These Peppermint Snowball Cookies are perfect for your holiday cookie platter. These classic melt in your mouth shortbread cookies get a makeover with cocoa and peppermint crunch chips added to the batter and stuffed inside.
Peppermint Snowball Cookie Recipe
Snowballs, Butterballs, Russian Tea Cakes- what do you call these cookies? To our family, we have only ever known them as Snowballs. Our neighbor used to make them for us around the holidays so they always remind me of Christmas and are a must for any cookie platter or cookie box.
I’ve made a snowball cookie recipes already include these Classic Pecan Snowball Cookies, Chocolate Snowball Cookies and Keto Snowball Cookies because they are just so darn tasty AND easy to make.
They are buttery, melt in your mouth shortbread cookies and are really easy to make with just a few ingredients. A holiday cookie platter just wouldn’t be complete without them and this time I decided to give them a festive twist.
I just love peppermint and chocolate around this time of year and thought it would be fun to make chocolate ones and roll some around in cocoa powder.
But as if that wasn’t enough – I decided to stuff them with melted Peppermint crunch.
How to make Peppermint Snowball Cookies
You just flatten out the dough and place a spoonful of some melted Peppermint crunch on top. Then you carefully wrap the dough around and roll them into a ball.
You can see in better detail how to stuff them with my Nutella Stuffed Snowballs too. They are so fun and easy to make!
After they are baked, you roll them in some powdered sugar or cocoa powder.
These cookies are perfect for any holiday cookie exchange. Not only do they look like the perfect little snowballs, but they taste amazing, too.
Plus, it will be so much fun seeing the reaction people get to the surprise filling waiting in the middle!! Plus, I love that they are a little bit different than the normal cookie, so they are sure to stand out on that cookie plate!!
Perfect Sugar Cookies for Cut Out Cookies
Snickerdoodles – Gluten-Free | Paleo | Healthy
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour measured correctly - spoon & level method
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon salt
- 3/4 cup finely chopped pecans or nuts of your choice
- sifted powdered sugar and cocoa powder for rolling cookies about 1/3 cup of each
- 1/2 cup Andes Chocolate chopped, or can use Peppermint Bark
- 2 teaspoons powdered sugar
- Line a baking sheet with parchment paper. Melt peppermint crunch chips or peppermint bark in the microwave in 30-second increments in a small bowl until just melted. Whisk in 2 teaspoons of powdered sugar until texture is thick, like peanut butter - add more as needed. Scoop out 1/2 teaspoon sized balls of melted peppermint onto the baking sheet and place the whole baking sheet in the freezer for 30 minutes.
- Line another baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In the bowl of a stand mixer fitted or in a large bowl with an electric mixer on medium speed, cream the butter and icing sugar until smooth and creamy. Add in vanilla and peppermint extracts and mix until combined.
- Turn the mixer to low and slowly add in the flour mixture and mix until just combined. Fold in the chopped pecans.
- Scoop out ONE tablespoon of dough and flatten in your palm. Place frozen peppermint balls and place into the middle of each dough ball. (Work with one frozen peppermint ball at a time and keep the rest in the freezer so they stay frozen). Add another ONE tablespoon of cookie dough on top and press the sides together and wrap dough around and roll into balls.
- Place on prepared cookie sheet. Repeat until all the dough is used up. Chill entire baking sheet in the fridge for at least 30 minutes.
Preheat oven to 350 degrees F.
- Bake cookies for 14-15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over-bake.
- Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
- Meanwhile, sift 1/3 cup icing sugar into a medium bowl and another bowl with sifted cocoa powder. While cookies are still warm, roll them in icing sugar or cocoa powder. Place cookies on cooling rack, once they have cooled completely, roll them in icing sugar again.
- Store cookies in an airtight container for up to 3 days or freeze for up to one month.
The amount of cookies you end up with will depend on the size that you roll your Snowball Cookies.
Store cookies in an airtight container for up to 3 days or freeze for up to one month.
Cookie base adapted from Land O Lakes
Did you try this recipe?
Jeanette | Jeanette's Healthy Living -
Kelly – just popping by to wish you and your family a wonderful holiday season and a Happy New Year!