Instructions
HOW TO MAKE MINT CHOCOLATE CHIP SNOWBALL COOKIES, IF YOU LIKED IT SAY HELLO
- 1 cup unsalted butter softened
- ⅔ cup powdered sugar sifted
- 2¼ cup all-purpose flour spooned and leveled
- ½ tsp salt
- 1 tsp mint extract
- green food coloring
- ¾ cup mini chocolate chips
- additional powdered sugar for coating
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Line a large cookie sheet with parchment paper and set aside.
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Beat the butter and powdered sugar together until light and fluffy.
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Mix in the flour, salt, and extract just until combined.
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Add the green food color a few drops at a time until your desired color is achieved. I like to use this gel food color.
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Stir in mini chocolate chips.
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Scoop out one tablespoon of dough at a time and form into a ball. Place balls on the prepared cookie sheet.
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Refrigerate dough, covered, for at least 30 minutes.
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Preheat oven to 375 degrees.
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Bake cookies for 7 to 8 minutes. You do not want the cookies to get more than very lightly browned on the bottom. Let cool for 5 minutes on the cookie sheet.
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Line another large baking sheet with parchment paper and dust liberally with powdered sugar. Place the slightly cooled cookies on this baking sheet and dust with additional powdered sugar.
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Let cookies cool completely.
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Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.
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Store leftovers in an airtight container for up to four days.
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup powdered sugar sifted
- 2¼ cup all-purpose flour spooned and leveled
- ½ tsp salt
- 1 tsp mint extract
- green food coloring
- ¾ cup mini chocolate chips
- additional powdered sugar for coating
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