Best Ever Chocolate Peppermint Chip Snowball Cookies (A Holiday Must-Make!) Welcome to my kitchen, friend! If there is one smell that instantly transports me back to happy holiday mornings, it’s the rich, minty aroma of these amazing Chocolate Peppermint Chip Snowball Cookies. I first made this buttery, melt-in-your-mouth treat years ago when I needed a…
Best Ever Chocolate Peppermint Chip Snowball Cookies (A Holiday Must-Make!)
Welcome to my kitchen, friend! If there is one smell that instantly transports me back to happy holiday mornings, it’s the rich, minty aroma of these amazing Chocolate Peppermint Chip Snowball Cookies.
I first made this buttery, melt-in-your-mouth treat years ago when I needed a simple, comforting dessert after a particularly chaotic Christmas Eve.
My grandmother always said the simplest cookies are the best, and these prove her right. They require minimal effort but deliver maximum flavor—true holiday comfort food.
The dusting of powdered sugar looks exactly like freshly fallen snow, making them the most festive addition to your cookie platter this season. This easy dessert recipe is a guaranteed crowd-pleaser!
Why You’ll Love This Recipe
❤️ Here’s why these festive snowballs need to be on your holiday baking list:
- Melt-in-Your-Mouth Texture: Thanks to the high butter and powdered sugar content, they literally dissolve when you eat them.
- No Spread Recipe: They hold their shape perfectly, so no need to worry about flat cookies!
- Peppermint Punch: The combination of rich cocoa and crunchy peppermint chips is utterly addictive.
- Perfect for Gifting: They travel well and look absolutely stunning packed into a decorative tin.
What You Need
You only need a few simple pantry staples for this incredibly easy cookie recipe! The key ingredients are butter, cocoa powder, and, of course, delicious crushed peppermint chips.
Check the full printable recipe card below for detailed measurements and exact proportions.
Expert Tips for Perfect Snowball Cookies
💡 Follow these simple tricks to ensure your cookies are bakery-level beautiful:
- Don’t Skip the Chill: Chilling the dough for at least 30 minutes prevents spreading and locks in that iconic snowball shape.
- Double Roll is Key: Roll the cookies immediately after they come out of the oven (while hot) for the first coat, and then roll again once they are completely cool. This ensures a thick, snowy coating.
- Use Quality Cocoa: Since chocolate is a main flavor, using a high-quality unsweetened cocoa powder (like Dutch process) will deepen the flavor profile.
- Measure Flour Correctly: Use the spoon-and-level method. Scooping directly can add too much flour, leading to dry cookies.
Variations & Substitutions
Want to switch things up? These cookies are highly adaptable!
- Gluten-Free: Swap the all-purpose flour for a cup-for-cup gluten-free baking blend.
- Nutty Crunch: Add 1/2 cup of finely chopped pecans or walnuts to the dough mixture for a traditional Mexican wedding cookie twist.
- Vegan Option: Use a high-quality plant-based butter (like Miyoko’s or Earth Balance sticks) in a 1:1 ratio.
- No Peppermint Chips? Use white chocolate chips and add 1/2 teaspoon of peppermint extract to the dough instead.
Storage & Freezing
These cookies are fantastic keepers, which makes them perfect for prepping ahead!
How to Store Baked Cookies
Store the finished, cooled cookies in an airtight container at room temperature for up to 5 days. Layer them gently, separated by wax paper, to protect the powdered sugar coating.
Freezing Dough
Roll the dough into balls, place them on a baking sheet, and freeze until solid. Transfer frozen balls to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the bake time.
Freezing Baked Cookies
You can freeze the baked cookies before rolling them in powdered sugar. Thaw them overnight, then roll them generously in the powdered sugar just before serving.
Frequently Asked Questions (FAQ)
Q: Why did my cookies flatten?
A: Flattening usually occurs if your butter was too warm or if the dough wasn’t chilled long enough. Ensure your butter is truly soft (not melted) and always chill the dough!
Q: Can I use crushed candy canes instead of baking chips?
A: Yes, but be cautious! Candy canes can sometimes melt too much and crystallize, changing the texture. I recommend stirring them in right at the end and chilling the dough thoroughly before baking.
Q: Why do I roll them twice?
A: The first roll sticks to the melted butter on the warm cookie surface. The second roll, applied once the cookie is cool, provides the thick, beautiful ‘snowball’ appearance that lasts longer.
Ready to Bake?
These Chocolate Peppermint Chip Snowball Cookies are truly a magical addition to any cookie exchange or holiday table.
I promise they will disappear fast! Don’t forget to leave a comment below and let me know how much you loved them.
Happy baking, and remember to Pin this recipe for later!
Chocolate Peppermint Chip Snowball Cookies | Best Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (for dough)
- 1/3 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup peppermint baking chips
- 1 cup powdered sugar (for coating)
Instructions
- Step 1 In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Step 2 Gradually mix in the cocoa powder, flour, salt, and vanilla until just combined, being careful not to overmix.
- Step 3 Stir in the peppermint baking chips.
- Step 4 Wrap the dough tightly and chill in the refrigerator for at least 30 minutes.
- Step 5 Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 6 Roll the dough into 1-inch balls and place them on the prepared sheets.
- Step 7 Bake for 12-15 minutes, until the bottoms are set but the tops are still soft.
- Step 8 Immediately transfer the hot cookies to a bowl filled with the remaining 1 cup powdered sugar and roll quickly to coat.
- Step 9 Let the cookies cool completely on a wire rack. Roll the cooled cookies in powdered sugar a second time before serving for the thickest 'snow' coating.
