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+ servings

Peppermint Stuffed Snowball Cookies

A twist on these holiday classic snowy shortbread-style cookies made with cocoa powder and stuffed with Peppermint crunch.
Course Dessert
Cuisine American, Holiday
Keyword christmas cookies for cookie swap, christmas cookies for party, christmas cookies peppermint
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 35 minutes
Servings 16 cookies
Calories 208 kcal


  • 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


  1. 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.
  2. Line another baking sheet with parchment paper.
  3. In a large bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  4. 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.
  5. Turn the mixer to low and slowly add in the flour mixture and mix until just combined. Fold in the chopped pecans.
  6. 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.
  7. 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.
  8. Preheat oven to 350 degrees F.

  9. Bake cookies for 14-15 minutes until bottoms are just slightly brown - rotating pans halfway through. Be careful not to over-bake.
  10. Remove from oven and cool on baking pan for about 2 minutes until you can handle them comfortably with your hands.
  11. 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.
  12. Store cookies in an airtight container for up to 3 days or freeze for up to one month.

Recipe Notes

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

Nutrition Facts
Peppermint Stuffed Snowball Cookies
Amount Per Serving (1 cookie)
Calories 208 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Cholesterol 30mg10%
Sodium 20mg1%
Potassium 48mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 355IU7%
Calcium 10mg1%
Iron 0.9mg5%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.