Name: Chocolate Peppermint Snowball Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; ½ cup granulated sugar; 1 teaspoon peppermint extract; 2 ¼ cups all-purpose flour; ¼ cup unsweetened cocoa powder; ½ teaspoon salt; ¾ cup powdered sugar, for coating

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Oh my goodness, you guys, close your eyes for a sec and imagine… the most *amazing* aroma wafting from your oven. That’s what you get with these Chocolate Peppermint Snowball Cookies! Seriously, they’re like little pockets of holiday cheer. I’m Sarah, and I’ve been baking since, well, since I could reach the counter! And trust me, after years of experimenting – and a *lot* of taste testing – I’ve perfected a recipe for these beauties, a perfect blend of rich, dark chocolate and cool, refreshing peppermint. They’re basically Christmas in every bite!

Why You’ll Love These Chocolate Peppermint Snowball Cookies

Okay, let me tell you why these cookies are a total game-changer. First off, they’re super easy! Seriously, even if you’re a beginner baker, you’ve got this. Then there’s the taste – a rich, chocolatey base with that amazing peppermint zing. And the best part? They’re totally festive and gorgeous, perfect for gifting or just enjoying yourself – and they’re ready fast!

Ingredients for the Best Chocolate Peppermint Snowball Cookies

Alright, let’s talk ingredients! You won’t believe how simple these Chocolate Peppermint Snowball Cookies are. First up, we need 1 cup of unsalted butter. Make sure it’s *softened* – that means it should be at room temperature, but not melted! Next, half a cup of granulated sugar, one teaspoon of peppermint extract for that fresh flavor, and then we need 2 ¼ cups all-purpose flour, ¼ cup of unsweetened cocoa powder, and ½ teaspoon of salt. Finally, lots of powdered sugar (¾ cup) to roll those cookies in – yum!

Step-by-Step Instructions: How to Make Chocolate Peppermint Snowball Cookies

Okay, baking time! Don’t you worry, it’s easier than you think. Now, let’s get our hands dirty and make these delicious Chocolate Peppermint Snowball Cookies!

Preparing the Dough

First things first: preheat your oven to 350°F (175°C). Then, in a big bowl (I love my KitchenAid stand mixer, but a hand mixer works too!), cream together the softened butter and granulated sugar until it’s light and fluffy. Now, stir in that wonderful peppermint extract. Next, in another bowl, whisk together the flour, cocoa powder, and salt. Gently add the dry stuff to your wet ingredients, mixing until *just* combined. Careful, don’t overmix!

Baking the Chocolate Peppermint Snowball Cookies

Time to bake! Roll the dough into 1-inch balls – I usually use a cookie scoop for this. Place them on a baking sheet, leaving a little space between each one. Pop them in the oven for about 12-15 minutes. How do you know when they’re done? Look for the edges to set, but be careful not to overbake them – you want them soft and delicious! Oops, keep a very close eye on the baking.

Coating and Cooling

Once they’re out of the oven, let them cool for just a minute or two – seriously, that’s it! Then, while they’re still warm, gently roll each cookie in powdered sugar. Place them on a wire rack and let them cool *completely*. Once they are completely cool, dust them again with more powdered sugar. Yum! That’s it, you’re done! Enjoy!

Tips for Perfect Chocolate Peppermint Snowball Cookies

Okay, so listen, I’ve made *a lot* of these Chocolate Peppermint Snowball Cookies over the years, and I’ve learned a few tricks. First of all, please, please use good quality cocoa powder! It really makes a difference – the richer, the better. And don’t be shy with the peppermint extract. A little extra *oomph* can go a long way! Also, a kitchen scale is magic. Weighing your flour instead of measuring it with a cup gives you precise, consistent results. One last thing – don’t skip the extra dusting of powdered sugar. It’s what makes them look like snowballs, after all!

Ingredient Notes and Possible Substitutions

Okay, so let’s chat about the ingredients for these amazing Chocolate Peppermint Snowball Cookies. First of all, the cocoa powder – I usually go for unsweetened Dutch-process cocoa powder because it has a richer, more intense chocolate flavor. But, you know, regular unsweetened cocoa powder works just fine too; the cookies will still be delicious!

Then, the peppermint extract! This is key, so make sure it’s good quality. If you want an even stronger peppermint kick, you *could* add a tiny drop of peppermint oil, but be super careful – a little goes a *long* way. As for substitutions? If you don’t have all-purpose flour on hand, you could try using pastry flour or even a blend of all-purpose and cake flour for a more tender cookie. The results might vary a little, but it will still be a tasty treat!

Make-Ahead and Storage Tips for Chocolate Peppermint Snowball Cookies

Listen, life gets busy, I totally get it! So, good news: you can absolutely make these Chocolate Peppermint Snowball Cookies ahead of time. You can make the dough, wrap it tightly, and pop it in the fridge for a day or two before baking. Or, you can *bake* the cookies, let them cool, and store them in an airtight container at room temperature for up to a week. They do freeze really well (up to a month!), so that’s always a great option, too! Just be sure to dust them with powdered sugar *after* thawing.

Variations on Chocolate Peppermint Snowball Cookies

So, you want to get creative with these amazing Chocolate Peppermint Snowball Cookies? I love it! First off, try different extracts. Almond extract would be amazing with the chocolate, or you could go crazy and even try a little orange extract. For some crunch, add some chopped nuts to the dough – walnuts, pecans, or even hazelnuts would work perfectly. And if you’re a chocolate chip lover like me, throw in a handful of mini chocolate chips. Yum! Have fun experimenting!

Frequently Asked Questions About Chocolate Peppermint Snowball Cookies

Okay, I know you probably have some questions about these yummy Chocolate Peppermint Snowball Cookies. Let’s tackle them! I’ve been there, done that, so ask away!

What if I don’t have peppermint extract? Oh no! Don’t worry! You can definitely use other extracts. Vanilla extract is always a safe bet, or you could go for almond extract or even a bit of coffee extract to enhance the chocolate flavor. Just adjust the amount to your taste!

Can I use a different type of flour? You bet! While all-purpose is classic for the Chocolate Peppermint Snowball Cookies, pastry flour works great and will result in a more tender cookie. You could even experiment with a blend of all-purpose and cake flour. Be sure to measure properly, and you should be just fine!

How do I store these cookies so they stay fresh? An airtight container is key! You can store them at room temperature for up to a week. If you need to keep them for longer, the freezer is your friend. They’ll last for up to a month, if you can resist eating them all before that!

What are some other types of cookies that I can try baking? The possibilities are truly endless! Try looking at recipes with different flavors like peanut butter cookies, sugar cookies, or even sandwich cookies.

Estimated Nutritional Information for Chocolate Peppermint Snowball Cookies

Just a quick heads up: the nutritional info below is just an estimate! Per cookie, you’re looking at about 120 calories, with around 7g of fat, 1g of protein, and 15g of carbs. But, hey, who’s counting, right? These are worth every single calorie!