Last, but not least: Mint Chocolate Chip Snowballs! I can’t believe I said I was going to do a Snowball week, and I actually got every.single.post up for Snowball week, and on time! I planned to do one every day from Monday-Friday, and I DID IT. Things never work out as I plan, so I’m very proud that it actually happened.
Last night I drank wine, watched football, finally worked on some Christmas shopping online, ate popcorn, and ate the last of the Snowballs! They’re ALL gone. I gave a ton away, S.O. took them to the office holiday party, and I simply ate a lot of them. 15 dozen or so Snowballs, and the well has run dry.
I have two more Christmas cookie recipes coming your way, a cake, and I have a few Christmas brunch recipes too, so we are still not done yet. Keep checking back! Meanwhile, I haven’t planned a single thing for New Year’s Eve – I never do. I really don’t do anything for that holiday, so how can I portray that I do? Maybe next year (I say that every year!).
To recap, we’ve covered Chai-Spiced Snowballs, Cranberry Orange Snowballs, Lemon Snowballs, and Coconut Pecan Snowballs. Today I’ve got Mint Chocolate Chip Snowballs for you.
With a little bit of mint extract, mini semi-sweet chocolate chips, and green food coloring, you transform regular classic Snowballs into Mint Chocolate Chip Snowballs. Every variation of Snowball only takes a few ingredients, and you get a whole new cookie. Isn’t it fun? The flavor options are pretty limitless.
Everybody loves Snowballs, so you can create a Snowball buffet for the holidays!
Mint Chocolate Chip Snowballs
Ingredients
- 1 c. shortening
- 2 c. powdered sugar divided
- 2 c. all-purpose flour
- 4-5 drops green food coloring
- 2 tsp. mint extract
- 1 tsp. vanilla
- 1 c. mini semi-sweet chocolate chips
Instructions
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In a large mixing bowl, beat shortening, 1/2 c. powdered sugar, flour, green food coloring, mint extract, and vanilla, until well-combined.
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Beat in chocolate chips, until just blended.
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Shape into scant 1-inch balls.
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Place balls two inches apart on parchment paper or silicone mat-lined cookie sheets.
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Bake at 325 degrees for 20-22 minutes, or until they appear set.
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Place remaining powdered sugar in a medium bowl.
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Immediately from the oven, carefully (they're fragile when hot, and they break easily) roll the cookies in powdered sugar. (PLEASE SEE NOTES FOR ADDITIONAL DETAILS ON DUNKING THE COOKIES!)
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Move to wire racks to cool completely.
Recipe Notes
For dunking snowballs, I like to arrange the powdered sugar in a large deep dish pie plate. I use two small forks to lift the cookies from the cookie sheet, and then I set them in the pie plate, and basically bury them in powdered sugar using the forks to 'scoop' it over the tops of the snowballs. I usually can fit 5 or 6 at a time in the pie plate, so I'm not doing this one by one. I let them sit for a minute so that the sugar melts on the surface of the cookie, and it does a better job of sticking. I also don't really try to remove any excess. It usually 'sets' on the cookies pretty well as they cool.
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