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Double Chocolate Peppermint Snowball Cookies

double chocolate peppermint snowball cookies - featured image
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These festive cookies combine rich cocoa, chocolate chips, and cool peppermint for a nostalgic holiday treat. Soft, fudgy centers and a snowy powdered sugar coating make them a crowd-pleaser for any winter gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar, plus extra for rolling
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 3/4 cup (128g) mini chocolate chips
  • 1/2 cup (60g) crushed peppermint candies or candy canes
  • 1/2 cup (60g) powdered sugar, for rolling
  • Extra crushed peppermint (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat the butter and 1/2 cup powdered sugar together until light and fluffy, about 2-3 minutes.
  3. Mix in vanilla extract and peppermint extract until just combined.
  4. In a medium bowl, whisk together flour, cocoa powder, and salt.
  5. Gradually add the dry ingredients to the butter mixture in 2-3 batches, mixing on low speed or by hand until the dough comes together. If too dry, add 1 teaspoon milk or water.
  6. Stir in mini chocolate chips and crushed peppermint candies until evenly distributed.
  7. Scoop out 1 tablespoon portions and roll into balls. Place about 2 inches apart on prepared baking sheets (makes 24-28 cookies).
  8. Bake for 10-12 minutes, until cookies are just set but still soft in the center. Look for slight cracks on top.
  9. 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. Sprinkle with extra crushed peppermint if desired.
  10. Let cookies cool completely before serving or storing.

Notes

For gluten-free, use a 1:1 baking flour blend. For dairy-free, substitute plant-based butter and vegan chocolate chips. Roll cookies in powdered sugar while warm, then again when cool for best snowy effect. Chill dough for fudgier cookies. Store in airtight container up to 5 days or freeze up to 2 months.

Nutrition

Keywords: double chocolate, peppermint, snowball cookies, holiday cookies, Christmas cookies, easy dessert, chocolate cookies, festive treats, winter baking

Find it online: https://forkifyfun.com/double-chocolate-peppermint-snowball-cookies-recipe-easy-holiday-treats/