Enjoy the fabulous flavors of peppermint and chocolate together in these fabulously fun Peppermint Chocolate Chip Snowball Cookies. With such a tasty flavor combination, they'd be a wonderfully welcome addition to any cookie exchange or Christmas day cookie tray.
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How do you make Peppermint Snowball Cookies even better? Add chocolate chips, that's how! Because chocolate makes great things even oh-so-much better.
Last week I shared our fabulously festive Peppermint Snowball Cookies recipe. And I just couldn't help but think those tasty little beauties would be even more fabulous with chocolate chips added in.
So my 9-year-old daughter and I decided to whip up another batch to give the chocolate-peppermint combination a try. We took out the standard chopped pecans used in our plain peppermint version, and replaced the pecans with mini chocolate chips instead. As is probably already obvious, we loved the new creation!
And that, my friends, is how these super tasty chocolate-studded Peppermint Chocolate Chip Snowball Cookies came to be.
They're packed with wonderful peppermint flavor from peppermint extract in the cookie itself, and from finely crushed candy canes mixed in with their confectioners' sugar coating. It's a double pop of peppermint that delivers up fabulously fun flavor, especially when combined with the touch of chocolate from the chocolate chips.
These cute little snowball bites, also called Mexican Wedding Cookies and Russian Tea Cakes, pop up everywhere during the holidays. And with such a tasty flavor combination, this Peppermint Chocolate Chip Snowball Cookie version would be a wonderfully welcome addition to any Christmas cookie exchange or Christmas day cookie tray.
Last week I shared our fabulously festive Peppermint Snowball Cookies recipe. And I just couldn't help but think those tasty little beauties would be even more fabulous with chocolate chips added in.
So my 9-year-old daughter and I decided to whip up another batch to give the chocolate-peppermint combination a try. We took out the standard chopped pecans used in our plain peppermint version, and replaced the pecans with mini chocolate chips instead. As is probably already obvious, we loved the new creation!
With such a tasty flavor combination, they'd be a wonderfully welcome addition to any cookie exchange or Christmas day cookie tray.
And that, my friends, is how these super tasty chocolate-studded Peppermint Chocolate Chip Snowball Cookies came to be.
They're packed with wonderful peppermint flavor from peppermint extract in the cookie itself, and from finely crushed candy canes mixed in with their confectioners' sugar coating. It's a double pop of peppermint that delivers up fabulously fun flavor, especially when combined with the touch of chocolate from the chocolate chips.
These cute little snowball bites, also called Mexican Wedding Cookies and Russian Tea Cakes, pop up everywhere during the holidays. And with such a tasty flavor combination, this Peppermint Chocolate Chip Snowball Cookie version would be a wonderfully welcome addition to any Christmas cookie exchange or Christmas day cookie tray.
You make these Peppermint Chocolate Chip Snowball Cookies in just the same way as traditional snowball cookies. Just mix up a simple dough with butter, confectioners' sugar, and all-purpose flour -- omitting the usual chopped pecans and replacing them with mini chocolate chips instead.
Add in peppermint extract for flavor, and red food coloring to create the cookies' bright pink pepperminty hue.
Then form the dough into small cookie balls, bake them up, and roll the baked cookies in confectioners' sugar.
I also mixed some finely crushed candy canes in with the powdered sugar coating. Just mix the crushed candy canes right in with the confectioners' sugar to be used for rolling, and then roll the cookies as usual. The candy cane pieces will adhere to the cookies right along with the powdered sugar.
Add in peppermint extract for flavor, and red food coloring to create the cookies' bright pink pepperminty hue.
Mix crushed candy canes right in with the confectioners' sugar to be used for rolling the cookies.
Then form the dough into small cookie balls, bake them up, and roll the baked cookies in confectioners' sugar.
I also mixed some finely crushed candy canes in with the powdered sugar coating. Just mix the crushed candy canes right in with the confectioners' sugar to be used for rolling, and then roll the cookies as usual. The candy cane pieces will adhere to the cookies right along with the powdered sugar.
To get a nice, even, thick white coating of powdered sugar on the finished cookies, roll the cookies in sugar twice.
Do the first sugar rolling while the cookies are hot. Remove the cookies from the oven and let them stand on the pan for 2 to 3 minutes to cool them just enough to handle. Then, handling them very gently, roll the hot cookies in confectioners' sugar.
Since the cookies are hot, some of the sugar will almost melt into the cookies. After that first rolling, the cookies will look about like this:
Then once they're completely cooled, roll each cookie in confectioners' sugar again.
After the second sugar rolling, the cookies will have an almost shell-like thicker coating of confectioners' sugar that more completely covers the bright pink inside.
Then you're ready to serve up these tasty little bites and enjoy the fabulous flavors of peppermint and chocolate beautifully tucked inside.
And believe me, with such a tasty flavor combination, they'd be a wonderfully welcome addition to any cookie exchange or Christmas day cookie tray.
Check out these other totally fun & festive Christmas cookies:
- Old-Fashioned Fruitcake Cookies
- Classic Candy Cane Cookies
- White Chocolate Christmas Krispie Treats
- Christmas Chocolate Kiss Cookies
- Christmas Monster Cookies
- Chocolate Covered Peppermint Ritz Cookies
- Peppermint Snowball Cookies
- Red Velvet Snowball Cookies
- Christmas Homemade Thin Mints
- Christmas Chocolate Layer Bars
- Christmas White Chocolate-Dipped Sugar Wafers
- Grinch White Chocolate Sugar Wafers
- More cookie recipes
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
Yield: About 36 cookies
Peppermint Chocolate Chip Snowball Cookies
Enjoy the fabulous flavors of peppermint and chocolate together in these fabulously fun Peppermint Chocolate Chip Snowball Cookies. With such a tasty flavor combination, they'd be a wonderfully welcome addition to any cookie exchange or Christmas day cookie tray.
prep time: 40 Mcook time: 9 Mtotal time: 49 M
ingredients:
- 1 c. butter, at room temperature
- 1/2 c. confectioners' sugar
- 1 tsp. peppermint extract
- 1/4 tsp. pure vanilla extract
- 10 to 20 drops red food coloring (to desired shade of pink)
- 2 c. all-purpose flour
- 1/2 tsp. salt
- 1 c. mini chocolate chips
- additional 3/4 c. confectioners' sugar for rolling
- 1/4 c. finely crushed candy canes (optional)
instructions:
How to cook Peppermint Chocolate Chip Snowball Cookies
- Combine butter, the 1/2 cup confectioners' sugar, peppermint extract, pure vanilla extract, and red food coloring in a mixing bowl. Mix with an electric mixer until fluffy, about 1-2 minutes.
- Add flour and salt. Mix again until ingredients come together to form a crumbly dough. Stir in mini chocolate chips.
- Cover and chill dough for about 20 minutes.
- Scoop 1-tablespoon of dough, squish in your hand 2-3 times to bring the dough together, and roll into a ball. Place on a baking sheet. Repeat with remaining dough.
- Bake at 375℉ for 7-9 minutes, until bottoms are just barely beginning to get a little golden brown. Do not over bake.
- Remove from oven and allow to stand on the pan for 2-3 minutes.
- Combine 3/4 c. confectioners' sugar for rolling with finely crushed candy canes, if using candy canes.
- Handling the cookies gently, roll each warm cookie in confectioners' sugar until well coated. Place on a cooling rack; cool completely.
- Once completely cooled, roll each cookie in confectioners' sugar again.
- Store in an airtight container.
TRACEY'S NOTES:
- Don't just soften the butter -- bring it to room temperature. Which means it will be very soft. This helps this rather crumbly dough come together much more easily.
- Be sure to add the red food coloring in the first step when mixing the butter mixture. This helps the coloring more easily incorporate throughout all the dough.
- Since the butter is so soft, chilling the dough for 20-30 minutes or so before baking firms the butter back up a bit and keeps the cookies from spreading when they bake.
- I use a 1-tablespoon cookie scoop to measure and prepare the cookie balls. This keeps them all the same size and makes prepping the cookie balls so easy!
- These cookies just puff a little bit when baking, so you can put a lot on the pan at once -- they only need a little space between them. I've been known to get an entire batch of 36 cookies onto one pan!
- Handle the cookies very gently when doing the first sugar roll while they're hot -- I occasionally have one or two crumble on me.
- Keep your fingers very dry when rolling the cookies in confectioners' sugar so you don't have a sticky mess and get fingerprints all over the finished cookies.
- These cookies freeze very well. I freeze mine in sealable plastic containers with waxed paper between the layers of cookies. And I try not to stack more than 2 or 3 layers together to reduce the chance of crumbling.
You might also like these other Christmas cookie favorites:
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I unintentionally ended up doing a theme of features for this week's link party: Christmas ideas that can be re-purposed for Valentine's Day now that we're in the New Year. Including these when my party opens tonight!
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