25 Chocolate Peppermint Snowball Cookies

There is no cookie that looks more like a snowball than a chocolate peppermint snowball cookie. The dark chocolate cookie is rolled in powdered sugar until it is white as fresh snow, and inside every bite is rich cocoa, cool peppermint, and crunchy bits of candy cane. They are festive, fun to make, and completely irresistible — and they look beautiful piled high on a holiday cookie plate.

Before we start, one important note: these are chocolate peppermint snowball cookies, a completely different cookie from the toasted pecan snowball cookies you may have seen elsewhere. Those are a nutty, pecan-based cookie with a delicate, sandy texture and no chocolate at all. This recipe is its chocolatey cousin — dark cocoa dough, crushed candy canes, and a cool peppermint flavor, rolled in snowy powdered sugar. Both are wonderful holiday cookies, but they taste nothing alike, and this guide is all about the chocolate peppermint version.

This guide gives you twenty-five ways to make, bake, coat, store, gift, and enjoy chocolate peppermint snowball cookies — from choosing the best cocoa and peppermint to the double powdered sugar coating trick, gluten-free swaps, cookie exchange tips, and gift packaging ideas. Whether you are baking for your family, a holiday party, or a cookie exchange, these cookies are festive, fun, and unforgettable.

1. What Are Snowball Cookies?

Snowball cookies are small, round, buttery cookies rolled in powdered sugar so they look like little snowballs. The classic version is made with ground nuts, butter, and flour, and it melts in your mouth like shortbread. The chocolate peppermint version keeps that same tender, crumbly texture but adds dark cocoa and cool peppermint, which makes it richer, darker, and even more festive.

Snowball cookies go by many names — Mexican wedding cookies, Russian tea cakes, and butterballs are all close cousins — but the snowball name fits best at Christmas, when every cookie looks like it just rolled in from the yard. They are one of the easiest holiday cookies to make, because there is no rolling out dough, no cookie cutters, and no decorating. You simply roll the dough into balls, bake them, and roll them in powdered sugar while they are still warm.

2. Chocolate Meets Peppermint

Chocolate and peppermint are one of the great flavor partnerships of the holiday season. The dark, rich cocoa gives the cookies depth and warmth, while the peppermint adds a cool, bright freshness that keeps them from feeling too heavy. Together they taste like Christmas — like a candy cane dipped in hot cocoa, or a peppermint mocha on a snowy morning.

The trick is balance. Too much peppermint and the cookies taste like toothpaste; too little and the peppermint disappears behind the chocolate. Use half a teaspoon of peppermint extract for a standard batch, and taste the dough before you bake — you should notice the peppermint clearly, but the chocolate should still be the star. Crushed candy cane pieces add extra peppermint flavor and a lovely crunch.

3. The Cocoa Question

The cocoa you choose determines how dark and rich these cookies taste. Natural cocoa powder gives a lighter, more reddish-brown cookie with a slightly fruity flavor, while Dutch-processed cocoa gives a darker, almost black cookie with a smoother, more mellow chocolate taste. Either one works beautifully, but Dutch-processed cocoa makes the most dramatic-looking snowball, because the dark cookie contrasts so beautifully with the white sugar coating.

Use the best cocoa you can afford, because it is the main flavor in these cookies. Cheap cocoa can taste flat and dusty, while a good cocoa tastes rich and complex. Measure it carefully — too much cocoa makes the dough dry and bitter, and too little makes the cookies pale and bland. A half cup of cocoa for a standard batch is just right, and sifting it with the flour prevents lumps.

4. Crushed Candy Canes

Crushed candy canes are what make these cookies unmistakably peppermint. They add crunch, sweetness, and a beautiful red-and-white speckle to the dough, and they melt slightly during baking to create little pockets of peppermint flavor. Crush the candy canes in a zip-top bag with a rolling pin, and aim for a mix of fine powder and small chunks — the powder flavors the dough, and the chunks give you crunch.

Use about a third of a cup of crushed candy cane in the dough, and save a little extra for sprinkling on top of the finished cookies. Be careful not to add too much, or the sugar in the candy canes will make the cookies spread and get sticky. Three or four standard candy canes are enough for a full batch, and crushing them is a wonderful job for kids who want to help with the baking.

5. Peppermint Extract vs Oil

Peppermint extract and peppermint oil are not the same thing, and using the wrong one can ruin a batch. Peppermint extract is diluted in alcohol and water, so it is gentle and easy to measure — half a teaspoon is perfect for a batch of cookies. Peppermint oil is pure and extremely concentrated, so you need only two or three drops for the same batch, and one drop too many will make the cookies taste medicinal.

For most bakers, extract is the safer choice. It is sold in every grocery store, it is hard to overdo, and it gives a clean, bright peppermint flavor. If you use oil, measure it with a dropper and taste the dough before baking. Never use peppermint flavoring meant for candy making in a cookie recipe unless the label says it is safe for baking — some candy oils are not meant to be heated.

6. The Butter Base

The butter in these cookies is what makes them melt in your mouth. Use real, unsalted butter at room temperature, and cream it with the powdered sugar until it is pale and fluffy. The powdered sugar dissolves into the butter more easily than granulated sugar, which is why snowball cookies have such a smooth, tender crumb — there are no sugar crystals to make them gritty.

Do not substitute margarine or shortening for the butter, because they will not give you the same rich flavor or the same tender texture. The butter is the star of this cookie, so use the best butter you can find. European-style butter, with its higher fat content, makes the most luxurious snowball cookies, but any good unsalted butter will work beautifully.

7. Powdered Sugar: Once or Twice?

The powdered sugar coating is what makes a snowball cookie look like a snowball, and the secret is to roll the cookies twice. Roll them once while they are still warm from the oven, when the sugar melts slightly and sticks to the cookie. Let them cool completely, then roll them a second time in fresh powdered sugar for a thick, snowy, opaque coating that does not melt away.

The first roll is the glue coat, and the second roll is the snow coat. If you only roll once, the sugar melts into the warm cookie and disappears, leaving a patchy, grey-looking finish. If you roll twice, the cookies stay bright white for days, even in a cookie tin. Use a wide, shallow bowl for the sugar, and roll each cookie gently between your palms to coat it evenly.

8. Chilling the Dough

Chilling the dough is essential for snowball cookies. The dough is soft and buttery, and if you try to roll it while it is warm, it will stick to your hands and flatten in the oven. Chill the dough for at least thirty minutes, or up to overnight, and it will be firm enough to roll into perfect balls that hold their shape while they bake.

If you chill the dough overnight, let it sit on the counter for ten minutes before rolling so it is soft enough to handle. The flavors also improve with a long chill — the cocoa deepens, the peppermint mellows, and the candy cane pieces soften slightly into the dough. Cold dough also bakes up thicker, which gives you a taller, rounder snowball instead of a flat, spreading cookie.

9. Rolling the Perfect Ball

Roll the dough into balls about one inch across, using a small cookie scoop or a tablespoon to keep them uniform. Roll each ball between your palms until it is smooth and round, with no cracks or seams. If the dough sticks to your hands, dust your palms lightly with powdered sugar instead of flour — the sugar blends into the coating later, while flour would leave white streaks on the finished cookie.

Space the balls an inch and a half apart on the baking sheet, because even chilled dough spreads a little. Do not flatten the balls before baking — the round shape is what makes them look like snowballs, and they will settle slightly on their own in the oven. A perfect snowball cookie is round, even, and about the size of a walnut when it comes out of the oven.

10. Baking Time and Temperature

Bake these cookies at 350 degrees Fahrenheit for twelve to fourteen minutes, until the bottoms are set and the tops look dry and slightly cracked. The cookies will not brown much on top, because the dark cocoa hides any color change, so watch the bottoms instead — lift one cookie gently with a spatula and check that the base is firm and lightly golden.

Do not overbake snowball cookies, or they will be dry and crumbly instead of tender and melt-in-your-mouth. The cookies are done when they hold their shape when you touch them lightly, even though the centers still feel soft. Let them cool on the baking sheet for five minutes, then roll them in powdered sugar while they are still warm enough for the sugar to stick.

11. The Snowy Coating Trick

The snowy coating is the most fun part of making snowball cookies, and the double-roll trick makes all the difference. Fill a wide bowl with powdered sugar, drop in five or six warm cookies at a time, and toss them gently with a spoon until they are coated. Lift them out with a slotted spoon, shake off the excess, and set them on a wire rack to cool completely.

Once the cookies are completely cool, roll them a second time in a fresh bowl of powdered sugar. The second coat is thicker and whiter than the first, and it stays put for days. For an extra festive touch, mix a tablespoon of finely crushed candy cane into the second bowl of powdered sugar — the red specks against the white coating look like tiny Christmas lights.

12. Adding Mini Chocolate Chips

Mini chocolate chips are a wonderful addition to these cookies, because they add little pockets of melted chocolate that make the cookies even richer. Use a half cup of mini chips, and fold them into the dough at the very end so they do not melt from the warmth of the mixing. The mini size is important — regular chips are too big for a one-inch cookie and will make it hard to roll a smooth ball.

You can also use white chocolate chips for a pretty contrast, or a mix of dark and white chips for a cookies-and-cream effect. The chips will soften during baking but hold their shape, so every bite has a little burst of chocolate. If you add chips, reduce the crushed candy cane slightly, so the cookies do not get too sweet or too crowded with mix-ins.

13. Making Them Gluten-Free

These cookies adapt well to a gluten-free diet with a one-to-one gluten-free flour blend. Use a blend that already contains xanthan gum, and measure it by weight for the most accurate result. The cookies will be slightly more delicate than the wheat version, so let them cool completely on the baking sheet before moving them to the sugar bowl.

Chilling the dough is even more important for gluten-free snowballs, because the flour needs time to absorb the moisture. Chill for at least an hour, and handle the dough gently when rolling. The flavor is exactly the same — rich cocoa, cool peppermint, and a snowy sugar coating — and nobody at the cookie exchange will guess they are gluten-free.

14. Dairy-Free Swaps

To make these cookies dairy-free, swap the butter for a good plant-based butter that comes in stick form. The texture will be very close to the original, though the cookies may spread a little more, so chill the dough for a full hour and bake them on a cool baking sheet. Coconut oil also works, but it makes the cookies slightly crispier and adds a faint coconut flavor.

Use refined coconut oil if you do not want the coconut taste, and unrefined if you do. Either way, the cookies will still be tender, chocolatey, and completely delicious. Check that your crushed candy canes are dairy-free too — most are, but some brands use milk in the flavoring, so read the label if it matters for your guests.

15. Storing Your Snowballs

Store these cookies in an airtight container at room temperature for up to a week, and they will stay tender the whole time. Layer them between sheets of parchment paper so the powdered sugar coating does not rub off, and do not stack them more than two layers deep, or the bottom cookies will get squashed.

Do not store the cookies in the fridge, because the cold dries them out and the powdered sugar absorbs moisture and turns grey. If your kitchen is very warm, keep the container in a cool pantry instead. If the sugar coating fades after a few days, simply roll the cookies in fresh powdered sugar again before serving — they will look brand new.

16. Freezing the Dough

Snowball cookie dough freezes beautifully, and these cookies are perfect for making ahead. Roll the dough into balls, freeze them on a baking sheet until solid, then transfer them to a freezer bag. They will keep for up to three months, and you can bake them straight from frozen — just add two extra minutes to the baking time.

This is the best way to have fresh cookies on demand all through December. Bake a small batch for unexpected guests, a batch for the neighbors, and a batch for yourself, all from the same freezer bag. Label the bag with the cookie name and the baking time, so anyone in the family can bake a batch without asking you how.

17. Cookie Exchange Tips

These cookies are made for cookie exchanges, because they travel well, they look beautiful, and everyone loves them. Bake them the day before the exchange so they are fresh, and pack them in a single layer in a sturdy tin lined with parchment paper. Bring the recipe printed on a card, because at least three people will ask for it.

Make your cookies stand out by adding the second powdered sugar coat and a sprinkle of crushed candy cane on top — they will be the prettiest cookies on the table. If the exchange has a theme, these fit the winter snow theme perfectly. Bring a few extra, because the host always sneaks one before the exchange even starts.

18. Gift Packaging Ideas

A bag of these cookies makes a wonderful homemade gift, and the packaging is half the fun. Stack six cookies in a clear cellophane bag, tie it with red and white baker’s twine, and add a small candy cane. The white cookies show through the bag, and the red candy cane does all the decorating for you.

For a fancier gift, layer the cookies in a decorative tin with parchment paper between the layers, and tuck a handwritten recipe card on top. A cookie tin full of chocolate peppermint snowballs is the kind of gift that makes neighbors, teachers, and coworkers feel truly appreciated. It costs very little to make, but it feels like a luxury.

19. Pairing With Hot Cocoa

These cookies were made to be dunked in hot cocoa. The dark chocolate and cool peppermint pair perfectly with a rich, creamy hot chocolate, and the cookie softens just enough at the edges to be delicious without falling apart. Serve them with a mug of cocoa topped with whipped cream and a sprinkle of crushed candy cane for the ultimate winter afternoon.

They also pair beautifully with coffee, chai, and spiced apple cider. The peppermint loves the warmth of cinnamon and nutmeg, so a chai latte is a natural match. For a holiday dessert table, serve the cookies alongside hot cocoa, eggnog, and a pot of coffee, and let guests help themselves to whatever they like best.

20. Common Mistakes to Avoid

The most common mistake with these cookies is skipping the second sugar roll. One coat melts into the warm cookie and disappears, leaving a patchy, grey-looking finish. Roll the cookies while warm, let them cool completely, then roll them again in fresh powdered sugar for a thick, snowy coating that lasts for days.

The second most common mistake is overbaking them. The cookies are done when they hold their shape when you touch them lightly, even though the centers still feel soft. The third mistake is adding too much peppermint extract — half a teaspoon is plenty, and more will make the cookies taste like toothpaste instead of candy canes.

21. Variations to Try

Once you master the basic recipe, try some fun variations. Swap the candy cane pieces for crushed peppermint bark for a richer, chocolatier cookie, or add a half teaspoon of cinnamon for warmth. You can also dip the cooled cookies halfway in melted dark chocolate and sprinkle them with crushed candy cane for a dramatic, bakery-style finish.

For a more dramatic cookie, add a teaspoon of espresso powder to the dough — it deepens the chocolate flavor without making the cookies taste like coffee. You can also press a few extra candy cane pieces onto the tops of the dough balls before baking for a cookie that sparkles with red and white. The variations are endless, and every one of them is delicious.

22. Why These Belong on Your Christmas Table

Every Christmas table needs a cookie that looks as good as it tastes, and this is that cookie. The dark chocolate, the cool peppermint, and the snowy white coating are the flavors and colors of the season, and the melt-in-your-mouth texture is the kind of thing people remember. They are easy enough for a beginner to bake, impressive enough for a cookie exchange, and delicious enough that nobody will leave them uneaten.

They are also the kind of cookie that starts traditions. Bake them once, and your family will ask for them every December. Write the recipe on a card, tuck it in your recipe box, and make a batch every year — some recipes are worth keeping forever, and this is one of them.

Frequently Asked Questions

Can I use peppermint oil instead of extract?

Yes, but use only two or three drops — peppermint oil is extremely concentrated, and one drop too many will make the cookies taste medicinal. Peppermint extract is easier to measure and harder to overdo, so it is the safer choice for most bakers.

Why did my powdered sugar coating disappear?

You probably only rolled the cookies once, while they were still warm. The sugar melts into the warm cookie and vanishes. Roll them once while warm, let them cool completely, then roll them a second time in fresh powdered sugar.

Can I make these cookies ahead of time?

Yes. The baked cookies keep for a week in an airtight container, and the raw dough balls freeze for up to three months. Bake frozen dough straight from the freezer with two extra minutes of baking time.

Do I have to use candy canes?

No, but they are what make these cookies taste like peppermint. You can use peppermint candies or starlight mints instead, crushed the same way. Just keep the amount the same — about a third of a cup of crushed candy per batch.

Can I skip the chocolate chips?

Absolutely. The cookies are delicious without them, and the chips are purely optional. If you skip them, add a little extra crushed candy cane for crunch, or leave the dough plain for a classic snowball texture.

How do I keep the cookies from spreading?

Chill the dough for at least thirty minutes before rolling, and bake on a cool baking sheet. Warm dough spreads quickly, while cold dough holds its shape and bakes up thick and round.

Conclusion

Chocolate peppermint snowball cookies are everything a Christmas cookie should be: rich, festive, and full of flavor in every bite. The dark cocoa, cool peppermint, and snowy powdered sugar come together in a tender, melt-in-your-mouth cookie that is easy to bake and impossible to forget. And remember — this is the chocolate peppermint version, not the toasted pecan snowball. Both are wonderful holiday cookies, but this one is the dark, chocolatey snowball your family will ask for again and again.

This holiday season, make a batch for your family, a batch for your neighbors, and a batch for the cookie exchange. Pin this recipe for your next baking day, share it with someone who loves Christmas cookies, and enjoy the sweetest, snowiest cookie of the season.

More holiday cookie inspiration from Bedinspo:

• Toasted Pecan Snowball Cookies — nutty, delicate snowball cookies with toasted pecans.
• Peppermint Mocha Crinkle Cookies — fudgy peppermint mocha cookies with a crackled top.
• Hot Chocolate Drop Cookies — soft, chewy cookies that taste like hot cocoa.
• White Chocolate Candy Cane Cookies — soft white chocolate candy cane cookies with peppermint crunch.