Double Chocolate Peppermint Snowball Cookies Recipe – Easy Holiday Treats

Imagine this: you walk through your front door after a day out in the winter chill, and the scent of rich cocoa mingled with cool peppermint greets you like a warm scarf. That’s exactly what happens every time I pull a batch of Double Chocolate Peppermint Snowball Cookies from my oven. The aroma of melted chocolate and candy cane is so inviting, you just know something good’s about to happen. The first time I made these, I was testing holiday cookie recipes for a neighborhood swap, and as soon as I tasted one, I had to pause—eyes closed—and just soak up that chocolatey, minty burst. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

These cookies instantly became a family favorite—my kids couldn’t stop sneaking them off the cooling rack (I caught my husband with three in his hand, pretending it was “for research”). There’s something about the powdered sugar dusting that feels like a snowy day, and the peppermint crunch brings back memories of childhood Christmas mornings. When I was knee-high to a grasshopper, my grandma used to make snowball cookies, but never with chocolate or peppermint. Honestly, I wish I’d stumbled upon this double chocolate peppermint twist years ago. The nostalgic comfort is real, and let’s face it, these are dangerously easy to whip up on a whim.

They’re perfect for potlucks, gifting, or just to brighten up your Pinterest cookie board. More than once, I’ve tested different cocoa brands and peppermint bits just to make sure I had the best combo (in the name of research, of course). Now, it’s a staple for holiday gatherings and last-minute sweet tooth emergencies. Every batch feels like a warm hug in cookie form—and trust me, you’re going to want to bookmark this one for every winter season. Double chocolate peppermint snowball cookies are my go-to for pure, nostalgic comfort with a festive twist.

Why You’ll Love This Double Chocolate Peppermint Snowball Cookies Recipe

• Quick & Easy: You can prep and bake these beauties in under 30 minutes, so no need to block off your whole afternoon.
• Simple Ingredients: Everything you need is probably already hanging out in your pantry or fridge—no wild goose chase to specialty stores.
• Perfect for Holidays: These double chocolate peppermint snowball cookies turn any gathering into a holiday party, and they look gorgeous on a festive dessert table.
• Crowd-Pleaser: I’ve yet to meet a kid or grown-up who can resist these, especially once they see that snowy powdered sugar coating.
• Unbelievably Delicious: The soft, chocolatey center with just the right hint of peppermint crunch is next-level comfort food.

What sets this recipe apart from every other snowball cookie? Two things: the double hit of chocolate (cocoa powder and chocolate chips, hello!) and a perfectly balanced peppermint profile thanks to crushed candy canes. I spent way too many afternoons testing ratios—too much peppermint and the cookie loses its cozy vibe, too little and it’s just not festive enough. I blend the cocoa for a smooth, fudgy finish, and add just enough peppermint extract to make your taste buds do a happy dance.

Honestly, these cookies are more than just a treat—they’re a little bite of holiday nostalgia. They’re the kind you make, close your eyes after the first bite, and just let the comfort wash over you. Whether you’re impressing guests (without breaking a sweat) or sneaking a few with your morning coffee, this double chocolate peppermint snowball cookies recipe will make you feel like a baking rockstar. If you’re searching for something memorable, delicious, and fun to make, you’ve found your new holiday staple.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most items are pantry staples, and a couple add that festive, seasonal sparkle. Here’s what you’ll need:

• For the Cookie Dough:
  • 1 cup (226g) unsalted butter, softened (room temperature is key for creaming)
  • ½ cup (60g) powdered sugar (plus extra for rolling)
  • 1 teaspoon pure vanilla extract (I like Nielsen-Massey for best aroma)
  • ½ teaspoon peppermint extract (don’t overdo it, a little goes a long way)
  • 2 cups (240g) all-purpose flour (King Arthur is my go-to for texture)
  • ½ cup (45g) unsweetened cocoa powder (Dutch-process gives deeper flavor)
  • ¼ teaspoon salt
  • ¾ cup (128g) mini chocolate chips (I use Ghirardelli for the melt)
  • ½ cup (60g) crushed peppermint candies or candy canes (for sparkle and crunch)
• For Rolling:
  • ½ cup (60g) powdered sugar (for that classic snowball finish)
  • Extra crushed peppermint (optional, for topping)

Ingredient Notes:
If you need gluten-free, swap in a 1:1 baking flour blend (Bob’s Red Mill works well). For dairy-free, use a plant-based butter and mini vegan chocolate chips—I’ve tested it, and the cookies still come out soft and rich. Want to amp up the chocolate? Use dark chocolate chips instead of semisweet. In summer, you can swap peppermint for orange zest for a fun twist. If you’re missing peppermint extract, just double up on crushed candies, but the flavor won’t be quite as punchy. And for the cocoa powder—really, Dutch-process makes a difference, but regular works in a pinch.

All in all, these ingredients come together for a cookie that’s chocolatey, minty, and perfectly festive. I’ve tried dozens of brands, and these picks always give me the best results, but don’t stress—any decent cocoa and chocolate chips will do the trick. The magic is in the combo!

Equipment Needed

• Mixing Bowls: One large and one medium (glass or stainless steel, whatever you have handy)
• Electric Mixer: Stand or hand mixer for creaming butter—though you can muscle it with a wooden spoon if you’re feeling old-school
• Baking Sheets: Standard rimmed baking sheet (lined with parchment paper for easy cleanup)
• Measuring Cups and Spoons: Accurate measuring makes all the difference—my trusty OXO set has lasted years
• Cookie Scoop: Optional, but makes uniform snowballs (a tablespoon works fine if you don’t have one)
• Wire Cooling Rack: For cooling and dusting with powdered sugar
• Spatula: For scraping dough and lifting cookies

If you’re missing a cookie scoop, just use your hands to roll the dough—honestly, it’s a bit messy but kind of fun. For parchment, wax paper works in a pinch, though I’ve had cookies stick more often. Maintenance tip: always wash your mixer attachments right after use, especially with sticky dough. And don’t worry about fancy gear—these cookies turn out great even with basic kitchen tools. Budget-friendly and fuss-free!

Preparation Method

1. Preheat your oven to 350°F (175°C).
   Line two baking sheets with parchment paper. This helps prevent sticking and means less mess later.
2. Cream the butter and powdered sugar.
   In a large bowl, beat 1 cup (226g) unsalted butter and ½ cup (60g) powdered sugar together until light and fluffy—about 2-3 minutes with an electric mixer. The mixture should look pale and airy. (If your butter is too cold, it won’t cream—let it sit at room temp first!)
3. Add the extracts.
   Mix in 1 teaspoon vanilla extract and ½ teaspoon peppermint extract. Beat until just combined—don’t overmix, or the dough might toughen.
4. Combine dry ingredients.
   In a medium bowl, whisk together 2 cups (240g) all-purpose flour, ½ cup (45g) unsweetened cocoa powder, and ¼ teaspoon salt. Make sure the cocoa is evenly distributed, so you don’t get streaks in your cookies.
5. Mix wet and dry together.
   Gradually add the dry ingredients to the creamed butter mixture. Do this in 2-3 batches, mixing on low speed or by hand. The dough will start out crumbly, but keep mixing—it’ll come together. (If it’s too dry, add 1 teaspoon milk or water.)
6. Fold in chocolate chips and peppermint.
   Stir in ¾ cup (128g) mini chocolate chips and ½ cup (60g) crushed peppermint candies. The dough will be thick and chunky. Use a spatula to make sure everything is evenly distributed.
7. Shape the cookies.
   Scoop out 1 tablespoon portions and roll into balls with your hands. Place them about 2 inches apart on the prepared baking sheets. (You should get 24-28 cookies.)
8. Bake.
   Bake for 10-12 minutes, until the cookies are just set but still soft in the center. They won’t spread much, so don’t worry if they look round. (Watch for slight cracks on top—that’s your cue they’re ready!)
9. Cool and roll in powdered sugar.
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. While still slightly warm, roll each cookie in powdered sugar for a snowy finish. For extra sparkle, sprinkle with additional crushed peppermint.
10. Final cool and serve.
    Let the cookies cool completely before serving or storing. The powdered sugar will set nicely and won’t rub off as much.

Troubleshooting tips:
If cookies are too dry, your flour may be packed—try spooning it into the measuring cup next time. If they spread too much, the butter was probably too soft. For a fudgier texture, chill the dough for 20 minutes before baking. Trust your senses—if the kitchen smells like a chocolate peppermint wonderland, you’re on the right track!

Cooking Tips & Techniques

Let’s be real—these double chocolate peppermint snowball cookies are easy, but a few pro moves can make them truly spectacular. First, always cream your butter and sugar longer than you think; the extra air makes the cookies melt-in-your-mouth. I used to rush this step and wondered why my cookies were a bit dense. Lesson learned!

Don’t skip sifting your cocoa powder; lumps can sneak into your dough and make for uneven texture. If you want a really smooth dough, use a stand mixer and pause to scrape down the sides a couple times. And when adding your peppermint extract, measure carefully—too much makes the cookies taste like toothpaste, not a holiday treat.

For consistent snowball size, a cookie scoop works wonders. If you don’t have one, just keep your hands lightly dusted with flour for rolling—less sticky, more fun. Timing matters: bake until just set, not hard. The cookies will firm up as they cool, and if you overbake, you’ll lose that soft, fudgy center. Multitasking tip: crush your peppermint candies while the butter softens. It saves time and lets you get out some holiday stress!

Finally, roll the cookies in powdered sugar while they’re still warm, then again once cool for that snowy, picture-perfect look. I’ve tried skipping the second roll—trust me, it’s worth the extra step. These little tweaks mean your double chocolate peppermint snowball cookies come out bakery-worthy every time.

Variations & Adaptations

One of the best things about double chocolate peppermint snowball cookies is how easy they are to customize. Here are some favorite variations:

• Gluten-Free: Use a 1:1 gluten-free baking flour. I’ve tried Bob’s Red Mill—no one noticed the difference.
• Vegan: Swap butter for plant-based margarine and use dairy-free chocolate chips. A splash of almond milk helps bind the dough.
• Nutty Twist: Add ½ cup finely chopped pecans or walnuts to the dough for extra crunch and flavor.
• Seasonal Swap: Try crushed cinnamon candies instead of peppermint for a cozy, spicy version.
• Flavor Customization: Substitute orange extract for peppermint and toss in some candied orange peel for a citrusy punch.
• Different Cooking Methods: For crispier cookies, flatten them slightly before baking. For softer centers, chill the dough for 30 minutes.
• Allergen Substitutions: Use sunflower seed butter for nut allergies—it adds a subtle, earthy flavor.

Personally, I love swapping the peppermint for a mix of orange and almond extract around Easter. It’s a fun twist that keeps the recipe fresh all year long. Don’t be afraid to get creative—these cookies are forgiving and welcome your personal flair.

Serving & Storage Suggestions

Serve these double chocolate peppermint snowball cookies at room temperature for the best texture—soft inside, crisp outside, and that snowy sugar just waiting to melt on your tongue. They look stunning piled onto a holiday platter, nestled among sprigs of fresh mint or rosemary. For a truly festive touch, pair them with mugs of hot cocoa or peppermint tea.

To store, keep cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and flavorful, and the peppermint flavor actually intensifies a bit after the first day. If you want to freeze them, layer between sheets of wax paper and store in a zip-top bag for up to 2 months. Thaw at room temp and re-roll in powdered sugar if needed.

For reheating, pop a few cookies in the microwave for 5-10 seconds—they’ll taste bakery-fresh. As the days go by, the flavors blend even more, making these cookies a fantastic make-ahead treat for busy holiday schedules. Honestly, they never last long in my house!

Nutritional Information & Benefits

Each double chocolate peppermint snowball cookie has approximately 110 calories, with 6g fat, 15g carbs, 1g protein, and 9g sugar. They’re a treat, not a health food, but you can tweak for special diets as needed.

Key Benefits: Cocoa is loaded with antioxidants, and peppermint supports digestion and can freshen breath (not that you’re thinking about that while eating cookies!). If you use gluten-free or dairy-free swaps, these cookies fit most dietary needs. Just be mindful of allergens—wheat, dairy, and soy may be present depending on your ingredient choices.

From a wellness perspective, I love that these cookies offer pure comfort and joy during the holidays. Sometimes, a little sweetness is exactly what you need to brighten up a winter day. And hey, happiness counts for health too!

Conclusion

If you’re searching for a festive, crowd-pleasing treat that’s as easy as it is impressive, you can’t go wrong with these double chocolate peppermint snowball cookies. Their perfect blend of rich chocolate and cool peppermint is comforting and nostalgic—like a snowy day in cookie form. This recipe is flexible, fun, and guaranteed to make your holiday table a little more magical.

Honestly, I make these every year and never get tired of watching friends and family light up after the first bite. Feel free to play around with flavors and add your own twist—I’d love to hear what you come up with! Leave a comment below, share your photos, or tag me in your Pinterest creations. Bookmark this recipe, and may your holidays be filled with sweetness and smiles (and plenty of cookies)!

Frequently Asked Questions

Can I make double chocolate peppermint snowball cookies ahead of time?

Absolutely! They keep well in an airtight container for up to 5 days, and the flavors get even better after a day or two.

What if I don’t have peppermint extract?

Just use extra crushed peppermint candies. The flavor won’t be as strong, but you’ll still get a nice festive taste.

Can I freeze these cookies?

Yes! Layer them between wax paper and store in a zip-top bag in the freezer for up to 2 months. Thaw and re-roll in powdered sugar before serving.

Are these cookies gluten-free?

They can be! Just swap the all-purpose flour for a gluten-free 1:1 baking mix. I’ve tested it and the texture is still spot-on.

What’s the best way to crush peppermint candies?

Place them in a zip-top bag and gently smash with a rolling pin or the bottom of a heavy glass. It’s a little noisy, but fun—just watch out for flying bits!

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