Chocolate Peppermint Snowball Cookies

$- 1 cup unsalted butter, softened to room temperature - 1/2 cup powdered sugar, plus extra for a final dusting - 1 teaspoon vanilla extract - 1/2 teaspoon peppermint extract - 2 cups all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/4 teaspoon salt - 1/4 cup semi-sweet chocolate chips - 1/4 cup crushed peppermint candies You can swap unsalted butter for coconut oil for a dairy-free option. If you need a sugar substitute, try using coconut sugar instead of powdered sugar. For gluten-free cookies, use a gluten-free flour blend. You can also replace semi-sweet chocolate chips with dark chocolate or milk chocolate chips to match your taste. If peppermint extract is hard to find, you can use a few drops of mint extract, but use less since it's stronger. The butter gives these cookies a rich and creamy base. The powdered sugar adds sweetness and helps create a light texture. Vanilla extract gives warm notes, balancing the chocolate. Peppermint extract brings a fresh, cool flavor, perfect for the holiday season. Cocoa powder adds depth with its rich chocolate taste. The salt enhances all these flavors, making them pop. Finally, the chocolate chips and crushed peppermint candies add little bursts of joy in every bite. {{ingredient_image_2}} First, you need to preheat your oven to 350°F (175°C). This step is very important. While the oven heats, grab a baking sheet. Line it with parchment paper. This helps the cookies not stick to the sheet. In a large bowl, take 1 cup of softened butter. Add 1/2 cup of powdered sugar. Use an electric mixer to cream them together. Mix on medium speed for about 3-4 minutes. Your mixture should look light and fluffy. This step is key for the cookie texture. Next, sift together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, and 1/4 teaspoon of salt in a separate bowl. Then, slowly add this dry mix to your butter and sugar mixture. Mix on low speed until the dough starts to come together. Be careful not to overmix. Once mixed, gently fold in 1/4 cup of semi-sweet chocolate chips and 1/4 cup of crushed peppermint candies. Use a spatula for even distribution. Now, scoop out tablespoon-sized portions of dough. Roll them into small balls, about 1 inch wide. Place them on your prepared baking sheet, leaving about 2 inches between each. Bake the cookies for 10-12 minutes in the preheated oven. They should look soft in the center when you take them out. Let them cool on the baking sheet for about 5 minutes. This helps them get firmer. After that, transfer them to a wire rack to cool completely. Once cooled, dust them with extra powdered sugar. This gives them a lovely snowy look. To get the best texture for your Chocolate Peppermint Snowball Cookies, start with soft butter. This makes it easy to cream with powdered sugar. Cream until light and fluffy, about 3-4 minutes. This step adds air to the dough, making the cookies soft. Do not overmix when adding dry ingredients. Mix just until combined for a tender cookie. Store leftover cookies in an airtight container. This keeps them fresh and soft. If you want to keep them longer, place a slice of bread in the container. The bread helps maintain moisture. For best results, eat the cookies within a week. If they last longer, you might want to freeze them. One common mistake is overbaking the cookies. They should look soft in the center when you take them out. Remember, they continue to cook after you remove them from the oven. Another mistake is not using enough powdered sugar for dusting. Generously coat the cookies for a festive look and added sweetness. Lastly, don’t skip the cooling time. Allowing them to cool on the baking sheet helps firm them up. Pro Tips Chill the Dough: If the dough feels too soft to handle, refrigerate it for 15-30 minutes to make rolling easier and to enhance the flavor. Use Fresh Peppermint: For a more intense peppermint flavor, consider using crushed fresh peppermint candies instead of the pre-packaged ones. Monitor Baking Time: Keep an eye on your cookies as they bake; they should be slightly soft in the center to achieve that perfect melt-in-your-mouth texture. Decorative Touch: Add a drizzle of melted chocolate over the cooled cookies for an elegant finish that complements the chocolate and peppermint flavors. {{image_4}} You can switch up the flavors in these cookies. Try adding orange zest for a citrusy touch. Almond extract also works well if you want a nutty flavor. You can even mix in different types of nuts for extra crunch. Each add-in gives the cookies a unique twist. If you need gluten-free options, this recipe can adapt easily. Replace the all-purpose flour with a gluten-free blend. Make sure the blend includes xanthan gum for the right texture. The cocoa powder and other ingredients are already gluten-free. Your cookies will still be tasty and festive. Want to change the chocolate flavor? Use dark chocolate instead of semi-sweet for a richer taste. You can also try milk chocolate for a sweeter cookie. White chocolate chips offer a fun twist, adding creaminess and sweetness. Each type of chocolate adds a new layer of flavor to your cookies. To keep your Chocolate Peppermint Snowball Cookies fresh, store them in an airtight container. I recommend using a tin or a plastic container with a tight seal. Place a piece of parchment paper between layers of cookies to prevent them from sticking. This keeps their shape and texture intact. Always store cookies at room temperature away from direct sunlight. Freezing these cookies is a great option if you want to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer the cookies to a freezer-safe bag. They can last up to three months in the freezer. When you're ready to enjoy them, let them thaw at room temperature for about 30 minutes. When stored properly, these cookies can last about one week at room temperature. If you freeze them, they will stay fresh for three months. Just remember, the sooner you eat them, the better they taste! Enjoy the rich chocolate and refreshing peppermint flavors as soon as you can. Chocolate Peppermint Snowball Cookies have rich cocoa and peppermint flavors. Regular snowball cookies are often plain or use nuts. The cocoa gives these cookies a deep chocolate taste. The peppermint adds a fresh, festive touch, making them perfect for holidays. Yes, you can make these cookies ahead of time. You can prepare the dough and refrigerate it for up to three days. You can also bake the cookies and store them in an airtight container. They will stay fresh for about a week. This makes them a great option for busy days. Serve these cookies on a festive plate. You can add whole peppermint candies around them for extra charm. Pair them with hot cocoa or coffee for a cozy treat. They make great gifts, too, in a lovely tin or box. To boost the peppermint flavor, add more peppermint extract in small amounts. You can also use crushed peppermint candies on top before baking. Another option is to use peppermint-flavored chocolate chips. This will give your cookies an even stronger peppermint kick. In this blog post, we explored the key ingredients for Chocolate Peppermint Snowball Cookies, providing you with options for substitutes and flavor profiles. I shared step-by-step instructions to help you bake these delicious treats. You learned tips to perfect their texture and how to store them properly. We also discussed creative variations and answered common questions. When you bake these cookies, enjoy the unique flavors and fun variations. Happy baking!$

Chocolate Peppermint Snowball Cookies

Deliciously soft cookies with a delightful chocolate and peppermint flavor, perfect for the holiday season.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 100 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
0.5 cup powdered sugar, plus extra for a final dusting
1 teaspoon vanilla extract
0.5 teaspoon peppermint extract
2 cups all-purpose flour
0.5 cup unsweetened cocoa powder
0.25 teaspoon salt
0.25 cup semi-sweet chocolate chips
0.25 cup crushed peppermint candies

Instructions

Begin by preheating your oven to 350°F (175°C). While it heats, prepare a baking sheet by lining it with parchment paper to prevent sticking.
In a large mixing bowl, combine the softened butter and 1/2 cup of powdered sugar. Using an electric mixer, cream these together on medium speed until the mixture becomes light and fluffy—this should take about 3-4 minutes.
Add the vanilla extract and peppermint extract to the creamed butter and sugar mixture. Blend until everything is well incorporated, ensuring the extracts are evenly mixed in.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed only until the dough comes together—be careful not to overmix.
Gently fold in the semi-sweet chocolate chips and crushed peppermint candies with a spatula, ensuring they are evenly dispersed throughout the dough for delightful bites.
Using a tablespoon, scoop out portions of the dough and roll them between your palms to form small balls, approximately 1 inch in diameter. Place these on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 10-12 minutes. They should look slightly soft in the center when you take them out, as they will continue to set as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up slightly before transferring them to a wire rack to cool completely.
Once the cookies have cooled, take the extra powdered sugar and dust them generously for a beautiful snowy appearance, adding to their festive charm.

Notes

For an extra touch, arrange the cookies on a decorative plate, and sprinkle a few whole peppermint candies around the edges for an attractive holiday display.

Keyword chocolate, cookies, holiday, peppermint