Peppermint Snowball Cookies With Chocolate Chips 

Traditional Christmas snowball cookies are nut-free. The powdered sugar-dusted cookies are filled with mini chocolate chips and mint extract and coloured bright green. 

– 1 cup (227g) unsalted butter softened – ⅔ cup (65g) powdered sugar sifted – 2 ¼ cup (270g) all-purpose flour – 1 teaspoon salt – 1-2 teaspoon mint or peppermint extract – green food gel coloring – ½ cup mini chocolate chip – additional powdered sugar for coating



Lightly beat butter and powdered sugar with a paddle attachment in an electric mixer. Just combine flour, salt, and mint extract.

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Add food colouring. Mix in chocolate chips. Shape balls from one tablespoon of dough. 

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Arrange balls on the cookie sheet. Cover and chill dough for an hour. Preheat oven to 375°F.

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On the cookie sheet, cool for 5 minutes. Dust another large baking sheet liberally with or until cool to touch. 

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While warm, gently dip cookies in powdered sugar and set aside. Cool cookies completely.

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Roll the cookies in a large bowl of powdered sugar until covered or with green spots. A few times will ensure even coating.

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