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MINT CHOCOLATE CHIP SNOWBALL COOKIES Recipe

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This recipe for MINT CHOCOLATE CHIP SNOWBALL COOKIES is from The Metott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 (I used 1 tsp peppermint and 1 top vanilla and it was a great combo)
green food coloring
¾ cup mini chocolate chips
additional powdered sugar for coating
Directions:
Directions:
1. Line a large cookie sheet with parchment paper and set aside.
2. Beat the butter and powdered sugar together until light and fluffy.
3. Mix in the flour, salt, and extract just until combined.
4. 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.
5. Stir in mini chocolate chips.
6. Scoop out one tablespoon of dough at a time and form into a ball. Place balls on the prepared cookie sheet.
7. Refrigerate dough, covered, for at least 30 minutes.
8. Preheat oven to 375 degrees.
9. 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.
10. 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.
11. Let cookies cool completely.
12. Fill a small bowl halfway with powdered sugar. Drop cookies one at a time into the bowl and turn until coated in powdered sugar.
13. Store leftovers in an airtight container for up to four days.
Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
I made these for the first time Christmas 2020 and they were a hit.

 

 

 

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