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To make Chocolate Peppermint Snowball Cookies, you need the following: - 1 cup unsalted butter, softened - 1/2 cup powdered sugar, plus extra for dusting - 1 teaspoon vanilla extract - 1/2 teaspoon peppermint extract - 2 cups all-purpose flour - 1/2 cup cocoa powder - 1/4 teaspoon salt - 1/4 cup semi-sweet chocolate chips - 1/4 cup crushed peppermint candies Each ingredient plays a big role in your cookies. The butter gives them a rich taste. The powdered sugar makes them sweet and helps create a soft texture. Vanilla and peppermint extracts add their own special flavors. The flour and cocoa powder form the base of the dough. The salt balances the sweetness. Chocolate chips and crushed peppermint candies give fun bites in every cookie. If you don’t have unsalted butter, you can use salted butter. Just reduce the added salt to a pinch. For powdered sugar, you can use granulated sugar, but the texture will change. If you want a different flavor, use almond extract instead of vanilla. You can also replace semi-sweet chocolate chips with dark chocolate chips for a richer taste. If you can't find peppermint candies, crushed candy canes work well too! {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). This step is key to making sure your cookies bake evenly. While the oven heats, line your baking sheet with parchment paper. This helps prevent sticking and makes for easy cleanup later. In a large mixing bowl, add 1 cup of softened, unsalted butter. You want it soft enough to mix easily. Then, add 1/2 cup of powdered sugar. Beat them together for about 3-4 minutes. This makes the mixture light and fluffy. Next, mix in 1 teaspoon of vanilla extract and 1/2 teaspoon of peppermint extract. Make sure these flavors blend well; they are the stars of the cookies. In another bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of cocoa powder, and 1/4 teaspoon of salt. Whisking helps to aerate the dry mix. Gradually add this to the wet ingredients. Mix until just combined. Be careful not to over mix; we want soft cookies, not tough ones. Now, it’s time to fold in the fun stuff! Add 1/4 cup of semi-sweet chocolate chips and 1/4 cup of crushed peppermint candies to your dough. Stir gently to mix them in evenly. Use a tablespoon to scoop out dough and roll it into balls about 1 inch in diameter. Place these on your lined baking sheet, making sure to space them about 2 inches apart. Bake the cookies in your preheated oven for 10-12 minutes. When they come out, they may look a little soft, but they will firm up as they cool. Let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack. Once they are completely cool, dust them with extra powdered sugar for that snowy look. Enjoy your delightful treats! To get the best cookie texture, start with room-temperature butter. This helps the butter mix well with the sugar. Creaming them together is key. Mix until it looks light and fluffy. This usually takes about 3 to 4 minutes. When you add the dry ingredients, mix just until combined. Over-mixing can make them tough. You want a soft dough that holds its shape. To keep your cookies fresh, store them in an airtight container. Place a piece of wax paper between layers of cookies. This keeps them from sticking together. If you want them to last longer, freeze them. Just place them in a freezer bag and squeeze out the air. They can stay fresh for up to three months in the freezer. Measuring ingredients accurately is key for great cookies. Use dry measuring cups for flour and cocoa powder. Spoon the ingredient into the cup, then level it off with a knife. This avoids packing the flour too tightly. For sticky ingredients like butter, use a liquid measuring cup. Remember, precision matters! Pro Tips Chill the Dough: If the dough feels too soft to handle, refrigerate it for about 30 minutes before rolling into balls. This will make it easier to shape and help the cookies maintain their form while baking. Use Fresh Peppermint Candies: For the best flavor and crunch, use freshly crushed peppermint candies. Old or stale candies may lose their crispness and flavor, affecting the overall taste of your cookies. Don’t Overbake: Keep an eye on the cookies as they bake. They should look slightly soft in the center when you take them out. They will continue to firm up as they cool, resulting in a soft and chewy texture. Dust Generously: For a beautiful snowy appearance, dust the cookies with powdered sugar just before serving. You can also add a second dusting right before serving for an extra festive touch. {{image_2}} You can make these cookies even more fun for the holidays. Try adding festive sprinkles on top. You might also use crushed candy canes instead of peppermint candies. This will give each cookie a bright, colorful look. You can even drizzle white chocolate over the cookies after they cool. It adds a sweet touch that matches the snowy theme. If you want to switch things up, consider using different extracts. Almond extract gives a nice twist. You might also try orange or coconut extracts for unique flavors. Mix in some chopped nuts like walnuts or pecans for extra crunch. The chocolate chips can be swapped for dark or white chocolate, too. Each change gives you a new cookie experience. Making these cookies gluten-free is easy! Just replace all-purpose flour with a gluten-free blend. Many blends work well for baking. Check labels to find one that fits your taste. Ensure that your cocoa powder and other ingredients are gluten-free too. This way, everyone can enjoy the tasty treats without worry. To keep your Chocolate Peppermint Snowball Cookies fresh, store them in an airtight container. This method keeps them soft and tasty. Layer the cookies with parchment paper to avoid sticking. If you want to keep them for longer, you can also wrap them in plastic wrap before placing them in the container. Freezing these cookies is simple. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about 1 hour. After they are firm, transfer the cookies to a freezer-safe bag. This helps prevent freezer burn. You can freeze them for up to three months. When ready to eat, just thaw them at room temperature. When stored properly, Chocolate Peppermint Snowball Cookies last about one week at room temperature. If you keep them in the fridge, they may last a bit longer. However, the cold can change the texture. For the best taste, eat them fresh or within a week. Yes, you can use margarine in place of butter. It will change the flavor a bit. Butter gives a rich taste that margarine lacks. If you do use margarine, choose one that is stick form for best results. This will help keep the texture similar to the original recipe. To crush peppermint candies, place them in a zip-top bag. Use a rolling pin or a heavy pan to smash them. Make sure you crush them into small pieces but not dust. This will give your cookies a nice crunch and burst of flavor. You can make these cookies more festive by adding fun toppings. Try drizzling melted white chocolate on top. You can also sprinkle extra crushed candies or colorful sprinkles. These small touches will make your cookies shine at any gathering. If your dough is too crumbly, it may need more moisture. Add a teaspoon of milk or water, then mix well. If it’s still dry, keep adding small amounts until it comes together. The dough should be soft and easy to roll into balls. You learned about making delicious cookies from start to finish. I shared key ingredients, step-by-step instructions, and helpful tips. Remember to store your cookies well for the best taste. You can also try fun variations to keep things fresh. Baking cookies can be a joy with the right techniques. With this guide, you can bake tasty treats your friends will love. Enjoy the process and get creative in the kitchen!

Chocolate Peppermint Snowball Cookies

Delicious chocolate cookies with a hint of peppermint, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 3-4 minutes.
  • Add the vanilla extract and peppermint extract to the butter mixture, mixing until well combined.
  • In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  • Fold in the semi-sweet chocolate chips and crushed peppermint candies, ensuring they are evenly distributed throughout the dough.
  • Use a tablespoon to scoop out portions of dough and roll them into small balls (about 1 inch in diameter). Place them on the prepared baking sheet, spaced about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes. The cookies will look slightly soft when they come out but will firm up as they cool.
  • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust the cookies generously with additional powdered sugar for that snowy effect.

Notes

Dust with powdered sugar for a snowy effect.
Keyword chocolate, cookies, holiday, peppermint