Chip Snowball Cookies

1. Cream the butter and sugar. In a large bowl, beat the softened butter with the sifted powdered sugar on medium speed for 2 to 3 minutes, until light, pale and fluffy.
2. Add the flavor. Beat in the mint extract. If you like a festive color, add a few drops of green food coloring and mix until the color is even.
3. Add the dry ingredients. Whisk the flour and salt together in a separate bowl. Add it to the butter mixture in two parts, mixing on low speed just until a soft dough forms.
4. Fold in the chocolate. Stir in the mini chocolate chips with a spatula so they are spread evenly through the dough.
5. Chill. Cover the bowl and refrigerate the dough for 30 minutes. Chilled dough is easier to roll and helps the cookies keep their round shape.
6. Shape. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the dough into 1-inch balls and place them about 1 1/2 inches apart.
7. Bake. Bake for 10 to 12 minutes, until the bottoms are lightly golden and the tops look set but still pale.
8. First roll. Let the cookies cool on the pan for 3 to 5 minutes, then gently roll each warm cookie in powdered sugar. The sugar melts slightly and makes a base layer.
9. Second roll. Move the cookies to a wire rack to cool completely, then roll them in powdered sugar once more for a thick, snowy coat.

This recipe makes about 36 cookies.

Tips for the Best Snowball Cookies

• Measure the flour carefully. Spoon it into the cup and level it off. Too much flour makes dry, crumbly cookies that crack.
• Use mini chips. Regular chips are too large for 1-inch balls and can make the cookies fall apart.
• Go easy on the extract. Mint is strong. Start with 1 teaspoon; peppermint extract tastes a little sharper than mint extract.
• Do not overbake. These cookies should stay pale on top. Browned tops mean a drier texture.
• Do not taste the raw dough. Even without eggs, raw flour is not meant to be eaten uncooked, as explained in this guide on handling flour safely.
• Roll twice. The warm roll sticks, the cool roll gives the bright white finish.

Variations

• Double chocolate: replace 1/4 cup of the flour with unsweetened cocoa powder for a mint brownie flavor.
• Candy cane crunch: fold in 1/4 cup finely crushed peppermint candies with the chips.
• White chocolate: use mini white chocolate chips for an all-white winter cookie.
• Chocolate dipped: skip the second sugar roll and dip half of each cookie in melted dark chocolate.
• Classic nutty version: leave out the mint and add chopped toasted nuts, like our Mexican wedding cookies.

Love mint and chocolate together? Try our homemade peppermint patties for another easy holiday treat.

Serving Ideas

Pile the cookies on a white platter with a few sprigs of fresh mint, pack them in tins for gifts, or serve them with hot cocoa or a cold glass of milk. They also look lovely next to other holiday treats on a dessert board.

Storage

• Room temperature: keep the cookies in an airtight container for up to 1 week. Layer them with parchment paper so the sugar coating stays neat.
• Freeze baked cookies: freeze without the second sugar coat for up to 3 months. Thaw at room temperature and roll in powdered sugar again before serving.
• Freeze the dough: freeze rolled dough balls on a tray, then move them to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the baking time.

Frequently Asked Questions

Can I use peppermint extract instead of mint extract?

Yes. Peppermint extract gives a cleaner, cooler flavor, while mint extract often tastes a bit sweeter and closer to spearmint. Use the same amount of either one.

Why are my snowball cookies flat?

Flat cookies usually mean the butter was too soft or the dough was not chilled. Chill the dough for at least 30 minutes and make sure the oven is fully preheated before baking.

Why does the powdered sugar disappear?

If the cookies are too hot during the first roll, the sugar melts in. Wait a few minutes after baking, then always do the second roll once the cookies are completely cool.

Can I make these cookies ahead of time?

Absolutely. They keep well for a week and freeze beautifully, so they are a great choice for cookie exchanges. For another simple make-ahead cookie, try our 3-ingredient butter cookies.